This is the kind of pasta that takes time but doesn’t require much attention once everything is in the pot. The ribs break down into tender, pull-apart pieces that melt into the sauce after a few hours of gentle simmering.The technique is simple: brown the meat, build the sauce, let it cook. By the time the ribs are done, you have a deeply flavored ragu that needs nothing more than pasta and a bit of fresh basil.
How to Make Slow-Braised Beef Short Rib Bucatini
Heat the olive oil in a large enameled cast iron pot over medium-high heat. Season the short ribs generously with salt and pepper on all sides. When the oil is hot, brown each piece of short rib for 2-3 minutes per side. Remove to a plate and set aside. Pour off all but 2 tablespoons of fat from the pot and return to medium-low heat.
Add the onions and cook, stirring occasionally, until soft and lightly browned, about 12-15 minutes. Add the tomato paste and garlic and cook for 2-3 minutes, stirring constantly. Add the tomatoes and gently mash them as you stir. Add the carrots, bay leaves, and a generous pinch of salt. Bring to a simmer. 
Return the short ribs and any accumulated juices to the pot. Turn the heat to the lowest setting, cover loosely, and simmer gently for about 4 hours until the meat is tender and falling off the bone. Stir occasionally to turn the ribs and check for any scorching on the bottom of the pan.
When the meat is cooked, remove it to a cutting board. Discard the bones and any excess fat or connective tissue. Either chop the meat into small pieces or pull it apart with two forks.
Remove the bay leaves from the sauce. Transfer the sauce to a food processor and pulse until pureed, or use an immersion blender directly in the pot. You can also leave it chunky if you prefer. Return the sauce to the pot over low heat and stir in the short rib meat. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Cook the bucatini until just al dente, then drain, reserving about a cup of pasta water. Add the pasta to the sauce and simmer for 2-3 minutes, adding reserved pasta water if the sauce seems too thick.
Chiffonade a few basil leaves and grate fresh Parmesan over the top before serving.
Recipe Notes
This sauce benefits from low, slow cooking. Don’t rush the braising time or the meat won’t be as tender.
If you can’t find bucatini, rigatoni or pappardelle work well with this sauce.
The sauce can be made a day ahead. The flavors deepen overnight and it reheats beautifully.
For a smoother sauce, puree completely. For a more rustic texture, leave it chunky or pulse just a few times.
Short ribs vary in size. If yours are particularly large, you may need an extra 30-60 minutes of cooking time.
Leftovers freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Slow-Braised Beef Short Rib Bucatini
- Total Time: 280 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fall flavors shine in this hearty braised beef short rib bucatini. A simple yet satisfying weeknight meal.
Ingredients
- 4 tbsp (60 ml) olive oil
- 3 lbs (1361 g) bone-in beef short ribs
- kosher salt
- fresh ground pepper
- 1 large vidalia onion, chopped finely
- 4 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 2 cans (1557 g) whole peeled San Marzano tomatoes
- 1 medium carrot, peeled and roughly chopped
- 2 bay leaves
- 1 lbs (454 g) dried bucatini
- fresh basil and grated parmesan cheese for garnish
Instructions
- Heat olive oil in a large enameled cast iron pot over medium-high heat.
- Season all sides of the short ribs generously with salt and pepper.
- When oil is hot, brown all sides of each short rib for about 2-3 minutes per side.
- Remove short ribs to a plate and set aside.
- Pour all but two tablespoons of fat out of the pot, and return to medium-low heat.
- Add the onions and cook, stirring occasionally, until soft and gently browned, about 12-15 minutes.
- Add the tomato paste and garlic and cook for about 2-3 minutes, stirring constantly.
- Add the tomatoes and gently mash as you stir them in.
- Add carrots, bay leaves, and a generous pinch of salt and bring to a simmer.
- Place short ribs and any accumulated juices back into the pot and turn the heat to the lowest setting.
- Cover loosely and simmer gently for about 4 hours, until the meat is tender and falling off the bone, stirring occasionally to turn short ribs and monitor for scorching.
- When meat is cooked, remove to a cutting board, discard the bones and any excess fat and connective tissue.
- Chop the meat into small pieces or gently pull the chunks apart with two forks.
- Remove the bay leaves from the tomato sauce and carefully transfer to a food processor; pulse until pureed.
- Alternatively, leave the sauce in the pot and use an immersion blender, or leave the sauce chunky.
- Return sauce to the pan over low heat, and return short rib meat to the sauce.
- Season to taste with salt and pepper and hold over low heat.
- Bring a large pot of salted water to a boil.
- Cook the bucatini until al dente, then drain and add the pasta to the sauce.
- Simmer the pasta in the sauce for 2-3 minutes, adding some reserved pasta water if needed.
- Chiffonade a few leaves of fresh basil and grate some parmesan cheese to garnish.
Notes
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pot and ensure proper browning.
- Substitute other hearty pasta shapes like rigatoni or penne for the bucatini.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 260 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 750
- Sugar: 10
- Sodium: 1200
- Fat: 45
- Saturated Fat: 15
- Unsaturated Fat: 25
- Carbohydrates: 60
- Fiber: 8
- Protein: 50
- Cholesterol: 180
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Frequently Asked Questions
How do I know when the short ribs are properly browned?
You should brown each piece of short rib for 2-3 minutes per side until they develop a nice, deep brown color, which adds flavor to the sauce.
What should I do if the sauce starts to scorch while simmering?
If you notice any scorching, it’s important to stir occasionally and ensure the heat is at the lowest setting, as this will help prevent burning.
Is it necessary to mash the tomatoes when adding them to the pot?
Yes, gently mashing the tomatoes as you stir helps to incorporate their juices into the sauce, enhancing the overall flavor of the ragu.
Mine turned out perfect!
Hooray for this. Amazing recipe, made it yesterday and it was a smash hit!
This recipe is great, but I just can’t seem to get the knack of braising. The sauce turned out flavorful and rich, but the meat off the short ribs did not fall off the bone after 5 hours of cooking. I have never been able to obtain that level of tenderness without a crock pot. Am I searing the meat too long/not long enough? I am really perplexed.