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Short Rib Beefaroni

Blossom Lady
Jan 28, 2021 07:34 AM
Short Rib Beefaroni

When I think about serious comfort food, homemade beefaroni tops the list. It was a childhood favorite and still never fails to satisfy the craving for something hearty and savory. And it’s usually around January that the craving strikes – the post-holiday slump along with the cold weather is the perfect time to a big batch of this classic pasta dish, but we’re making it with a grown-up twist: short rib beefaroni. It’s rich and cozy pasta dish, and the perfect weekend cooking project.

This recipe isn’t difficult to make, but it does take time. Short ribs need several hours to cook, but your patience is rewarded with tender melt-in-your-mouth beef. If you want something quicker, bookmark this for later and try my beef penne recipe instead. It’s beefaroni made with ground beef and is ready in 30 minutes. It’s not as rich, but it’s just as satisfying. This recipe includes oven tomato sauce. The short ribs simmer in it for a few hours, and the sauce cooks down, concentrating all of the flavors.


  • 1 tablespoon olive oil
  • 2 pounds beef short ribs, seasoned on all sides with 1/2 teaspoon salt (see note)
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 (28-ounce) can whole plum tomatoes
  • 16 ounces beef stock
  • 2 teaspoons dried Italian seasoning
  • 1/4 cup chopped fresh parsley
  • 12 ounces macaroni
  • 1/4 teaspoon black pepper
Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
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