Honey Braised Short Ribs Pasta
Sweet, hearty, and so cozy, these Honey Braised Short Ribs Pasta are so delicious. They are perfect for a quick weeknight meal or a slow Sunday. It is such a cozy meal to kick off Fall.
With the Fall season here, I am in full swing of cozy meals. That includes a lot of rich, hearty meals that just make me happy. These are the kind of meals that fun to make and really fill my cup. As the weather gets colder, I feel like this is where the Midwest flavors and food culture shines! We love the cozy meals whether it is a casserole, noodle dish, slow cooked meals, or desserts. This Honey Braised Short Ribs Pasta Dish is just that. It is a slow cooked meal adding in the noodle at the end to make it extra cozy. I almost want to call it a ragu, but I have never had a proper ragu and don't want to disrespect the dish if this isn't even close! So I am just calling it Short Ribs and Pasta!
To be honest, this Honey Braised Short Ribs Pasta was one of those recipes where I just threw some things I had in the fridge into a braising liquid, braised the short ribs, and then my mind went to putting it on noodles. The true magic is in this braising liquid because that is what you are going to sauté your cooked noodles in. This dish is not meant to be super saucy but it is so warm and cozy and truly delicious.
Details and Tips!
The first thing you are going to do is season the short ribs with salt and pepper. Do not hold back, the short ribs can take a lot of seasoning. You are going to braise the ribs in the same pan you sear them in, so pick one with a lid. I like to use a large dutch oven. Heat the pan over medium high heat and add in some butter. Sear all sides of the ribs for a few minutes until they are caramelized, then set them aside. Add in a chopped onion and sauté just to develop some flavor on it.
When the meat and onions are searing, mix together your braising liquid. This braising liquid is simply tomato sauce, honey, garlic powder, salt, pepper, and beef broth. It could not be easier! Once the onions are mostly soft and starting to brown, add in the braising liquid and use a wooden spoon to get the burnt bits off the bottom of the pan. Then, add the short ribs back in, nestling them into the braising liquid. Put the lid on and simmer for 4-5 hours or until the meat is fork tender and falling apart.
Remove the short ribs and meat from the pan and set on a pan to remove the bones and shred the meat. Then, drain off as much fat from the sauce that is remaining in the pan. The fat will be sitting on top of the sauce. Short ribs are quite fatty so there might be a lot, totally normal.
You will want to cook the noodles in salted water according to package instructions. Then, put the noodles directly in the sauce, adding a little pasta water if you need to loosen up the sauce a little. The sauce should coat the noodles nicely. Add in the meat, and you are done!
What you need!
- beef short ribs
- salt
- pepper
- garlic powder
- onion
- salted butter
- honey
- coconut aminos
- beef bone broth
- tomato sauce
- pasta
Customize!
You can change up the noodles, but you will want a noodle that is going to hang onto the pasta. I have been loving this Seggiano Pasta from Whole Foods so I went with the Calamarata pasta! My sauce is going to be pretty sweet, making the pasta have a sweet note against the rich meat. This is how we like it, but if you don't want as much sweetness, bring down the honey a little bit!
Explore more!
Honey Braised Short Ribs Pasta
Cozy, warm, and hearty, this Honey Braised Short Rib Pasta is a perfect meal for those cooler nights. It is a true comfort meal and a new family favorite!
- 4 or 5 beef short ribs
- 1 onion (chopped)
- 24 ounces tomato sauce
- 2 cup beef bone broth
- 1/2 cup honey
- 1/4 cup` liquid aminos
- 2 teaspoon garlic powder
- 13 ounces pasta (or about that much)
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Heat a large dutch oven or stainless steel pot over medium high heat with 4 tablespoons of butter. Season the short ribs with salt and pepper. In batches, sear each side of the short ribs and set them aside. Add in the onions and sprinkle them with some salt. Allow them to soft and start to turn golden.
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While the short ribs and onions are sautéing, mix your braising liquid together. This includes the tomato sauce, broth, honey, liquid aminos, and garlic powder.
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Once the onions are golden, add in the braising liquid mixture. Using a wooden spoon, scrape up the browned bits on the bottom of the pan. Bring the mixture to a simmer and nestle in the seared short ribs. Simmer the short ribs, covered, for 4-5 hours or until the meat is fork tender.
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Cook your pasta to package instructions. Reserve a cup of pasta water before draining the pasta.
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While your pasta is cooking, prepare the sauce. Remove the short ribs from the pan and shred the meat and remove the bones. Spoon off any excess grease that is sitting on top of the sauce and discard it, leaving only the thick sauce.
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Add in the pasta and 1/4 cup of the reserved pasta water, adding more if needed. This sauce is not meant to be really saucy. It is meant to just cover the pasta lightly. Saute the noodles in the sauce until they are covered. Add the shredded short rib meat back in and mix lightly.
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Serve warm and enjoy!