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.
Servings: 6 -8 servings
Calories: 735kcal
Equipment
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 ~1 cup
- ½ lb carrots, diced, about ~1 cup
- 3 cloves garlic, minced, about 2 Tbsp
- 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, sliced in half
- 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 a few tablespoons 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 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 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.
- 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 (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 thicken, if wanted. Serve immediately with burrata, chopped parsley, and freshly grated Parmesan 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
Serving: 1½ cups pasta | Calories: 735kcal | Carbohydrates: 66g | Protein: 45g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 161mg | Sodium: 1815mg | Potassium: 1147mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6482IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 6mg
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