Braised Beef Short Ribs and Fettuccine Recipe | Cooking With Carolyn

beef short ribs

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner and chicken thighs are more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine reduces alcohol content while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and pecorino is often less expensive.

Start by roughly chopping 1 medium onion, 1 bell pepper, 1 stalk of celery, 1 small carrot, and some garlic.

Pulse the chopped vegetables in a food processor until fine.

Add 1 14 oz can of diced tomatoes to the pureed vegetables and pulse to break it down further.

Season the boneless short ribs with salt and pepper, then cut them into smaller pieces, about 4 inches each.

Sear the short ribs in a Dutch oven for about 2 minutes on each side, ensuring they have space to brown and not steam.

Optionally deglaze the pot with about 4 oz of red wine after browning the meat.

Add the pureed vegetables, tomato sauce, and tomato paste to the pot and stir.

Add bay leaves, grand diamond all-purpose seasoning, salt, pepper, oregano, fresh thyme, and 2-3 tablespoons of flat Italian leaf parsley (if available) to the pot and stir again.

Stir in the beef stock and then add the browned short ribs back into the pot.

Squeeze in about 1-1.5 tablespoons of honey to balance the acidity of the tomatoes.

Cover the Dutch oven with a lid and bake at 375°F for about 2.5 hours.

After baking, remove the short ribs and shred them using two forks.

Cook fettuccine in hot salted boiling water according to package instructions.

Toss the cooked fettuccine with the Ragu sauce to your desired ratio.

Plate the dish and top with grated fresh parmesan cheese and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens