Beef Short Ribs

Rags of Pasta with Short Ribs | 0 Comments
From Veal Parm, Aired on Mon 6/20
Chef Jeff Henderson, Italian, Pasta, Beef Short Ribs


1. Season short ribs with salt and pepper. In cast iron pot on medium–high heat, add olive oil. Place short ribs in pot and brown on all sides.

2. Remove meat from pot and set aside. In the same pot add onions, bell peppers, tomato paste and garlic. Cook until vegetables are soft and fragrant. Add red wine and reduce by half.  Add chicken stock, bay leaf and fresh thyme.

3. Place short ribs in pot, cover and reduce heat to a low flame. Allow ribs to simmer for about 3-4 hours or until meat becomes fork tender. When done, remove ribs from pot. Strain stock and reserve ¾ cup for sauce; discard vegetables.

4. In a saucepan over medium-high heat, add rib stock and tomato sauce; reduce by half. Add heavy cream and mascarpone cheese; stir well until sauce slightly thickens.


Add pasta and pulled short rib meat and toss well. Sprinkle with Parmesan cheese and serve wit

  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 tbsp. olive oil
  • 6 six-oz pieces of boneless beef short ribs
  • ½ onion, peeled and diced
  • ½ green bell pepper
  • 3 tbsp. tomato paste
  • 2 tbsp. garlic, minced
  • 1 c. red wine
  • 3 c. low sodium chicken stock
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • ¾ c. rib stock
  • ¼ c. cooked ahead tomato sauce
  • ¼ c. heavy cream
  • 1/3 c. mascarpone cheese
  • ½ lb. ready cooked pappardelle Pasta or any other type
  • 2 tbsp. grated Parmesan cheese
  • Sweet basil for garnish
The Back Story

Beef Short Ribs


·      4 beef short ribs

·      3 cups low-sodium beef broth

·      1 cup stewed tomatoes

·      1 cup craft beer

·      ½ cup chopped celery

·      ½ cup chopped onion

·      ¼ cup plus 1 tablespoon minced garlic

·      ¼ cup brown sugar

·      ¼ cup olive oil

·      1 tomato, diced

·      2 teaspoons salt

·      2 teaspoons pepper

·      2 teaspoons mustard powder

·      2 teaspoons parsley

·      1 bay leaf



-      In a Dutch oven, heat 3 tablespoons of olive oil

-      Rub sugar and ¼ cup of garlic into ribs, and season with mustard powder, salt, pepper and oil

-      Place short ribs in the bottom of the Dutch oven

-      Sear short ribs on each side, and then remove from heat

-      In the same Dutch oven, add celery, onion and bay leaf

-      Add in 1 tablespoon of garlic

-      Add in diced and stewed tomatoes

-      Add in beer

-      Add short ribs back to Dutch oven, and cover with beef broth

-      Sprinkle with parsley

-      Let simmer on low heat for 2½ to 3 hours 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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