Indulge in the Ultimate Comfort: Slow-Cooked Braised Short Rib Pasta Recipe

There’s nothing quite like a hearty, slow-cooked meal to bring comfort and joy, especially when it involves tender, melt-in-your-mouth beef and perfectly al dente pasta. This exquisite short rib pasta recipe is a true culinary delight, featuring bone-in beef short ribs, a rich tomato-based sauce, aromatic vegetables, and your favorite pasta. It’s a dish that demands a bit of patience, cooking low and slow to develop its deep, complex flavors, but the effort is undeniably worth every single bite. The result is a substantial, “stick-to-your-ribs” kind of meal that, despite its sophisticated taste, is surprisingly straightforward to prepare.

Imagine a chilly evening, a warm kitchen, and the inviting aroma of this rich ragu simmering gently. This isn’t just a meal; it’s an experience. The beef short ribs, braised to perfection, yield incredibly tender meat that easily shreds and blends seamlessly with the luscious sauce and pasta, creating a symphony of textures and flavors. Serve this magnificent dish alongside a generous portion of cheesy garlic bread and a crisp side salad for a truly complete and unforgettable Italian dinner.

Short rib pasta in a bowl with tomatoes, onions, and garlic on the side.

While this dish requires a significant cooking time, primarily for the short ribs to become fall-apart tender, the hands-on preparation is minimal, making it an ideal choice for a weekend feast or a special occasion when you want to impress without being chained to the stove. The slow braising process is what transforms humble ingredients into a deeply flavorful sauce and incredibly succulent meat. Each forkful delivers a taste of dedicated cooking, a rich tapestry of savory beef, sweet tomatoes, and aromatic herbs that will leave you craving more. This isn’t just delicious; it’s a testament to the power of slow cooking.

WHY YOU’LL LOVE THIS SHORT RIB PASTA
INGREDIENT NOTES
HOW TO MAKE SHORT RIB PASTA
RECIPE TIPS
SERVING SUGGESTIONS & VARIATIONS
STORAGE
Short Rib Pasta Recipe

WHY YOU’LL LOVE THIS SHORT RIB PASTA

This isn’t just another pasta dish; it’s a culinary masterpiece that promises warmth, comfort, and an explosion of flavors. Here’s why this slow-cooked short rib pasta will quickly become a cherished recipe in your kitchen:

Unrivaled Tenderness: The magic of slow braising transforms tough beef short ribs into incredibly tender, succulent meat that practically melts in your mouth and easily shreds into the rich sauce.
Deep, Complex Flavors: Hours of simmering allow the flavors from the beef, vegetables, wine, and tomatoes to meld together, creating a deeply savory and satisfying ragu that’s impossible to resist.
Hearty & Satisfying: This is a substantial meal that truly satisfies. It’s perfect for feeding a hungry crowd or enjoying as a comforting family dinner on a cold evening.
Perfect for Meal Prep: While it takes time to cook, much of it is hands-off. The sauce can be made ahead of time and frozen, making future weeknight dinners a breeze.
Impressive Yet Easy: Despite its gourmet taste and presentation, the steps for making this dish are straightforward, requiring basic cooking techniques that anyone can master.

INGREDIENT NOTES

For precise ingredient quantities and comprehensive step-by-step instructions, please refer to the detailed recipe card provided below. These notes offer additional insights and tips for selecting the best ingredients to ensure your short rib pasta is truly exceptional.

