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!
- ~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
- 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.
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 Size: 1 ½ cups pasta
- Calories: 1291
- Sugar: 8.4g
- Sodium: 2004mg
- Fat: 78.7g
- Saturated Fat: 29.8g
- Carbohydrates: 56.9g
- Fiber: 3.3g
- Protein: 71.8g
- Cholesterol: 276mg
Keywords: how to braise short ribs, braised beef ribs, how to braised ribs, braised beef pappardelle, short rib pasta, slow cooked ribs, classic pulled short ribs