Short Rib Pasta Recipe: A Hearty and Delicious Italian Meal
Introduction
If you’re a fan of both tender short ribs and comforting pasta, then this recipe is a match made in heaven. Combining the succulent flavors of slow-cooked short ribs with al dente pasta, this dish is sure to satisfy your cravings. Whether you’re cooking for yourself, your family, or hosting a dinner party, this short rib pasta recipe is a crowd pleaser. Ready to dive into a bowl of deliciousness? Let’s get started!
Ingredients
To make this mouthwatering short rib pasta, you’ll need the following ingredients:
- 2 pounds of beef short ribs
- 1 tablespoon of olive oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup of red wine
- 2 cups of beef broth
- 1 can (14 ounces) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 1 pound of your favorite pasta (such as rigatoni or fettuccine)
- Grated Parmesan cheese for garnish
- Chopped fresh parsley for garnish
Directions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the short ribs and sear them on all sides until browned. This will take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.
In the same pot, add the diced onion, minced garlic, diced carrot, and diced celery. Cook until the vegetables are softened, about 5 minutes.
Pour in the red wine and let it simmer for a few minutes to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, diced tomatoes (with their juice), dried thyme, and dried rosemary. Stir everything together and bring the mixture to a boil.
Return the short ribs to the pot and season with salt and pepper to taste. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours, or until the short ribs are tender and can easily be pulled apart with a fork.
While the short ribs are simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Once the short ribs are done cooking, remove them from the pot and shred the meat. Discard any excess fat or bones.
Return the shredded meat to the pot and stir it into the sauce. Taste and adjust the seasonings if needed.
To serve, place a portion of pasta on a plate or in a bowl, and top it with the short rib sauce. Garnish with grated Parmesan cheese and chopped fresh parsley.
Enjoy your delicious short rib pasta!
FAQ
Q: Can I use a different type of meat instead of short ribs?
A: While short ribs add a unique flavor and tenderness to this dish, you can substitute with other cuts of beef such as chuck roast or brisket if desired.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and cook the pasta fresh.
Q: Can I freeze the leftovers?
A: Absolutely! Allow the leftovers to cool completely, then transfer them to an airtight container or freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I use white wine instead of red wine?
A: While red wine adds depth of flavor to the sauce, you can use white wine as a substitute if preferred. Just keep in mind that it may result in a slightly lighter taste.
Q: Can I add vegetables to the sauce?
A: Absolutely! Feel free to include additional vegetables like mushrooms, bell peppers, or zucchini to enhance the flavors and add extra nutrients to the dish.
Now that you have all the information you need, it’s time to gather your ingredients and start cooking this delicious short rib pasta recipe. Enjoy your meal!
