Braised Short Ribs with Orecchiette

Braised Short Ribs with Orecchiette
  1. 1.5 pounds beef short ribs
  2. 1 tablespoon vegetable oil
  3. 1/2 onion, finely chopped
  4. 1 celery stalk, finely chopped
  5. 1 carrot, finely chopped
  6. 1 tablespoon tomato paste
  7. 1/2 cup red wine
  8. 3/4 cup stock - beef or chicken
  9. kosher salt
  10. freshly ground black pepper
  11. 1 cup tomato purée
  12. Parmesan cheese
  13. heavy cream, to taste
  14. parsley or celery leaves, chopped
  15. 1/2 pound Orecchiette pasta, cooked al dente
  1. Season short ribs with salt and pepper. Heat oil in a stovetop pressure cooker over medium-high heat. Add short ribs and brown on all sides. Add onion, celery and carrot and cook until softened. Stir in tomato paste. Add wine and reduce by half. Add stock. Bring to high pressure and pressure cook for 1 hour. Naturally release pressure. Remove bones and skim fat*. With a fork, shred the short ribs.
  2. In a medium saucepan, add short ribs with its cooking liquid and tomato purée. Simmer over medium heat. Add a touch of cream and 1/4 cup Parmesan cheese. Season to taste.
  3. Serve with Orecchiette pasta and garnish with herbs and Parmesan.
  1. Fat is easy to remove if made in advance and chilled.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/


  1. Virginia L Slaustas says

    Made this wonderful pasta dish for Sunday dinner for my husband and adult son. It was delicious and they really enjoyed it. Just a small amount left over for my husband’s lunch today. I did have to tweek recipe a bit because I don’t have a pressure cooker. Used Dutch oven instead. Also used boneless beef short ribs and large sized rotini instead of orecchiette because that was what I had on hand. Thank you for this recipe. I certainly will prepare it again.

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