Melt-in-Your-Mouth Short Rib Pasta
Short rib pasta: master this rich red wine braised dish with tender beef. Perfect for a comforting meal, featuring a savory sauce and al dente pasta.
Ingredients
- 4 slices thick-cut bacon, chopped
- 4-5 pounds bone-in beef short ribs
- kosher salt and black pepper
- 2 medium yellow onions, chopped
- 8 cloves garlic, chopped or grated
- 2 cups dry red wine, such as Cabernet Sauvignon
- 2 (6 ounce) cans tomato paste
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 parmesan rind
- Parmesan, for serving
- Fresh basil, for serving
Instructions
- In a slow cooker, combine wine, 2 cups water, tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper.
- Season short ribs with salt and pepper. In a skillet, cook bacon until crisp; add to slow cooker. Sear ribs in the same skillet, then transfer to slow cooker. Gently toss, add parmesan rind. Cook on low for 6-8 hours or high for 4-6 hours.
- Just before serving, boil pasta until al dente. Reserve 1 cup cooking water, then drain.
- Remove bay leaves and parmesan rind. Shred meat, discard bones, and toss meat with sauce. Thin with pasta water if needed. Serve over pasta, topped with parmesan and fresh basil.
Notes
- Sear the short ribs thoroughly before braising; this creates a rich, complex flavor base through the Maillard reaction that is essential for the depth of the sauce.
- If using a slow cooker, ensure the liquid just covers the ribs. Too much liquid will dilute the flavor, while too little could dry out the meat.
- For food safety, ensure beef short ribs reach an internal temperature of 145°F (63°C) and rest for 3 minutes before shredding. This ensures both safety and optimal tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce and meat (without pasta) for up to 3 months. Thaw overnight and reheat gently on the stovetop, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If using a slow cooker, ensure the liquid just covers the ribs. Too much liquid will dilute the flavor, while too little could dry out the meat.
- For food safety, ensure beef short ribs reach an internal temperature of 145°F (63°C) and rest for 3 minutes before shredding. This ensures both safety and optimal tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the sauce and meat (without pasta) for up to 3 months. Thaw overnight and reheat gently on the stovetop, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.