Short Rib Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 30 mins
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Servings
8
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Calories
561 kcal
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Course
Main Course
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Cuisine
Italian
Short Rib Pasta
Description
The Short Rib Pasta recipe starts by seasoning and searing 3 pounds of bone-in short ribs to develop a dark, flavorful crust. Aromatic vegetables – onion, carrot, celery – are sautéed after removing the ribs. Garlic is added just until fragrant, then deglazed with dry white wine to concentrate flavors. Tomato puree, water, fresh rosemary, parsley, and bay leaf are combined to create a robust braising liquid.
The ribs return to the pot to cook slowly in the oven at 325°F for 2 ½ to 3 hours until the meat is tender and easily pulls off the bone. The sauce thickens and develops depth, creating a hearty base to pair with rigatoni pasta. The final dish features tender meat, a richly flavored sauce, and al dente pasta, providing comforting textures and savory taste.
This pasta pairs well as a main course dinner. The sauce can benefit from a final reduction by removing the lid during braising to intensify flavor. Leftover sauce freezes well, while the prepared pasta does not freeze as successfully. Reheat gently to preserve texture, and consider shredding the vegetables on a grater for quicker prep.
Making the sauce ahead is encouraged, allowing flavors to develop, and it stores refrigerated up to 4 days or frozen for 6 months. Reseason as needed when reheating.
Ingredients
- 3 pounds short ribs bone-in
- 2 tablespoons olive oil
- 1 large small-diced yellow onion, about 2 cups
- 3 carrot medium-sized, peeled, small diced
- 3 celery rib small diced
- 6 garlic smashed cloves
- 2 cups white wine dry
- 4 cups tomato pureed
- 2 cups water
- 2 rosemary sprigs, fresh
- 2-4 fresh parsley sprigs
- 1 bay leaf
- 1 pound rigatoni pasta
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Pat the short ribs down with a paper towel, then season all sides with salt and pepper.
- Add oil to a large rondeau pot over medium-high heat.
- Once the oil smokes lightly add in the beef and cook them on all sides until well browned, which takes about 2 to 3 minutes per side.
- Remove the ribs and add in the onions, season with salt, turn the heat down to medium and cook for 5 minutes or until lightly browned.
- Turn down the heat to low and then stir in the carrots and celery, place on a lid and sweat for 10 minutes.
- Add in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
- Deglaze with white wine and cook over medium heat and reduce the amount of liquid by one half to concentrate the flavors.
- Pour in the tomato puree and 2 cups of water.
- Add in the rosemary, parsley, bay leaf, salt, and pepper and mix to combine.
- Place the short ribs back in, add a lid, and bake on a middle rack in the oven at 325° for 2 ½ to 3 hours or until the beef is fork tender.
- Remove the herbs and beef bones from the sauce and shred the beef using two forks.
- Cook the pasta in a large pot of boiling salted water until al dente.
- Drain the pasta and mix in a separate large skillet with some sauce and cheese, and serve.
Notes
- Sear the short ribs until deeply golden on all sides to lock in richness and build flavor.
- You can prepare the sauce up to 2 days ahead; cool and refrigerate separately from pasta.
- Refrigerate cooked pasta with oil for up to 2 days; pasta does not freeze well.
- Freeze the sauce tightly covered for up to 6 months; thaw in refrigerator before reheating.
- When reheating, warm the desired portion slowly over low heat to maintain texture.
- For convenience, shred onions, carrots, and celery on a box grater instead of dicing.
- Remove the lid during the last hour of braising to reduce and thicken the sauce for more concentrated flavor.
- Freeze leftover sauce in portions to have ready-made pasta sauce for future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 267mg | 11% |
| Potassium | 1057mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4110IU | 82% |
| Vitamin C | 14mg | 16% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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