Tender Braised Beef Pappardelle with Creamy Burrata

5 from 13 reviews

Tender Braised Beef Pappardelle with Creamy Burrata

This braised beef pappardelle is the ultimate cold-weather comfort food. Melt-in-your-mouth beef short ribs simmer into a rich, hearty sauce that clings beautifully to wide ribbons of al dente pappardelle. Finished with creamy burrata, it’s deeply satisfying and worthy of any special occasion — a true restaurant-quality pasta made at home.

Prep30

Cook3 30

Total4

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Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: braised beef ribs, how to braise short ribs, make-ahead pasta dinner, pappardelle with burrata, restaurant-worthy pasta, short rib pasta

Servings: -8 servings

Calories: 735kcal

Author: Ari Laing

Equipment

Dutch oven or other large pot with tight fitting lid

Large plate

Ingredients

3 lbs bone-in beef short ribs
1 Tbsp Kosher salt
½ tsp freshly ground black pepper
2 Tbsp neutral oil
1 large sweet onion, diced, about 2 cups
½ lb carrots, diced, ~1 cup
3 cloves garlic, minced
1 (28oz) can whole tomatoes
2 Tbsp tomato paste
2 cups dry red wine
1-2 cups low-sodium beef broth or chicken stock
¼ cup low-sodium soy sauce
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 lb pappardelle
2 balls burrata room temperature, torn into pieces for serving
fresh parsley finely chopped
Pecorino or Parmigiano Reggiano, freshly grated

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 350°F (175°C).
Sear the ribs. Preheat a large Dutch oven over high heat, then add 2 Tbsp of a light, neutral oil. When very hot, add the ribs. Sear until browned on all sides, about 12-15 minutes total. 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 5-7 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 2½-3 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.
Strain the braising liquid. Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return the shredded beef to the braising liquid.

Tip: If you'd like a thicker sauce, simmer the strained sauce 10-15 minutes to reduce slightly.

Cook the pasta, then serve immediately. When ready to serve, cook pasta until al dente according to package directions, then drain (but reserve about 1 cup of the pasta water!). In a large pan, combine the braised beef and sauce with the cooked pasta, then gently toss over medium heat to thoroughly mix. Feel free to add a splash of reserved pasta water to help the sauce cling. Serve immediately with burrata, chopped parsley, and freshly grated Pecorino or Parmigiano Reggiano cheese.

Notes

Cartilage tip: Prefer not to eat the cartilage? Simply discard it as you pull the meat from the bones.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead: These braised short ribs actually taste better the next day—make today, serve tomorrow!
Freezing: Let the pulled meat cool completely, then freeze with the sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator for 1–2 days, or gently reheat from frozen in a pot over medium heat until warmed through.

Nutrition

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