The Latest

all lifestyle


The Latest



Lover of all things food

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.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

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
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!
Prep Time30 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 40 mins
Course: Beef
Cuisine: Italian
Keyword: braised beef pappardelle, 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
  • 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
  • parsley for serving
  • pecorino or parmesan for serving


  • 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.
    bone-in beef short ribs with salt and pepper before cooking
  • 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.
    sautéed onions, carrots,a nd garlic in a staub dutch oven
  • 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.
    dutch oven with beef broth, white wine, and crushed tomatoes
  • Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.
    seared beef ribs in a dutch oven with beef broth, white wine, and fresh herbs
  • 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.
    pulled braised beef short ribs
  • 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.
    braised beef pappardelle in a pasta bowl with burrata


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 | 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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!