The closer I get to my due date, the slower all of my movements become. I’m normally quick and efficient at most tasks. I am now painfully slow and awkward. My every movement is choreographed to a soundtrack of grunts and other sounds of physical exertion.
Ok…thankfully it’s not quite that bad, though I’m definitely better suited to sitting on my couch writing this little post than bopping around the kitchen preparing meals these days. I suspect we’ll be enjoying a lot of takeout during these next few weeks.
With my due date rapidly approaching, I just don’t have the time, energy, or motivation to deal with lengthy ingredient lists and complicated cooking steps. As I waddle my very pregnant body around the kitchen, with two active toddlers running circles around me, simplicity is essential. Heck…I’ve got a low tolerance for lengthy, complicated recipes even on my best days!
Thankfully, mouthwatering dishes with fantastic depth of flavor don’t require long, complicated ingredient lists or intricate culinary techniques. A few well-chosen ingredients and a simple slow-cooked technique can produce an extremely satisfying meal with intense flavors.
Fusilli with Braised Beef and Oven Roasted Tomatoes
Ingredients
- 1/2 package fusilli pasta (or other pasta)
For the Beef:
- 2 pounds beef short ribs (about 4-6 ribs)
- 2 tablespoons olive oil
- 2 1/2 cups beef stock
- 1 6-ounce can tomato paste
- 2 teaspoons garlic, minced
- Salt and pepper
For the Tomatoes:
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
- Parmesan cheese and fresh parsley, for garnish
- Preheat oven to 350 degrees.
- In a large oven-safe pot or dutch oven, heat olive oil over medium heat. Season the short ribs with salt and pepper. Place the short ribs in the hot oil and cook for 1-2 minutes on each side until lightly browned. Add the beef stock, tomato paste and garlic to the pot. Stir to combine. Cover and place the pot on the middle rack of the oven. Allow to cook, covered, for 1 1/2 hours. Then, partially uncover a corner of the pot and cook for 30 minutes more.
- For the tomatoes, toss in a bit of olive oil, salt and pepper. Arrange the tomatoes in a single layer on a baking sheet. Place in the oven for the last 35-45 minutes of the beef’s cooking time.
- Once the beef has cooked, remove the pot from the oven. Remove the short ribs from the sauce and set aside to cool slightly. Pour the sauce into a large measuring cup. (You should have about a cup or so of sauce.) Allow the sauce to settle for a few minutes. The excess oil and fat will rise to the top. Pour off the excess fat or use a spoon to skim away the excess fat. Taste the sauce and adjust the seasoning with salt and pepper, as desired.
- When the beef is cool enough to handle, cut off any excess fat or cartilage. Then, use your fingers or a fork to pull the meat apart.
- To serve, cook the pasta al dente, according to package directions. Toss the pasta with the sauce. Place some of the shredded meat and several roasted tomatoes on top of the pasta. Garnish with parmesan cheese and fresh parsley.
Serves 2-4
The Gourmand Mom 
Cool! Never seen Fusilli pasta before! Looks wonderful with the short rib and tomatoes. Delish!
Sounds like a wonderful time to keep things nice and simple. Beautiful dish.
I never saw Fusilli pasta before..maybe I haven’t look hard..it looks very interesting, I love your dish and photos too! Thanks for sharing!
Wow, I cannot believe that your due date is just around the corner already!
Your dish looks fabulous – I love recipes that use few ingredients and produce a wonderful flavour.
🙂 Mandy
Wow this pasta looks amazing and so flavorful. I LOVE short ribs so I’m happy to see that they’re in the recipe! 🙂
Lovely lunch….great ingredients. Thanks for sharing…This is my new kids friendly recipe….take a look:) Thanks
http://mywanderingspoon.wordpress.com/2011/04/20/homemade-seeded-four-cheese-crackers/