Recipe Background
This is the kind of meal that ensures angels get their wings. Holiday Magic Short Rib Pasta is amazing, no question about it! Sitting atop a bed of tender pasta is a deliciously beefy and succulent meat sauce... the kind that only slow cooked and ultra-tender short ribs can deliver! Rich with deep tomato and red wine flavors, and crunchy bits of bacon for extra meaty goodness, Holiday Magic Short Rib Pasta is like no meat sauce you've ever had before. This is one dish you'll be making all year long!
This is the kind of meal that ensures angels get their wings. Holiday Magic Short Rib Pasta is amazing, no question about it! Sitting atop a bed of tender pasta is a deliciously beefy and succulent meat sauce... the kind that only slow cooked and ultra-tender short ribs can deliver! Rich with deep tomato and red wine flavors, and crunchy bits of bacon for extra meaty goodness, Holiday Magic Short Rib Pasta is like no meat sauce you've ever had before. This is one dish you'll be making all year long!
Ingredients
- 2 cups dry red wine
- 2 cups water
- 2 (6-ounce) cans tomato paste
- 2 medium yellow onions chopped
- 8 cloves garlic chopped or grated
- 1 teaspoon ground allspice
- 2 bay leaves
- kosher salt to taste
- black pepper to taste
- 4 slices thick-cut bacon chopped
- 4-5 pounds beef short ribs
- 1 (2-3-inch) rind parmesan
- 1 (16-ounce) package ratiatori pasta can substitute rigatoni or rotini
- fresh basil optional, to taste, chopped, for serving
- parmesan cheese optional, to taste, grated or shredded, for serving
Directions
- In a slow cooker, add the wine, the water, the tomato paste, the onions, the garlic, the allspice, and the bay leaves and stir to combine.
- Season the wine mixture heavily with the salt and the black pepper.
- Season the short ribs with the salt and the black pepper.
- In a large skillet over medium heat, add the bacon pieces and cook, while stirring, until crisp, about 5-7 minutes.
- Transfer the bacon to a paper-towel-lined plate to drain.
- Reserve about 1 tablespoon of the bacon drippings in the skillet, draining the remainder.
- Increase the stovetop heat to medium-high.
- Add the bacon to the slow cooker.
- In batches as needed, add the short ribs to the hot bacon drippings in the skillet and sear them on both sides, about 3 minutes per side.
- Transfer the seared short ribs to the slow cooker and gently toss to combine.
- Add the parmesan rind to the slow cooker.
- Cover the slow cooker and cook until the short ribs are fall-off-the-bone tender, about 6-8 hours on low or 4-6 hours on high.
- Just before serving, in a large pot of salted, boiling water, add the pasta and cook it to al dente, according to the package directions.
- Reserve 1 cup of the pasta cooking water, draining the remainder. Place the pasta back in the pot used for cooking.
- Remove the bay leaves and the parmesan rind from the short rib mixture.
- Transfer the short ribs to a cutting board, remove the bones, and shred the meat.
- Transfer the short rib meat to the sauce mixture in the slow cooker and toss to combine.
- Add the reserved pasta water, a little at a time, to the short rib mixture until it reaches the desired consistency. You may not need all or any of the pasta water.
- Add the short rib sauce to the pasta in the pot and stir to combine.
- Serve topped with the basil and the parmesan cheese.
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