There are some dishes that immediately evoke a sense of warmth, comfort, and sophisticated indulgence. This recipe for Penne with Braised Short Ribs, inspired by the culinary genius of Giada De Laurentiis, is precisely one of them. For too long, this exquisite dish lingered on my “to-make” list, a promise of rich flavors and tender textures waiting to be fulfilled. Now, having finally brought it to life in my kitchen, I can confidently say it was worth the wait – absolutely delicious and a true showstopper.
The beauty of braised short ribs lies in their transformation through slow cooking. What starts as a robust cut of meat becomes incredibly tender, practically melting off the bone, infusing the surrounding sauce with an unparalleled depth of flavor. When paired with perfectly cooked penne, the result is a full-bodied, savory experience that is both deeply satisfying and impressively elegant. This is the kind of dish you can confidently prepare in advance, letting it simmer to perfection throughout the day, ready to impress guests with minimal last-minute effort.
The Allure of Braised Short Ribs with Pasta
Braised short ribs are a classic comfort food, renowned for their fall-off-the-bone tenderness and intensely savory flavor. The braising process involves searing the meat at high heat to create a flavorful crust, then slowly cooking it in a liquid (often wine or broth) within a covered pot. This low-and-slow method breaks down tough connective tissues, resulting in succulent meat that easily shreds. When combined with pasta, particularly a robust shape like penne that can capture the rich sauce, it creates a hearty and unforgettable meal.
The sauce in this particular recipe is a symphony of flavors, built upon a foundation of aromatic vegetables, tangy tomatoes, and a hint of Dijon mustard, all brought together with red wine and beef broth. This creates a deeply flavorful, concentrated liquid that bathes the short ribs as they cook, becoming a velvety, complex sauce perfect for coating every piece of pasta.
Understanding Short Ribs vs. Spare Ribs: A Culinary Distinction
While both short ribs and spare ribs are beloved for their rich flavor and tender potential, they come from different parts of the animal and have distinct characteristics that influence their cooking and texture.
- Beef Short Ribs: These are cut from the chuck, brisket, plate, or rib areas of a cow. They are essentially the beef equivalent of pork spare ribs in terms of their “rib” designation, but that’s where the similarities largely end. Beef short ribs are typically thicker, meatier, and contain a significant amount of connective tissue and marbling. This makes them ideal for slow-cooking methods like braising, where the low heat and moisture gradually break down the collagen, rendering the meat incredibly tender and flavorful. They can be found bone-in or boneless, and are often cut into individual pieces for easier cooking and serving. Their rich, beefy flavor is unparalleled when properly prepared.
- Pork Spare Ribs: These ribs come from the belly section of a pig, near the sternum. They are flatter and longer than beef short ribs, with less meat on top of the bone and more between the bones. Pork spare ribs also contain a good amount of fat and connective tissue, making them excellent for slow roasting, grilling, or smoking, where the fat renders and the meat becomes juicy and tender. They are commonly used for classic barbecue dishes.
In essence, while both are “ribs,” beef short ribs are generally larger, meatier, and demand the slow, moist heat of braising to achieve their signature tenderness, whereas pork spare ribs are often cooked with dry heat methods to render fat and develop a smoky crust.
Mastering Pasta Perfection: Al Dente Explained
Cooking pasta might seem straightforward, but achieving that perfect “al dente” texture is an art form. “Al dente” is an Italian phrase meaning “to the tooth,” describing pasta that is firm yet tender, offering a slight resistance when bitten into, rather than being soft or mushy. This texture is not only more enjoyable to eat but also helps the pasta hold its shape and absorb the sauce better.
The only truly reliable way to determine if pasta is done is to taste it. Begin checking your pasta a minute or two before the package’s suggested cooking time. Look for a uniform color throughout the strand; a white, uncooked core indicates it needs more time. When you bite into it, it should be chewy but not hard. Overcooked pasta loses its texture and releases more starch, making the sauce gummy. Always keep a close eye on your boiling pot, and once it reaches that perfect bite, drain it immediately!
