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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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