Short Rib Pasta
Short Rib Pasta
Ingredients
For the Short Ribs and Sauce
- 3 pounds beef short ribs, bone-in, or 2 1/2 pounds boneless
- as needed salt
- as needed black pepper, freshly cracked
- 2 tablespoons extra-virgin olive oil
- 1 white onion, medium, finely diced
- 3 carrots, finely diced
- 1 celery stalk, large, finely diced
- 10 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 32 fluid ounces beef broth
- 2 teaspoons beef bouillon paste
- 28 ounces crushed tomatoes, 1 can
- 3 stems thyme
- 3 stems rosemary
- 2 bay leaves
- 1 Parmesan rind
- 1 tablespoon corn starch, to 2 tablespoons, optional, for thickening
For Serving
- 1 pound pappardelle pasta
- as needed Parmesan cheese, fresh, shaved or grated
- as needed fresh basil
- as needed red pepper flakes
Instructions
- 1
Generously season the beef short ribs with salt and freshly cracked black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 6-8 minutes total. Remove the short ribs from the pot and set them aside.
⏱️ 8 min
- 3
Add the finely diced white onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min
- 4
Add the minced garlic to the pot and cook for another minute until fragrant.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
⏱️ 2 min
- 6
Pour in the 2 cups of dry red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for a few minutes to reduce slightly.
⏱️ 5 min
- 7
Add the beef broth, beef bouillon paste, crushed tomatoes, thyme stems, rosemary stems, bay leaves, and Parmesan rind to the pot. Stir everything together to combine.
⏱️ 3 min
- 8
Return the seared short ribs to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily shred from the bone.
⏱️ 180 min
- 9
Carefully remove the cooked short ribs from the pot. Shred the meat using two forks, discarding any bones and excess fat. Set the shredded meat aside.
⏱️ 10 min
- 10
If using, in a small bowl, whisk together 1/2 cup of the sauce from the pot with 1-2 tablespoons of corn starch until smooth. Stir this mixture back into the main pot of sauce. Return the shredded short rib meat to the pot and stir to combine. Let it simmer for another 30-45 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 45 min
- 11
While the sauce simmers, cook the pappardelle pasta according to package directions until al dente.
⏱️ 10 min
- 12
Drain the cooked pappardelle and toss it directly with the short ribs and sauce in the Dutch oven, or serve the sauce over individual portions of pasta.
⏱️ 2 min
- 13
Garnish generously with fresh shaved or grated Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Pasta
For the Short Ribs and Sauce
- 3 pounds beef short ribs, bone-in, or 2 1/2 pounds boneless
- as needed salt
- as needed black pepper, freshly cracked
- 2 tablespoons extra-virgin olive oil
- 1 white onion, medium, finely diced
- 3 carrots, finely diced
- 1 celery stalk, large, finely diced
- 10 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 32 fluid ounces beef broth
- 2 teaspoons beef bouillon paste
- 28 ounces crushed tomatoes, 1 can
- 3 stems thyme
- 3 stems rosemary
- 2 bay leaves
- 1 Parmesan rind
- 1 tablespoon corn starch, to 2 tablespoons, optional, for thickening
For Serving
- 1 pound pappardelle pasta
- as needed Parmesan cheese, fresh, shaved or grated
- as needed fresh basil
- as needed red pepper flakes
Instructions
- 1
Generously season the beef short ribs with salt and freshly cracked black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 6-8 minutes total. Remove the short ribs from the pot and set them aside.
⏱️ 8 min - 3
Add the finely diced white onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min - 4
Add the minced garlic to the pot and cook for another minute until fragrant.
⏱️ 1 min - 5
Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
⏱️ 2 min - 6
Pour in the 2 cups of dry red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for a few minutes to reduce slightly.
⏱️ 5 min - 7
Add the beef broth, beef bouillon paste, crushed tomatoes, thyme stems, rosemary stems, bay leaves, and Parmesan rind to the pot. Stir everything together to combine.
⏱️ 3 min - 8
Return the seared short ribs to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily shred from the bone.
⏱️ 180 min - 9
Carefully remove the cooked short ribs from the pot. Shred the meat using two forks, discarding any bones and excess fat. Set the shredded meat aside.
⏱️ 10 min - 10
If using, in a small bowl, whisk together 1/2 cup of the sauce from the pot with 1-2 tablespoons of corn starch until smooth. Stir this mixture back into the main pot of sauce. Return the shredded short rib meat to the pot and stir to combine. Let it simmer for another 30-45 minutes to allow the flavors to meld and the sauce to thicken slightly.
⏱️ 45 min - 11
While the sauce simmers, cook the pappardelle pasta according to package directions until al dente.
⏱️ 10 min - 12
Drain the cooked pappardelle and toss it directly with the short ribs and sauce in the Dutch oven, or serve the sauce over individual portions of pasta.
⏱️ 2 min - 13
Garnish generously with fresh shaved or grated Parmesan cheese, fresh basil leaves, and a sprinkle of red pepper flakes before serving immediately.
⏱️ 2 min