Description
Cider braised short rib pasta combines tender braised short ribs with rich pasta in a savory cider-infused sauce.
Ingredients
Scale
- 2 lbs beef short ribs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup apple cider
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 12 oz pasta (pappardelle or fettuccine)
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Brown short ribs on all sides, then remove.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, tomato paste, thyme, and rosemary. Cook for 1 minute.
- Pour in apple cider and beef broth. Return short ribs to the pot. Add bay leaf.
- Cover and simmer for 2.5-3 hours until meat is tender.
- Remove short ribs, shred meat, and discard bones. Return meat to the pot.
- Cook pasta separately, then toss with the braised short rib mixture.
- Season with salt and pepper before serving.
Notes
- Use a Dutch oven or heavy pot for even braising.
- Choose dry apple cider for a balanced flavor.
- Serve with grated Parmesan if desired.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
Keywords: cider braised short rib, pasta, comfort food, braised beef