Go Back
North Italia Braised Short Rib Lumache Recipe

North Italia Braised Short Rib Lumache Recipe

f short ribs served with lumache rigate, a shell-shaped pasta designed to hold rich sauces. The dish is finished with a smooth Parmesan fondue, fresh arugula, grated horseradish, and often crispy herb breadcrumbs for added texture. The combination creates a perfect contrast of creamy, savory, fresh, and slightly spicy flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the Braised Short Ribs
  • 2 pounds boneless beef short ribs cut into large chunks.
  • 2 tablespoons extra virgin olive oil.
  • 1 teaspoon kosher salt.
  • 1 teaspoon black pepper.
  • 1 tablespoon all-purpose flour optional, for better browning.
  • 1 medium yellow onion diced.
  • 2 medium carrots diced.
  • 2 celery stalks diced.
  • 4 garlic cloves minced.
  • 2 tablespoons tomato paste.
  • 1 cup dry red wine optional, substitute with beef broth.
  • 2 cups beef stock.
  • 1 cup beef demi-glace.
  • 2 bay leaves.
  • 4 sprigs fresh thyme.
  • 1 sprig fresh rosemary.
For the Parmesan Fondue
  • 1 cup heavy cream.
  • 1 cup whole milk.
  • 2 cups freshly grated Parmesan cheese.
  • 1 tablespoon unsalted butter.
  • 1 teaspoon Dijon mustard optional.
  • Pinch of white pepper.
For the Pasta
  • 12 ounces lumache rigate pasta.
  • Salt for boiling water.
For Garnish
  • 2 cups fresh baby arugula.
  • 2 tablespoons freshly grated horseradish.
  • ½ cup herb breadcrumbs.
  • Extra grated Parmesan.
  • Fresh parsley chopped.
  • Cracked black pepper.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large skillet (if not using a Dutch oven)
  • Large pasta pot
  • Colander
  • Medium saucepan
  • Wooden spoon
  • Tongs
  • Chef's knife & Cutting board
  • Measuring cups & spoons
  • Cheese grater
  • Whisk
  • Ladle
  • Pasta spoon

Method
 

Step 1: Season the Short Ribs
  1. Pat the short ribs dry with paper towels. Season all sides generously with salt and black pepper. Lightly dust with flour if using.
Step 2: Sear the Beef
  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs for 3–4 minutes per side until a deep golden crust forms. Remove and set aside.
Step 3: Cook the Vegetables
  1. Reduce the heat to medium. Add onion, carrots, and celery. Cook for about 6–8 minutes until softened. Stir in the garlic and cook for another minute.
Step 4: Build the Braising Base
  1. Mix in the 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 until reduced by half.
Step 5: Braise the Short Ribs
  1. Return the beef to the pot. Add beef stock, demi-glace, bay leaves, thyme, and rosemary. Cover and simmer on low for 2½ to 3 hours, or bake in a 325°F (163°C) oven until the meat is fork-tender.
Step 6: Shred the Beef
  1. Transfer the cooked short ribs to a plate. Remove any excess fat and shred the meat using two forks. Discard the herbs and bay leaves.
Step 7: Reduce the Sauce
  1. Let the braising liquid simmer uncovered for about 10–15 minutes until slightly thickened. Return the shredded beef to the sauce.
Step 8: Make the Parmesan Fondue
  1. In a saucepan, combine heavy cream, milk, and butter over medium-low heat. Once hot, gradually whisk in the Parmesan cheese until smooth and creamy. Add Dijon mustard and white pepper if desired.
Step 9: Cook the Pasta
  1. Bring a large pot of salted water to a boil. Cook the lumache pasta until al dente according to the package directions. Reserve ½ cup of pasta water before draining.
Step 10: Combine Everything
  1. Add the cooked pasta to the short rib mixture. Fold in enough Parmesan fondue to coat the pasta evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 11: Finish the Dish
  1. Gently toss in the fresh arugula so it just begins to wilt from the heat. Stir in the grated horseradish for a subtle, peppery bite.
Step 12: Garnish and Serve
  1. Divide the pasta among serving bowls. Top with herb breadcrumbs, extra Parmesan, chopped parsley, and freshly cracked black pepper. Serve immediately while hot with warm garlic bread or a crisp green salad.

Notes

Cook the lumache until just al dente. It will continue to cook slightly when mixed with the hot sauce.