Pasta with Braised Beef and Baby Arugula

The combination of flavors is amazing! Richness from the braised beef, silkiness of homemade pasta, and then a little sharp bite from the arugula ties it all together. Shred beef or serve ribs whole.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 658 Calories

Ingredients

• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 cups chicken stock
• 1 cup grated Parmesan cheese
• 2 cups red wine
• 2 large carrots, chopped
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• kosher salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil, divided
• 5 beef short ribs
• 1 (16 ounce) package fresh pasta
• 1 ½ cups baby arugula

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until almost smoking. Season short ribs with salt and pepper. Cook in the hot oil, seasoned-side down, until browned and crusty, 5 to 6 minutes per side. Transfer to a plate.

Step 3

Combine onion, carrots, celery, and garlic in the Dutch oven. Season with salt and pepper. Cook and stir until starting to soften, 8 to 10 minutes. Pour in red wine; scrape browned bits off the bottom of the Dutch oven using a wooden spoon. Pour in chicken stock. Bring to a boil; reduce heat and simmer to cook off alcohol, about 15 minutes.

Step 4

Return short ribs to the Dutch oven, ensuring they are mostly covered with liquid. Cover.

Step 5

Bake in the preheated oven until beef comes off the bone when pulled with a fork, 2 to 2 1/2 hours.

Step 6

Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 3 to 4 minutes. Drain. Toss with 1 tablespoon olive oil to prevent sticking.

Step 7

Fill serving bowls with pasta. Scatter arugula on top. Spoon beef with juices over arugula. Garnish with Parmesan cheese and red pepper flakes.