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Ingredients
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Short Ribs & Braise
Pasta & Finishing
Method
Short Ribs & Braise
- 1
Preheat and season
Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with the 2 tbs flour, shaking off excess.
- 2
Brown the ribs
Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When shimmering and butter is melted, add short ribs in a single layer (work in batches if needed) and brown well on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.
- 3
Sweat aromatics
Reduce heat to medium. Add the chopped onion, diced carrot, and diced celery to the pot. Stir to coat in the fond and cook until softened and beginning to brown, about 6–8 minutes. Add the smashed minced garlic and cook 30–60 seconds until fragrant.
- 4
Build the braising liquid
Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 3–5 minutes. Add 3 cups beef stock and half a 28-oz can of crushed tomatoes (about 14 oz). Add 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, and 1/2 tsp sugar if using. Bring to a gentle simmer.
- 5
Braise
Return the browned short ribs and any accumulated juices to the pot, submerging them partially in the liquid. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check once halfway to spoon some braising liquid over the ribs.
- 6
Shred and reduce sauce
Carefully remove the short ribs from the pot and set on a cutting board. Strain the braising liquid into a clean saucepan (reserve solids and herbs) and discard bay leaves, stems of thyme and rosemary. When ribs are cool enough to handle, remove bones and shred the meat into large chunks. Skim excess fat from the surface of the braising liquid, then simmer the liquid over medium heat until it thickens and concentrates to a sauce consistency, 10–15 minutes. Taste and adjust seasoning with salt and pepper.
- 7
Combine meat and sauce
Return shredded meat to the reduced sauce and stir to coat. Keep warm over very low heat while you cook the pasta.
Pasta & Finishing
- 8
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tbs salt. Cook 12 oz rigatoni or pappardelle according to package instructions until al dente (usually 8–12 minutes depending on pasta shape). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- 9
Finish sauce with pasta water
Return the drained pasta to the pot or to a large sauté pan over low heat. Add the shredded short rib and sauce. Stir gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and marry the sauce to the pasta. Add 1 tbs butter and 1 tbs extra-virgin olive oil, stirring until glossy.
- 10
Plate and garnish
Divide pasta among 4 plates (serves 4). Sprinkle each serving with grated Parmesan (about 3 tbsp per serving if dividing evenly), chopped fresh parsley, and a little lemon zest if using. Drizzle a touch more olive oil and finish with freshly ground black pepper to taste.