Short Ribs Fettuccine

Name: Short Ribs Fettuccine
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 serving
Ingredients: 3 pounds beef short ribs; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 cup chopped onion; 1 cup chopped carrot; ½ cup chopped celery; 3 cloves garlic; 1 tablespoon tomato paste; 1 ounce can whole tomatoes; 1 cup red wine; 2 cups beef broth; 2 tablespoons fresh minced rosemary; 1 tablespoon fresh thyme; 2 bay leaves; 1 pound fettuccine; ¼ cup Parmesan Cheese

User Reviews

5.0

42 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
8
Calories
512 kcal
Course
Main Course
Cuisine
Italian

Short Ribs Fettuccine

Iris Warren

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Fall-off-the-bone, red wine braised short ribs and their lush sauce coat tendrils of fettuccine for a hearty comfort food dinner.

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Ingredients

Servings

3 pounds beef short ribs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
½ cup chopped celery
3 cloves garlic , minced or pressed
1 tablespoon tomato paste
1 ounce can whole tomatoes
1 cup red wine
2 cups beef broth
2 tablespoons fresh minced rosemary , divided
1 tablespoon fresh thyme , or 1 teaspoon dried
2 bay leaves
1 pound fettuccine
¼ cup Parmesan Cheese

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Instructions

Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 ½ tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 ½ hours, then uncover and simmer for another 1 ½ hours. The liquid will have reduced and thickened, and the meat should fall off the bone. Spoon off any extra fat from the sauce.
Separate the meat from the short rib bones, shred, and add back to the sauce. Keep warm. Prepare the fettuccine noodles according to the package directions, drain, and toss with the short rib sauce. Serve with grated Parmesan cheese, and sprinkle with more minced herbs if desired.

Notes

The short rib sauce can be cooked 1-2 days before serving. To serve, reheat over medium-low heat, covered, until warmed through then toss with the cooked fettuccine noodles.

Nutrition Information

Show Details

Calories 512kcal (26%) Carbohydrates 46g (15%) Protein 34g (68%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 123mg (41%) Sodium 546mg (23%) Potassium 789mg (23%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 2852IU (57%) Vitamin C 5mg (6%) Calcium 99mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 512 kcal

% Daily Value*

Calories	512kcal	26%
Carbohydrates	46g	15%
Protein	34g	68%
Fat	18g	28%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	123mg	41%
Sodium	546mg	23%
Potassium	789mg	17%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	2852IU	57%
Vitamin C	5mg	6%
Calcium	99mg	10%
Iron	5mg	28%