Andover Cooks Share Favorites: Braised Short Rib Stuffed Shells

"Perfectly melty and delicious!"

By Ty Morris

This dish can be used as an appetizer or as a main entre served with other accompaniments. Use your judgement for ingredient quantities based on how this food item will be used in your menu.

Braised Short Rib Stuffed Shells

Ty Morris’s Braised Short Rib Stuffed Shells are sure to be a hit for holiday gatherings.

Begin by cubing and seasoning your short rib with salt, pepper, garlic, and fresh herbs.

Sear the seasoned short rib in a mixture of butter and oil until brown.

Place the short rib in a crock pot or pressure cooker with 1 cup of beef or chicken broth and cook until tender.

In the meantime, boil large pasta shells until about 80% cooked. Drain and run cold water over them immediately until cool.

In a large bowl, mix tender short rib; cream cheese; your favorite blend of grated parmesan, mozzarella, asiago, or provolone; fresh parsley; and chopped basil.

Stuff the shells with the cheese mixture. Sometimes less is more, as the cheese can be very filling and you’ll want room for more! Also note that the cheese blend may be salty already – be sure to taste it before adding more salt!

Place the shells in a casserole dish. Top lightly with your favorite tomato sauce and more grated cheese. Bake and broil until perfectly melty and delicious!