SHORT RIB CARBONARA Recipe

Braise the Short Ribs

In a large pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them on all sides until browned. Remove the short ribs and set aside.

Sauté Aromatics

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.

Braise the Ribs

Return the short ribs to the pot, add the beef broth, and bring to a simmer. Cover and reduce the heat to low, braising for about 2-3 hours, or until the meat is tender and easily falls off the bone.

Cook Pasta

Once the short ribs are done, remove them from the pot and shred the meat, discarding bones. Meanwhile, cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Prepare Carbonara Sauce

In a large bowl, whisk together the egg yolks, Parmesan cheese, and Pecorino Romano. Slowly add reserved pasta water, mixing until you have a creamy sauce.

Combine Everything

In a large skillet, combine the cooked pasta, shredded short rib meat, and the egg and cheese mixture. Toss quickly to coat, adding more reserved pasta water if needed to reach the desired consistency.

Serve

Serve immediately, garnishing with additional grated cheese and cracked black pepper to taste.