Short Ribs with Pasta for #SundaySupper

by Renee on December 15, 2013

Short Ribs with Pasta | Magnolia Days

The dining room is ready for the feast ahead. A Christmas tree in the corner glows and sparkles. The table is set with holiday finest. Reflections of flickering candlelight dance on the sides of glasses. Arriving family members are drawn to the kitchen with the heavenly aroma of slow-simmering meat. Soon they will gather around the table to break bread together. Laughter fills the room as old funny memories are told. New memories are made and anchored with a special meal of Short Ribs with Pasta.

Short Ribs with Pasta | Magnolia Days

Wine glasses are raised before the meal begins. Cheers are given to all along with thanks to the host. The tinkling of forks against the plates is followed with sounds of delight. The tender, comforting short ribs and sauce is a hit. Cabernet Sauvignon pairs with it well as it was used in the preparation. Seconds are requested and an empty platter is all that is left.

Short Ribs with Pasta | Magnolia Days

Holiday traditions bind a family together. What defines a family changes with each passing day. We also have more than one family such as your work family or family of friends. The mix keeps us happy as we all need the support and companionship in the different aspects of our lives. Gallo Family Vineyards not only has great wines to celebrate your families with, they also have a crest creator so you can make a crest for each one. I made one for this blog and my online family:

Magnolia Days Family Crest

Memorable holiday meals are made with love. They can be made with wine too. Sunday Supper is proud to partner with Gallo Family Vineyards and share recipes featuring GFV wines as an ingredient. Scroll down to find the list and links to each one. We have complete array of everything from beverages to desserts.

Gallo Family Vineyards Logo

More on Gallo Family Vineyards: You can follow them on Facebook, Twitter, Instagram, and YouTube. Their website has information on all GFV wines. Also take a look at my review of their Hearty Burgundy. I used GFV Cabernet Sauvignon for the short ribs.

Short Ribs with Pasta

4 hours

Makes 4 to 6 servings

Short Ribs with Pasta

  • 1 cup chopped onion
  • 1 carrot peeled and chopped
  • 2 garlic cloves, chopped
  • 1 2/3 cups diced or chopped tomatoes (canned or fresh)
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried oregano
  • 2 1/2 pounds short ribs
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1/2 cup chopped pancetta (about 2 ounces)
  • 2 1/2 cups beef broth
  • 3/4 cup dry red wine
  • 1 bay leaf
  • 1 pound thick long pasta (such as tagliatelle or fettuccini)
  • Parmesan cheese for garnish or serving

Combine the onion, carrot, garlic, tomatoes, tomato paste, parsley, rosemary, thyme, and oregano in a blender. Blend on high to liquefy all ingredients.

Season the short ribs with salt and pepper and dredge in the flour. Shake off excess flour.

Heat the oil in a large dutch oven or heavy soup pot over medium heat. Cook the pancetta until crisp. Use a slotted spoon to transfer pancetta to a plate.

Add the short ribs to the pot and brown on all sides, about 7 to 10 minutes. Transfer the short ribs to the plate with the pancetta.

Carefully add the blended tomato mixture to the pot (it may splatter). Add the beef broth, wine, bay leaf, and pancetta to the pot. Stir to combine.

Add the short ribs to the pot and turn to coat with cooking liquid. Bring to a boil then reduce heat to a simmer. Cover and simmer for 2 hours.

Remove the lid and stir. Simmer uncovered for 1 1/2 hours, stirring occasionally.

Check the short ribs for tenderness. If the meat does not come apart easily, cover and simmer until it does (30 minutes to 1 hour).

Remove the meat and bones from the pot. Shred the meat from the bone. Discard the bones and any fatty tissue.

Return shredded meat to the pot and stir to combine. Taste and adjust seasoning with salt and pepper.

**For maximum flavor, cool the meat and sauce to room temperature then refrigerate overnight. Reheat in the pot prior to serving.

Cook pasta according to package instructions. Reserve 1 cup of the cooking liquid if combining with meat and sauce (Serving method 1).

Serving method 1: Add the cooked pasta to the meat and stir to combine. Add reserved pasta water, 1/4 cup at a time, if needed. Transfer to a serving bowl or platter and garnish or serve with parmesan cheese if desired.

Serving method 2: Place the cooked pasta on a serving platter. Top with meat and sauce. Garnish or serve with parmesan cheese if desired.

