Slow Cooker Red Wine Braised Short Rib Pasta
The simplest dinner to put together yet feels fancy, festive, and is so delicious!
Servings: 6
Calories: 788kcal
Ingredients
- 4 slices thick-cut bacon, chopped
- 4-5 pounds bone-in beef short ribs, chicken breast, or thighs
- kosher salt and black pepper
- 2 medium yellow onions, chopped
- 8 cloves garlic, chopped or grated
- 2 cups dry red wine, such as Cabernet Sauvignon
- 2 (6 ounce) cans tomato paste
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 parmesan rind, plus parmesan, for serving
- 1 pound dry pasta any cut
- fresh basil or parsley, for serving
Instructions
Slow Cooker
- 1. In the bowl of your slow cooker, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. 2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the slow cooker. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the slow cooker. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 6-8 hours or on high for 4-6 hours. 3. Just before serving, bring a large pot of salted water to a boil. Boil the pasta according to package directions, until al dente. Reserve 1 cup cooking water, then drain4. Remove the bay leaves and parmesan rind. Shred the meat, discard the bones, and toss the meat with the sauce. If needed, thin the sauce with pasta cooking water. Serve the sauce over pasta. Top with lots of parmesan and fresh basil. Enjoy!
Instant Pot
- 1. In the bowl of your Instant Pot, combine the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. 2. Season the short ribs or chicken with salt and pepper. In a large skillet, cook the bacon until crisp. Remove from the skillet, drain excess grease. Add the bacon to the Instant Pot. Going back to the same skillet, sear the ribs on both sides over medium-high heat. Transfer the ribs to the Instant Pot. Gently toss everything to combine. Add the parmesan rind. Seal the lid and cook on high pressure for 40 minutes.3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
Stove-Top
- 1. Season the short ribs or chicken with salt and pepper. In a large Dutch oven, cook the bacon until crisp. Push the bacon to the side, add the ribs sear on both sides over medium-high heat. Drain off excess grease. 2. Add the in the wine, 2 cups water, the tomato paste, onion, garlic, allspice, and bay leaves. Season heavily with salt and pepper. Gently toss everything to combine. Add the parmesan rind. Cover and cook on low for 3-4 hours, stirring every hour until the meat is tender and falling off the bone. If needed, add water throughout cooking to keep the ribs mostly covered. 3. Finish as directed above from step 3 on.
Nutrition
Calories: 788kcal