Beef Paccheri Recipe

Prepare and season ribs

Pat short ribs dry with paper towels. Generously season all sides with kosher salt (about 1 tsp) and black pepper. Lightly dust each piece with the 2 tablespoons of flour, shaking off excess.

Brown the short ribs

Heat a large heavy-bottomed Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When hot and shimmering, add short ribs in a single layer (work in batches if needed) and sear 3–4 minutes per side until deep brown. Transfer browned ribs to a plate and set aside.

Sweat the aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize the paste.

Deglaze and build the braising liquid

Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce by about half, 3–5 minutes. Add 3 cups beef stock and 1 cup crushed tomatoes, then return the short ribs to the pot, nestling them into the liquid. Add thyme sprigs, bay leaf, and whole peppercorns.

Braise until tender

Bring liquid to a simmer, then cover and transfer the pot to an oven preheated to 300°F (150°C). Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling from the bone. Alternatively, maintain a gentle simmer on the stovetop partially covered for the same time.

Reduce sauce and finish flavors

Carefully remove short ribs from the pot and set on a tray. Strain or skim excess fat from the braising liquid if desired. Return liquid to the stove and simmer over medium-high heat to reduce and concentrate flavors until it reaches a saucy consistency, about 10–15 minutes. Taste and adjust seasoning with salt and pepper; stir in 1 teaspoon balsamic vinegar if using to brighten.

Shred the meat and reserve sauce

When cool enough to handle, remove bones and shred the short rib meat into large, forkful pieces. Reserve about 1.5–2 cups of the reduced braising sauce and toss with the shredded meat to coat. Keep extra sauce aside for assembling the pasta.

Cook paccheri

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 1 lb paccheri and cook until just shy of al dente (follow package for timing; usually 9–12 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the paccheri.

Finish sauce with butter and cream

Return the reserved 1.5–2 cups short rib sauce to a wide sauté pan over low-medium heat. Stir in 2 tablespoons butter and 1/4 cup heavy cream (optional) to create a glossy emulsion. If sauce is too thick, add some reserved pasta water, 1–2 tablespoons at a time, to loosen.

Combine pasta and meat

Add drained paccheri to the sauce pan and toss gently to coat. Add the shredded short rib meat and toss, letting some meat pieces tuck into the paccheri tubes. If necessary, add more reserved pasta water to achieve a silky coating that clings to the pasta (total sauce should lightly coat, not puddle).

Incorporate cheeses and finish

Remove pan from heat and immediately stir in 1 cup grated Metsovone and 1/4 cup grated Parmesan until melted into the sauce. Taste and adjust seasoning. Stir in 1 teaspoon white truffle oil (or to taste) and 2 tablespoons chopped parsley. Add 1/2 teaspoon lemon zest if using to brighten flavors.

Plate and serve

Divide paccheri among 4 warmed plates. Spoon additional shredded short rib and any remaining reduced sauce over the top. Finish with another light sprinkle of grated Metsovone or Parmesan and a final drizzle of truffle oil if desired. Serve immediately.