Braised Beef Short Ribs Pasta
AuthorTiffany AngelaCategoryAmericanDifficultyIntermediateThe 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!
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.
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 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.
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. 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.
Serve immediately.
Ingredients
Directions
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.
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 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.
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. 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.
Serve immediately.
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