Spaghetti with Red Wine Braised Short Ribs on a plate

Spaghetti with Red Wine Braised Short Ribs

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

Spaghetti with Red Wine Braised Short Ribs

This Spaghetti with Red Wine Braised Short Ribs is rich, cozy, and packed with bold flavors! Tender, slow-braised short ribs are tossed with perfectly cooked spaghetti, roasted cauliflower, and toasted walnuts, all coated in a deep, savory sauce. A comforting yet elevated dish for any occasion!
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Protein: Beef
Cut: Short Ribs
Course: Main Course
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Servings: 6

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. 
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    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?