There is something truly magical about pulling a bubbling dish of pasta out of the oven when the weather turns crisp. My homemade Short Rib Stuffed Shells recipe combines tender beef with a creamy ricotta filling for the ultimate winter meal.
I always turn to this dish when I want to impress guests or just crave a restaurant quality dinner at home. It requires a bit of patience, but the rich flavor payoff is worth every single minute of cooking time.
What Makes This Short Rib Stuffed Shells a Keeper
The contrast between the savory, slow cooked beef and the delicate pasta shells creates an unforgettable texture. I find that the deep flavors of the sauce balance perfectly with the light and airy cheese mixture inside.
You can easily prepare the meat sauce a day in advance to break up the work for a stress free dinner party. This flexibility allows me to enjoy time with my family instead of being stuck in the kitchen all evening.
It serves a crowd beautifully and somehow tastes even better as leftovers the next day. This hearty meal brings everyone to the table with its inviting aroma and comforting warmth.
If this dish hit the spot, you’ll want to try my Quick Turkey Chili Recipe next, plus the Irresistible Slow Cooker Wild Rice Soup Recipe delivers the same bold flavors. Both recipes share the same simple approach that makes weeknight cooking stress-free.
Everything You Need for Perfect Short Rib Stuffed Shells
Here’s what you’ll need to get started:
- Carrots: Peeled and diced into small pieces for sweetness.
- Garlic Powder: Adds a savory depth to the cheese filling.
- Kosher Salt: Essential for seasoning every layer of the dish.
- Bone-in Beef Short Ribs: The star of the show that becomes tender after slow cooking.
- Beef Stock: Used for braising the meat and thinning the sauce.
- Egg: Helps bind the ricotta mixture together so it stays inside the shells.
- Freshly Grated Mozzarella Cheese: Provides the perfect melt and stretch.
- Fire Roasted Diced Tomatoes: I prefer the canned variety for a smoky flavor profile.
- Parmesan Cheese: Adds a salty, nutty kick to the filling and topping.
- Jumbo Pasta Shells: The vessel for all that delicious cheese filling.
- Sweet Onion: Diced finely to build the flavor base of the sauce.
- Fresh Basil: A bright herb for the filling and for garnishing at the end.
- Pepper: Freshly cracked black pepper works best here.
- Ricotta Cheese: Use whole milk ricotta for the creamiest texture.
- Canola or Vegetable Oil: Needed for searing the beef to get a good crust.
- Garlic Cloves: Fresh minced garlic is crucial for the sauce aromatic base.
- Red Grape Juice or Extra Beef Stock: A perfect non alcoholic substitute for the red wine to deglaze the pan.
- Dried Basil: Adds herbal notes to the cheese mixture.
My Method for Short Rib Stuffed Shells
Let’s get cooking!
- Pat the short ribs completely dry with a paper towel and season them liberally with salt and pepper on all sides. Heat your oil in a large Dutch oven or a slow cooker with a sauté function over medium high heat until it shimmers. Sear the ribs in a single layer until they are deeply golden brown, taking about 3 to 4 minutes per side to develop a rich crust.
- Transfer the seared meat to your slow cooker if you used a separate pan, then pour in half a cup of the beef stock. Cover and cook on low for 7 to 8 hours until the meat is extremely tender and falling off the bone. Once finished, remove the bones, discard them, and shred the beef using two forks.
- Using the same pot or slow cooker on high sauté mode, cook the diced onions and carrots with a pinch of salt for about 5 to 6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant, then pour in the grape juice or extra stock to scrape up any browned bits from the bottom.
- Add the shredded beef back into the pot along with the canned tomatoes and the remaining beef stock. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes before covering and simmering for another 15 minutes to marry the flavors.
- While the sauce simmers, preheat your oven to 350 degrees F and boil the pasta shells according to package directions. Drain the shells and lay them out on a parchment lined baking sheet so they do not stick together while they cool slightly.
- In a medium mixing bowl, combine the ricotta, 2 cups of mozzarella, parmesan, egg, dried basil, garlic powder, salt, and pepper. Mix until everything is fully incorporated and smooth. Fill each cooked pasta shell generously with the ricotta mixture using a spoon.
- Spread a layer of the short rib meat sauce across the bottom of a 9×13 inch baking dish. Arrange the stuffed shells on top of the sauce, then spoon the remaining meat sauce evenly over the shells. Top with the remaining cup of mozzarella cheese and a dusting of extra parmesan.
