Sicilian Beef Short Ribs




Sicilian Beef Short Ribs

Sicilian Beef Short Ribs
Total Recipe Time:  2 to 3 hours
Makes 4 to 6 servings


3 pounds beef Short Ribs, cut into 4x2x2-inch pieces1/4 teaspoon salt1/2 teaspoon pepper1 cup diced onion3 cloves garlic, minced1 can (14 to 14-1/2 ounces) reduced-sodium beef broth1 cup grape juice 1 cup ketchup2 tablespoons Worcestershire sauce2 tablespoons reduced-sodium soy sauce1 tablespoon chopped fresh thyme2 tablespoons chopped fresh Italian flat-leaf parsley (optional)Pasta:1 package (12 ounces) extra-wide egg noodles1 teaspoon salt1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained1 tablespoon chopped fresh thyme


  1. Heat stockpot over medium heat until hot. Brown beef Short Ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper.
  2. Return beef to stockpot. Add onion and garlic. Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
  3. Meanwhile, prepare Pasta. Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain. Return noodles to pan; stir in tomatoes and thyme. Cover; keep warm over low heat.
  4. Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened.
  5. Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.


One can (14-1/2 ounces) Italian-style diced tomatoes, undrained, may be substituted for stewed tomatoes.
Nutrition information per serving, 1/6 of recipe: 505 calories; 14 g fat (6 g saturated fat; 5 g monounsaturated fat); 119 mg cholesterol; 1433 mg sodium; 64 g carbohydrate; 2.8 g fiber; 31 g protein; 6.0 mg niacin; 0.3 mg vitamin B6; 2.2 mcg vitamin B12; 5.8 mg iron; 14.6 mcg selenium; 6.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.Nutrition information per serving, 1/4 of recipe: 757 calories; 21 g fat (8 g saturated fat; 8 g monounsaturated fat); 178 mg cholesterol; 2150 mg sodium; 97 g carbohydrate; 4.1 g fiber; 46 g protein; 8.9 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 8.7 mg iron; 22.0 mcg selenium; 9.0 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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