Main Dish

French Provençal Herb Fusilli with Beef Short Ribs

Pezzi King Vineyards

412 Hudson St.
Healdsburg, CA 95448

This fresh country spin on beef short ribs with pasta pairs perfectly with our Gold Medal Zinfandel.

  • 1 tablespoon olive oil
  • 2 shallots, cut into cubes
  • 1 carrot, peeled and cut into cubes
  • 1 celery root, peeled and cut into cubes
  • 1 pound boneless beef short ribs, cut into cubes
  • 1 teaspoon aniseed
  • 1 tablespoon tomato paste
  • 1 garlic clove, pressed
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 fresh marjoram sprig
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • Salt and freshly ground pepper, to taste
  • 1 package fusilli pasta


In a large sauté pan over medium heat, warm the olive oil. Add the shallots, carrot and celery root and cook, stirring occasionally, for 1 minute.

Add the beef cubes and aniseed and cook until the beef is browned on all sides. Stir in the tomato paste and cook briefly.

Add the garlic, thyme, rosemary, oregano and marjoram, then stir in the wine and broth. Season with salt and pepper and simmer on low heat for 20 minutes. 

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta.

Remove and discard the herb sprigs from the sauce. Add the pasta to the sauce, toss to combine and serve.

Pezzi King Vineyards

412 Hudson St.
Healdsburg, CA 95448