Braised food

Make braised ribs, then turn leftovers into pasta sauce

Why spend hours and hours braising dinner only to enjoy it for one night? Get the most out of slow-cooked meat by cooking a big batch and turning leftovers into a second course to maximize your return on investment. Chef Anne Burrell joins TODAY to share her rib recipe and serve it two ways. She shows us how to make slow-braised ribs in a red wine and tomato sauce with mashed potatoes, then turn them into a hearty sauce for a quick pasta dish.

Courtesy of Anne Burrell

The key to developing the deep, rich flavor of these ribs is in the browning. First, the short ribs themselves are seared to develop a caramelized crust, then the vegetable mixture in turn becomes deeply browned in the pan, and finally, a healthy pile of tomato paste comes in for a browning session. . The result is layers of flavor that infuse each piece of the tender short ribs. Serving this super hearty dish with horseradish-flavoured mashed potatoes helps liven things up and adds a wonderfully creamy complement to the beef. Tangy, spicy and creamy purees for the win!

Leftover short rib pasta

Courtesy of Anne Burrell

I love this recipe because it takes leftovers and makes them even better than the original recipe! Tender short ribs and their rich braising sauce are tossed with pasta and Parmesan cheese for an easy and incredibly tasty dinner.

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Anne Burrell's Turkey Fried Rice with Fried Egg

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Minced Short Ribs and Eggs from Ina Garten

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