Last Updated on February 4, 2025
Rich, hearty, and absolutely irresistible! This Spaghetti with Red Wine Braised Short Ribs brings together tender, slow-braised beef in a deep, flavorful sauce over perfectly cooked pasta. Roasted cauliflower, toasted walnuts, and a sprinkle of Parmesan add the perfect finishing touch—ideal for a cozy night in or an impressive dinner!
![Spaghetti with Red Wine Braised Short Ribs in a bowl](https://justcook.butcherbox.com/wp-content/uploads/2025/02/Spaghetti-with-Red-Wine-Braised-Short-Ribs-300x300.jpg)
Spaghetti with Red Wine Braised Short Ribs
Ingredients
- 2 lbs short ribs
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 medium onion (diced)
- 1 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp salt
- 1/2 tbsp black pepper
- 2 sprigs fresh thyme
- 2 bay leaves
- 12 oz spaghetti
- 1 cup roasted cauliflower florets
- 1/2 cup walnuts (toasted and chopped)
- 2 tbsp fresh chives (chopped)
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt and pepper to taste
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- Prep the vegetables: Dice onion, carrots, and celery; mince garlic.
- Toast the walnuts on a baking sheet in the oven for 5–7 minutes or until fragrant.
- Roast the cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet at 425°F (220°C) for 20 minutes or until golden brown.
- Grate Parmesan cheese and chop fresh chives.
How to Cook
For the Braised Short Ribs:
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes. Stir in tomato paste and cook for 1–2 minutes.
- Deglaze with red wine, scraping the bottom of the pot. Add beef broth, thyme, bay leaves, and the seared short ribs.
- Bring to a simmer, cover, and transfer to the preheated oven. Braise for 2.5–3 hours or until the ribs are fork-tender.
- Remove the short ribs, shred the meat, and discard the bones. Stir in maple syrup and adjust seasoning with salt and pepper.
For the Spaghetti:
- Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- In a medium skillet, heat olive oil over medium heat. Add the roasted cauliflower and toasted walnuts, cooking for 2–3 minutes.
- Add the shredded short ribs, spaghetti, and a splash of reserved pasta water to the skillet. Toss until well combined and heated through.
Michelin-trained and meat-obsessed, Chef Jason McKinney is all about bold flavors, fire, and making cooking crazy delicious. With a background in fine dining and a passion for hospitality, he’s dedicated to bringing people together through unforgettable culinary experiences, education, and high-quality ingredients. When he’s not leading ButcherBox cooking classes or perfecting the perfect steak, he’s training for his annual Ironman—because balance, right?