Storing Cooked Pasta: Tips for Freshness and Longevity
Proper storage is key to enjoying your delicious Penne with Braised Short Ribs for days to come. Cooked pasta, especially when coated in a rich sauce like this one, can be safely stored and savored as leftovers.
- Refrigeration: For optimal freshness and safety, cooked pasta should be stored in the refrigerator. Transfer the cooled pasta and sauce to a shallow, airtight container. A shallow container helps the food cool down more quickly, which is important for food safety. When stored correctly, this dish will keep for 3-5 days in the refrigerator. Ensure it’s reheated thoroughly until steaming hot before serving again.
- Freezing: Braised short ribs with pasta are also an excellent candidate for freezing, making it a fantastic meal prep option. Once cooled, portion the pasta and sauce into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop or in the microwave, adding a splash of broth or water if the sauce appears too thick.
Always remember to cool leftovers quickly (within 2 hours of cooking) and refrigerate promptly to minimize bacterial growth and maintain quality.
Penne With Braised Short Ribs: The Recipe
Penne with Braised Short Ribs
Ingredients
Recipe by Giada De Laurentiis
- 4 Pounds Beef Short Ribs
- Kosher Salt and Freshly Ground Black Pepper
- 1/4 Cup Olive Oil
- 1 Large Onion, diced
- 3 Cloves Garlic, coarsely chopped
- 5 Roma Tomatoes, cut into eighths
- 1 Cup Dry Red Wine
- 3 Tablespoons Dijon Mustard
- 2 Cups Low-Sodium Beef Broth
- 1 Pound Penne Pasta
- 1/4 Cup Freshly Grated Parmesan Cheese
- 1/4 Cup Chopped Fresh Flat-Leaf Parsley
Instructions
-
Position an oven rack in the lower third of your oven.
-
Preheat the oven to 350°F (175°C).
-
Generously season the beef short ribs with kosher salt and freshly ground black pepper on all sides. Don’t be shy with the seasoning, as it forms the first layer of flavor.4 Pounds Short Ribs, Kosher Salt and Freshly Ground Black Pepper
-
In a large, heavy-bottomed Dutch oven or stock pot, heat the olive oil over medium-high heat until shimmering.1/4 Cup Olive Oil
-
Working in batches to avoid overcrowding the pot, add the seasoned short ribs and sear them on all sides until deeply browned, about 8 to 10 minutes total per batch. This step is crucial for developing rich flavor.
-
Once browned, remove the ribs from the pot and set them aside on a plate.
-
Add the diced onion and coarsely chopped garlic to the same pot. Cook, stirring frequently, for about 2 minutes, or until fragrant and slightly softened.1 Large Onion, 3 Cloves Garlic
-
Stir in the Roma tomatoes cut into eighths, red wine, and Dijon mustard.5 Tomatoes, 1 Cup Red Wine, 3 Tablespoons Dijon Mustard
-
Bring the entire mixture to a boil, then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This deglazing step adds immense flavor to your sauce.
-
Return the seared short ribs to the pan, nestling them into the sauce. Pour in the beef broth. Cover the pan tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 hours, or until the meat is incredibly tender and can be easily pulled from the bone with a fork.2 Cups Beef Broth
-
Once tender, carefully remove the short ribs from the cooking liquid and set them aside.
-
Using a large spoon or ladle, skim off any excess fat from the surface of the cooking liquid. This will ensure a richer, less greasy sauce.
-
Transfer the remaining cooking liquid (the braising sauce) to the bowl of a food processor.
-
Process the sauce until it is smooth and velvety. If you prefer a chunkier sauce, you can skip this step or pulse it briefly.
-
Pour the smooth sauce back into a clean pan and keep it warm over low heat.
-
While the sauce is warming, remove the meat from the short rib bones. Discard the bones.
-
Using two forks, shred the tender meat into small, bite-sized pieces.
-
Stir the shredded short rib meat into the warm sauce. Taste and adjust seasoning with additional salt and pepper, as needed.
-
Meanwhile, bring a large pot of generously salted water to a rolling boil over high heat.
-
Add the penne pasta to the boiling water and cook according to package directions until al dente, usually about 8 to 10 minutes.1 Pound Penne Pasta
-
Drain the cooked pasta and transfer it to a large serving bowl or individual plates.
