This short rib bucatini pasta was a hit on my Instagram last night. I had to make sure I got this recipe together for you guys asap! I won’t keep you long in the post long, as I want to get you to the recipe asap.
I must give credit to the amazing restaurant that is Clay in Harlem for introducing me to this short rib bucatini. My husband and I recently went to the restaurant as our final farewell to the city and this short rib bucatini stood out to me the most on the menu.
It had all the things I loved: short ribs, bucatini and parmesan cheese. I was so excited to get it and I was really happy it lived up to my expectations. It was so decadent, creamy and delicious. I walked away from the restaurant saying that I had to re-create this dish at home, so here we are!
You guys already know about my tender short ribs from previous videos but that was the base for this incredible dish. I hope you guys will make this dish and of course tag me on Instagram so that I can repost your masterpiece. This short rib bucatini pasta truly is the perfect dish to warm the soul.
By the way, this short rib bucatini recipe yields about 8 servings. If you’re only cooking for 2 people cut down on the short ribs and maybe only get a pound and make only half the box of pasta!
- 3 lbs is bone-in short ribs
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 1 tbsp of chopped garlic (about 3 large garlic cloves)
- 1 tsp of Herb de Provence or Italian seasoning
- 1 tsp of smoked paprika
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 sprig of rosemary
- 1 sprig of parsley
- 2 tbsp of tomato paste
- 1 large onion chopped
- 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1 cup of red wine
- 2 cups of broth (beef or vegetable)
- 1 28 oz can of crushed tomatoes
- 1/4 cup of heavy cream
- Pinch of sugar
- Parmesan cheese to taste
- 1 lb of bucatini noodles
- Heat oven to 375 degrees.
- Season the short ribs and marinate overnight or for at least a couple of hours.
- Remove the pieces of garlic from the short ribs and then sear in a Dutch oven on medium heat in olive oil until golden brown on all sides.
- Remove from pan and set aside.
- Remove rendered fat from the pan and leave about a tbsp for sauteing vegetables.
- Add onion, carrots & celery to the pan and sauté for 2 minutes.
- After 2 minutes, add the tomato paste and mix and sauté for another 2 minutes.
- Add garlic and sauté for 30 seconds until fragrant.
- Next, deglaze the pan with red wine and allow it to reduce for 1 minute.
- Add broth and stir.
- Add short ribs back to the Dutch oven bone side up, ensuring they are nestled comfortably in the braising liquid.
- Add fresh herbs to the pot and cover.
- Turn off heat and put in the oven at 375 degrees for three hours, checking for tenderness after 2 hours.
- After ribs are fork-tender and bones easily slide off the meat, remove from oven and allow the short ribs to rest for at least 10 minutes.
- Remove ribs from Dutch oven and shred with two forks, discarding of the membrane and fatty tissue.
- Scoop rendered fat off the top of the braising liquid with a large spoon and discard.
- Turn the braising liquid back on medium-low heat and add crushed tomatoes to the mixture.
- Season to taste with salt, pepper, and a pinch of sugar.
- Allow the sauce to simmer and come together for about 10 minutes.
- After 10 minutes, add heavy cream, parmesan cheese, and stir.
- Finally, add the shredded meat back into the sauce, cover with a lid, turn off the heat off and allow the meat to warm up from the residual heat from the pan.
- Meanwhile, cook your bucatini pasta according to box instructions for al dente or desired tenderness.
- Drain pasta and combine with meat sauce.
- Serve with fresh parsley and lots of Parmesan cheese and black pepper on top.
You can choose to pressure cook the short ribs to speed up the time. Use an instant pot and cook on high pressure for 60-70 minutes until fork tender. Continue to follow instructions to build sauce and final dish.
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P.S. Check out my last post here.