Short Rib Fettuccine

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This Beef Short Ribs recipe with Fettuccine and Shallot Cream Sauce is the ultimate comfort food! Tender, slow cooked Short Ribs top fresh, al dente Fettuccine with a rich and velvety Shallot Cream Sauce to create a deliciously satisfying meal. Perfect for both a special occasion, or simply a cozy night in, it is sure to be loved by all!

What is Short Rib Fettuccine with Shallot Cream Sauce?

This recipe is truly SO easy, but insanely decadent and luxurious. It is created after a dish that is on the menu at one of our favorite restaurants. It was a staple go to for us. There was never any need to look at the menu, we always knew that we were getting the, "Short Rib Pappardelle, and Truffle frites". Ha! I know! These were definitely not days we were dieting!

I decided to see if I could re-create the recipe and surprisingly, it wasn't hard at all! I made it into a Short Rib Fettuccine instead of Pappardelle, but otherwise it is very similar. It starts with a very simple short rib recipe, and then you can either use my easy peasy recipe for Fresh Pasta, or you can certainly use store bought pasta as well.

Then, making the shallot cream sauce is ridiculously easy. You truly won't believe how easily it all comes together. And trust me, the combination of the tender and meaty short ribs, along with the creamy, cheesy pasta is roll-your-eyes-into-the-back-of-your-head, good.

For another ultra comfort food dish, check out this unbelievable Meatloaf with Tomato Bacon Onion Jam.

What are Beef Short Ribs?

Beef Short Ribs are a meaty and marbley cut situated between the chuck, rib and brisket sections. They are perfect for braising as they are a tougher cut, but become very tender when they are slow cooked. They are a fattier cut which provides delicious flavor.

There are two different cuts when it comes to short ribs. There is the Flanken cut, where the ribs are thinly cut across the bone. These are generally cut only about ½ inch thick and are most commonly used for Korean Barbeque style dishes.

Then there are the English Short Ribs. These are cut between the bones, so you are left with a bone and a thick piece of meat on each bone. These are the big meaties and they are the ones we want in this recipe.

How do you make Beef Short Ribs?

Beef short Ribs are incredibly easy to make. It only takes a few minutes of work, and then you just let the oven do the rest.

Start by heating your dutch oven on the stove over medium high heat. While that is heating, season the ribs with salt and pepper on all sides. When the dutch oven is hot, add a Tablespoon or so of vegetable oil.

Add the ribs, two at a time (depending on their sizes) to the pan and don't touch them for 2 minutes! After 2 minutes, you can use tongs, to peek at the bottom. If it is nice and browned, turn them over to the next side. Continue this until all 4 sides are browned. Then remove them from the Dutch Oven and do the same thing with the remaining ribs until they are all browned.

Cooking the Beef Short Ribs while, "Wine-ing"

There should be some good fatty flavor in the bottom of the dutch oven, now. Slice the top off of a head of garlic, and place it cut side down in the Dutch Oven. Let that get fragrant and caramelized.

Add 3 tablespoons of tomato paste and stir it around until it starts to cook.

Then, slowly add about a half of a bottle of dry red wine. Make sure it is a wine that you like to drink, because remember how the great, W.C. Fields once said "I cook with wine, and sometimes I even add it in the food!"? Well, this is exactly what he meant! Enjoy a glass of what is left in the bottle while you cook. See, I take care of you! 😉

But, back to business-now pour the wine slowly into the dutch oven. Be careful because it will bubble up and steam. Scrape the bits of tomato paste off the bottom and incorporate it into the wine.

Next, add 1 Cup of Beef Stock or Broth. Stir it all together and then add your ribs back into the dutch oven. Place them in with the meaty side down, so the meaty parts are all submerged.

Then place the quartered onions in and around the ribs. Throw a sprig of fresh thyme into the pot, place the lid on top and pop them into a 275° oven for 4 hours.

If you would like to make these ribs a day ahead, feel free to! Once they are cooked and cooled, COVER AND place them in the fridge. When you are ready to use them, simply remove the solidified fat from the top, then place them in the oven to warm while you make the pasta.

The Fettuccine...

To make the Fettuccine, follow my recipe for Fresh Pasta, or use a store bought brand. It won't hurt my feelings if you buy your pasta from the store, but one of these days, you really should try to make it yourself. Once you do, I promise, you won't be buying it anymore!!

One thing you will need, however, is a pasta roller. I have a Marcato Atlas Pasta Maker . It is simple, fairly inexpensive, and made in Italy. It is one kitchen tool that I very highly recommend. ♥️

How to Make a Shallot Cream Sauce

The Shallot Cream Sauce is so delicious. Simply slice the shallots into thin rings, and cook them in a large sauté pan with a little butter and garlic and season with salt and pepper.

When they are soft and browned, add the cream and grated parmesan. This recipe calls for cream, but if you are using half and half or anything lower fat in place of the cream, turn the heat off, or the dairy will curdle in the pan. But, not to worry, if you are using heavy cream, this won't be a problem, and if you aren't, simply turn the heat down before you add it in.

Once the cream and cheese is incorporated, you can turn the heat back on to low and heat it gently until it thickens slightly.

When you are ready, add your fettuccine noodles and carefully twirl them to coat them with the sauce. Top with a delicious short rib and enjoy your Short Rib Fettuccine with Shallot Cream Sauce!

More Delicious Recipes...

• Rigatoni with Creamy Mushroom Marsala- Another amazing, easy comfort food dish!
• Air Fryer Brussel Sprouts with Gochujang Glaze and Yuzu Aioli- A new favorite brussel sprouts recipe guaranteed!!
• Brownies with Salted Tahini Buttercream- An equally rich and delicious sweet treat!
• Burrata Caprese Crostini- Who knew you could make caprese even better?! This is how! 🙂

If you make this Short Rib Fettuccine with Shallot Cream Sauce, I hope you love it! I would love to hear from you in the comments below. Thank you and thank you for visiting MollieinMontana~*♥️

📖 Recipe