- Bake the dish for 35 to 45 minutes until the cheese is melted, bubbly, and slightly browned. Let the dish rest for about 15 minutes before garnishing with fresh basil and serving to allow the sauce to set.
My Best Tips for Perfect Short Rib Stuffed Shells
I highly recommend searing the beef very well before slow cooking to lock in the maximum amount of flavor. This crucial step adds a rich depth to your Short Rib Stuffed Shells that simple boiling cannot achieve.
If you cannot find bone in short ribs, a high quality chuck roast cut into chunks works as a great substitute. Just ensure you simmer the meat until it completely falls apart for the best texture in the sauce.
Make sure to drain your cooked pasta shells thoroughly and let them cool slightly on a baking sheet so they do not stick. Handling cool shells makes the stuffing process much cleaner and easier when assembling the final dish.
Best Ways to Enjoy Short Rib Stuffed Shells
A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and beef perfectly. I also love serving warm garlic bread on the side to soak up every drop of the savory tomato sauce.
You can garnish the finished dish with fresh basil or parsley to add a pop of color and freshness. Serving this Short Rib Stuffed Shells piping hot ensures the cheese pull is impressive and the sauce is at its most aromatic.
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Short Rib Stuffed Shells Recipe
- Total Time: 9 hr 25 min
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A comforting and elegant pasta dish featuring tender slow-cooked beef short ribs, a rich tomato sauce, and creamy ricotta-filled jumbo shells.
Ingredients
- 1 sweet onion, diced
- 1/2 teaspoon dried basil
- 2/3 cup red grape juice or extra beef stock (alcohol substitute)
- 3 pounds bone-in beef short ribs
- 20 to 25 jumbo pasta shells, cooked
- 1 tablespoon canola or vegetable oil
- 1 large egg, lightly beaten
- 4 garlic cloves, minced
- 1/2 cup grated parmesan cheese, plus more for sprinkling
- 14-ounce can fire roasted diced tomatoes
- Fresh basil or herbs for topping
- 3 cups freshly grated mozzarella or provolone cheese
- 2 carrots, peeled and diced
- 1 cup beef stock
- 15 ounces tub ricotta cheese
- 1/2 teaspoon garlic powder
- Kosher salt and pepper
Instructions
- Pat the short ribs completely dry with a paper towel and season them liberally with salt and pepper on all sides. Heat your oil in a large Dutch oven or a slow cooker with a sauté function over medium high heat until it shimmers. Sear the ribs in a single layer until they are deeply golden brown, taking about 3 to 4 minutes per side to develop a rich crust.
- Transfer the seared meat to your slow cooker if you used a separate pan, then pour in half a cup of the beef stock. Cover and cook on low for 7 to 8 hours until the meat is extremely tender and falling off the bone. Once finished, remove the bones, discard them, and shred the beef using two forks.
- Using the same pot or slow cooker on high sauté mode, cook the diced onions and carrots with a pinch of salt for about 5 to 6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant, then pour in the grape juice or extra stock to scrape up any browned bits from the bottom.
- Add the shredded beef back into the pot along with the canned tomatoes and the remaining beef stock. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 15 minutes before covering and simmering for another 15 minutes to marry the flavors.
- While the sauce simmers, preheat your oven to 350 degrees F and boil the pasta shells according to package directions. Drain the shells and lay them out on a parchment lined baking sheet so they do not stick together while they cool slightly.
- In a medium mixing bowl, combine the ricotta, 2 cups of mozzarella, parmesan, egg, dried basil, garlic powder, salt, and pepper. Mix until everything is fully incorporated and smooth. Fill each cooked pasta shell generously with the ricotta mixture using a spoon.
- Spread a layer of the short rib meat sauce across the bottom of a 9×13 inch baking dish. Arrange the stuffed shells on top of the sauce, then spoon the remaining meat sauce evenly over the shells. Top with the remaining cup of mozzarella cheese and a dusting of extra parmesan.
- Bake the dish for 35 to 45 minutes until the cheese is melted, bubbly, and slightly browned. Let the dish rest for about 15 minutes before garnishing with fresh basil and serving to allow the sauce to set.
Notes
If you prefer a smoother sauce, you can pulse the fire roasted tomatoes in a blender before adding them to the pot. This recipe uses non-alcoholic substitutes for the traditional red wine.
- Prep Time: 8 hr 20 min
- Rest Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 8g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 140mg
Keywords: short rib stuffed shells, hearty pasta dinner, beef stuffed shells, easy holiday meal, homemade baked pasta