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Braised Short Rib Lumache

Braised Short Rib Lumache Recipe | North Italia Style

Bring the rich flavors of North Italia's famous Braised Short Rib Lumache to your own kitchen with this comforting pasta dish. Slow-braised beef, a hearty tomato sauce, and tender lumache pasta come together to create a restaurant-quality meal that's perfect for family dinners or special occasions.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 6 Serving
Course: Main Course
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Braised Short Ribs 
  • 3 lbs beef short ribs
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 medium onion finely diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 can 28 oz crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
For the Pasta
  • 1 lb lumache pasta
  • ½ cup grated Parmesan cheese
  • 2 tbsp butter
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Dutch oven or heavy-bottomed pot 
  • Large pot for boiling pasta 
  • Wooden spoon 
  • Chef's knife & Cutting board 
  • Measuring cups and spoons
  • Tongs
  • Fine grater (for Parmesan cheese)
  • Colander Forks (for shredding beef)

Method
 

Step 1: Prepare the Short Ribs
  1. Pat the short ribs dry with paper towels. Season generously with salt and black pepper.
Step 2: Brown the Meat
  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Step 3: Cook the Vegetables
  1. In the same pot, add onion, carrots, and celery. Cook for 5-6 minutes until softened. Stir in garlic and cook for another minute.
Step 4: Build the Sauce
  1. Add tomato paste and cook for 2 minutes. Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer for 3-4 minutes.
Step 5: Braise the Ribs
  1. Return the short ribs to the pot. Add crushed tomatoes, beef broth, bay leaves, oregano, and thyme. Bring to a gentle simmer.
  2. Cover and cook: Oven Method: 325°F (163°C) for 3 to 3½ hours Stovetop Method: Low heat for 3 to 4 hours Cook until the meat is fork-tender.
Step 6: Shred the Beef
  1. Remove the short ribs and discard the bones. Shred the meat with two forks and return it to the sauce. Remove bay leaves.
Step 7: Cook the Lumache Pasta 
  1. Bring a large pot of salted water to a boil. Cook lumache pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
Step 8: Combine Everything
  1. Add cooked pasta to the braised short rib sauce. Stir in butter and Parmesan cheese. If needed, add a little reserved pasta water to loosen the sauce.
Step 9: Serve
  1. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.

Notes

Let the sauce rest for 10-15 minutes before serving to allow the flavors to fully develop.