Braised Short Rib with Pappardelle Pasta

This. Recipe. Is. So. Damn. Good…. you must try!

I love experimenting with new recipes in the kitchen and the other day, I realized that I don’t cook with short rib enough. The key to cooking short rib is this: low and slow. What exactly is short rib? Short ribs are from the beef chuck portion of the beef animal. These shorter cuts of beef aren’t good for steaks as they are too short so that is exactly how they got their name – short ribs. The meat surrounding the bone is tougher as it is from muscle which is used more heavily in the animal. This is why it’s important to cook short ribs low and slow for an adequate amount of time so the meat will be fall-off-the-bone tender.

We had a rainy, cold day here in Austin a few days ago and I figured it would be perfect to eat something warm, comforting and rich. That is exactly what this dish is! The braised short ribs cook for 3 – 3.5 hours until the meat is super tender while the sauce enhances on its own as it cooks very slowly with a variety of vegetables and aromatics. At the end, I sauté some baby bella mushrooms to add to the sauce as it gives the dish a new texture and layer of flavor. *Mushrooms are definitely optional!*

I think having some easy, one pot meals leading up to Christmas is so smart as there isn’t too much preparation or clean-up involved. If you’re like me, you’re already thinking about what to cook on Christmas Eve and Christmas Day and putting off the big grocery list which needs to be made. It will get done eventually… This recipe gives me all of the holly jolly vibes! I recommend eating a bowl-full in front of your Christmas tree (or menorah, kinara, etc!) and simply feel grateful for everything this crazy life has to offer.

All you need to create this magical recipe is an oven-proof pot. So easy, so good. Enjoy!!



Braised Short Rib with Pappardelle Pasta

The ultimate comfort dinner that's rich, hearty and oh-so-satisfying.
Prep Time 15 mins
Cook Time 4 hrs
Course Main Course
Servings 6 people


  • Large Dutch Oven
  • Chef Board & Chef Knife
  • Tongs
  • Wooden Spoon
  • Large Pot
  • Saute Pan
  • Microplane


  • 2 Tbsp Vegetable Oil
  • 4 lb Bone-In Short Ribs 1 – 1/2" thick
  • 4 oz Bacon Diced
  • 1 medium Yellow Onion roughly chopped
  • 3 large Carrots roughly chopped
  • 3 stalks Celery roughly chopped
  • 5 cloves Garlic minced
  • 3 Tbsp Tomato Paste
  • 2 cups Dry Red Wine
  • 2 cups Beef Stock
  • 2 sprigs Fresh Thyme
  • 2 sprigs Rosemary
  • 2 Bay Leafs
  • 2 Tbsp Unsalted Butter
  • 1 lb Baby Bella Mushrooms quartered
  • 1 lb Pappardelle Pasta
  • 1 bunch Curly Parsley chopped
  • 1 Lemon zested
  • 1/3 cup Parmesan Cheese freshly grated
  • Kosher Salt & Freshly Ground Black Pepper to taste


  • Begin by preheating the oven to 325 degrees F.
  • In a large dutch oven, heat 1 Tbsp vegetable oil over medium heat. Cook the bacon until the fat is rendered, about 6-8 minutes. Transfer the bacon to a plate.
  • Add the remaining 1 Tbsp vegetable oil. While the oil heats up, season all sides of the short rib with salt & pepper.
  • Working in batches, sear the short ribs on all sides until nicely browned, about 8 minutes per batch.
  • Transfer browned short ribs to a plate and continue cooking the remaining ribs.
  • Once all short ribs are browned and transferred to a plate, reduce heat to medium and add the chopped onion, carrot and celery to the pot. Season with a generous pinch of salt & pepper.
  • Cook until the vegetables are tender, about 8-10 minutes.
  • Add the minced garlic followed by the tomato paste. Cooking the paste until caramelized, about 3-4 minutes.
  • Deglaze the pot with the red wine. Using a wooden spoon, scrap all of the delicious brown bits from the bottom of the pot. Cook the wine for 2-3 minutes to reduce slightly.
  • Add the beef stock followed by the bay leafs, fresh thyme & rosemary sprigs.
  • Return the short ribs to the pot along with any juices left on the plate the short ribs were resting on.
  • Ensure the short ribs are nicely nestled in the braising liquid. *It's important that the meat is submerged – bone-side up. Add more stock if necessary.*
  • Bring the entire contents to a strong simmer before covering with a lid and transferring the dutch oven to the oven.
  • Cook, undisturbed, for 3-3.5 hours, until the short ribs are fall-off-the-bone tender.
  • Using tongs, remove the short ribs and transfer to a cutting board. Shred the meat from the bone and set aside.
  • Remove the thyme & rosemary sprigs from the pot.
  • Carefully strain the onion/carrot/celery mixture from the braising liquid and discard. Return the braising liquid to the stove and reduce over medium high heat until thickened, about 8-10 minutes.
  • While the braising liquid reduces, melt 2 Tbsp butter in a large saute pan. Add the quartered mushrooms, season with a sprinkle of salt & pepper, and cook until tender, about 6-8 minutes.
  • Lower the heat on the braising liquid. Add the sauteed mushrooms and short rib meat to the pot.
  • Cook the pappardelle until al dente. Using tongs, add the pappardelle directly to the pot with the short ribs and mushrooms.
  • Season with salt and pepper to taste.
  • Garnish with freshly chopped parsley, freshly grated parmesan and lemon zest.
  • Bon Appetit!!!


*Mushrooms are optional!* 
Keyword Pasta

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