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: 5 hours 20 minutes
Yield: Serves 6
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Description
Beef short ribs braised low and slow in San Marzano tomatoes create a rich, meaty sauce that clings to bucatini like it was its sole purpose.
Ingredients
Units
- 4 tablespoons olive oil
- 3 pounds bone-in beef short ribs
- Kosher salt
- Fresh ground pepper
- 1 large Vidalia onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 (28 oz) cans whole peeled San Marzano tomatoes
- 1 medium carrot, peeled and roughly chopped
- 2 bay leaves
- 1 pound dried bucatini
- Fresh basil and grated Parmesan cheese for garnish
Instructions
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.
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.
- Prep Time: 20 min
- Cook Time: 300 mins
Category: Main
Method: Slow Cooking
Cuisine: Italian Inspired
Nutrition
- Serving Size: 1/6 recipe with pasta
- Calories: 680
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