Beef Short Ribs and Mushroom Pasta

• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 lb. (450 g) cremini mushrooms, sliced
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 lb. (1.8 kg) beef short ribs
• 2 Tbsp. flour
• 1 tsp. cracked black pepper
• 4 cloves garlic, minced
• 1 Tbsp. chopped fresh thyme, divided
• 1/2 cup 25%-less-sodium beef broth
• 440 g fettuccine, uncooked

1. Heat 2 Tbsp.
2. dressing in Dutch oven or large deep skillet on medium-high heat.
3. Add mushrooms and onions; cook and stir 4 min.
4. Reduce heat to medium; cook 6 min.
5. or until onions are tender, stirring occasionally.
6. Remove vegetables from pan with slotted spoon.
7. Coat ribs with combined flour and pepper.
8. Heat remaining dressing in same pan on medium-high heat.
9. Add ribs; cook 4 to 5 min.
10. or until evenly browned, turning occasionally.
11. Return vegetable mixture to pan along with the garlic and 2 tsp.
12. thyme; cook and stir 1 min.
13. Stir in broth; cover.
14. Simmer on medium-low heat 2 hours or until ribs are tender.
15. About 15 min.
16. before ribs are done, cook pasta as directed on package, omitting salt.
17. Remove ribs from pan with slotted spoon.
18. Remove meat from bones; shred with 2 forks.
19. Return meat to pan; stir to evenly coat.
20. Drain pasta.
21. Serve topped with meat mixture and remaining thyme.

olive oil, cremini mushrooms, onion, flour, cracked black pepper, garlic, fresh thyme

Taken from www.kraftrecipes.com/recipes/beef-short-ribs-mushroom-pasta-178495.aspx (may not work)