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Recipe adapted from Short Ribs with Tagliatelle on the Food Network website.

Are you ready to make memorable holiday meals? Take a look at these recipes by Sunday Supper contributors featuring Gallo Family Vineyards wine:

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Sunday Supper LogoWould you like to join the Sunday Supper Movement? Click here → Sunday Supper Movement

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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{ 54 comments… read them below or add one }

Beate December 15, 2013 at 3:29 am

This sounds so good; I love sauces that are simmered for hours. Perfect for the holidays, actually any occasion :)

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Renee December 21, 2013 at 2:19 pm

Thanks Bea and I hope your family has a very merry holiday season.

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Liz December 15, 2013 at 6:46 am

OK, Renee, will you PLEASE just pass that plate through the computer screen! Bill would be thrilled with your short ribs, so I must put them on our menu ASAP.

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Renee December 21, 2013 at 2:19 pm

Sure Liz – stick your hand out and be ready to grab it when it comes through.

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Amy (Savory Moments) December 15, 2013 at 7:23 am

This looks so elegant and delicious! We love short ribs at our house and this dish looks really wonderful!

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Renee December 21, 2013 at 2:18 pm

Thank you! I tried to make it look like a special, or elegant, meal.

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Marjory @ Dinner-Mom December 15, 2013 at 7:37 am

I love the idea of shredding the short ribs and serving over pasta! So elegant! And the sauce looks amazing.

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Renee December 21, 2013 at 2:18 pm

Shredding it then stirring it in the sauce makes it so wonderful.

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Lane @ Supper for a Steal December 15, 2013 at 8:29 am

Mmm this looks so comforting! I’ve never made short ribs, perhaps that needs to change.

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Renee December 21, 2013 at 2:17 pm

Oh yes, that needs to change and stat!

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Hezzi-D December 15, 2013 at 8:33 am

Short ribs, pancetta, and red wine on top of pasta sounds incredible!

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Renee December 21, 2013 at 2:17 pm

And it tastes as incredible as it sounds.

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Shannon @VillageGirlBlog December 15, 2013 at 8:33 am

Looks Amazing! Love the red wine and beef broth combo. Perfect flavors in my book.

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Renee December 21, 2013 at 2:16 pm

Thanks Shannon and the red wine really brought out the flavors in the whole dish. I love cooking with wine.

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Susan December 15, 2013 at 9:40 am

Wow Renee! What a beautiful plate. I love short ribs in the winter, what am I saying, I love short ribs all the time and I could just dive right into yours!

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Renee December 21, 2013 at 2:16 pm

I do seem to eat short ribs more in the winter. Although I would not pass it up in the other seasons too.

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Brianne @ Cupcakes & Kale Chips December 15, 2013 at 9:45 am

Oh Renee, this is fabulous. While I would probably serve it over polenta to be gluten free, the short ribs look amazing! Pinned!

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Renee December 21, 2013 at 2:15 pm

Serving it over polenta is a wonderful idea! I think I’ll do that next time.

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Family Foodie December 15, 2013 at 9:46 am

What a fabulous picture of those short ribs! My boys would love this recipe! Love love love the Magnolia Days Crest.

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Renee December 21, 2013 at 2:15 pm

Thanks Isabel and I had such fun making the crest.

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Tammi @ Momma's Meals December 15, 2013 at 10:22 am

Wow this looks amazing Renee! I’d welcome this dish on my table any night! Warm and hearty for sure. Happy Holidays!

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Renee December 21, 2013 at 2:14 pm

Thanks Tammi and I hope you and your family’s holiday is the best.

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Wendy (TheWeekend Gourmet) December 15, 2013 at 11:25 am

I can only imagine how rich and flavorful that sauce is! Pinned to try out after the holiday rush…

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Renee December 21, 2013 at 2:14 pm

Thanks Wendy and you know I appreciate the pin.

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Heather // girlichef December 15, 2013 at 11:26 am

Short ribs are such a beautiful, rich meat – and this plate of pasta looks insanely delicious, Renee!

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Renee December 21, 2013 at 2:13 pm

I totally agree with you on the beauty of short ribs. Thanks a bunch for your kind compliment too.

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Kayle (The Cooking Actress) December 15, 2013 at 11:42 am

soooooo meaty! Love the richness and heartiness,mmm!

