SUBSCRIBE BY EMAILPasta with short ribs and ricotta is a delightful dish that comes with big flavor and little effort. The ricotta can be optional but the creaminess it adds to this dish makes it worth it!
I’ve had this recipe on hand and ready to post for a while now. It’s one of my favorite things that my husband makes! Rumor has it that it’s snowing out there in some places? It’s MAY! Lucky you, because pasta with short ribs and ricotta is the perfect dish to cozy up to.
This is one of those pasta dishes that are perfect for Sunday dinner, for taking to a friend for whatever reason, and for digging into the leftovers for lunch the next day. The flavor is so rich and the ricotta adds fantastic creaminess.
Pasta, pasta, pasta!
Pasta is a staple in my house, so I have a lot of pasta recipes on the site. Another favorite of mine is pasta with sausage and rapini.
If you like ricotta, try my recipe for pasta with smashed peas and ricotta. It’s such a great spring dish!
Looking for something to occupy your time AND hit your taste buds with something fabulous? My homemade pasta (no pasta machine needed) with vodka sauce will give you a fun activity with tasty results!
My husband and I decided the time was right to clear out the freezer (I did my share by getting rid of the ice cream). Out came the short ribs, and we decided to use it in something special.
Did I mention that this recipe is easy to make? Don’t worry if you don’t have ricotta on hand. The pasta turns out tasty without it, but I like it best when it’s added in. It brings soft and subtle creaminess to the dish.
Isn’t this weekend a good time to make pasta with short ribs and ricotta? I say yes!
You might like to try my favorite Italian recipe: beef braciole. You need to check it out!
Calories
Fat
Carbs
Protein
Patricia Conte/Grab a Plate
Yields Serves 4-6
Save Recipe5 based on 1 review(s)
Ingredients
- 1/2 pound boneless beef short ribs
- 1, 14-oz can crushed tomatoes
- 1/2cup red wine
- 1 cup beef broth
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 1/2 pound rigatoni pasta
- About 6 tablespoons ricotta cheese
Instructions
- Preheat the oven to 350 degrees F.
- Season the beef with a pinch of salt and black pepper. Sear it on all sides, about 10 minutes total.
- Set the beef aside.
- Place a Dutch oven on the stovetop over medium heat.
- Add the tomatoes, wine, broth, garlic, tomato paste, and a bit of salt and pepper. Stir for a few minutes to combine the ingredients.
- Add the beef back to the Dutch oven. Cover and add to the oven for about 90 minutes.
- Remove from the oven. Remove the beef (leave the sauce in the Dutch oven) and shred it with two forks.
- Add the beef back to the Dutch oven into the sauce. Toss to coat.
- Cook the pasta, drain it, and reserve about 1/2 cup of the pasta water.
- When the pasta is cooked, add it to the Dutch oven with the sauce, beef, and about 1/4 cup of the pasta water. Toss to stir. If the pasta seems dry, add a little more of the water.
- Transfer the mixture to a serving bowl.
- Dollop the ricotta over the top while the pasta is warn. Stir together gently and serve.
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