Chicken Fettuccine Alfredo Recipe – Italian-American Restaurant Style
Braised Short Rib Fettuccine Pasta
Braised Short Rib Fettuccine Pasta
This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.
It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty braised Short Rib Fettuccini pasta recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed of fettuccini.
The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!
Things to know about this braised short rib fettuccine pasta recipe
First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.
Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.
On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.
You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you love slow cooked comfort food that’s easy to make try my Italian chicken and sausage scarpariello
If you make this braised short rib fettuccine pasta recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.
I love hearing from you, it’s my favorite part!!!
Braised Short Rib Fettuccine Pasta
Tender short ribs are braised with pancetta, vegetables, red wine, and herbs, then tossed with fettuccine for a rich, hearty pasta dish packed with deep savory flavor.
Ingredients
- 8 pcs boneless short ribs cut in large dice
- 1 lb fettuccine
- ½ cup flour
- 6 pcs pancetta diced
- 1 onion chopped
- 2 stalks chopped celery
- 3 peeled sliced carrots
- 1 cup red wine
- 2 cups beef broth
- 8 sprigs of thyme and rosemary
- 1 cup peas
- Salt and pepper to taste
- 2 tbsp chopped Italian parsley
Instructions
- Salt and pepper the meat coat with the flour
- In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
- Add the short ribs and cook until browned
- Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
- Now add the beef broth, thyme and rosemary
- Simmer covered for 2 1/2 hours
- Add the carrots, peas and celery simmer 1/2 longer
- Mean while cook the fettuccini according to package directions
- Toss the fettuccini with the short rib sauce
- Sprinkle with Italian Parsley
More to Explore
