Braised Short Rib Pasta With Horseradish Cream Sauce Recipe

Cooking Directions

• STEP 1.Season the short ribs with salt and pepper, then sear them in a hot pan until browned on all sides.
• STEP 2.Transfer the short ribs to a slow cooker and add red wine, beef broth, onions, garlic, and herbs.
• STEP 3.Cook on low heat for 6-8 hours, until the short ribs are tender and easily shred with a fork.
• STEP 4.Remove the short ribs from the slow cooker and shred the meat using two forks.
• STEP 5.Meanwhile, cook the pasta according to package instructions until al dente.
• STEP 6.In a separate saucepan, melt butter and whisk in flour to create a roux.
• STEP 7.Slowly whisk in milk and bring to a simmer until the sauce thickens.
• STEP 8.Stir in horseradish, Dijon mustard, and grated Parmesan cheese.
• STEP 9.Add the shredded short rib meat to the sauce and toss to coat.
• STEP 10.Serve the braised short rib pasta with a dollop of horseradish cream sauce on top.
• STEP 11.Garnish with fresh parsley and grated Parmesan cheese, if desired.

Cooking Tips

• For extra flavor, marinate the short ribs in the red wine and herbs overnight before cooking.
• If you don't have a slow cooker, you can braise the short ribs in a Dutch oven in the oven at 325°F for 3-4 hours.
• To make the horseradish cream sauce spicier, add more horseradish to taste.
• Leftover braised short rib pasta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a saucepan over low heat, adding a splash of milk or broth to prevent it from drying out.

Storage and Serving

• Store leftover braised short rib pasta in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a saucepan over low heat, adding a splash of milk or broth to prevent it from drying out.
• Serve the braised short rib pasta with horseradish cream sauce as a main course for a comforting dinner.
• Garnish with fresh parsley and grated Parmesan cheese for added flavor and presentation.