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Braised Short Rib Pasta with Horseradish Cream Sauce

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Braised Short Rib Pasta with Horseradish Cream Sauce combines my ideal winter Saturday—staying home to cook comfort food—with my ideal way to celebrate my birthday, Valentine’s Day, Ground Hog Day, or any other day I can passably justify as a special occasion: letting someone else cook.
Red Wine Braised Short Rib Pasta with Horseradish Cream
On Friday (Valentine’s Day), the last thing I wanted to do was make dinner, yet at 9 a.m. the next morning, I hit the kitchen and proceeded to cook and bake for 5 straight hours. I adored every minute.

Plus, occupying myself with a boozy chocolate pie, fairy-light cookies, and other yumminess (all coming soon!) meant that I was far too busy and important for silly things like preparing my taxes. Boozy pie or taxes? I think you know the right answer.

I adore cooking because I find relaxation, rejuvenation, and creativity in my tiny, cherished kitchen. I adore eating out because I experience new flavors, techniques, and hello—a hot, tasty meal is set before me, no dishes required? As much as I enjoy my time in the kitchen, I highly appreciate the culinary work of others, and I try to choose restaurant dishes I wouldn’t ordinarily make at home.

Then, Braised Short Rib Pasta with Horseradish Cream happened and threw off my entire restaurant-psyche. After tasting a dreamy, truly unique pasta dish at a neighborhood Italian restaurant, I became obsessed with recreating it myself.

Chianti Braised Short Ribs with Horseradish Cream It was actually Ben who ordered the pasta, but I probably would have eaten 80% of it if he hadn’t threatened to place my fork somewhere rather unflattering if I didn’t stop. The dish was a rich sauce of Chianti-braised beef short ribs over ravioli filled with horseradish mascarpone, dusted with an orange gremolata. If an Italian menu were an art collection, this short rib pasta would be the Mona Lisa. It was a masterpiece.

Like any masterpiece—the Mona Lisa, a symphony a banana split—the collective sum the short rib dish was more important and satisfying than the individual elements. Sure, the ravioli was creamy and decadent, the sauce rich and complex, and the gremolata refreshing, but the combined taste of all three was what captivated me. I became so obsessed with this restaurant’s short rib pasta, I placed my first ever order with a butcher (short rib tip: call ahead), picked up two bottles of Chianti (one for the pasta, one for “inspiration”), and then retreated to my kitchen to create my own version of this heavenly beef short rib dish at home. Braised Short Rib Pasta with Horseradish Cream is the result.
Red Wine Braised Short Rib Pasta with Horseradish Cream Sauce and Orange Gremolata No dish cooked for hours in red wine can be bad, but Braised Short Rib Pasta with Horseradish Cream is magnificent. Inspired by the restaurant, I braised the short ribs in Chianti, fresh herbs, and warm spices until they fell off the bone, then used the braising liquid to create a robust, soul-satisfying sauce to pour over the pasta.

In place of the restaurant’s horseradish mascarpone ravioli I chose long, wide ribbons of pappardelle, then topped them with a Greek yogurt horseradish cream sauce. As much as I’d love to be the girl who whips up her own homemade mascarpone ravioli with one hand, while holding a glass of wine in the other, I’m more the girl who tries not to burn what’s on the stove with one hand, while holding a glass of wine in the other. Honestly, I didn’t miss the ravioli. The tender braised short ribs cling to the pappardelle so beautifully, and the creamy horseradish sauce created the luscious texture and flavor-poppin’ effect I was seeking.

Plus, I just love pappardelle noodles. I find them utterly comforting and wonderful in every way. While I stick almost exclusively to whole grain pastas at home, pappardelle is my exception. Its texture and twirl are worth it.

Braised Short Rib Pasta with Horseradish CreamThe final layer of flavor to our Braised Short Rib Pasta with Horseradish Cream is the orange gremolata. Gremolata is an Italian condiment/garnish most classically comprised of parsley, garlic, and lemon, and its effect is not to be underestimated. I tried a few bites of short rib pasta with it and a few without, and the difference is unmistakable. The gremolata adds a layer of brightness and balance that is more than outweighs the two extra minutes of chopping it requires.

