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Slow-Braised Beef Short Rib Bucatini

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5 from 2 reviews

  • Author: Bria Helgerson
  • 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

Units Scale
  • 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

  1. Heat olive oil in a large enameled cast iron pot over medium-high heat.
  2. Season all sides of the short ribs generously with salt and pepper.
  3. When oil is hot, brown all sides of each short rib for about 2-3 minutes per side.
  4. Remove short ribs to a plate and set aside.
  5. Pour all but two tablespoons of fat out of the pot, and return to medium-low heat.
  6. Add the onions and cook, stirring occasionally, until soft and gently browned, about 12-15 minutes.
  7. Add the tomato paste and garlic and cook for about 2-3 minutes, stirring constantly.
  8. Add the tomatoes and gently mash as you stir them in.
  9. Add carrots, bay leaves, and a generous pinch of salt and bring to a simmer.
  10. Place short ribs and any accumulated juices back into the pot and turn the heat to the lowest setting.
  11. 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.
  12. When meat is cooked, remove to a cutting board, discard the bones and any excess fat and connective tissue.
  13. Chop the meat into small pieces or gently pull the chunks apart with two forks.
  14. Remove the bay leaves from the tomato sauce and carefully transfer to a food processor; pulse until pureed.
  15. Alternatively, leave the sauce in the pot and use an immersion blender, or leave the sauce chunky.
  16. Return sauce to the pan over low heat, and return short rib meat to the sauce.
  17. Season to taste with salt and pepper and hold over low heat.
  18. Bring a large pot of salted water to a boil.
  19. Cook the bucatini until al dente, then drain and add the pasta to the sauce.
  20. Simmer the pasta in the sauce for 2-3 minutes, adding some reserved pasta water if needed.
  21. 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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Find it online: https://honestcooking.com/slow-braised-beef-short-rib-bucatini/