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Renee December 21, 2013 at 2:13 pm

Oh yes, very meaty and hearty. A great dish for a cold winter day.

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Gallo Family Vineyards December 15, 2013 at 12:33 pm

To our #SundaySupper friends and family: Our sincere apologies, but we seem to be experiencing some issues with our $2 off savings. Unfortunately, it’s unlikely that this issue will be resolved before our #SundaySupper chat later today. Once we are able to get the offer back up and running, we’ll be sure to let all of our #SundaySupper readers know. Again, we are so sorry! –Alexis

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Renee December 21, 2013 at 2:12 pm

Thanks so much for visiting Alexis and I very much enjoyed working with Gallo and your wines too.

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DB-The Foodie Stuntman @ Crazy Foodie Stunts December 15, 2013 at 12:53 pm

Yum! I love short ribs and have been braising a lot of them lately myself to combat the cold weather.

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Renee December 21, 2013 at 2:12 pm

Slow-simmered beef and cold weather just seem to go together so well.

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Alida December 15, 2013 at 1:20 pm

What a wonderful, meaty pasta dish. This would be very welcome on our holiday dinner table! Very beautiful Renee!

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Renee December 21, 2013 at 2:11 pm

Thank you so much Alida and I hope you have a very merry holiday season.

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Dorothy at Shockingly Delicious December 15, 2013 at 1:21 pm

I am diving through the screen to get at that meal!

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Renee December 21, 2013 at 2:10 pm

Don’t hit your head on the edge of the screen…

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Constance @FoodieArmyWife December 15, 2013 at 1:28 pm

Oh my word, I just want a pile of that heavenly beef to eat with everything!!! I’m thinking even on toast for breakfast! AND you put pancetta in there…that gives me goosebumps! :)

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Renee December 21, 2013 at 2:10 pm

Oh wow – short ribs for breakfast. Now that is a true breakfast of champions.

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Cindys Recipes and Writings December 15, 2013 at 1:56 pm

This looks so tasty, Renee! I love all the flowers in your crest!

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Renee December 21, 2013 at 2:09 pm

Thanks Cindy, I love flowers and gardening so I had to include them in the crest.

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The Wimpy Vegetarian December 15, 2013 at 2:51 pm

What a fabulous plate of comfort, Renee. As you know I made something similar for my hubby last weekend. This is a wonderful way to showcase Gallo’s cabernet!!

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Renee December 21, 2013 at 2:08 pm

I hope you post the recipe of your short ribs soon. I want to try different recipes because I can’t get enough variations of short ribs.

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Alice // Hip Foodie Mom December 15, 2013 at 4:29 pm

Renee,
This dish looks absolutely delicious!!! I love recipes that use wine to enhance the flavor of meat and short ribs are surprisingly one of the best cuts of beef to slow cook! I just did this. . delicious!!

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Renee December 21, 2013 at 2:07 pm

The flavor from the bones and marrow is what I really think is a key part of why short ribs are so good. Wine helps a bunch too.

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Amy Kim December 16, 2013 at 10:40 pm

You really can’t go wrong with short ribs! This looks so gooood!

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Renee December 21, 2013 at 2:05 pm

Thanks Amy and this is my very first batch of short ribs. I can’t wait to try different versions too.

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Sarah | Curious Cuisiniere December 17, 2013 at 9:49 am

Pasta topped with short ribs? Yes please!

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Renee December 21, 2013 at 2:02 pm

Oh yes! And they are mighty tasty too.

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Carla December 18, 2013 at 10:05 pm

Wow this pasta sounds SO good right now! Very hearty and comforting, especially with the snow we’ve been getting in PA. Can’t go wrong with Gallo Family Wine either!

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Renee December 21, 2013 at 1:49 pm

Not a flake of snow here in Georgia however we have had some really cold days. The hearty short ribs and pasta is really great to warm up with.

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Stacy December 19, 2013 at 8:04 am

This is my kind of dish, Renee! Perfect warming comfort food for chilly days.

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Renee December 21, 2013 at 1:40 pm

Very true Stacy. It’s comforting and filling.

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Anita at Hungry Couple December 19, 2013 at 10:06 am

I want to come over for this dinner! Short ribs have to be one of the most delicious things ever and I love cooking beef with red wine.

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Renee December 21, 2013 at 1:38 pm

Come on over Anita and I’ll be more than happy to make these short ribs for you.

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