If you haven’t cooked with beef short ribs previously, they are one of the most affordable cuts of meat you can purchase (similar in pricing to stew meat). They are tough immediately out of the case; however, the two-step combo of stovetop browning  + hours hanging out in the oven with an entire bottle of red wine transforms them into a succulent, falling-off-the-bone-tender meat. Though they are not the leanest cut, I love them for a special treat, and they are far kinder to our budget than picking up a pair of steaks.

Braised Short Rib Pasta with Horseradish Cream is my restaurant-obsession, turned home-cooking obsession. It’s so fantastic, I say we skip going out for the next special occasion and stay home to make it instead.
Chianti Braised Short Rib Pasta with Horseradish Cream Oh hey, it’s President’s Day! Sounds like a special occasion to me. Let’s celebrate with big plates of Short Rib Pasta with Horseradish Cream, shall we?

Braised Short Rib Pasta with Horseradish Cream Sauce

Prep Time: 30 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 7 hours, 40 minutes

Yield: Serves 4

Braised Short Rib Pasta with Horseradish Cream Sauce

Red wine braised beef short ribs served over paparadelle pasta with a horseradish cream sauce. Fabulous, comforting, and flavorful!

Ingredients

  • 1 cup Greek yogurt or sour cream
  • 2 tablespoons creamy horseradish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Short Ribs
  • 6 bone-in short ribs (approximately 4 pounds—buy by weight, not size)
  • 2 teaspoons dried thyme leaves
  • Freshly cracked black pepper
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 2 large cloves garlic, smashed
  • 2 tablespoons all purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle Chianti (or other dry red wine, such as Cabernet Sauvignon)
  • 3 cups reduced sodium beef stock
  • 3 all spice berries
  • 2 whole cloves
  • 2 springs fresh rosemary
  • 2 springs fresh sage
  • 8 ounces pappardelle pasta
  • For the Gremolata
  • Zest of 1 orange
  • 1 teaspoon minced garlic (1 clove)
  • 6 tablespoons minced fresh flat-leaf parsley

Directions

  1. Prepare the horseradish cream: Combine Greek yogurt, horseradish, Dijon, salt and pepper in a small bowl. Cover and refrigerate at least 4 hours or overnight to allow the flavors to meld.
  2. Pat the short ribs dry, then rub all sides with thyme and 2 teaspoons black pepper. Place in a shallow baking dish, cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  3. When ready to cook, remove short ribs from refrigerator to allow to come to room temperature. Place rack in lower third of oven and preheat oven to 325?F.
  4. Generously season the ribs on all sides with kosher salt and freshly cracked pepper. Heat the olive oil in a high-sided, ovenproof sauté pan or Dutch oven with a lid over medium-high heat. (Choose a pan with a lid that is large enough to hold all of the vegetables and short ribs.) Let the oil become very hot so that it is almost smoking. Working in batches, add the ribs and cook, turning as needed, for about 3 minutes per side, or until very well browned on all sides. Be careful of oil splatters and do not crowd the pan. Transfer the short ribs to a plate. Pour all but 3 tablespoons drippings from the pot.
  5. Reduce heat to medium. Add the carrots, celery, and onions to the pan and cook stirring occasionally for 3 or 4 minutes, until soft. Add garlic and cook 1 additional minute. Add flour and tomato paste and cook, stirring constantly until well combined, about 3 minutes. Add the wine, bring to a boil and simmer for 5 minutes, or until reduced by one-third. With a wooden spoon, scrape all of the browned bits from the bottom of the pan. Add the stock, return to a boil, then add the ribs. Wrap the all spice, cloves, rosemary, and sage in a cheesecloth and tie to create an herb bundle (optional but will make easier to remove later.) Add to pot. Cover the pan tightly with aluminum foil, then put on the pan’s lid. Place in oven and bake 2 1/2 hours, until the meat is tender and easily gives when poked with a paring knife. Let cool. (At this point, you can refrigerate the entire pot overnight. The next day, the fat will have solidified at the top and remove easily.) Remove herb bundle. Transfer the ribs to a plate and cover with foil to keep warm. Let rest at least 10 minutes. Tip the pan to skim away the fat from the top of the vegetables. (If you refrigerated overnight, remove the fat from the top, transfer the short ribs to a plate, then continue.)
  6. Scoop the vegetables and a few ladles of the sauce to a blender or food processor. Puree until smooth. (Alternatively, you can place an immersion blender directly into the pot and puree.) Taste and add salt and pepper as desired. Return the puree to the pot with the liquid. Once the short ribs have rested 10 minutes, pull the short rib meat from the bones, then cut or pull them into bite-sized pieces. Add meat to the pot Cook over low heat until hot, about 20 minutes..
  7. Prepare the gremolata: Place a piece of parchment or wax paper on a flat surface. Spread the orange zest, garlic, and parsley out on the parchment paper and let air dry while you finish the ribs. When ready to serve, stir together in a small bowl.
  8. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pappardelle until al dente, according to the package directions. Drain then add immediately to the pot with the short ribs and stir gently to combine.
  9. Transfer short rib pappardelle to serving bowls. Top with horseradish cream and gremolata. Serve immediately.

