Califonia Bountiful
Main Dish

Braised short ribs with tagliatelle pasta

A slowly braised beef short rib pasta dish that is absolutely packed with flavor!

Chef Mike Yakura
Dobbs Ferry, San Francisco

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4 tbsp. canola oil
2 1/2 lb. short ribs, cut into 3-inch cubes
Salt and freshly ground black pepper
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic
3/4 cup red wine
1 tbsp. tomato paste
1 (14.5-oz.) can crushed tomatoes
2 1/2 cups beef or chicken broth
1 tsp. chopped fresh rosemary leaves
1 tsp. dried thyme
1/2 tsp. dried oregano
1 bay leaf
1 lb. fresh or dried tagliatelle
9 baby bella mushrooms, sliced
1/2 cup fresh parsley leaves, for garnish
Parmesan cheese


In a heavy-bottom skillet, heat 3 tbsp. oil over medium-high heat. Season beef on all sides with salt and pepper and sear in skillet. Rotate beef so all sides are golden brown and have a nice crust. Remove beef and set aside.

In the same skillet, sauté onions, carrots, celery and garlic. When vegetables are brown and translucent, deglaze skillet with wine and scrape the brown bits off the bottom. Add tomato paste and cook for 2 minutes. When wine is reduced by half, return beef to skillet. Add crushed tomatoes, broth, rosemary, thyme, oregano and bay leaf. Simmer on medium heat for 3 to 4 hours or until beef is fork tender.

Remove beef and set aside. Strain stock into a smaller pot and discard vegetables. Return beef to stock (this will be your braising liquid) and let cool to room temperature until ready to use.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh.

Heat remaining 1 tbsp. oil in a large skillet over medium-high heat. Add mushrooms and cook until the liquid they release is absorbed, about 8 minutes. If using a fat separator, pour defatted braising liquid into the skillet. If using a bowl, skim fat from the top of the braising liquid and pour into the skillet. Stir to combine and season with salt and pepper.

Pull meat off the bone and stir into sauce. Divide cooked and drained pasta among 4 plates. Serve beef and sauce over pasta. Sprinkle with parsley and Parmesan cheese, if desired.

Serves 4

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