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Braised beef pappardelle
Low and slow cooking is the key to big, bold flavors with minimal effort. This braised beef pappardelle could not be simpler to make or have more depth of flavor. The beef is fall-off-the-bone tender, the sauce tastes like it’s been cooking for days, not hours, and the pasta offers the perfect textural contrast. Each bite is better than the last. And before you get nervous and say you can’t achieve this at home, let me assure you that you can.
Grab a bottle of red wine (half for the dish, half for you!) and let’s do this.
Ingredients for braised beef short ribs
- bone-in beef short ribs (you can substitute boneless ribs, but I recommend sticking with bone-in — it’ll have much more flavor!)
- kosher salt
- black pepper
- canola or vegetable oil
- sweet onion
- carrots
- garlic
- canned whole tomatoes
- tomato paste
- dry red wine
- beef or chicken stock
- low-sodium soy sauce
- rosemary
- thyme
- 2 bay leaves
- pappardelle or other favorite long pasta
How to cook short ribs
Braising short ribs could not be easier. Follow this simple, unfussy method to braise perfectly every single time:
- First, season beef ribs on all sides with salt and pepper.
- Second, sear ribs in a dutch oven with a few tablespoons of light oil (vegetable or canola), then remove.
- Sauté vegetables in pot.
- Next, add liquid and herbs, then bring to a boil.
- Finally, return ribs to the pan, cover, and cook at a low temperature in preheated oven (~350 F).
Stove top short ribs
If you don’t want to use an oven, you can make braised beef ribs on a stove top. Sear and sauté the beef and veggies, add liquid, then let the ribs simmer covered on the stove top for 2 ½ – 3 hours. Check ribs often to make sure there’s enough liquid — otherwise the bottom might burn!
Slow cooker short ribs
Yes, you can 100% make short ribs in a slow cooker! Sear the beef ribs on a stove top and sauté vegetables, then transfer to the pot of a slow cooker and add liquid. Cook on LOW setting for 8 hours.
Perfect make ahead meal!
I’m going to let you in on a little secret: braised beef tastes even better the next day. This is the perfect, elegant meal to prep and cook one day, then serve to friends or family a day or two later. The flavor of the beef intensifies, and the sauce….? HEAVEN.
How to freeze short ribs
Freezing ribs is easy! First, pull the meat from the bones. Next, allow to cool completely. Finally, store in an airtight, freezer-safe container for up to 3 months. You can either freeze the beef with the sauce, or freeze sauce separately.
How to reheat short ribs
You were listening when I said to make these ahead of time, weren’t you? Good! To reheat, place ribs in a covered pot on the stove for about 20 minutes. Alternatively, you can reheat them in a 350F oven for 15-20 minutes. Easy!
Pappardelle or bust
While you could absolutely use another shape of pasta, braised beef pappardelle is a classic. There’s something about the long, thin noodles and how they compliment the texture of the pulled beef ribs. It’s a beautiful thing! If you’re going to use another shape of pasta, I’d stick with something long and thin, but of course this will work with any pasta.
Burrata
I can’t stress enough how much I think you should add burrata to this pasta. And make sure it’s room temperature! If you want that cool, creamy contrast of textures — and trust me, you do! — it’s got to be room temp. A cold ball of burrata won’t melt. In a pinch, you could substitute fresh mozzarella or a spoonful of mascarpone cheese in place of burrata.
Don’t forget to season the burrata with salt (maldon sea salt works great here!) and some freshly ground black pepper. You won’t regret it!
As with all special occasion meals at home, I reach for elegant serveware to showcase and highlight my recipes. These handcrafted pasta bowls and serving dishes from VIETRI help to inspire myself and my guests to cherish our time shared round the dinner table. Beautiful food deserves beautiful plates and platters.
Braised beef pappardelle, oh how I adore you. If you thought you couldn’t make this restaurant-quality meal at home, this is me begging you to try. One bite, and this pasta will be on your family’s menu rotation from now until eternity!
If you make this Braised Beef Pappardelle, please let me know by leaving a review below!
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For more holiday dishes, check out the following:
Roasted turkey breast with white wine gravy
Herb-scented mashed potatoes
Homemade applesauce
Sage and garlic hasselback butternut squash
Roasted golden beets with horseradish
Braised Beef Pappardelle
Ingredients
- ~3 lbs bone-in beef short ribs
- 1 Tbsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp 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 28 oz can whole tomatoes
- 2 Tbsp tomato paste
- 2 cups dry red wine
- 1-2 cups low-sodium beef or chicken stock
- ¼ cup low-sodium soy sauce
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 lb pappardelle or other pasta
- 2 balls burrata room temperature, sliced in half
- parsley for serving
- pecorino or parmesan for serving
Instructions
- Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with salt and pepper. When very hot, add canola or vegetable oil to pan.
- Sear ribs on all sides until golden brown, about 2-3 minutes per side, for a total of 12-15 minutes. If your dutch oven won’t comfortably fit all the ribs, sear them in batches. Transfer seared ribs to a plate, then reduce heat to medium-high. At this point you can drain all but 2 Tbsp of fat from the pan if you’d like (but nothing will happen if you don’t!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent – about 3 minutes.
- 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. Add tomato paste, then stir until dissolved into sauce.
- Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.
- Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2 ½ – 3 hours.
- 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 into a serving bowl, discarding the vegetables and herbs. Return pulled beef to the braising liquid.
- When ready to serve, cook pasta until al dente according to package directions, then drain. Spoon the braised beef and sauce on top of pasta. Serve with burrata, parsley, and freshly grated cheese.
