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Braised Short Rib Tomato Pasta

A comforting dish of tender short ribs slow-cooked in a rich tomato sauce, served with your favorite pasta for a cozy family meal.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Short Ribs
  • 2 lbs short ribs
  • to taste Salt and pepper
  • 2 tablespoons olive oil
For the Sauce
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
For the Pasta
  • Pasta of choice (e.g., tagliatelle or pappardelle)
  • for garnish Fresh parsley

Method
 

Preparation
  1. Start by patting the short ribs dry and seasoning generously with salt and pepper on all sides.
Searing
  1. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add short ribs and sear for about 3-4 minutes per side until browned.
  2. Remove ribs from the pot and set aside.
Sautéing Aromatics
  1. In the same pot, add chopped onion and garlic. Sauté for about 3-4 minutes until they become fragrant and the onion is translucent.
Combining Ingredients
  1. Add the crushed tomatoes, beef broth, oregano, and thyme. Stir well and taste for seasoning; add more salt and pepper if desired.
Braising the Ribs
  1. Return the short ribs to the pot, ensuring they’re submerged in the sauce. Bring it to a simmer, then cover and reduce heat to low.
  2. Let it braise for about 1.5 hours until the meat is fork-tender.
Cooking the Pasta
  1. About 15 minutes before the ribs are done, cook the pasta according to package instructions. Drain and set aside.
Combining and Serving
  1. Once the short ribs are tender, remove them from the pot and shred the meat off the bones, discarding any excess fat.
  2. Return the shredded meat to the sauce and mix with the cooked pasta. Garnish with fresh parsley and serve warm.

Notes

For a Halal alternative, use lamb shanks instead of short ribs. Make sure to sear the meat well to enhance the flavor. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.