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Short Ribs


SHORT RIBS
Bravo Cucina Italiana

1  serving short ribs, heated
1 ounce spoodle Roasted Carrots
2 ounce spoodle Roasted Peppers and Onions
6 ounce ladle Rib Sauce
1 oounce ladle Mushroom Marsala Sauce
2 ounce ladle Herb Butter Sauce
1 tablespoon Parmesan/Romano Blend
1 teaspoon Parsley, chopped
1 pinch Salt and Pepper mix
7 ounces Fettuccine

Place the ribs in a saute pan with vegetables, rib sauce and mushroom marsala sauce. Place in oven to heat to an internal temp of 165 degrees.

In another saute pan, heat herb butter sauce with parmesan/romano, parsley and salt and pepper.

Place pasta in hot water. Drain pasta and add to herb butter sauce pan. Toss to combine.
Place pasta in the center of a rimless bowl. Remove rib from oven and place rib on top of pasta.
Top rib with sauce and vegetables from pan. Garnish with parsley.

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