-
Using a slotted spoon, remove the shredded meat from the sauce and add it directly to the pasta.
-
Pour about 1 cup of the rich short rib sauce over the pasta. Toss well to combine, ensuring every piece of penne is coated. Add more sauce if desired, to achieve your preferred consistency.
-
Garnish generously with freshly grated Parmesan cheese and chopped fresh flat-leaf parsley before serving. Enjoy this deeply flavorful and comforting dish!1/4 Cup Parmesan, 1/4 Cup Parsley
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Penne with Braised Short Ribs Recipe is a Must-Try
This dish is more than just a meal; it’s an experience. The rich, deep flavors of the braised short ribs, combined with a vibrant, smooth tomato-wine sauce, create a culinary masterpiece. It’s robust enough for a cold winter evening, yet refined enough for a special occasion. The convenience of being able to prepare most of it ahead of time also makes it a fantastic choice for entertaining, allowing you to spend more time with your guests and less time in the kitchen.
The beauty of braising is its ability to transform an inexpensive cut of meat into something luxurious. The slow cooking ensures that every morsel of meat is infused with the aromatics and liquids, creating a complex flavor profile that simply cannot be rushed. The slight tang of Dijon mustard and the sweetness of Roma tomatoes balance the richness of the beef, resulting in a perfectly harmonious sauce.
Perfect Pairings: Wine and Sides
To truly elevate your Penne with Braised Short Ribs, consider pairing it with a suitable wine and complementary side dishes:
- Wine Pairing: A full-bodied red wine is the ideal companion for this rich dish. Consider a Cabernet Sauvignon, Merlot, or a Chianti Classico. The tannins in these wines will cut through the richness of the short ribs, while their fruity notes will complement the tomato-based sauce.
- Side Dishes: Keep sides light and fresh to balance the hearty main course. A simple green salad with a vinaigrette dressing, steamed green beans with a squeeze of lemon, or roasted asparagus would be excellent choices. Crusty bread is also a must for soaking up every last drop of that incredible sauce.
Make Ahead & Storage Solutions for Ultimate Convenience
One of the many benefits of braised dishes is how well they can be prepared in advance, making them perfect for busy weeknights or stress-free entertaining.
- Make Ahead: You can cook the entire short rib and sauce portion of this recipe a day or two in advance. After braising, shred the meat into the sauce, allow it to cool completely, then refrigerate. The flavors will deepen overnight! On the day of serving, gently reheat the sauce on the stovetop over low heat, stirring occasionally, until it is warmed through. Then, simply boil fresh pasta and combine.
- Freezing: This dish is freezer-friendly! Once the short ribs are braised and the meat is shredded into the sauce, let it cool completely. Transfer the meat and sauce (without the pasta) to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace. It can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator, then reheat on the stovetop. Cook fresh pasta and combine as per the instructions.
This flexibility ensures you can enjoy a gourmet meal without the last-minute rush, solidifying its place as a truly versatile recipe.
Frequently Asked Questions About Braised Short Ribs Pasta
- Can I use boneless short ribs? Yes, absolutely. Boneless short ribs will cook slightly faster and be easier to shred. Adjust cooking time accordingly, checking for tenderness after about 2 hours.
- What if I don’t have red wine? You can substitute the red wine with additional beef broth, or a non-alcoholic red wine substitute. A splash of balsamic vinegar can also add a similar depth and acidity.
- Can I make this in a slow cooker? Yes! After browning the ribs and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is fork-tender. Continue with the sauce processing and pasta cooking as directed.
- What kind of pasta works best? Penne is excellent as it holds the sauce well within its tubes. Other sturdy pasta shapes like rigatoni, paccheri, or even pappardelle would also be fantastic choices, as they can stand up to the rich, hearty sauce.
- How can I thicken the sauce if it’s too thin? If your sauce is too thin after processing, return it to the stovetop and simmer uncovered over medium-low heat, stirring occasionally, until it reduces and thickens to your desired consistency.
Creamy Lemon Butter Pasta
One Pot Lasagna Pasta
20 Minute Cherry Tomato Pasta