Bucatini Pasta with Short Ribs is a beautiful entree when tossed with a rustic marinara sauce and braised short ribs. Restaurant quality with capers and Pecorino-Romano cheese.
Here I go again, recreating dinner recipes that I’ve enjoyed at while dining out. This time it’s this pasta with short rib recipe that I enjoyed at North Italia Restaurant in Cherry Creek, Denver.
Lunch with girlfriends found us at this popular and highly touted Italian restaurant. It’s one of those menus that you simply can’t decide what to order … it all sounds so good. Italian cuisine, handmade from scratch, and as it’s decor dictates, a contemporary approach to modern Italian Cuisine.
After a long study, I finally decided that I couldn’t live without the Bucatini Pasta with short ribs. A bucatini pasta recipe drenched in a rustic red Italian sauce and tossed with braised short ribs and topped with a sprinkle of capers. Sold!
On my way home, I made the promise to myself that I would make this one at home. After all, I love braised short ribs and have made them several times. Easy.
Plus, I have a rustic Italian red sauce that I love …. done!
Whenever making my favorite Italian dishes, I always try to purchase quality Italian products. When I attended Culinary School they stocked a good supply of Cento products. I’ve gotten in the habit of grabbing these, the quality flavor will make those pasta sauces sing.
Recipe for Bucatini Pasta with Short Ribs
I hope you give this Bucatini Pasta with Short Ribs Recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.
And if you have a favorite pasta with short ribs recipe, let me know, I’d love to give it a try.
This recipe is one of those Italian pasta recipes that calls for a long slow cooking process. And the time taken is well worth it. If you want to short cut this recipe, use your favorite jarred pasta sauce.
I’ve also made this short rib pasta recipe by cooking the short ribs directly in the pasta sauce, instead of separately as the recipe calls for. This will require for an overnight stay in the refrigerator. Short ribs have a fair amount of fat. Refrigerating the sauce will allow you to easily strain off the hardened fat that rises to the top of the sauce.
Just remove the short ribs before you refrigerate the sauce and shred the meat. Set aside in a separate refrigerator container until you’re ready to reheat after straining the fat. Then just add the meat back into the pasta sauce and reheat stove top. Cook the Bucatini Pasta and then combine sauce and pasta.
More Pasta Recipes With Meat
Bucatini Pasta with Short Ribs is a beautiful entree when tossed with a rustic marinara sauce and braised short ribs. Restaurant quality with capers and Parmesan cheese.
- For The Short Ribs
- 4 pounds short ribs Bone in
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 1/2 sweet onion diced
- 3 cloves garlic smashed and chopped
- 2 cups beef broth
- 2 Tablespoons Worcestershire Sauce
- 1 sprig fresh rosemary
- For The Rustic Marinara Sauce
- 1/4 cup olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 28 ounces San Marzano Tomatoes canned, undrained
- 1 cup tomato sauce
- 3 ounces tomato paste
- 1/2 cup dry white wine
- 1/2 tablespoon dried oregano
- 1/4 teaspoon salt
- 1 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoon fennel seed
- 1 bay leaves
- 1/2 cup freshly grated Pecorino-Romano cheese divided. Or Parmesan
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 teaspoon cider vinegar
- 1/2 cup Capers drained but not rinsed
For The Braised Short Ribs
Preheat oven to 350 degrees.Season all sides of the short ribs with salt and pepper.Heat a heavy, oven-safe pot over high heat. Add olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side.
Remove the ribs from pot and set aside. Lower heat and add in onion. Saute 2 to 3 minutes. Add garlic and saute until fragrant, about 1 minute.
Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add the browned short ribs.. Place a rosemary sprig on top of the ribs. Cover cook in oven for about 2.5 hours, until meat is tender.
For the Rustic Marinara Sauce
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook until fragrant. About 1 minute.
- Add Marzano tomatoes, white wine, tomato paste, tomato sauce, oregano, salt, sugar, black pepper, red pepper flakes, fennel seed and bay leaf into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
Remove Dutch oven from heat. Stir in the vinegar. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
To Finish The Dish
Place short ribs on a cutting board and when cool enough, with two forks, remove meat from bones and shred.
Cook Bucatini pasta according to package directions.
Drain pasta and place in a large pasta bowl. With tongs, toss in the shredded beef, and add enough of the sauce to generously cover the pasta and meat. Add in the capers and toss gently. Sprinkle with more cheese.