Fettuccine Short Ribs Recipe

Prepare short ribs

Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each piece with 2 tbs flour, shaking off excess.

Brown short ribs

Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbs neutral oil. When oil shimmers, add short ribs in a single layer (work in batches if needed). Brown 3–4 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate.

Sauté vegetables

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and starting to brown. Add smashed garlic and cook 1 minute until fragrant. Stir in 2 tbs tomato paste and cook 2 minutes, stirring, until it darkens slightly.

Deglaze & braise

Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits with a wooden spoon. Simmer 3–4 minutes to reduce slightly. Return the short ribs to the pot and add 3 cups beef stock, 2 bay leaves, 3 thyme sprigs and 1 rosemary sprig. The liquid should come about halfway up the ribs; add up to 1/2 cup more stock or water if needed.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover and transfer the pot to a preheated 325°F (160°C) oven. Cook 2 to 2 1/2 hours, or until meat is very tender and falling off the bone. Check once at about 90 minutes; if liquid is evaporating too much, add a splash of stock.

Rest & shred

Remove pot from oven. Transfer short ribs to a cutting board and let rest 10 minutes. Skim off excess fat from the braising liquid with a spoon. Remove and discard bay leaves, thyme stems and rosemary. Using two forks, shred the short rib meat, discarding bones and large pieces of fat. Return shredded meat to the pot with the braising liquid.

Reduce sauce (if needed)

Simmer the shredded meat in the braising liquid on the stovetop over medium heat 8–12 minutes to thicken the sauce slightly and concentrate flavors. Taste and adjust seasoning with salt and freshly ground pepper as needed. Keep warm while you cook the pasta.

Cook fettuccine

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz dried fettuccine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly wet.

Finish pasta with sauce

Return the drained fettuccine to the empty pasta pot off the heat. Add 2 tbs unsalted butter and 1 tbs extra-virgin olive oil; toss to coat. Add 1–1 1/2 cups of the shredded short rib and braising sauce mixture to the pasta (add more to taste). Toss, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that coats the noodles (usually 1/4–1/2 cup).

Add cheese & herbs

Stir in 1 cup finely grated Parmesan until melted into the sauce. Add 2 tbs chopped parsley and 1 tsp lemon zest (optional) for brightness. Taste and season with up to 1/2 tsp freshly ground black pepper and additional salt if necessary.

Serve

Divide fettuccine among warmed plates or bowls. Top with any remaining shredded short rib and spoon extra sauce over each portion. Finish with an extra sprinkle of grated Parmesan and a drizzle of olive oil if desired. Serve immediately.