Pasta and short-ribs – YEP! A simple everyday pasta absorbing one of the most delicious meat is something to get excited about. The short-ribs in this recipe is seasoned with just salt and freshly ground black pepper. Chicken broth is added in to keep the beef moist and it’s baked slowly until pull apart fork tender. I used chicken broth to keep the flavor soft and mellow. You can easily substitute beef broth if you prefer. This part of the dish can be made earlier in the day or up to a day in advance. The rest of the recipe comes together in as little time as it takes to cook the pasta. The reserved beef broth collected from the lightly flavored short-ribs is magic in the sauce. The sweet and darling red onions compliments the beef broth. Fresh rosemary, garlic, parsley, and the nuttier, creamy asiago cheese brings out an aroma that is so heavenly and the flavor is just perfect.
I hope you will make this recipe and enjoy it as much as we do. Happy Cooking!
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Short-ribs and Farfale Pasta
A simple dish that is easy to pull together and can be served for weekend dinner, special guests, or holidays. The flavor profile is heavenly!
FOR THE SHORTRIBS:
- 2 pounds boneless short-ribs (about 4 strips). I used chuck short-ribs
- 1/2 cup chicken broth (you can sub beef broth)
- 1 1/2 teaspoon sea salt (adjust for your diet)
- 1 teaspoon freshly ground black pepper
FOR THE PASTA:
- 3 cups farfale pasta (I use a Protein Plus Pasta).
- 2 small red onions or 1 large peeled, halved and thinly sliced
- 1/2 teaspoon red pepper flakes (can use ground cayenne or any type of hot pepper you like). You can make this optional.
- 2 teaspoons fresh rosemary roughly chopped
- 1 tablespoon finely chopped garlic (about 5 cloves)
- 2 tablespoons extra virgin olive oil
- 1/2 cup fresh parsley finely chopped
- 3/4 cup freshly grated asiago cheese plus more for garnish if desired (you can sub parmesan cheese)
- 1/2 cup white wine
- 1 cup reserved beef broth (from the baked beef) See instructions.
- cooked short-ribs (recipe included)
- water and salt for cooking the pasta
BAKE THE SHORT-RIBS: This can be made early in the day or one day in advance
Video tutorial available for the full recipe – YouTube link located in summary.
Preheat oven 300F
Place the short-ribs in a baking pan or dish.
Note: I line my baking pan with parchment paper – this is optional, but it really makes cleaning the pan easier.
Mix together the salt and black pepper. Season the ribs all over, using all the salt & pepper mixture.
Pour the chicken broth into the pan. Cover tightly with aluminum foil.
Bake 2 1/2 to 3 hours, until meat is tender and can be pulled apart easily with a fork.
Remove the pan from the oven. Transfer the cooked ribs to a plate and reserve the broth. When cool enough to handle, use a fork or your fingers to pull apart the meat into bite sized chunks. Set aside.
Note: If making the ribs well in advance – you can pull it apart into chunks when you are ready to cook the pasta.
For the reserved broth, allow to cool. Then use a spoon to remove the fat that settled on the top. You should end up with about 3/4 to 1 cup broth. If less than 1 cup add enough chicken broth or reserve 1/4 cup pasta water to make up the difference.
MAKE THE PASTA: (do this step simultaneously while making the onion sauce)
Bring a large pot of salted water to a boil.
Note: I use a 5 quart pot with about 4 1/2 cups water and 1 tablespoon salt.
While the water is coming to a boil, let’s cook the onions.
In a large saute pan, heat the olive oil over medium heat.
Sauté the onions and hot pepper flakes. Season with a pinch of salt and freshly ground black pepper. Saute 4 to 5 minutes until onions are translucent and soft.
While the onions are cooking add the pasta to the boiling water and cook al’dente according to package direction.
Note: I used a protein plus pasta which cooks al dente in 10 minutes. By the time the pasta is cooked the onion mixture will be ready.
Add in the chopped garlic and rosemary to the pan with onions. Cook 30 to 60 seconds.
Carefully and slowly pour in the white wine. Simmer until reduced to 1/2 or 1/3. About 1 to 2 minutes.
Pour in the beef broth. Bring to a simmer. Cook 2 to 3 minutes.
Add in about 2 tablespoons chopped parsley.
Add in the short-ribs. Give it a quick stir.
Drain the pasta and add it into the pan with the short-ribs. Turn off the stove.
Add another 2 tablespoons fresh chopped parsley. Add the grated asiago cheese.
Mix/stir until the cheese is melted.
Transfer to a serving bowl. Garnish with parsley and more cheese if desired.
Serve and enjoy.
I love this recipe with farfale (bow tie) pasta, but it works equally as well with rigatoni or pappardelle.
This recipe serves 4 hearty portion sizes – The calories stated in the nutrition facts is actually less than calculated and that is because most of the unhealthy fat is removed and discarded.
An easier way to remove the fat is let the broth sit in the fridge and the fat will solidify at the top. You can then easily remove it – you get the most unhealthy beef fat out of the dish this way.