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Tender Braised Ribs with Pasta Soup, Pesto Bread

A colorful and unforgettable meal that is perfect for special occasions. These tender beef short ribs are braised in a savory red wine and herb combination that brings out great flavors. The vegetable tortellini soup and pesto bread bring complementary Italian flavors to this eye-catching meal. The fruit-flavored granita dessert is a classic!

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This flavorful Vegetable Tortellini Soup pairs fresh veggies and herbs with whole wheat three cheese tortellini to create a flavorful addition to any lunch or dinner that will please family and friends. It's great alone as a light lunch, too!

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recipe

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1 cup sliced leek (white part only) or chopped onion
  • 1/2 cup sliced celery
  • Salt and ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cans (14 ounces each) low-sodium vegetable broth
  • 3 cups water
  • 1 large carrot, peeled and sliced into circles
  • 1 large zucchini, cut in half lengthwise then sliced crosswise
  • 1 cup fresh or frozen peas or green beans
  • 2 tablespoons chopped fresh parsley, divided
  • 1 package BUITONI Refrigerated Whole Wheat Three Cheese Tortellini (9 oz.)
    Or BUITONI Refrigerated Spinach Cheese Tortellini (9 oz.)
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.

ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 220
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 900mg (37% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 6g
  • Protein: 11g
  • Vitamin A: 50% of DV
  • Vitamin C: 30% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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A taste tempting combination of ingredients makes this Red Wine-Braised Short Ribs recipe unforgettable.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 8 (3 to 4 inches long) extra-lean bone-in beef short ribs (about 3 1/2 pounds total)
  • Kosher salt and ground black pepper
  • 8 shallots, peeled and halved or 1 large red onion, chopped
  • 6 large cloves garlic, smashed and peeled
  • 1 bottle (750 mL) dry red wine
  • 2 cups water
  • 2 teaspoons MAGGI Granulated Beef Flavor Bouillon
  • 2 sprigs each fresh thyme, rosemary and sage
  • 4 large carrots or parsnips, peeled and thickly sliced or 1 pound peeled baby carrots
  • 2 tablespoons water
  • 1 tablespoon all-purpose flour
  • Horseradish smashed potatoes (optional)

Directions:

PREHEAT oven to 325º F.

HEAT oil in large, heavy oven-proof saucepan or Dutch oven over medium-high heat. Season short ribs with salt and pepper. Working in batches, add ribs to saucepan in single layer. Cook until brown on all sides; transfer to large bowl. Drain all but 1 tablespoon fat from pan (if your ribs are lean, there shouldn’t be but 1 tablespoon fat left).

ADD shallots to pan; cook for a few minutes until golden. Add garlic; cook for 30 seconds. Stir in wine, 2 cups water, bouillon, thyme, rosemary and sage. Bring to a boil, scrapping up brown bits from bottom of pan. Add carrots to pan along with short ribs and any accumulated juices. Bring to a boil; cover and place in oven.

BAKE, covered, for 2 ½ hours or until ribs are very tender and meat is falling off the bones. Using tongs, transfer ribs, shallots and carrots to a large bowl. Spoon oil from pan juices*. Combine 2 tablespoons water and flour in small bowl; whisk into pan. Boil juices for 10 to 15 minutes or until it starts to thicken (it should coat the back of a spoon). Remove and discard stems from herbs. Return ribs to pan; spoon sauce over. Serve over horseradish smashed potatoes.

*Cook’s Tip: A great way to remove excess oil from the surface is to freeze the pan juices for about 30 minutes. The fat will raise to the top, making removing it a snap!

NOTE: To create a more intense braising liquid, use 1/2 bottle of red wine, 1 1/2 cups port and 2 tablespoons balsamic vinegar instead of the whole bottle of red wine. All other braising ingredients remain the same. Also, 2 1/2 to 3 pounds of boneless short ribs can be used. Check for doneness at 2 hours.

reviews

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  •  Star(s)

    Lovely!

    chris g from CA

    Excelent with port and balsamic. And don't skip the Horseradish. Pairs so well with this dish.


nutrition

Nutrition Facts

Serving Size: 6 to 8 servings

Servings Per Recipe: 0

  • Calories: 590
  • Calories from Fat: 370
  • Total Fat: 41g (65% of DV)
  • Saturated Fat: 17.5g (89% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 450mg (19% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 3g
  • Protein: 20g
  • Vitamin A: 120% of DV
  • Vitamin C: 8% of DV
  • Calcium: 6% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

A delightful addition to any meal. Great as an appetizer or a side dish. Vibrant Italian flavors make this pesto bread a crowd pleaser!

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recipe

Ingredients:

  • 1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
  • 1 baguette, cut in half lengthwise
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

PREHEAT broiler.

SPREAD pesto over bread; sprinkle evenly with cheese. Place on baking sheet.

BROIL for 1 to 2 minutes or until bread is crisp and cheese is melted. Cut into pieces.

reviews

Review This Recipe
  •  Star(s)

    love it

    pam brine from groton, ct

    it was very easy to make and i love it

  •  Star(s)

    Delish

    Barbara Ann Sansone from California

    I made this for Easter Sunday to go with appetizers. It was a big hit. Very easy. I used a good loaf of crusty bread and shredded parmesan cheese (not grated). Broiled until melted. Very yummy.

