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Braised Short Rib Pasta with Creamy Sauce
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Braised Short Rib Pasta with Creamy Sauce

3 h 30 minServes 4Nutri-Score C€€€
from @scintillaitcollection1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef short ribs (bone-in, patted dry)Meat1.2 kg
  • salt (for seasoning)Spices8 g
  • black pepper (freshly ground)Spices3 g
  • olive oil (for searing)Pantry30 ml
  • onion (diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • tomato pastePantry30 g
  • beef stockPantry700 ml
  • red wine (dry)Beverages200 ml
  • fresh thyme (sprigs)Produce4 pieces
  • bay leafSpices2 pieces
  • mushrooms (sliced)Produce300 g
  • butterDairy30 g
  • heavy creamDairy250 ml
  • parmesan (finely grated)Dairy60 g
  • pasta (such as pappardelle or rigatoni)Grains400 g

per serving

Nutrition

958kcal

Carbs
80 g
Proteins
53 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • Stockpot
  • Tongs
  • Colander

step by step

Method

  1. Season and sear the short ribs

    • Pat the short ribs dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over high heat and sear the ribs on all sides until deeply browned.
    • Transfer the ribs to a plate and set aside.
    Step 1

  2. Build the braising base

    • Lower the heat and cook the onion in the same pot until softened.
    • Add the garlic and tomato paste and cook until fragrant and darkened.
    • Pour in the red wine and scrape up the browned bits from the bottom.
    Step 2

  3. Braise the short ribs

    • Return the ribs to the pot with the beef stock, thyme and bay leaf.
    • Cover and braise gently until the meat is fork-tender.
    • Remove the ribs, shred the meat and discard the bones, then strain and reserve the braising liquid.
    Step 3

  4. Sauté the mushrooms

    • Melt the butter in a frying pan over medium-high heat.
    • Sauté the mushrooms until golden and tender, then set aside.
    Step 4

  5. Make the creamy sauce

    • Pour the reserved braising liquid into the pot and simmer to reduce slightly.
    • Stir in the heavy cream and parmesan and simmer until the sauce thickens.
    • Return the shredded short rib meat and the sautéed mushrooms to the sauce.
    Step 5

  6. Cook the pasta

    • Boil the pasta in well-salted water until al dente.
    • Drain, reserving a little pasta water.
    Step 6

  7. Combine and serve

    • Toss the pasta with the short rib sauce, loosening with pasta water as needed.
    • Plate and finish with extra parmesan.
    Step 7
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