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Short Rib Pasta

This slow-cooked Short Rib Pasta is my idea of the perfect comfort meal. I braise tender short ribs in a rich blend of tomatoes, wine, and herbs, then toss everything with pasta for the ultimate Sunday dinner with family. It’s deeply flavorful, incredibly satisfying, and honestly, one of my all-time favorite dishes to make and share.

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

Ingredients

  • 3 pounds bone-in short ribs
  • 2 tablespoons olive oil
  • 1 large small-diced yellow onion, about 2 cups
  • 3 peeled medium-sized small diced carrots
  • 3 small diced ribs of celery
  • 6 smashed garlic cloves
  • 2 cups dry white wine
  • 4 cups pureed tomatoes
  • 2 cups water
  • 2 sprigs fresh rosemary
  • 2-4 sprigs fresh parsley
  • 1 bay leaf
  • 1 pound rigatoni
  • coarse salt and fresh cracked pepper 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

  • For making the most flavorful short rib pasta I highly recommend to sear the short ribs really well before braising them. I’m talking about a deep, golden-brown crust on every side, this step locks in richness and builds an incredible depth of flavor in the sauce.
  • Make-Ahead: You can make the sauce 2 days ahead for freshness. Cook, cool, and oil the pasta up to 2 days ahead.
  • How to Store: Cover and keep it in the fridge for up to 4 days. The pasta will not freeze well. However, you can cover the sauce and keep it in the freezer for 6 months. Thaw it in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired amount of short rib pasta to a large-sized pot and heat over low heat until hot.
  • Grated veggies for convenience: When I want to save time, I shred the onions, carrots, and celery on a box grater instead of dicing them.
  • Thicken the sauce: I like to remove the lid for the last hour of braising to let the sauce reduce and intensify. This little trick makes every bite richer and more concentrated.
  • Freeze the extra sauce: I always freeze any leftover sauce because it keeps beautifully for future meals. It’s perfect for a quick and delicious pasta night.

Nutrition Information

Calories 561kcal (28%) Carbohydrates 56g (19%) Protein 34g (68%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 73mg (24%) Sodium 267mg (11%) Potassium 1057mg (30%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 4110IU (82%) Vitamin C 14mg (16%) Calcium 83mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

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.