Short Rib Fettuccine

Beef short ribs fettuccine in a white bowl.

5 from 1 vote

This recipe for Short Rib Fettuccine with Shallot Cream Sauce is a simple, yet decadent meal. Tender, slow cooked short ribs, top fresh fettuccine topped with a creamy sauce made with shallots garlic, and parmesan cheese.

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Prep Time:10

Cook Time:4

Sauce Time:10

Total Time:4

Course: Main Course

Cuisine: American

Keyword: beef ribs, Beef short ribs, best short rib recipe, comfort food, creamy fettuccine, date night dinner idea, easy dinner, Fettucine, make ahead dinner, short rib dinner, short rib fettuccine, short rib pasta, short ribs, simple pasta dish, simple short ribs

Servings:

Calories: 600kcal

Author: Mollie

Equipment

1 Dutch Oven
1 Large Skillet

Ingredients

4 Large Beef Short Ribs English Cut or 8 shorter cut English Short Ribs
2 tablespoon Oil
½ Bottle Dry Red Wine
1 Cup Beef Stock
1 Onion, quartered
1 Sprig Fresh Thyme
1 Head Garlic
3 tablespoon Tomato Paste

Shallot Cream Sauce

4 tablespoon Butter
2 Shallots, sliced into thin rings
2 Garlic cloves, thinly sliced
1 Cup Heavy Cream
1 Cup Grated Parmesan Cheese
1 Sprig Fresh Thyme
¼ teaspoon Sea Salt
Pepper to taste

Instructions

Preheat oven to 275°.
Season Short Ribs with Salt and Pepper on all sides.
Heat Vegetable oil in Dutch Oven over Medium High Heat.
Add Ribs to Dutch oven and sear until browned on all sides- about 2 minutes per side.
Remove Short Ribs from Dutch oven and stir in tomato paste.
Cut top ⅓ off garlic head and place upside down in dutch oven.
Add Red Wine and stir, scraping tomato paste bits.
Add quartered Onions.
Place Ribs back in pan with the bone side up.
Add Beef Broth. Make sure the meat is submerged in the liquid.
Add spring of Thyme, place lid on Dutch Oven and place in oven.
Cook for 4 hours, or until tender.

Shallot Cream Sauce

Melt Butter in large skillet.
Add Sliced shallots and garlic and cook until shallots are soft and garlic is fragrant.
Lower heat to low and slowly add cream.
Stir in Parmesan until thoroughly incorporated and the sauce is smooth.
Add sprig of thyme and simmer on low, until it has slightly thickened.
Season to taste with salt and pepper.
Pour Sauce over Pasta and Top with Short Rib. Garnish with Italian Parsley, a little grated parmesan and Salt and Pepper.

Fettuccine

Follow my Recipe for https://mollieinmontana.com/simple-fresh-pasta/ for fresh pasta, or you can also use store bought fettuccine. In either case, cook according to the directions. For fresh Fettuccine, generally cook it between 1-2 minutes. Check after one minute but don't cook longer than 2.

Notes

Make Sure you get the English Cut Beef Short Ribs for this recipe. They are the nice, big meaty ones!
The wine you use to braise the ribs in should be dry like a Cabernet or Merlot and should be one you like to drink!
If you don't have Beef Broth you can use a beef Bouillon Base. Follow the directions on the base to create one cup of broth.
Make sure you season and brown ALL sides of the Ribs.
Make sure the meaty part of the ribs are submerged in the liquid before you pop them in the oven. If there is not enough liquid to cover them, add more beef broth until they are covered.
When you are making the Shallot Cream Sauce, if you are using a lower fat option instead of the cream (half and half etc.), make sure you turn the heat down to low before you add the dairy and parmesan. If the heat is too high, the sauce will curdle. Boo. If you are using cream, disregard-it will be fine, just follow the recipe as is.
Garnish with Some Fresh Italian Parsley
I recommend making your own pasta. Here is a recipe for easy Simple Fresh Pasta Dough. But if you don't have time, no worries! Just use your favorite fresh or dried fettuccine or pappardelle noodles!
Enjoy!

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