Braised Short Rib Mafalde with Gremolata

Braised Short Rib Mafalde with Gremolata ingredients

• 2 lbs boneless beef short ribs
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 5 garlic cloves
• 1.5 cups dry red wine (e.g., Chianti, Cabernet Sauvignon)
• 3 cups beef broth
• 1 14.5-oz can canned diced tomatoes
• 2 bay leaves
• 1 tsp dried oregano
• 12 oz mafalde pasta
• 0.5 cup freshly grated Pecorino Romano or Parmesan cheese
• 0.25 cup fresh parsley, finely chopped
• 1 tbsp lemon zest
• 1 garlic clove, minced

How to make Braised Short Rib Mafalde with Gremolata

1. Preheat your oven to 325°F (160°C). Season the 2 pounds boneless beef short ribs generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 4-5 minutes per side. Remove the ribs to a plate and set aside.
3. Add 1 chopped large yellow onion, 2 chopped medium carrots, and 2 chopped medium celery stalks to the pot, reducing heat to medium. Sauté for 8-10 minutes until softened, scraping up any browned bits.
4. Stir in 5 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1.5 cups dry red wine, scraping the bottom of the pot thoroughly to deglaze. Bring to a simmer and cook for 3-4 minutes until the wine has reduced by about half.
5. Return the seared short ribs to the pot. Add 3 cups beef broth, one 14.5-oz can diced tomatoes (undrained), 2 bay leaves, and 1 teaspoon dried oregano. Stir to combine.
6. Bring the mixture to a gentle simmer on the stovetop, then cover the Dutch oven tightly. Transfer to the preheated oven and braise for 3 to 3.5 hours, or until the short ribs are extremely tender and easily fall apart.
7. While the short ribs braise, prepare the Gremolata: In a small bowl, combine 1/4 cup finely chopped fresh parsley, 1 tablespoon lemon zest, and 1 minced garlic clove. Stir well and set aside.
8. Once the short ribs are tender, remove them from the pot and place them on a cutting board. Discard the bay leaves. Skim any excess fat from the surface of the sauce if desired. Shred the short ribs using two forks and return the shredded meat to the sauce.
9. If the sauce is too thin, simmer it on the stovetop over medium-high heat for 10-15 minutes, stirring occasionally, until it reaches your desired consistency. Season with additional salt and pepper to taste.
10. Bring a large pot of salted water to a rolling boil. Add 12 ounces mafalde pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
11. Add the drained mafalde pasta directly to the pot with the short rib ragu. Toss to coat thoroughly, adding a splash of reserved pasta water if needed to achieve a silky consistency.
12. Divide the pasta and short ribs among serving bowls. Garnish each serving generously with the freshly grated Pecorino Romano or Parmesan cheese and a sprinkle of the prepared Gremolata. Serve immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.