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Beef Short Rib Braised in Red Wine with Cream Pasta
by Giacomo Bocchio
recipe medium Peruvian-Italian Fusion

Beef Short Rib Braised in Red Wine with Cream Pasta

Tender beef short ribs seasoned, floured, and deeply seared, then braised in red wine, tomato, and dark stock using a pressure cooker (50 minutes). Served with fresh fettuccine in silky béchamel-cream sauce.

20m Prep
65m Cook
1h 25m Total
3 Servings
asado-de-tira short-rib red-wine-braise pressure-cooker pasta-a-la-crema fettuccine bechamel sofrito comfort-food peruvian italian

Ingredients

Beef
  • 900 g Beef short rib (cross-cut) (2-bone segments, seasoned, floured, seared)
Braising liquid
  • 700 ml Dark stock (beef or veal)
Cream Pasta
  • 300 g Fresh egg fettuccine (cook 2 min in salted water)
  • 300 ml Heavy cream + béchamel (equal parts) (warmed, combined)
Sofrito
  • 1 batch Soffritto (red onion, celery, garlic, carrot) (brunoise, caramelized in meat fond)
  • 400 g Canned tomato sauce + tomato paste
  • 200 ml Red wine (deglaze, evaporate alcohol)

Steps

  1. 1
    Season and flour short ribs. Sear deeply in olive oil with thyme and garlic en camisa. Reserve meat. Build soffritto in same pan: onion, celery (deglaze fond), garlic, carrot. Add tomato sauce and paste. Deglaze with red wine.
    Tip: Work in sauté pan, not pressure cooker, for better browning control.
    ~30 min
  2. 2
    Transfer everything to pressure cooker. Add bouquet garni, carrots, meat, dark stock. Seal and cook at pressure 50 minutes, shaking gently every 10-15 min.
    Tip: Pressure cooker reaches 130°C vs 100°C open pot — cuts time by ~3x.
    ~55 min
  3. 3
    Release pressure. Remove meat. Reduce sauce in wide pan until desired consistency. Return meat to glaze. Make cream pasta: warm equal parts cream + béchamel, cook fresh fettuccine 2 min, toss. Plate together.
    Tip: Make cream sauce first, pasta last — fresh pasta overcooks in minutes.
    ~15 min

Nutrition (per serving)

720
Calories
48g
Protein
52g
Carbs
32g
Fat
5g
Fiber
Cultural Context
Asado de tira is beloved across South America. Giacomo melds Italian braising tradition — soffritto, canned Italian tomatoes, red wine — with the Latin pressure-cooker technique. The braised carrots absorbing the juices remind him of his grandmother's cooking.
Video thumbnail
Giacomo Bocchio
TE ENSEÑO A PREPARAR ASADO DE TIRA AL VINO TINTO | ELEVA TU JUEGO CULINARIO
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