Recipes

Braised Beef Short Ribs Pasta

October 23, 2020

The coziest red wine braised beef short ribs recipe served over your carb of choice. The perfect cold-weather recipe that lets the oven do all the work!

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This recipe is very easy but it does take time. However, it’s perfect for these WFH days or lazy weekends at home because after prepping the ingredients, we basically let the oven do the cooking until the meat just falls off the bone!

This recipe makes A LOT of short ribs and sauce. I love it because once I make it, I basically have meals for a good chunk of the week! Plus, it’s one of those recipes that always impress and can be made in advance. If anything, heating leftovers up just makes it takes better and better. My husband and I like to eat it over pasta, rice, mashed potatoes, by itself, with bread…basically with anything and everything.

The beef short ribs used in this recipe are English-cut, which can be found at Whole Foods, most Asian Markets, and also Korean markets. English-cut short ribs have one bone in each piece compared to flanken short ribs which are thinly cut and have multiple bones in one piece (flanken short ribs are used for Korean BBQ kalbi). I usually ask the butcher to cut them into 2″ pieces for braised short ribs. Try looking for pieces that have a thick piece of meat stuck to the bone — thinner pieces tend to have more fat than meat. Lifehack: Whole Foods will occasionally run sales on beef short ribs and this is when I’ll stock up and freeze a bunch!

Directions

The first step is to sear our short ribs. To get a good sear, try to pat the short ribs dry with a paper towel to get rid of all the excess moisture.

Heat 3 tbsp of oil in a 7.25 qt or larger dutch oven (or oven-safe pot). Sear the short ribs on each side until all pieces are browned (~1-2 minutes per side, ~8 minutes total per batch). Remove each batch of meat from the pot and set aside in a separate bowl in order to sear the next batch.

After searing all the short ribs, if there is too much oil in the pot, feel free to pour out the majority of it. Try to leave 2-3 tbsp of oil/fat in the pot without scraping out the flavor left from searing the meat.

Preheat the oven to 275°F.

Add the chopped onion and carrots, 1 tsp of salt, 1 tsp of freshly ground black pepper to the pot, and cook for 10 minutes until the onions are translucent and starting to brown around the edges.

Add in the 20 chopped cloves of garlic into the pot and cook for 2 minutes.

Then, add 2 tsp of dried thyme, 6 oz (1 can) of tomato paste, and cook while mixing for 2-3 minutes.

Add in the 2 cups of dry red wine, 4 cups of beef stock, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir and bring the pot to a low boil.

Add in your short ribs and bring the pot back up to a boil.

Cover the pot and let it boil for another 1-2 minutes. Then, place the covered pot into the oven for 3 hours.

While your short ribs are in the oven, prepare your pasta, rice, mashed potatoes, or carbohydrate of choice. You’ll want to gauge this so everything will be done around the same time.

If making pasta: Depending on how many people you are serving immediately, adjust the amount of dried pasta you are cooking in this step. When there are still 15 minutes left for the short ribs in the oven, cook pasta according to package instructions, but 1-2 minutes less so it is very al dente. Save 1 cup of pasta water before draining.

Once short ribs are done, season with salt and pepper to taste. If eating over pasta or rice, I generally add 1 tsp salt during this step.

Short ribs are notorious for producing a lot of fat. If there is a lot, you can ladle off the excess. Another easy way is to refrigerate the entire pot if you are preparing this ahead of time. This will cause the fat to solidify and it’ll be easy to scrape it off with a spoon.

Whenever you are ready to serve your pasta, carefully remove the short ribs you will be eating and shred the meat with a fork. After 3 hours in the oven, it should shred pretty easily!

Ladle in the short rib sauce and shredded meat into the pasta, and cook over medium heat while constantly stirring until sauce is absorbed and thickened (~3-5 minutes). I use about 3 cups of sauce per 1 lb of dried pasta. You’ll want to gauge this yourself and add in the reserved pasta water, 1/4 cup at a time until the desired flavor and consistency is achieved.

Serve immediately!

These short ribs are so good, we often just eat them alone too! So delicious!

Braised Beef Short Ribs Pasta

 


Tiffany AngelaAuthorTiffany AngelaCategoryAmericanDifficultyIntermediate


The coziest red wine braised beef short ribs recipe served over your carb of choice. The perfect cold-weather recipe that lets the oven do all the work!

Yields10 Servings
Prep Time30 minsCook Time3 hrs 30 minsTotal Time4 hrs


Ingredients
 6 lbs beef short ribs, cut in 2" pieces by butcher
 3 tbsp avocado or extra virgin olive oil
 4 large carrots, cut in 1" diagonal pieces
 1 large onion, roughly diced
 20 cloves of garlic (~2 heads), roughly chopped
 2 tsp dried thyme
 6 oz (1 can) tomato paste
 2-3 tsp salt
 2 tsp freshly ground black pepper
 2 cups dry red wine (like a Cabernet Sauvignon or Pinot Noir)
 4 cups (1 carton) beef broth
 16 oz dried pappardelle or long pasta of choice

Directions
1

Heat 3 tbsp of oil in a 7.25 qt or larger dutch oven (or oven-safe pot). Sear the short ribs on each side until all pieces are browned (~1-2 minutes per side, ~8 minutes total per batch). Remove each batch of meat from the pot and set aside in a separate bowl in order to sear the next batch.

