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Sunday, October 10, 2010

Easy Olive Garden like Braised short ribs over tortellini

This recipe looks so fancy and tastes wonderful, but is sooooo easy! The short ribs are tender tender tender and how can you fail with sauteed portobello mushrooms?! :) I love this with a simple salad and breadsticks (I wonder where I could have come up with THAT combination?)

1-2 lbs. boneless beef short ribs
1- 14 oz. can diced tomatoes, no salt added
4 oz. red wine (I just use cooking wine, but you could go all fancy if you'd like)
1 onion, diced
2 garlic cloves, minced
2 Tb olive oil
1 bay leaf
beef broth, as needed to keep meat from sticking to pan
salt and pepper as desired
1 pkg. frozen cheese tortellini
1 lb. portobello (or baby bella) mushrooms, sliced into bite-size peices

Saute onion and garlic in olive oil in large pot until onions are translucent. Add rest of ingredients through salt and pepper and turn heat down to medium-low. Cook (braise) for 3 hours, checking liquid and adding if necessary every 30-40 minutes.
Cook tortellini according to package directions.
Saute mushrooms in a little bit of butter.
Cut short ribs into bite size peices and return to pan.
Combine tortellini, mushrooms, short ribs and sauce.
Serve with fresh parmesan sprinkled over it.

1 comment:

Becky McKinnon said...

This looks SO good! Thanks for sharing...