Short Rib Rasta Pasta

Fall-off-the-bone tender short ribs simmered in a rich, boldly seasoned sauce and served over creamy, spicy Rasta-style penne pasta with bell peppers, herbs, and freshly grated Parmesan.

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Servings: 6

Prep Time: 30 minutes

Cook Time: 2½–3 hours (including braise)

Difficulty: Intermediate

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Ingredients:

Short Ribs

• Bone-in short ribs (about 2½–3 lbs)

• Olive oil, for searing

• 1 tbsp Worcestershire sauce

• ¼ cup white wine

• 1 cup beef stock

• 1 tsp Cajun seasoning

• 1 tbsp jerk seasoning (spicy)

• 1 tbsp dark brown sugar

• ½ tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp black pepper

• ½ tsp dried oregano

• ½ tsp red pepper flakes (adjust to heat preference)

• 3 cloves garlic, minced

• 1 shallot, finely chopped

• 1 tbsp butter

• Fresh thyme and parsley (a few sprigs each)

Rasta Pasta

• 1 lb penne pasta

• 1 tbsp butter or olive oil

• 1–2 bell peppers (mixed colors), thinly sliced

• ½ shallot, thinly sliced

• 3 cloves garlic, minced

• 1½ cups heavy cream

• ½ cup beef stock or reserved braising liquid

• ½ cup reserved pasta water

• 1 tsp Cajun seasoning

• ¼ tsp jerk seasoning (optional)

• ¾ cup freshly grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions:

Braised Short Ribs

1. Preheat oven to 325°F.

2. Season short ribs generously with Cajun seasoning, jerk seasoning, brown sugar, paprika, garlic powder, onion powder, oregano, black pepper, and red pepper flakes.

3. In a Dutch oven or deep oven-safe pan, heat olive oil and sear short ribs on all sides until browned. Remove and set aside.

4. In the same pan, melt butter and sauté shallot and garlic until fragrant. Add Worcestershire sauce and white wine to deglaze the pan.

5. Add beef stock, thyme, parsley, and return short ribs to the pan. Cover and transfer to the oven. Braise for 2½–3 hours, or until meat is fork-tender and falling off the bone.

6. Once done, remove short ribs from the liquid. Shred meat and set aside. Strain and reserve about ½ cup of the braising liquid for the sauce.

Rasta Pasta

1. Boil penne pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.

2. In a large skillet or pan, heat butter or oil and sauté bell peppers, shallot, and garlic until softened and fragrant.

3. Stir in heavy cream, reserved braising liquid or beef stock, Cajun seasoning, and optional jerk seasoning. Let simmer 2–3 minutes.

4. Stir in Parmesan cheese and reserved pasta water. Let sauce thicken slightly, then season with salt and pepper to taste.

5. Add shredded short rib meat and cooked pasta to the sauce. Toss to coat evenly. Garnish with fresh parsley and more Parmesan before serving.

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Recipe Notes

• For more spice, increase jerk seasoning or red pepper flakes.

• Use bone-in short ribs for maximum flavor and tenderness.

• Let the short ribs rest slightly before shredding to lock in moisture.