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Short Rib Pasta
5 from 18 votes

Short Rib Pasta

Short Rib Pasta combines tender, braised bone-in short ribs with a vegetable-infused tomato sauce and rigatoni pasta. The ribs are deeply seared before slow cooking with carrots, celery, garlic, herbs, and wine, resulting in a rich, hearty sauce. This dish balances robust meat flavors with pasta for a filling meal.

Prep Time
15 mins
Cook Time
3 hrs 30 mins
Servings: 8
Calories: 561 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Pat the short ribs down with a paper towel, then season all sides with salt and pepper.
  2. Add oil to a large rondeau pot over medium-high heat.
  3. 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.
  4. 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.
  5. Turn down the heat to low and then stir in the carrots and celery, place on a lid and sweat for 10 minutes.
  6. Add in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
  7. Deglaze with white wine and cook over medium heat and reduce the amount of liquid by one half to concentrate the flavors.
  8. Pour in the tomato puree and 2 cups of water.
  9. Add in the rosemary, parsley, bay leaf, salt, and pepper and mix to combine.
  10. 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.
  11. Remove the herbs and beef bones from the sauce and shred the beef using two forks.
  12. Cook the pasta in a large pot of boiling salted water until al dente.
  13. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 561

% 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.