2

Preheat the oven to 275°F. Add the chopped onion and carrots, 1 tsp of salt, 1 tsp of freshly ground black pepper to the pot, and cook for 10 minutes until the onions are translucent and starting to brown around the edges.

3

Add in the 20 chopped cloves of garlic into the pot and cook for 2 minutes. Then, add 2 tsp of dried thyme, 6 oz (1 can) of tomato paste, and cook while mixing for 2-3 minutes.

4

Add in the 2 cups of dry red wine, 4 cups of beef stock, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir and bring the pot to a low boil. Add the short ribs back into the pot and bring it back up to a boil. Cover the pot and let it boil for another 1-2 minutes. Then, place the covered pot into the oven for 3 hours.

5

While your short ribs are in the oven, prepare your pasta, rice, mashed potatoes, or carbohydrate of choice. You'll want to gauge this so everything will be done around the same time.

If making pasta: Depending on how many people you are serving immediately, adjust the amount of dried pasta you are cooking in this step. When there are still 15 minutes left for the short ribs in the oven, cook pasta according to package instructions, but 1-2 minutes less so it is very al dente. Save 1 cup of pasta water before draining.

6

Once short ribs are done, season with salt and pepper to taste. If eating over pasta or rice, I generally add 1 tsp salt during this step. Carefully remove the short ribs you will be eating and shred the meat with a fork. Ladle in the short rib sauce and shredded meat into the pasta, and cook over medium heat while constantly stirring until sauce is absorbed and thickened (~3-5 minutes). I use about 3 cups of sauce per 1 lb of dried pasta. You'll want to gauge this yourself and add in the reserved pasta water, 1/4 cup at a time until the desired flavor and consistency is achieved.

7

Serve immediately.

Ingredients

Ingredients
 6 lbs beef short ribs, cut in 2" pieces by butcher
 3 tbsp avocado or extra virgin olive oil
 4 large carrots, cut in 1" diagonal pieces
 1 large onion, roughly diced
 20 cloves of garlic (~2 heads), roughly chopped
 2 tsp dried thyme
 6 oz (1 can) tomato paste
 2-3 tsp salt
 2 tsp freshly ground black pepper
 2 cups dry red wine (like a Cabernet Sauvignon or Pinot Noir)
 4 cups (1 carton) beef broth
 16 oz dried pappardelle or long pasta of choice

Directions

Directions
1

Heat 3 tbsp of oil in a 7.25 qt or larger dutch oven (or oven-safe pot). Sear the short ribs on each side until all pieces are browned (~1-2 minutes per side, ~8 minutes total per batch). Remove each batch of meat from the pot and set aside in a separate bowl in order to sear the next batch.

2

Preheat the oven to 275°F. Add the chopped onion and carrots, 1 tsp of salt, 1 tsp of freshly ground black pepper to the pot, and cook for 10 minutes until the onions are translucent and starting to brown around the edges.

3

Add in the 20 chopped cloves of garlic into the pot and cook for 2 minutes. Then, add 2 tsp of dried thyme, 6 oz (1 can) of tomato paste, and cook while mixing for 2-3 minutes.

4

Add in the 2 cups of dry red wine, 4 cups of beef stock, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir and bring the pot to a low boil. Add the short ribs back into the pot and bring it back up to a boil. Cover the pot and let it boil for another 1-2 minutes. Then, place the covered pot into the oven for 3 hours.

5

While your short ribs are in the oven, prepare your pasta, rice, mashed potatoes, or carbohydrate of choice. You'll want to gauge this so everything will be done around the same time.

If making pasta: Depending on how many people you are serving immediately, adjust the amount of dried pasta you are cooking in this step. When there are still 15 minutes left for the short ribs in the oven, cook pasta according to package instructions, but 1-2 minutes less so it is very al dente. Save 1 cup of pasta water before draining.

6

Once short ribs are done, season with salt and pepper to taste. If eating over pasta or rice, I generally add 1 tsp salt during this step. Carefully remove the short ribs you will be eating and shred the meat with a fork. Ladle in the short rib sauce and shredded meat into the pasta, and cook over medium heat while constantly stirring until sauce is absorbed and thickened (~3-5 minutes). I use about 3 cups of sauce per 1 lb of dried pasta. You'll want to gauge this yourself and add in the reserved pasta water, 1/4 cup at a time until the desired flavor and consistency is achieved.

7

Serve immediately.

Braised Beef Short Ribs Pasta

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