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.