| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 small onion, roughly chopped
- 1 medium carrot, roughly chopped
- 1 rib celery, roughly chopped
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3 pounds beef short ribs
- 1 tablespoon tomato paste
- One 28-ounce can crushed tomatoes
- 2 cups dry red wine
- 2 sprigs fresh rosemary, stripped
- 16 ounces linguine
- 2 tablespoons roughly chopped fresh flat-leaf parsley
- Grated Parmesan, for serving
Instructions
- Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
- Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
- Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
- Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
- Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1968 |
| Total Fat | 130 g |
| Saturated Fat | 55 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 10 g |
| Sugar | 15 g |
| Protein | 69 g |
| Cholesterol | 259 mg |
| Sodium | 1927 mg |
Reviews
The family enjoyed this recipe.
This was phenomenally excellent.
Un-freakin-believable! I’ve had to make this 3 times already in the last week and a half! It’s a feeding frenzy when I make these. Only change I made was I used a chuck tender roast that I cut in large cubes instead of short ribs that I can’t afford all the time. It’s amazing!
I made this with boneless beef ribs and it was delish!! I didn’t have tomato paste so I thickened it with a small amount of corn starch and added a bit of honey because it tasted a little too acidic. I also threw in mushrooms since i had them and it turned out great. My husband is still talking about it 2 days later! This is a winner!
This is AMAZING! I think I’d like to try a version in the Instant Pot so it finished more quickly.
Followed the recipe & the dish was a huge hit! The key was to shred the meat once cooked & the liquid to meat ratio was perfect.
Made it with guiness instead of red wine as I find red wine can take over beef dishes and beer is a rounder/softer alternative. Really nice.
Very easy to put together. Great Sunday dinner.
Loved it! Reduced the wine to one cup and trimmed down the ribs… perfect.
every recipe i make from her always turns out wrong.. not sure if she is missing something in her recipe or something? I have has many failed recipes with her