Braised Beef Pappardelle

Braised Beef Pappardelle Is The Coziest Winter Meal

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 ribs are fall-off-the-bone fork tender, the sauce tastes like it’s been cooking for days, 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.

We can pretty much guarantee that if you are a beef lover, you are going to be head over heels in love with this creamy, cozy, comforting braised beef pappardelle. So grab a bottle of red wine (half for the dish, half for you!) and let’s do this!

*This post was sponsored by VIETRI. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible. 

Ingredients For Braised Beef Pappardelle

• Bone-in beef short ribs (you can substitute boneless ribs, but we recommend sticking with bone-in — it’ll give the finished dish much more flavor!)
• Kosher salt: Seasons the beef ribs and brings out their natural flavor.
• Freshly ground black pepper: To season the dish and flavor the ribs.
• Canola or vegetable oil: You want to use a light, neutral oil when cooking the ribs. Don’t use olive oil, as it has a lower smoke point and will burn more easily.
• Sweet onion: Adds a sweetness to the stock.
• Carrots: Again, carrots are added for sweetness and natural sugar.
• Garlic: Provides a delicate garlic flavor throughout.
• Canned whole tomatoes: You can use fresh, but these are already peeled and have the right texture!
• Tomato paste: Provides depth and rich tomato flavor.
• Dry red wine: Adds so much flavor! If you don’t want to add wine (or can’t), use additional beef stock with a splash of balsamic vinegar.
• Beef broth or chicken stock: The body of the sauce comes from broth or stock.
• Low-sodium soy sauce: Don’t worry, this doesn’t make things too salty!
• Fresh herbs: Rosemary and thyme, both of which will be removed at the end. If you don’t have fresh rosemary, fresh sage is a great substitute!
• Dried herbs: Bay leaves add a subtle lemony note to the dish.
• Pappardelle pasta or other favorite long pasta: For serving!

How To Cook Short Ribs

1. Season the ribs. Season the beef ribs generously on all sides with Kosher salt and freshly ground black pepper. Preheat oven to 350F.
2. 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
3. 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.
4. 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 the tomato paste, then stir until dissolved into sauce.
5. Add remaining liquid. Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.
6. 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 2 ½ – 3 hours.
7. 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.
8. 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.
9. Cook the pasta, then serve immediately. 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, then gently toss. Serve with burrata, chopped parsley, and freshly grated Parmesan cheese.

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.

Braised Beef Pappardelle Is Make Ahead Friendly!

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….? It is 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.

Def Add Burrata Cheese!

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 recipe — the ultimate comfort food meal! — please let me know by leaving a review below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

For more holiday dishes, check out the following:

• Roast rack of lamb
• Garlic mashed potatoes
• Homemade applesauce
• Butternut squash risotto
• Roasted golden beets with horseradish

Print Recipe

5 from 6 votes

Braised Beef Pappardelle

Comforting braised beef short ribs are served with a luxurious and robust sauce on top of pappardelle. Serve with fresh creamy burrata and a sprinkling of parsley and pecorino. The coziest fall or winter pasta!

Prep30 mins

Cook4 hrs 10 mins

Total4 hrs 40 mins

Course: Dinner

Cuisine: American, Italian

Keyword: braised beef ribs, classic pulled short ribs, how to braise short ribs, how to braised ribs, short rib pasta, slow cooked ribs

Servings: 6 -8 servings

Calories: 1291kcal

Author: Ari Laing

Ingredients

• ~3 lbs bone-in beef short ribs
• 1 Tbsp Kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp canola or vegetable oil or other light, neutral oil, such as grapeseed
• 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
• finely chopped parsley for serving
• pecorino or parmesan 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 350F.
• 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 2 ½ – 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. Spoon the braised beef and sauce on top of pasta, then gently toss. Serve 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. 

Nutrition

Serving: 1½ cups pasta | Calories: 1291kcal | Carbohydrates: 56.9g | Protein: 71.8g | Fat: 78.7g | Saturated Fat: 29.8g | Cholesterol: 276mg | Sodium: 2004mg | Fiber: 3.3g | Sugar: 8.4g

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