Short Rib Stuffed Shells
User Reviews
5
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Prep Time
8 hrs 45 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
9 hrs 45 mins
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Servings
6 people
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Course
Main Course
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Cuisine
American
Short Rib Stuffed Shells
Description
The recipe begins with seasoning and searing bone-in beef short ribs before slow cooking them with aromatics like onions, carrots, and garlic alongside red wine and fire-roasted tomatoes, resulting in tender meat that easily pulls apart. The meat is shredded and mixed with cheeses including ricotta, mozzarella, parmesan, along with egg and dried herbs to create a savory filling for cooked jumbo pasta shells. Stuffed shells are then baked, often topped with extra cheese and fresh herbs for garnish.
The sturdy pasta shells hold a rich, cheesy filling with beef that carries the flavor of slow-cooked short ribs and vegetables. This combination yields a hearty texture contrasting tender pasta and creamy cheese. The sauce made from the braising liquid and stock enhances the overall dish's depth.
This meal suits a main dish for dinner or family gatherings, offering a combination of meat and cheese that satisfies hearty appetites. It's filling, rich, and works well with a simple green salad or roasted vegetables on the side.
Ingredients
short rib sauce
- 3 pounds beef short ribs bone-in
- 1 tablespoon canola oil or vegetable oil
- salt kosher salt
- black pepper kosher salt
- 1 cup beef stock
- 1 onion diced, sweet
- 2 carrot peeled and diced
- 4 garlic minced, cloves
- ⅔ cup red wine dry
- 14- ounce diced fire roasted tomatoes canned
stuffed shells & filling
- 20 to 25 pasta shells cooked, jumbo
- 15 ounces ricotta cheese tub
- 3 cups mozzarella cheese freshly grated or provolone cheese
- ½ cup Parmesan Cheese plus more for sprinkling, grated
- 1 egg lightly beaten, large
- ½ teaspoon basil dried
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- basil fresh, or other herbs for topping
Instructions
- Pat the short ribs completely dry with a paper towel. Season them all over liberally with salt and pepper.
- Heat a large dutch oven over medium-high heat - or use your slow cooker on the saute setting if you have one. Add the oil. Add the short ribs in a single layer and sear on both sides until deeply golden brown, about 3 to 4 minutes per side.
- Transfer the short ribs to your slow cooker (or keep them in there if you sauteed them in the crock). Pour in ½ cup of beef stock - keep the remaining ½ cup for the sauce. Cook on low for 6 to 8 hours, until the short ribs are falling off the bone.
- Once finished, remove the bones and pull apart the beef with two forks. If your slow cooker has the saute setting, turn it to the highest heat. You don’t need any oil or anything extra, just use what is in the crock. If you transfer to a dutch oven, you will need a drizzle of oil and heat over medium heat.
- Once the pot (or slow cooker) is hot, stir in the diced onions and carrots with a sprinkle of salt. Cook until softened, about 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add in the rest wine to deglaze the pan.
- Add the pulled short ribs to the vegetables. Stir in the tomatoes and the remaining beef stock. Bring the mixture to a boil then reduce it to a simmer. Simmer for 15 minutes uncovered, then cover and simmer for 15 minutes more.
- Preheat the oven to 350 degrees F. Make the shell filling and follow the directions below.
stuffed shells & filling
- Cook the pasta shells according to the package directions, then drain and separate them so they don’t stick together. I put them on a sheet of parchment paper on a baking sheet.
- Stir together the ricotta, 2 cups of the mozzarella cheese, the parmesan, egg, basil, garlic powder, salt and pepper. Stir until fully combined.
- Fill each of the pasta shells with the ricotta mixture. I start with 2 tablespoons then go in and fill each one up to use all the ricotta.
- To bake, spread a spoonful of the short rib sauce on the bottom of a 9x13 inch baking dish. Place the shells in the dish next. Spoon all the remaining short rib sauce over the shells evenly. Sprinkle with the remaining 1 cup of mozzarella cheese. Sprinkle with a bit of parmesan.
- Bake for 30 to 40 minutes, until warm and bubbly and cheesy. If at any time the top is getting too dark, you can tent it with foil.
- Sprinkle with parmesan and fresh basil before serving. Let rest for 15 minutes. Serve!
User Reviews
Overall Rating
5
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