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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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braised beef pappardelle with burrata

Braised Beef Pappardelle

Posted by: Ari Laing

This hearty, slow-cooked braised beef pappardelle is served with creamy burrata and lots of freshly grated cheese. It's the perfect, comforting fall or winter pasta to warm up to all season long!

recipe +-

Posted by: Ari Laing
braised beef pappardelle with burrata
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5 from 9 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!
Prep Time30 mins
Cook Time4 hrs 10 mins
Total Time4 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


  • ~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
  • 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


  • Season the ribs. Season the beef ribs generously on all sides with Kosher salt and 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 the tomato paste, then stir until dissolved into sauce.
  • Add remaining liquid. Pour in red wine, beef or chicken stock, and 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.


  • 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. 


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