LINGUINE WITH BRAISED RED WINE SHORT RIB SAUCE

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Linguine with Braised Red Wine Short Rib Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 14

1 small onion, roughly chopped
1 medium carrot, roughly chopped
1 rib celery, roughly chopped
1 clove garlic, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 pounds beef short ribs
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 sprigs fresh rosemary, stripped
16 ounces linguine
2 tablespoons roughly chopped fresh flat-leaf parsley
Grated Parmesan, for serving

Steps:

  • Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
  • Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
  • Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
  • Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.

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