Low and slow cooking is the secret to big, bold flavor with minimal effort — and this braised beef pappardelle proves it. The beef ribs become fall-off-the-bone tender, the sauce tastes like it’s been simmering for days, and the silky pasta adds just the right contrast. Each bite is pure comfort, and yes, you can absolutely achieve this at home.
If you’re a beef lover, this creamy pasta with braised beef will win you over instantly. And if you’re craving more restaurant-worthy dinners, be sure to try my slow-braised short rib ragu, tender braised lamb ragu with olives, or braised duck ragu with spaetzle next. Each is boldly flavored and impressively elegant. So grab a bottle of red wine (half for the dish, half for you!) and let’s get cooking.
Use Bone-In Ribs For The Richest Flavor
Bone-in short ribs release collagen and marrow as they braise, which melts into the sauce and creates a richer, more flavorful base than boneless cuts. While you can use boneless short ribs, the bone-in version adds an extra layer of depth and body you just can’t replicate.
A quick note on broth: I’ve tested this recipe with store-bought beef broth, bone broth, and my homemade chicken broth. Surprisingly, the homemade chicken broth had the best flavor, but if you’re buying from the store, bone broth is the way to go.
Alternative Cooking Methods
- No oven? You can braise beef ribs on the stovetop. After searing the meat and sautéing the veggies, add liquid, cover, and simmer for 2½–3 hours, checking occasionally to ensure there’s enough liquid to prevent burning.
- To make short rib pappardelle in a slow cooker: Sear the ribs and sauté the veggies on the stovetop, then transfer everything to the slow cooker with liquid and cook on LOW for 8 hours.
Braised Beef Pappardelle Is Make Ahead Friendly!
Like most braised meat pastas, this dish is even better the next day. 🙌🏻 As the sauce rests, the flavors have more time to meld and deepen, making each bite richer and more complex.
This is the perfect, elegant pasta dinner to prep and cook one day, then serve to friends or family a day or two later.
Ari’s Go-To Wine Pairings
Both Chianti classico (a Sangiovese-based Italian red) and good ol’ trusty Cabernet Sauvignon would pair beautifully with the rich beef pasta sauce. Perfect for both deglazing the pan and pouring at the table.
My Pasta Recommendation: Use Something Long & Thin
While you can use any pasta you like, braised beef pappardelle is the classic pairing. The long, wide ribbons perfectly complement the tender, pulled short ribs and soak up every bit of sauce. Other long, thin shapes — like tagliatelle, fettuccine, or even mafaldine (this is the most gorgeous shape; I use it in this creamy pumpkin pasta that is also top notch! 🙌🏻) — also work beautifully, but really, any pasta will be delicious here.
The Burrata Cheese Makes This!
If you try just one extra step, make it burrata — and be sure it’s at room temperature. That way you get the cool, creamy contrast of textures as it gently melts into the hot pasta. In a pinch, fresh mozzarella or even a spoonful of mascarpone will do the trick. Don’t forget to season with flaky sea salt (I love Maldon) and freshly cracked black pepper for the best flavor.
Beautiful food deserves beautiful serveware, and it makes the whole experience feel even more memorable. For those asking, these bowls are from VIETRI.
I hope this Braised Beef Pappardelle brings as much comfort to your table as it does to mine. If you give it a try, please leave a star rating and review below — I’d love to hear what you think!
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Tender Braised Beef Pappardelle with Creamy Burrata
Equipment
Ingredients
- 3 lbs bone-in beef short ribs
- 1 Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp neutral oil such as grapeseed, canola, or vegetable oil
- 1 large sweet onion, diced, about ~1 cup
- ½ lb carrots, diced, about ~1 cup
- 3 cloves garlic, minced, about 2 Tbsp
- 1 (28oz) can whole tomatoes
- 2 Tbsp tomato paste
- 2 cups dry red wine
- 1-2 cups low-sodium beef broth or chicken stock
- ¼ cup low-sodium soy sauce
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 lb pappardelle, or other long, thin pasta
- 2 balls burrata room temperature, sliced in half
- fresh parsley finely chopped, for serving
- Pecorino or Parmigiano Reggiano, grated, for serving
Instructions
- Season the ribs. Season the beef ribs generously on all sides with 1 Tbsp Kosher salt and ½ tsp freshly ground black pepper. Preheat oven to 350°F (177°C).
- Sear the ribs. Preheat a large dutch oven over high heat, then add a few tablespoons of a light, neutral oil (such as canola oil, vegetable oil, or grapeseed oil). When very hot, add the ribs. Sear until browned on all sides. Transfer seared ribs to a plate, then reduce heat to medium-high.
