Burgundy Beef and Mushroom Cold Pasta Salad

Steps

1. 1

   Braise the beef short ribsOven 325°F / 165°C

   • Pat the beef short ribs dry with paper towels and season both sides with kosher salt and black pepper.
   • Heat 2 tablespoons of neutral oil in a large heavy-bottomed pot over medium-high heat until shimmering.
   • Working in batches so as not to crowd the pan, sear the short ribs for 3–4 minutes per side until deeply browned.
   • Remove and set aside.
   • Pour off all but 1 tablespoon of fat, then add the tomato paste and cook, stirring, for 1 minute.
   • Pour in the red wine, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes.
   • Add the beef stock, thyme sprigs, bay leaf, and smashed garlic cloves.
   • Return the short ribs to the pot, nestling them among the aromatics.
   • Cover and braise in a 325°F (163°C) oven for 2–2½ hours, until the meat is very tender and pulls apart easily with a fork.

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   Ready when: Beef is very tender and shreds easily with a fork; liquid reduces slightly and thickens

   Tip: Don't skip the searing step—it develops deep, savory flavor through the Maillard reaction

2. 2

   Strain and reduce braising liquid

   • Remove the pot from the oven and let cool for 10 minutes.
   • Strain the braising liquid through a fine-mesh sieve into a medium saucepan, discarding the solids (thyme, bay leaf, garlic).
   • You should have about 2 cups of liquid.
   • Bring to a boil over medium-high heat and simmer until reduced to about ¾ cup (180 ml), about 15–20 minutes.
   • This concentrates the wine and beef flavors into a rich, glossy reduction.
   • Set aside to cool slightly.

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   Ready when: Liquid is reduced to about ¾ cup, coats the back of a spoon lightly, and is glossy and rich

   Tip: Don't reduce too far or the liquid will become bitter; taste as it reduces and stop when it's rich and balanced

3. 3

   Shred the beef

   • Once the short ribs are cool enough to handle, pull the meat from the bones using two forks or your fingers.
   • Discard any large pieces of fat or bone.
   • You should have about 1½ cups (210 g) of shredded beef.
   • Set aside.

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   Ready when: Beef shreds easily into tender, moist pieces

   Tip: If the meat is still hot, let it cool slightly on a cutting board to avoid burning your fingers

4. 4

   Cook the pasta

   • Bring a large pot of salted water to a rolling boil.
   • Add the bow-tie pasta and cook according to package directions until al dente (usually 9–11 minutes).
   • Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta in a colander.
   • Do not rinse.

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   Ready when: Pasta is tender but still firm when bitten; it should bend without snapping

   Tip: The reserved pasta water is starchy and will help the dressing cling to the pasta; don't skip this step

5. 5

   Sauté mushrooms and pearl onions

   • In a large saucepan, melt 1½ tablespoons (22 g) of butter over medium-high heat.
   • Add the cremini mushroom halves and cook, stirring occasionally, for 4–5 minutes until lightly golden and starting to release their liquid.
   • Add the thawed pearl onions and cook for another 3–4 minutes, stirring, until the onions are heated through and the mushrooms are tender.
   • Season lightly with salt and pepper.
   • Remove from heat.

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   Ready when: Mushrooms are golden brown and tender; pearl onions are heated through and lightly colored

   Tip: Don't overcrowd the pan or the mushrooms will steam instead of caramelize; if needed, cook in two batches

6. 6

   Prepare the vinaigrette

   • In a small bowl, whisk together the minced shallot, Dijon mustard, red wine vinegar, and a pinch of salt and pepper.
   • Let sit for 1 minute to soften the shallot.
   • Slowly whisk in the remaining 1½ tablespoons (22 g) of butter until emulsified and glossy.

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   Ready when: Vinaigrette is emulsified, glossy, and the color of light mustard

   Tip: Whisk the butter in slowly and keep the bowl off direct heat to prevent the butter from separating

7. 7

   Combine warm ingredients

   • While the pasta is still warm, transfer it to a large shallow bowl or serving dish.
   • Add the shredded beef, sautéed mushrooms and pearl onions, and the butter-shallot vinaigrette.
   • Toss gently but thoroughly, adding 2–3 tablespoons (30–45 ml) of the reserved pasta water to loosen the dressing if needed.
   • The pasta should coat evenly and the mixture should be creamy but not soupy.

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   Ready when: All ingredients are evenly distributed; the salad is creamy and glistens

   Tip: Toss while everything is still warm so the flavors meld; the pasta will absorb the dressing as it cools

8. 8

   Fold in reduced wine sauce and herbs

   • Pour the cooled red wine and beef reduction over the warm pasta mixture and fold in gently until the sauce is evenly distributed.
   • The reduction will add richness and deepen the burgundy notes.
   • Fold in the chopped fresh parsley and sliced chives (if using).
   • Taste and adjust seasoning with salt and pepper as needed.

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   Ready when: Wine reduction is incorporated; herbs are evenly dispersed throughout

   Tip: Add the reduction when it's cool to room temperature so it doesn't wilt the fresh herbs

9. 9

   Cool and chill

   • Let the salad sit at room temperature for 10 minutes, then refrigerate for at least 20–30 minutes before serving.
   • This allows the flavors to meld and the pasta to cool to the ideal serving temperature.
   • The salad is best served chilled or at cool room temperature.

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   Ready when: Salad is completely cooled and flavors have melded together

   Tip: Don't skip this chilling step; the cold temperature highlights the wine and beef flavors beautifully