Beef Short Rib Bucatini Recipe

Cooking Directions

• STEP 1.Season the beef short ribs with salt and pepper, and sear them in a hot pan until browned on all sides.
• STEP 2.Transfer the short ribs to a slow cooker and add in diced onions, garlic, crushed tomatoes, beef broth, and a bay leaf.
• STEP 3.Cook on low heat for 6-8 hours, until the beef is tender and easily shreds with a fork.
• STEP 4.Remove the beef from the slow cooker and shred it using two forks. Discard any excess fat.
• STEP 5.Return the shredded beef to the slow cooker and mix it with the tomato sauce. Cook for an additional 30 minutes.
• STEP 6.Meanwhile, cook the bucatini pasta according to package instructions until al dente. Drain the pasta.
• STEP 7.Serve the beef short rib sauce over the cooked bucatini pasta. Garnish with grated Parmesan cheese and fresh basil leaves.
• STEP 8.Enjoy this delicious and comforting Beef Short Rib Bucatini!

Cooking Tips

• For extra flavor, you can add red wine to the slow cooker along with the other ingredients.
• If you don't have a slow cooker, you can also cook the beef short ribs in a Dutch oven on low heat in the oven for 4-5 hours.
• Make sure to taste and adjust the seasoning of the tomato sauce before mixing it with the shredded beef.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the beef short rib sauce and pasta in a saucepan over low heat, adding a splash of water or broth to prevent drying out.
• Serve the reheated dish with a sprinkle of fresh Parmesan cheese and a drizzle of olive oil.