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–+ servings
Let's Cook - Chef Billy Parisi

Short Rib Pasta

This slow-cooked Short Rib Pasta is my idea of the perfect comfort meal. I braise tender short ribs in a rich blend of tomatoes, wine, and herbs, then toss everything with pasta for the ultimate Sunday dinner with family. It’s deeply flavorful, incredibly satisfying, and honestly, one of my all-time favorite dishes to make and share.
Servings: 8
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes

Ingredients 

  • 3 pounds bone-in short ribs
  • 2 tablespoons olive oil
  • 1 large, small-diced yellow onion, about 2 cups
  • 3 peeled medium-sized small diced carrots
  • 3 small diced ribs of celery
  • 6 smashed garlic cloves
  • 2 cups dry white wine
  • 4 cups pureed tomatoes
  • 2 cups water
  • 2 sprigs fresh rosemary
  • 2-4 sprigs fresh parsley
  • 1 bay leaf
  • 1 pound rigatoni
  • Coarse salt and fresh cracked pepper to taste

Instructions

  • Pat the short ribs down with a paper towel, then season all sides with salt and pepper.
  • Add oil to a large rondeau pot over medium-high heat.
  • Once the oil smokes lightly add in the beef and cook them on all sides until well browned, which takes about 2 to 3 minutes per side.
  • Remove the ribs and add in the onions, season with salt, turn the heat down to medium and cook for 5 minutes or until lightly browned.
  • Turn down the heat to low and then stir in the carrots and celery, place on a lid and sweat for 10 minutes.
  • Add in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
  • Deglaze with white wine and cook over medium heat and reduce the amount of liquid by one half to concentrate the flavors.
  • Pour in the tomato puree and 2 cups of water.
  • Add in the rosemary, parsley, bay leaf, salt, and pepper and mix to combine.
  • Place the short ribs back in, add a lid, and bake on a middle rack in the oven at 325° for 2 ½ to 3 hours or until the beef is fork tender.
  • Remove the herbs and beef bones from the sauce and shred the beef using two forks.
  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Drain the pasta and mix in a separate large skillet with some sauce and cheese, and serve.

Notes

For making the most flavorful short rib pasta I highly recommend to sear the short ribs really well before braising them. I’m talking about a deep, golden-brown crust on every side, this step locks in richness and builds an incredible depth of flavor in the sauce.
  • Grated veggies for convenience: When I want to save time, I shred the onions, carrots, and celery on a box grater instead of dicing them.
  • Thicken the sauce: I like to remove the lid for the last hour of braising to let the sauce reduce and intensify. This little trick makes every bite richer and more concentrated.
  • Freeze the extra sauce: I always freeze any leftover sauce because it keeps beautifully for future meals. It’s perfect for a quick and delicious pasta night.
Make-Ahead: You can make the sauce 2 days ahead for freshness. Cook, cool, and oil the pasta up to 2 days ahead.
How to Store: Cover and keep it in the fridge for up to 4 days. The pasta will not freeze well. However, you can cover the sauce and keep it in the freezer for 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of short rib pasta to a large-sized pot and heat over low heat until hot.

Nutrition

Calories: 561kcalCarbohydrates: 56gProtein: 34gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 73mgSodium: 267mgPotassium: 1057mgFiber: 5gSugar: 9gVitamin A: 4110IUVitamin C: 14mgCalcium: 83mgIron: 5mg
Author: Chef Billy Parisi