active time

5 hours

total time


5lb (2.27kg) short ribs

Coarse kosher salt

Ground black pepper

Garlic powder

12oz (340g) package jumbo pasta shells

6 tbsp grated Parmesan

⅔ cup shredded mozzarellaFOR THE SAUCE

2 cups chopped white onion

3 garlic cloves, minced

2 cups chopped carrots

2 cups chopped celery

2 cups canned diced tomatoes

½ cup red wine

2 cups beef stockFOR THE FILLING

1½ cups ricotta cheese

1 tbsp chopped fresh parsley

1 tbsp garlic paste

1 tsp cayenne pepper

2 tsp granulated onion



Remove the silver skin and cap fat from the short ribs. (Doing this will allow you to season them better.) Liberally season the ribs with kosher salt, black pepper, and garlic powder.

2 Make the filling by combining the ricotta cheese, parsley, garlic paste, cayenne pepper, and granulated onion in a medium bowl. Mix well to combine. Transfer to the fridge while the ribs cook.


1 Set up the grill for indirect cooking. Place a heaping handful of hickory wood chunks directly on the coals, and then place a water pan on the grill grates. Preheat the grill to 250°F (121°C).

2 Place the ribs over indirect heat. Cook for about 4 hours or until the internal temperature reaches 175°F (79°C).

3 While the ribs are cooking, prepare the sauce by placing a large skillet over medium heat. Add the onions and saute until soft, and then add the garlic. Cook until the garlic just begins to caramelize.

4 Add the carrots, celery, and tomatoes. Simmer for 10 minutes, and then add the red wine and beef stock. Continue simmering for an additional 10 minutes.

5 Once the ribs are done cooking, place them in the pan with the sauce. Cover the pan and then place it on the grill for an additional 30 minutes to 1 hour or until the ribs reach an internal temperature of 200°F (93°C) to 205°F (96°C).

6 While the ribs are cooking, cook the pasta shells according to package instructions.


Once the meat is fully cooked, remove the pan from the grill and then remove the ribs from the pan. (Don't discard the sauce.) Shred the meat and then add it to the ricotta cheese mixture. Mixwell.

§ Strain the sauce through a colander to remove all of the solids.

Transfer the strained sauce to a medium pan over medium heat.

Simmer until the sauce is reduced by about half.

9 Once the shells are fully cooked, rinse them in cool water and drain.

Stuff the cooled shells with the cheese and meat mixture and then place them in a large baking dish.

10 Drizzle some of the sauce over the top of the stuffed shells, and then sprinkle the Parmesan and mozzarella over the top. Place the shells back on the grill just long enough to fully melt the cheese. (Don't let the shells cook for too long or they will become crunchy. You can lightly spray them with water to keep them moist.)

11 Drizzle the rest of that delicious sauce over the shells. Serve warm.




active time

5 hours

total time
Start Cooking