Costine Di Manzo Recipe
Braised Boneless Short Ribs, Tropea Onions, Fusilli di Capri Pasta di Gragnano, Parmigiano Reggiano, Bay Leaf
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the boneless short ribs generously with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 5-7 minutes. Remove the ribs and set aside.
- 2
- 3
Braise the Short Ribs
Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Let it braise for 2.5 to 3 hours, or until the meat is tender.
- 4
Cook the Pasta
In a separate pot, cook the Fusilli di Capri pasta according to package instructions until al dente. Drain and set aside.
- 5
Combine and Serve
Once the short ribs are tender, remove them from the pot and shred the meat. Discard the bay leaves and thyme. Mix the shredded meat with the cooked pasta. Serve with grated Parmigiano Reggiano on top.
