Best 3 Linguine With Braised Red Wine Short Rib Sauce Recipes

Indulge in a symphony of flavors with our Linguine with Braised Red Wine Short Rib Sauce recipe, a culinary masterpiece that combines the rich, savory essence of braised short ribs with the elegant simplicity of linguine pasta. This delectable dish tantalizes the taste buds with a hearty and flavorful sauce made from tender short ribs braised in a luscious red wine reduction, enriched with aromatic vegetables and herbs. The tender short ribs, infused with the robust flavors of the red wine and spices, melt in your mouth, while the linguine pasta perfectly captures the essence of the sauce, creating a harmonious balance of textures and flavors. Elevate your dining experience with this exquisite dish, sure to impress even the most discerning palate.

In addition to the main recipe, this article offers a treasure trove of complementary culinary creations to enhance your culinary repertoire. Discover the delightful simplicity of Linguine Aglio e Olio, a classic Italian pasta dish that showcases the purity of garlic, olive oil, and parsley. For a vegetarian delight, explore the vibrant flavors of Linguine with Lemon and Asparagus, a refreshing and light pasta dish that celebrates the delicate flavors of spring. Transport yourself to the vibrant streets of Thailand with Pad See Ew, a stir-fried noodle dish that bursts with the harmonious blend of soy sauce, oyster sauce, and rice noodles. And for a taste of coastal Italy, embark on a culinary journey with Linguine alle Vongole, a seafood lover's paradise that combines tender clams, white wine, and garlic in a flavorful embrace.

Let's cook with our recipes!

RED WINE-BRAISED SHORT RIBS

Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

FISH LINGUINE

Fish Linguine image

Provided by Jamie Oliver

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

Drizzle extra-virgin olive oil plus a good glug
1 clove garlic, grated
1 bulb fennel, herby tops removed and reserved
4 anchovies
1/2 red onion
Pinch salt
2 red mullet fillets, skin on, scaled and pinboned
1 lemon, zested
Splash white wine
Freshly ground black pepper
1 red chile, seeds removed and finely chopped
9 ounces dried linguine

Steps:

Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the chile. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops.
Meanwhile cook the linguine in boiling, salted water until al dente.
Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

Tips:

To enhance the flavor of the sauce, use a combination of red wine and beef broth. The red wine adds a rich, fruity flavor, while the beef broth provides a savory depth of flavor.
Sear the short ribs in a hot skillet before braising them. This step helps to develop a delicious crust on the ribs and adds flavor to the sauce.
Simmer the ribs in the sauce for at least 2 hours, or until the meat is fall-off-the-bone tender. The longer the ribs simmer, the more flavorful the sauce will be.
Serve the short ribs with a side of mashed potatoes or rice to soak up the delicious sauce.
Garnish the dish with fresh parsley or chives for a pop of color and flavor.

Conclusion:

This hearty and flavorful linguine with braised red wine short rib sauce is a perfect meal for a special occasion or a cozy night in. The rich and savory sauce is sure to please everyone at the table, and the tender short ribs are simply melt-in-your-mouth delicious. So next time you're looking for a new and exciting pasta dish to try, give this one a try – you won't be disappointed!