Short Rib Pasta with Caramelized Onions
Short Rib Pasta with Caramelized Onions
Ingredients
For the Short Ribs and Sauce
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 3 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 4 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
For the Pasta and Garnish
- 12 ounces pappardelle pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Generously season the beef short ribs on all sides with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned short ribs and sear them until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced onions to the same pot, scraping up any browned bits from the bottom. Sauté the onions, stirring occasionally, for 20-25 minutes, until they are deeply caramelized and tender. This is a crucial step for flavor development.
⏱️ 25 min
- 4
Add the minced garlic and tomato paste to the pot with the caramelized onions. Sauté for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color.
⏱️ 3 min
- 5
Pour in the red wine to deglaze the pot, scraping up any remaining browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, which should take approximately 5-7 minutes.
⏱️ 7 min
- 6
Stir in the canned crushed tomatoes and beef broth. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves to the pot. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min
- 7
Bring the sauce to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is incredibly tender and falling apart easily with a fork.
⏱️ 150 min•🌡️ 325
- 8
Carefully remove the Dutch oven from the oven. Remove the short ribs from the sauce and place them on a cutting board. Discard the rosemary, thyme, and bay leaves from the sauce. Using two forks, shred the meat into bite-sized pieces, discarding any bones or excess fat. Return the shredded short ribs to the sauce in the pot and stir to combine. Taste and adjust seasoning with salt and pepper, if needed.
⏱️ 15 min
- 9
While the sauce finishes, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.
⏱️ 10 min
- 10
Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water. Add the drained pasta directly to the pot with the short rib sauce. Add the 1/2 cup of grated Parmesan cheese and toss everything together until the pasta is well coated and the cheese is melted and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 11
Serve the short rib pasta hot, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Pasta with Caramelized Onions
For the Short Ribs and Sauce
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 3 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 5 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 28 ounces canned crushed tomatoes
- 4 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
For the Pasta and Garnish
- 12 ounces pappardelle pasta
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Generously season the beef short ribs on all sides with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned short ribs and sear them until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned short ribs from the pot and set aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced onions to the same pot, scraping up any browned bits from the bottom. Sauté the onions, stirring occasionally, for 20-25 minutes, until they are deeply caramelized and tender. This is a crucial step for flavor development.
⏱️ 25 min - 4
Add the minced garlic and tomato paste to the pot with the caramelized onions. Sauté for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the tomato paste has deepened in color.
⏱️ 3 min - 5
Pour in the red wine to deglaze the pot, scraping up any remaining browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and let it reduce by about half, which should take approximately 5-7 minutes.
⏱️ 7 min - 6
Stir in the canned crushed tomatoes and beef broth. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves to the pot. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
⏱️ 5 min - 7
Bring the sauce to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Cook for 2 1/2 to 3 hours, or until the meat is incredibly tender and falling apart easily with a fork.
⏱️ 150 min•🌡️ 325 - 8
Carefully remove the Dutch oven from the oven. Remove the short ribs from the sauce and place them on a cutting board. Discard the rosemary, thyme, and bay leaves from the sauce. Using two forks, shred the meat into bite-sized pieces, discarding any bones or excess fat. Return the shredded short ribs to the sauce in the pot and stir to combine. Taste and adjust seasoning with salt and pepper, if needed.
⏱️ 15 min - 9
While the sauce finishes, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook according to package directions until al dente.
⏱️ 10 min - 10
Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water. Add the drained pasta directly to the pot with the short rib sauce. Add the 1/2 cup of grated Parmesan cheese and toss everything together until the pasta is well coated and the cheese is melted and creamy. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 11
Serve the short rib pasta hot, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 5 min