The Ultimate Short Rib Pasta Recipe for Unforgettable Dinners

Introduction

Welcome to the ultimate short rib pasta recipe! This delicious and hearty pasta dish is guaranteed to be the star of any dinner table. The tender, succulent short ribs combined with rich, flavorful pasta create a truly unforgettable dining experience. Whether you’re hosting a special gathering or simply craving a comforting meal, this recipe is sure to impress. Let’s dive into the details and learn how to create this mouthwatering dish.

Ingredients

To create this delectable short rib pasta, you will need:

– 2 pounds of bone-in beef short ribs
– 2 tablespoons of olive oil
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 cup of red wine
– 1 can (14 ounces) of crushed tomatoes
– 2 cups of beef broth
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary
– Salt and pepper to taste
– 1 pound of your favorite pasta (such as pappardelle or rigatoni)
– Freshly grated Parmesan cheese for serving

Directions

1. Begin by seasoning the short ribs generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until they develop a rich, brown crust. This will take about 8-10 minutes. Once seared, remove the short ribs from the pot and set them aside.

2. In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté the vegetables until they begin to soften and caramelize, which will take approximately 5-7 minutes.

3. Pour in the red wine and allow it to simmer, scraping the bottom of the pot to release any browned bits. Simmer until the wine is reduced by half.

4. Return the short ribs to the pot and add the crushed tomatoes, beef broth, thyme, and rosemary. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the short ribs simmer for 2-3 hours, or until the meat is tender and falling off the bone.

5. Once the short ribs are cooked, carefully remove them from the pot and shred the meat using two forks. Discard the bones and any excess fat.

6. While the short ribs are simmering, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of the cooking water.

7. Toss the cooked pasta with the shredded short rib meat, along with a ladle of the cooking liquid to moisten. Season with additional salt and pepper if needed.

8. Serve the short rib pasta in individual bowls, topped with a generous sprinkle of freshly grated Parmesan cheese.

FAQ

Q: Can I use a different type of pasta for this recipe?
A: Absolutely! While the recipe suggests using pappardelle or rigatoni, feel free to use your favorite pasta variety. The rich, meaty sauce pairs well with a wide range of pasta shapes, so choose the one you love most.

Q: Can I make this dish in advance?
A: Yes, this short rib pasta actually tastes even better the next day as the flavors have more time to meld. Simply store the cooked pasta and short rib sauce separately, and combine them when ready to reheat and serve.

Q: Is it possible to substitute the red wine in the recipe?
A: If you prefer not to use wine, you can substitute with additional beef broth. However, keep in mind that the wine contributes to the rich flavor of the sauce.

Enjoy preparing and savoring this outstanding short rib pasta recipe, and impress your guests or family with a dish that’s packed with amazing flavors and textures!