Beef Short Rib Bucatini Recipe

Recipe By Slurrp

Beef Short Rib Bucatini is a hearty and flavorful pasta dish made with tender beef short ribs, bucatini pasta, and a rich tomato sauce. The beef short ribs are slow-cooked until they are fall-off-the-bone tender, and then shredded and mixed with the tomato sauce. The bucatini pasta is cooked until al dente and then tossed with the beef and sauce. This dish is perfect for a cozy dinner and is sure to impress your guests.

4.1
22 Rating -
Rate
Non Vegdiet
Beef Short Rib Bucatini
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ingredients serve

Ingredients for Beef Short Rib Bucatini Recipe

  • 1 pound Beef Short Ribs
  • As required Salt And Pepper, To Taste
  • 1/2 Onion, Diced
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 can Crushed Tomatoes
  • 1/2 cup Beef Broth
  • 1/2 Bay Leaf
  • 1/2 pound Bucatini Pasta
  • as per your need Grated Parmesan Cheese, For Garnish
  • as needed Fresh Basil Leaves, For Garnish

Directions: Beef Short Rib Bucatini Recipe

Cooking Directions

  • STEP 1.Season the beef short ribs with salt and pepper, and sear them in a hot pan until browned on all sides.
  • STEP 2.Transfer the short ribs to a slow cooker and add in diced onions, garlic, crushed tomatoes, beef broth, and a bay leaf.
  • STEP 3.Cook on low heat for 6-8 hours, until the beef is tender and easily shreds with a fork.
  • STEP 4.Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat.
  • STEP 5.Return the shredded beef to the slow cooker and mix it with the tomato sauce. Cook for an additional 30 minutes.
  • STEP 6.Meanwhile, cook the bucatini pasta according to package instructions until al dente. Drain the pasta.
  • STEP 7.Serve the beef short rib sauce over the cooked bucatini pasta. Garnish with grated Parmesan cheese and fresh basil leaves.
  • STEP 8.Enjoy this delicious and comforting Beef Short Rib Bucatini!

Cooking Tips

  • For extra flavor, you can add red wine to the slow cooker along with the other ingredients.
  • If you don't have a slow cooker, you can also cook the beef short ribs in a Dutch oven on low heat in the oven for 4-5 hours.
  • Make sure to taste and adjust the seasoning of the tomato sauce before mixing it with the shredded beef.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the beef short rib sauce and pasta in a saucepan over low heat, adding a splash of water or broth to prevent drying out.
  • Serve the reheated dish with a sprinkle of fresh Parmesan cheese and a drizzle of olive oil.
Nutrition
value
1583
calories per serving
102 g Fat146 g Protein19 g Carbs16 g FiberOther

Current Totals

  • Fat
    102g
  • Protein
    146g
  • Carbs
    19g
  • Fiber
    16g

MacroNutrients

  • Carbs
    19g
  • Protein
    146g
  • Fiber
    16g

Fats

  • Fat
    102g

Vitamins & Minerals

  • Calcium
    177mg
  • Iron
    20mg
  • Vitamin A
    5517mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    38mg
  • Vitamin B6
    4mg
  • Vitamin B9
    197mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    143mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    290mg
  • Manganese
    5mg
  • Phosphorus
    1488mg
  • Selenium
    83mcg
  • Zinc
    33mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp