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Braised Beef Short Rib Pasta

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

On Sunday, you made fall-off-the-bone short ribs. Now it’s Wednesday. School pickup just happened, and you’re running on fumes. Boil some pasta, toss in those leftovers with canned tomatoes and a bit of butter, and suddenly it feels like Friday date night (minus the babysitter).

INGREDIENTS

5 quarts water

1 tablespoon salt

1 pound dry penne pasta

2 cups leftover fall-off-the-bone short ribs, (p. 127)

1 cup leftover braising liquid, fat removed

1 (28-ounce) can crushed tomatoes

3 tablespoons salted butter

¼ cup fresh basil leaves, lightly packed

½ cup grated Parmesan

Chili flakes, for garnish

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

5 MINUTES

TOTAL TIME

15 MINUTES

On Sunday, you made fall-off-the-bone short ribs. Now it’s Wednesday. School pickup just happened, and you’re running on fumes. Boil some pasta, toss in those leftovers with canned tomatoes and a bit of butter, and suddenly it feels like Friday date night (minus the babysitter).

Method

  1. Bring the water and salt to a boil in a large pot. Add the pasta, stir, and cook until al dente, about 11 minutes.
  2. Reserve ¼ cup of the pasta water, then drain the pasta.
  3. Return the pot to medium heat. Add the short ribs, braising liquid, crushed tomatoes, butter, and reserved pasta water. Stir until the butter melts and the sauce comes together.
  4. Return the pasta to the pot and stir to coat. Fold in the basil.
  5. Serve warm, topped with Parmesan and a pinch of chili flake.

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