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Spaghetti with Red Wine Braised Short Ribs

Jason McKinney

Jason McKinney

February 4, 2025
Spaghetti with Red Wine Braised Short Ribs in a bowl
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4 hrs

Total

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6

Servings

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Beef

Protein

This Spaghetti with Red Wine Braised Short Ribs is rich, cozy, and packed with bold flavors! Tender, slow-braised short ribs are tossed with perfectly cooked spaghetti, roasted cauliflower, and toasted walnuts, all coated in a deep, savory sauce. A comforting yet elevated dish for any occasion!

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All I Want is Steak Gift Box

ButcherBox

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  • New York Strips (2 x 10 oz steaks)
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  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Equipments

  • Dutch oven or heavy-bottomed pot 

  • Large pot for boiling pasta 

  • Baking Sheet

  • Medium skillet 

  • Wooden spoon

  • Tongs

  • Chef’s knife

  • Cutting board

  • Fine grater 

Ingredients

  • 2 lbs short ribs 

  • 2 cups red wine

  • 2 cups beef broth

  • 2 tbsp tomato paste

  • 1 medium onion

    (diced)

  • 1 carrots

    (diced)

  • 2 celery stalks

    (diced)

  • 4 cloves garlic

    (minced)

  • 2 tbsp olive oil

  • 2 tbsp maple syrup

  • 1 tsp salt

  • 1/2 tbsp black pepper

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 12 oz spaghetti

  • 1 cup roasted cauliflower florets

  • 1/2 cup walnuts

    (toasted and chopped)

  • 2 tbsp fresh chives

    (chopped)

  • 1/2 cup grated Parmesan cheese

  • 1 tbsp olive oil

  • 1 tsp salt and pepper

    to taste

Step By Step

Instructions

Preparation 

1
Preheat oven to 325°F (160°C). 
2
Prep the vegetables: Dice onion, carrots, and celery; mince garlic. 
3
Toast the walnuts on a baking sheet in the oven for 5–7 minutes or until fragrant. 
4
Roast the cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet at 425°F (220°C) for 20 minutes or until golden brown. 
5
Grate Parmesan cheese and chop fresh chives. 

How to Cook 

For the Braised Short Ribs: 

1
Season the short ribs with salt and pepper. 
2
Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside. 
3
In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes. 
4
Deglaze with red wine, scraping the bottom of the pot. Add beef broth, thyme, bay leaves, and the seared short ribs. 
5
Bring to a simmer, cover, and transfer to the preheated oven. Braise for 2.5–3 hours or until the ribs are fork-tender. 
6
Remove the short ribs, shred the meat, and discard the bones. Stir in maple syrup and adjust seasoning with salt and pepper. 

For the Spaghetti: 

1
Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain. 
2
In a medium skillet, heat olive oil over medium heat. Add the roasted cauliflower and toasted walnuts, cooking for 2–3 minutes. 
3
Add the shredded short ribs, spaghetti, and a splash of reserved pasta water to the skillet. Toss until well combined and heated through. 

Every Recipe Starts With Great Meat

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