Pasta Short Ribs And Capers Recipe

I absolutely love this beef short rib pasta recipe because it combines the rich, comforting flavors of slow-cooked beef with the vibrant notes of red wine and tomatoes, creating a sauce that’s just so luscious and satisfying. Plus, there’s something incredibly comforting about pairing it with pasta and topping it all off with fresh parsley and loads of Parmesan cheese—it’s my ultimate cozy meal!

I adore blending supple, beefy short ribs with good, simple flavors. The sumptuous richness of red wine and crushed tomatoes meld beautifully with oregano and thyme.

I think the capers are the perfect element to add a bit of delightful tang, while the dish is definitely enhanced—and not just with the nose—by the many layers of Parm, fresh parsley, and the unusual but awesome amount of butter I went ahead and worked into this sauce. I chose to serve this sauce with rigatoni, which is super tasty.

Ingredients

Beef Short Ribs:
High in protein and flavor, they make a robust, satisfying recipe.

Red Wine:
Imparts richness and complexity with its deep, fruity undertones.

Capers:
Provides a sharp, salty accent that boosts the sauce’s umami flavor.

Olive Oil:
Fats that are healthy and provide the dish with a smooth, sumptuous mouthfeel.

Diced Onion:
Imparts sweetness and deep, caramelized layers to the sauce.

Garlic:
Bathe the dish with the maddening scent of heady spices.

Crushed Tomatoes:
Provide the sauce with a tangy, full-bodied base that is replete with umami.

Ingredient Quantities

• 2 lbs beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon capers, rinsed and drained
• 12 oz pasta of choice (e.g., pappardelle or rigatoni)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Short ribs should be seasoned with salt and fresh black pepper, ground only immediately prior to use, on all sides.

2. In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat. Sear the short ribs, in batches if necessary, until browned on all sides, about 8 minutes total for each batch. Remove the ribs from the pot and set aside.

3. In the same pot, reduce the heat to medium and add the onion, which you should have already diced. Cook it until it becomes translucent, which should take about 5 minutes.

4. Add the minced garlic and cook for another minute, until fragrant.

5. Add the red wine and stir as you déglaze the pot, scraping up any bits that are stuck to the pot and that are nicely browned. Let it simmer for 2-3 minutes.

6. Incorporate the tomatoes that have been crushed, the tomato paste, the dried oregano, dried thyme, and the bay leaf into the pot. Stir well until everything is nicely amalgamated.

7. Ensure the short ribs are in the pot and submerged in the sauce. Cover and simmer on low heat for 2 to 3 hours, or until the meat is tender, falls apart easily, and is very well attuned to the flavors of the sauce.

8. Approximately 20 minutes prior to serving, prepare the pasta. Following the directions on the package, cook the pasta in a large amount of salted water. When it is done, drain it well and put it in a large bowl.

9. Take the short ribs from the pot and shred the meat. Discard the bones and excess fat. Stir the shredded meat back into the sauce, and add the capers.

10. Pour the sauce over the pasta, and top with an ample amount of chopped parsley and freshly grated (not pre-grated!) Parmesan cheese. Bon appétit!

Equipment Needed

1. Dutch oven or heavy pot
2. Tongs
3. Knife (for dicing onion and mincing garlic)
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Wooden spoon or spatula (for stirring)
8. Large pot (for cooking pasta)
9. Colander (for draining pasta)
10. Large bowl (for serving pasta)
11. Cheese grater (for grating Parmesan)
12. Serving spoon

FAQ

• What type of beef short ribs should I use?You can use beef short ribs that are either bone-in or boneless, but bone-in usually has more flavor.
• Can I substitute the red wine with something else?Certainly! Beef broth or even grape juice can serve as non-alcoholic substitutes.
• How can I make this dish gluten-free?All you need to do is replace the pasta with a gluten-free version and check that everything else in the recipe, such as the canned tomatoes, is gluten-free.
• What type of pasta works best with this recipe?Pappardelle and rigatoni are wonderful options; they grasp the sauce exquisitely. But use any pasta you favor.
• Can this recipe be made ahead of time?The short ribs and sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat and serve with freshly cooked pasta.
• What can I use in place of capers?If you don’t have capers, you can use chopped green olives instead; they’ll add the same sort of briny flavor to the dish.
• Is there a vegetarian version of this recipe?The short ribs can be replaced with a meat substitute, and you can use vegetable broth instead of red wine for a vegetarian version.

Substitutions and Variations

Beef short ribs – Use bone-in beef chuck or lamb shanks for a different take on the dish.
If you require a non-alcoholic red wine substitute, use grape juice or beef broth.
Tomatoes crushed – Substitute with whole canned tomatoes, crushed by hand or with a masher.
Dried oregano—Substitute dried basil or fresh oregano for a similar aromatic flavor.
Capers – Substitute green olives, chopped, for a comparable briny flavor.

Pro Tips

1. Wine Selection Choose a robust red wine like Cabernet Sauvignon or Merlot. The quality of the wine will impact the flavor of the sauce, so pick something you enjoy drinking.

2. Searing Technique Ensure that the short ribs are dry before searing to achieve a good crust. This enhances the flavor of the dish by introducing a deep, caramelized taste.

3. Tomato Paste Technique Before adding the tomato paste, create a spot in the center of the pot and cook it for a minute, stirring constantly. This helps to develop a richer, deeper tomato flavor.

4. Simmer Time For even more tenderness, consider using a slow cooker after searing the meat. Transfer all ingredients and cook on low for 6-8 hours. This allows the flavors to meld beautifully.

5. Herb Enhancement For a fresh flavor boost, add a small handful of fresh thyme and oregano sprigs towards the end of cooking. Be sure to remove the stems before serving.