When time is not of the essence and you want a sumptuous, slow-but-worth-it meal, this dish will not just impress you… it will blow your mind! Wowee, Short Rib Casserole has got the good stuff! Slow-cooked until tender and deeply savory, the short rib is shredded and then paired with rich tomatoes and layered with incredible, ricotta cheese-stuffed jumbo pasta shells, with loads of melted mozzarella and parmesan cheese. Short Rib Casserole is a casserole made in casserole-making heaven. So divine!
Ingredients
For the short rib sauce:
- 3 pounds beef short ribs, bone-in
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon canola or vegetable oil
- 1 cup beef stock, divided
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 2/3 cup dry red wine
- 1 (14-ounce) can fire-roasted diced tomatoes
For the stuffed shells:
- 20-25 jumbo pasta shells
- 1 (15-ounce) container ricotta cheese
- 3 cups mozzarella or provolone cheese, freshly grated, divided
- 1/2 cup parmesan cheese, grated, plus more, to taste, for topping
- 1 large egg, lightly beaten
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- fresh basil, optional, to taste, sliced, for garnish
Directions
Step 1 –On a large platter and using a paper towel, add the short ribs and pat them completely dry.
Step 2 –Season the short ribs with the salt and the pepper.
Step 3 –In a large Dutch oven over medium-high heat or in a slow cooker on the sauté setting, heat the canola oil.
Step 4 –In a single layer, add the seasoned short ribs to the hot oil and sear them on both sides until deeply golden-brown, about 3-4 minutes per side.
Step 5 –If using the Dutch oven, transfer the seared short ribs to a slow cooker on the low setting. Alternatively, leave the ribs in the slow cooker.
Step 6 –Add 1/2 cup of the beef stock and cover and cook until the short ribs are cooked through and are falling off of the bone, about 6-8 hours on low.
Step 7 –Transfer the ribs from the slow cooker to a large platter and discard the bones.
Step 8 –With two forks, pull apart the beef.
Step 9 –With the slow cooker on the sauté setting (or the highest heat setting), without any oil or any other liquid except what’s left in the slow cooker from the short ribs, add the onions, the carrots, and the salt and cook until softened, about 5-6 minutes.
Step 10 –Add the garlic to the vegetable mixture and cook, while stirring constantly, until fragrant, about 1 minute.
Step 11 –Add the dry red wine to the vegetable mixture and scrape the bottom of the slow cooker with a wooden spoon to release the browned bits.
Step 12 –Add the pulled short ribs to the vegetable mixture and stir to combine.
Step 13 –Add the tomatoes and their juices and the remaining beef stock to the pulled short rib mixture and simmer, uncovered, about 15 minutes.
Step 14 –Cover the slow cooker and simmer until the flavors meld together, about 15 minutes.
Step 15 –Preheat the oven to 350 degrees F.
Step 16 –Line an 18×26-inch baking sheet with parchment paper.
Step 17 –In a pot of salted, boiling water, cook the pasta shells to al dente, according to the package directions.
Step 18 –Drain the shells and transfer them to the prepared baking sheet, separating them so they do not stick together.
Step 19 –In a large bowl, add the ricotta, 2 cups of the mozzarella cheese, 1/2 cup of the parmesan cheese, the egg, the dried basil, the garlic powder, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and stir until fully combined.
Step 20 –Fill each of the jumbo pasta shells with 2 tablespoons of the ricotta mixture and evenly divide any remaining ricotta mixture between each of the shells.
Step 21 –In a 9×13-inch baking dish, evenly spread a spoonful of the short rib mixture into the bottom of the dish.
Step 22 –In a single layer, add the stuffed shells on top of the short rib mixture layer in the baking dish.
Step 23 –Evenly spoon the remaining short rib mixture over the stuffed shell layer.
Step 24 –Evenly sprinkle the remaining mozzarella cheese and some of the extra parmesan cheese on top of the short rib mixture layer.
Step 25 –Bake, uncovered, until heated through and bubbly, about 30-40 minutes. If the top of the stuffed pasta shell mixture begins to darken too much, tent the dish with a sheet of aluminum foil.
Step 26 –Transfer the casserole from the oven to a wire rack and evenly sprinkle the casserole with more of the extra parmesan cheese and the fresh basil.
Step 27 –Let the casserole rest for 15 minutes.
Step 28 –Serve.
