Short Rib Pasta Recipe

Prepare the Short Ribs

Season the short ribs with salt and black pepper.

Sear the Ribs

In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side.

Add Aromatics

Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.

Braise the Ribs

Add beef broth, thyme, and bring to a boil. Reduce heat to low, cover, and simmer for about 2-3 hours until the ribs are tender and easily pulled apart.

Shred the Meat

Remove the short ribs from the pot, shred the meat, and discard the bones. Return the shredded meat to the pot.

Cook the Pasta

In a large pot, bring salted water to a boil. Add cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a separate skillet, sauté the mushrooms over medium heat until they are browned, about 5-7 minutes. Add the fresh spinach and sun-dried tomatoes, cooking until the spinach wilts.

Prepare the Sauce

In the same pot used for the short ribs, add red wine and simmer until reduced by half, about 10 minutes. Stir in heavy cream and Parmesan cheese, cooking until the sauce thickens, about 5 minutes.

Mix Everything Together

Combine the cooked pasta, shredded short rib, sautéed mushrooms, spinach, and sun-dried tomatoes into the pot with the red wine cream sauce. Stir until well coated.

Serve

Serve hot, garnished with additional Parmesan cheese if desired.