Notes

Make ahead notes: In step 2, uncooked short ribs can be rubbed with thyme and pepper and refrigerated overnight in a covered dish. Braised short ribs can be refrigerated overnight, which makes the fat easier to remove (see additional details in Step 5.) Reheat leftovers gently, sprinkling the noodles with a bit of beef broth to prevent them from drying out.

http://www.thelawstudentswife.com/2014/02/braised-short-rib-pasta-horseradish-cream-sauce/

Kudos to comforting pastas:

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Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

57 Comments

  1. I still haven’t tried cooking with short ribs, but they are one of my favorite thangs to order! This looks so fab girl.
    totally agree…nothing that is cooked in red wine for multiple hours can be bad. If I can get the wine to the pan before drinking it. But, that is neither here nor there.
    Love that you used Greek yogurt to lighten it up a little bit!

  2. I’ve never cooked ribs before, no idea why! It’s so delicious! Might be my utter lack of patience in waiting for things to cook in my oven.
    I need to get over that, as it looks so so good! X

  3. I’ll pretty much eat anything with gremolata! I love the flavor combination of slow cooked meat and fresh gremolata!

  4. Wow – what an array of flavors from the horseradish and mustard to the rosemary and thyme, married together by the Chianti! Awesome job Erin! Yes – today is indeed a day for you to whip up another batch of this!

  5. Holy yum! I’m intrigued and ready for dinner now. Thanks to you! Looks like the perfect dinner for two. :)

  6. This looks/sounds fantastic and I’m eager to try it. I’m wondering if I can use a crock pot/slow cooker instead of the oven.

    • Great thought! I think you could just absolutely swap the slow cooker for the oven, but you would definitely still need to brown the meat on the stove first. That’s where all the yummy flavor comes from (same with sautéing the vegetables.) Also, I would imagine you would need to adjust the cook time. Other than that, I think it would work great! If you try it, I’d love to hear how it goes. :-)

    • Hi again! Sorry, one other thing I thought of. I would also do a little reading about the proper amount of liquid to add. Since the wine is reduced on the stove in the original recipe, I think you’d still need to do this at some point (or reduce the cooking liquid). Just a thought!

      • Thanks Erin. I’ll play around with it. (My thinking was that I feel safer leaving the crock pot on while I step out, than the oven.)

  7. I order short ribs nearly every time I see them on a restaurant menu, but have never tried making them at home…that sooo needs to change! Loving the idea of a horseradish cream with this too…I love condiments of all kinds, but horseradish is definitely in the top 5!

  8. The pasta with shortribs looks delish, Erin.That creamy horseradish sauce is the star!

  9. You had me at short ribs! This looks amazing, Erin!!

  10. You made this sound like the most amazing pasta dish ever! I really need to try this soon, your version looks beyond fantastic Erin!!
    Have a lovely day!! c:

  11. This sounds and looks just HEAVENLY. I echo your sentiments, cooking at home is relaxing and one of my favorite things to do, but going out to eat is sometimes equally satisfying. Combining the two? Well, that’s just perfect.

  12. Erin, this looks amaaaaazing! I’ve had braised short rib pasta in restaurants, too, but haven’t recreated it at home yet – you’ve definitely inspired me to try it out myself soon!

