Pasta with short ribs

A pasta dish with a rich, meaty sauce.

Tastes Like Home
Pasta with a meaty rib sauce seasoned with salt, pepper, and chili peppers.

I prefer eating pasta with fresh herb or vegetables sauces and definitely with meat sauces. Or better yet, pasta lightly dressed with excellent olive oil flavoured with garlic and salt and pepper is all I need. I just prefer pasta sauces devoid of milky-creamy-cheesey-sauces. I don't even bother with the generous showering of freshly grated parmesan cheese to finish the dish.

This short ribs pasta dish has intense flavour from the meat as the sauce is cooked down until it comes thick and glossy. The meat is shredded and added back to the sauce and then everything is tossed together, a generous addition of parsley for freshness and thinly sliced chili for some heat and this will dish have you returning for seconds. Get a PDF of the recipe here.

Pasta with Beef Short Ribs

© Cynthia Nelson

Serves 4

2 lbs. beef short ribs
Salt and pepper, to taste
1 tablespoon olive oil
1 lb. pasta (rigatoni, penne)
3/4 cup chopped parsley
1 chili pepper, sliced thinly (optional)
Extra virgin olive oil

Season meat with salt and pepper to taste.

Add 1 tablespoon olive oil to a heavy-bottomed pot and heat until very hot. Add short ribs and brown meat all over (work in batches if your pot is small).

Add 4 cups of water to meat in the pot; scrape the bottom of the pot to release the stuck bits for flavor; cover pot and bring to a boil.

Reduce heat to low/simmer when the pot comes to a boil and cook for 2 hours or until the meat is tender and almost falling off the bone.

Remove cooked meat from liquid and take out as much fat from the liquid as you can. Turn the heat to high and let the liquid cook until the sauce has thickened. Shred meat and set aside.

Meanwhile, bring a large pot of water to a boil, add salt when the water comes to a boil and cook pasta based on package instructions or to your likeness.

Add shredded meat back to thickened sauce and toss to coat the meat thoroughly. Add drained pasta to sauce with meat and toss to thoroughly coat meat with sauce; drizzle with extra virgin olive toss along with parsley and sliced chili pepper.

Serve immediately.

Note: If using a pressure cooker, add 3 cups of water after browning meat and pressure for 35 minutes and then continue with recipe

Related post: Lunch in the Caribbean

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