  •  Star(s)

    got to trt it

    jackie from montana

    looks so good to eat now

  •  Star(s)

    Awesome!

    Ashley from Macon, GA

    Easy and refreshing! Can be served before the meal or as a side! Keep an eye on the bread or you will burn it! I speak from experience!

  •  Star(s)

    Tasty Treat

    ML Cottingham from Belle Mead

    I usually make my with mozzerella... the goooy cheese with contracting bite of the pesto... AWESOME.

  •  Star(s)

    Pesto bread

    melissa delong from FAIRFIELD, IA

    Absolutely love pesto!!! I am a major italian food fan...This recipe is easy, and goes with any pasta or rice dish you please. Very tasty, and in addition side with basil marinated vegetables, adds to the whole satisfaction factor...

  •  Star(s)

    Great appetizer

    Karen B from Jackson, MI

    Found this to be easy to make and great tasting. Had veal, spaghetti and salad and the bread was the finishing touch.

  •  Star(s)

    It was okay.

    Sara from

    This was really easy, but I felt there was too much pesto on it. If i make it again, I will put half as much pesto on it.

  •  Star(s)

    Great appetizer

    SUSAN CARR from Southport, NC

    This is a delicious and different appetizer...great with mixed chopped olives and a hearty flavorful cheese

  •  Star(s)

    Easy

    Wanda Barrett from OAKHURST, CA

    Very easy and good! What more could you ask for.

  •  Star(s)

    AHH

    RHONDA DALY from HESPERIA, CA

    FAST AND AWESOME! I MAKE THIS WITH OUR "ITALIAN" FOOD NITE FEAST, IT ADDED PIZZAZ TO OUR MEAL!

  •  Star(s)

    ok but ...

    folami abiade from AVONDALE ESTATES, GA

    This is a nice alternative to garlic bread but i expected a bread made with pesto or basil.

  •  Star(s)

    Pesto Bread

    Janese Rosevelt from WHITE LAKE, MI

    FANTASTIC! My husband and I tried a pesto bread a long time ago, and this one is super easy!

  •  Star(s)

    delicous starter

    aljazi alfalah from MANSOURIYA, AL

    very italian style starter, my family loved it!

  •  Star(s)

    Very Tasty

    BA Bennett from Memphis, TN

    I made this to go with an Italian dish. I think my family liked this bread more then they did the dish I fixed to go with this bread.

  •  Star(s)

    good

    E. Lantz from

    This was a great alternative to garlic bread and it was super easy.

  •  Star(s)

    Pesto Bread

    Millie Hart from Sarnia, ON

    Very Good...

  •  Star(s)

    Pesto Bread

    Deborah Ciotola from Glocester, RI

    Quick, Easy and Delicious. Can even be made on a whole grain bread. A good alternative to all the packaged chips and snacks with none of the preservatives.

  •  Star(s)

    Whoa!

    William Vailati from Maryland

    Fast and Easy beats that Pizza Delivery Stuff. My "Grand Children "love it.

  •  Star(s)

    Pesto Bread

    Letha Lampkin from Tulsa, OK

    It was very good. Couldn't wait to take the next bite. I also tried it with a little garlic paste on the bread before spreading the pesto. It was great that way also.

  •  Star(s)

    Yummy, EASY, FAST

    Lindsay Sharp from San Diego, CA

    Perfect to add a little to your to past dish instead of plain old garlic bread. Everyone loved it, my 7 year old wants the "green bread" all the time now, & its so easy I can do even with Mac & cheese!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 8

  • Calories: 240
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 350mg (15% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Add style to your next summer gathering with this tropical recipe for Orange Mango Granita. Infused with an exotic combination of fresh mangos and orange tangerine juice, this icy treat is a delicious way to keep guests cool. With its delicate crystalized texture, this luscious dessert is sure to be a summertime crowd pleaser.

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recipe

Ingredients:

  • 3 cups Orange Tangerine Flavor NESTLÉ® JUICY JUICE® 100% Juice
  • 1/4 cup granulated sugar
  • 2 medium firm-ripe mangos, peeled and cut into pieces (about 2 cups total) or 1 pkg. (16 oz.) frozen mango cubes, thawed

Directions:

COMBINE Juicy Juice and sugar in small saucepan. Bring to a boil; remove from heat. Cool slightly.

PLACE mangos and juice mixture in food processor or blender; process until smooth. Force through a sieve into a shallow baking pan (discard solids). Freeze for 3 to 4 hours, stirring and crushing lumps with a fork every hour. Granita can be made 2 days ahead and frozen, covered. Just before serving, scape surface of granita with a fork to lighten texture (texture should look like crystals).

SCOOP granita into serving bowls. Garnish with sliced mango, pomegranate seeds and grated lime peel, if desired.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 10

  • Calories: 80
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 10mg (0% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 19g
  • Protein: 0g
  • Vitamin A: 6% of DV
  • Vitamin C: 50% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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