5 from 42 votes
Short Ribs Fettuccine
Short Ribs Fettuccine combines slow-cooked beef short ribs with a rich tomato, red wine, and herb sauce served over fettuccine pasta. The long simmering of the ribs yields tender, flavorful meat that falls apart and infuses the sauce. Aromatic vegetables and fresh rosemary and thyme deepen the savory profile, while the sauce reduces to coat the noodles beautifully. This dish is ideal for a hearty dinner when you want a satisfying meal that showcases robust, slow-braised beef with pasta.
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings:
8
Calories:
512 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 pounds beef short ribs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrot chopped
- ½ cup celery chopped
- 3 cloves garlic , minced or pressed
- 1 tablespoon tomato paste
- 1 ounce tomato whole, canned
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons rosemary divided, fresh, minced
- 1 tablespoon thyme or 1 teaspoon dried, fresh
- 2 bay leaf
- 1 pound Fettuccine pasta
- ¼ cup Parmesan Cheese
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.
Cup of Yum
Notes
- This short rib sauce benefits from making 1 to 2 days in advance; refrigerate covered until reheating.
- To serve, reheat the sauce gently over medium-low heat with the lid on to prevent drying out.
- Pair the reheated sauce with freshly cooked fettuccine to maintain texture and flavor.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 512
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.