- Sauté the vegetables. At this point you can drain all but 2 Tbsp of fat from the pan if you'd like (but nothing bad will happen if you don't!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent, about 3 minutes.
- Stir in tomatoes. Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Stir in 2 Tbsp tomato paste, then stir until dissolved into sauce.
- Add remaining liquid. Pour in 2 cups red wine, 1-2 cups beef or chicken stock, and ¼ cup soy sauce, then bring to a boil.
- Cook the ribs. Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Return the seared ribs to the pot, then cover with a lid and transfer to preheated oven. Cook until tender and falling off the bone, about 2½-3 hours.
- Shred the beef. Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you're able to handle the beef with your hands. Discard beef bones, then using your hands or two forks, shred the beef.
- Drain the braising liquid. Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return the shredded beef to the braising liquid.
- Cook the pasta, then serve immediately. When ready to serve, cook pasta until al dente according to package directions, then drain (but reserve about 1 cup of the pasta water!). In a large pan, combine the braised beef and sauce with the cooked pasta, then gently toss over medium heat to thoroughly mix. Feel free to add a splash of reserved pasta water to help thicken, if wanted. Serve immediately with burrata, chopped parsley, and freshly grated Parmesan cheese.
Notes
- If you prefer not to eat the cartilage on the beef ribs, simply throw away when pulling the meat.
- Leftovers should be stored in an airtight container in the fridge and will keep for up to 4 days.
- Braised beef short ribs can be made ahead, and in fact taste better the longer they sit! Make today and serve tomorrow.
- To freeze: Allow pulled meat to cool completely. Store in a freezer-safe container with sauce for up to 3 months. To defrost, let sit in refrigerator for 1-2 days or place in a large pot and cook slowly over medium heat until defrosted.
This is an in-law winning dinner. My MIL, who lived in France for a couple years and has very definite opinions on braising, LOVED this. It was simple and not stressful to put together, which I consider especially important when you’ve got in-laws in town. It’s beautiful and delicious and if you haven’t made this yet you really should.
GET IT, GIRL. So happy the in-laws loved this! Three cheers for dishes that make us look like the kitchen godesses we truly are! xo, Ari
I have never made short ribs so I gave it a try today. This recipe was so simple to follow and it turned out absolutely delicious. My husband said “this is restaurant quality” what a sweet man😊I will be making this again. Thanks for sharing such a delicious recipe!!
Restaurant quality is always our goal! I’m so glad it was a hit with your family. Enjoy the leftovers! xo, Ari
This has become one of my favorite go-to recipes! It turns out delicious every time and people are always impressed by the quality! It’s simple and easy to make. I usually make it for 2 and we enjoy the leftovers for a couple days. So good!
Can I make this in an Instant Pot? If so, what changes do I need to make with the measurements? Thank you!
Hi! I don’t use an InstantPot, nor have I tested this recipe with one. I’d recommend either following the instructions as written or searching google specifically for an instant pot short rib recipe. Wouldn’t want to steer you incorrectly! xo, Ari
Tried this tonight. It tasted amazing and was a beautiful dinner. Thank you.
I’m so thrilled you loved it, Erin! It’s one of my all time favorite pasta recipes! xo, Ari
I made one change. I blended the veggies into the sauce, with a handheld blender. Everything else I followed to a tee. Fantastic meal. Definitely gonna bookmark this. Will be in the rotation for sure!
So glad you enjoyed this one, David! The flavor really is amazing! xo, Ari
We have been making this recipe for Christmas dinner for the past 3 years. My family loves it and talks about it all year long. They are always asking for me to make it throughout the year. There are a lot of us to please and to get everyone to agree on one dish is quite the accomplishment.
I LOVE to hear this, Kara! It definitely is a special dish and I’m honored you trusted me with such an important meal! Making me wish the temps were cooler to enjoy this again ASAP! xo, Ari
Hey, can I use beef shoulder instead or ribs in this recipe?
Thanks!
Hi Edyta! I haven’t tested it with beef shoulder, but I would guess that it works just fine! You’ll want to cube it into small pieces before browning. Enjoy and let me know if you give it a try (in case others want to use that cut of meat as well). Thanks! Ari
This recipe was easy to follow and most of the time was just the short ribs cooking in the oven. It was so rich in flavor and will be added to the dinner rotation! We made homemade pappardelle noodles and yeast bread to go with it. It definitely elevated this dish to the next level.
Thank you, Paige! It is definitely a favorite here as well! xo, Ari