  13. Oh, Erin, this is so right up my alley. I’m off to Trader Joe’s for some of their egg paparadelle (swoon) and a bottle of Chianti. I don’t know why more people haven’t discovered short ribs – they are one of the easiest yet totally yummy things to prepare and have turn out awesome every time.

    • Maralyn, I bought that exact egg pappardelle at Trader Joe’s for this recipe, and picked up my Chianti there too! (You can spy the bottle in a few of the pics). Both were perfect for this recipe. Hope you love as much as we did! Agree–short ribs are a well-kept of a secret. Once word gets out, they are going to sweep the nation!

  14. This looks amazing! Definitely going on my list of dishes to make.

  15. I love pappardelle noodles too! Yumm. Give me a wide hearty noodle any day. This looks amazing! Pinning!

  16. I, too, have a thing about trying to order food at restaurants that I wouldn’t make myself. It makes me a real pain to go out to dinner with, because I get very grumpy about spending money on something I could have made at home (and probably better). But this? This is worth trying out AND recreating. Perfection.

  17. There is always a reason to celebrate! And that horseradish cream sauce looks amazing!

  18. Wow, this looks amazing Erin! I love pappardelle noodles and it sounds amazing with the creamy horseradish/Dijon sauce! This is definitely one special meal and perfect for any celebration!

  19. Get. Out. O’. Here!!! o.O Amazzzzing.

  20. Erin, this is truly IMPRESSIVE. I love that you recreated a restaurant favorite at home, and also that you ate half of your husband’s meal. I am soooo guilty of that. But I mean, with this short rib pasta, who could blame you??

  21. Ooh love, love, LOVE pappardelle! And horseradish anything is a favorite flavor of mine. Sometimes when I’m feeling under the weather I’ll even take a nibble of it plain – whips my sinuses into shape in no time! :) Fab idea to use Greek yogurt, too, I’ll have to give it a go!

  22. Braised short ribs and pasta?! Sounds incredible, pure winter comfort food with a kick!

  23. Sounds, and looks fabulous! Adding this to my must-try recipe collection. :)

  24. Gahhhhhh Erin this looks INSANE! I can’t even get over the red wine braised meat. I am a firm believer in horseradish cheeses though — I use a horseradish cheddar pretty often that makes everything it touches happy. I can’t even imagine how awesome horseradish mascarpone is! This meal is beautiful!

  25. Erin, this looks perfect. Just perfect. I love pappardelle noodles!! So different from other noodles. Pair that with beef and an amazing sauce..love. Isn’t it awesome when you go to a restaurant and love it so much you get inspired by it!! Marscapone is an unexpected twist that sounds like it gives the dish even more depth…awesome! Thanks for the recipe ;)

  26. This looks fantastic. A classic British roast on pasta; amazing!

  27. I’m just glad you didn’t choose to do the boozy chocolate pie AND the taxes. That could have spelled disaster!!!
    I am super excited to make this – I feel like I’m stuck in a chicken rut and it’s great to find a new recipe to help me branch out of the poultry department. But … I’m most looking forward to the horseradish sauce! With Greek yogurt?? Oh Erin … I could hug you!!

  28. Horseradish sauce.. Sounds delicious

  29. This has my name written all over it! Short ribs and pasta, could life get any better? I had to add this one to ziplist because I’m sure I’ll be thinking about it all weekend!

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  32. Making this now and I cannot even stand how good it smells! My husband was 10000% on board with having this for Sunday dinner and even did most of the prep work. Can’t WAIT to dig in later…

    • Doesn’t it just smell insane??? I think it’s the perfect dish for a Sunday dinner. Thanks so much for trying the recipe, and I hope you two love every bite! (PS. I love that your husband took over prep work. I think I’m going to have to pass that tip on to Ben next time we have this ;-) )

  33. Tender short ribs, pappardelle, horseradish cream sauce and gremolata? I’d love to have a big bowl of this right now! I love the use of horseradish, it tastes delectable with short ribs. :)

  34. Awesome, thanks Erin! Looking forward to trying this out, it looks very tasty indeed!

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