Short Ribs – The star of our show! Bone-in beef short ribs are highly recommended for their incredible flavor and richness, as the bone imparts depth to the sauce during the long cooking process. If beef short ribs are a bit too pricey or hard to find, don’t fret! You can absolutely use other slow-cooking cuts like chuck roast or stewing beef. These cuts will also become wonderfully tender when braised. If you opt for boneless meat, aim for approximately 2 pounds, as you won’t have the bone weight. Look for good marbling in your short ribs, as the fat will render down, keeping the meat moist and adding immense flavor.
Pasta – The choice of pasta can significantly impact the dish. While any pasta will technically “work,” a robust pasta shape that can stand up to a thick, rich sauce is ideal. Pappardelle, with its broad, flat ribbons, is a classic choice as it’s perfect for catching and holding onto the hearty ragu. Other excellent options include tagliatelle, rigatoni, or large tube shapes like tortiglioni. The key is to cook your chosen pasta in generously salted boiling water until it reaches that perfect al dente texture – firm to the bite – as it will continue to absorb some of the sauce.
Crushed Tomatoes – The foundation of our rich sauce. A high-quality can of crushed tomatoes makes a world of difference. San Marzano tomatoes are often preferred for their balanced sweetness and low acidity. Alternatively, you can use whole canned tomatoes and crush them by hand or pulse them with a hand blender for a rustic texture. For an extra layer of homemade flavor, you could even use your own marinara sauce if you have some on hand.
Aromatics (Onion, Carrot, Celery, Garlic) – This classic trio, often referred to as soffritto in Italian cuisine, creates the aromatic base for the sauce. Finely dicing these vegetables ensures they soften and blend into the sauce beautifully, rather than standing out as distinct pieces. The garlic, minced and added towards the end of the sautéing, provides a pungent, savory kick that is essential to Italian cooking.
Dry Red Wine – A crucial component for deglazing the pot and adding depth. A dry red wine, such as Merlot, Cabernet Sauvignon, or Pinot Noir, will add a layer of robust flavor without making the sauce sweet. Avoid cooking wines, as their quality can compromise the overall taste.
Beef Broth – This liquid helps to create the perfect braising environment, ensuring the short ribs become tender and the sauce has ample body. Opt for a low-sodium beef broth to better control the seasoning of your final dish.
Tomato Paste – A concentrated burst of tomato flavor that adds richness and a beautiful deep color to the sauce. Sautéing it briefly with the aromatics helps to deepen its flavor.
Seasonings (Bay Leaves, Dried Oregano, Italian Seasoning) – These herbs infuse the sauce with classic Italian aromas. Bay leaves contribute a subtle herbal note, while oregano and Italian seasoning provide a quintessential savory depth. Remember to remove the bay leaves before serving.

HOW TO MAKE SHORT RIB PASTA

Crafting this incredible short rib pasta involves a few key steps that build layers of flavor. Follow these instructions carefully for the best results:

Prepare the Short Ribs: Begin by patting your bone-in beef short ribs thoroughly dry with paper towels. This crucial step helps achieve a proper sear. Generously season all sides of the ribs with salt and freshly cracked black pepper. Don’t be shy with the seasoning here; it’s essential for flavor.
Sear the Beef: Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a few tablespoons of oil. Once the oil is shimmering, carefully add the seasoned short ribs, ensuring not to overcrowd the pan. Sear them for a few minutes on each side until a deep, golden-brown crust forms. This browning, known as the Maillard reaction, creates incredible flavor that will deepen the sauce. Once seared, remove the short ribs from the pot and set them aside. You may need to do this in batches.
Sauté the Veggies: Reduce the heat slightly if needed. Add the diced onion, carrot, and celery (the soffritto) to the same pot, adding a little more oil if necessary. Cook these vegetables for 3-4 minutes, stirring occasionally, until they begin to soften and become fragrant. The moisture from the vegetables will start to loosen any delicious browned bits (fond) stuck to the bottom of the pot.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for just about 1 minute until fragrant. Cooking the tomato paste briefly helps to deepen its flavor and sweetness.
Deglaze with Wine: Pour in the dry red wine. Increase the heat slightly and let it simmer, scraping the bottom of the pot with a wooden spoon to deglaze and release all those caramelized bits. Allow the wine to reduce by half, which usually takes 3-4 minutes. This step is vital for incorporating all the rich flavors from the bottom of the pan into your sauce.
Build the Sauce: Stir in the crushed tomatoes, beef stock, bay leaves, dried oregano, and Italian seasoning. Season the mixture with a bit more salt and pepper, tasting as you go. Bring the sauce to a gentle boil.
Braise the Short Ribs: Carefully place the seared short ribs back into the pot, nestling them into the sauce. Ensure they are mostly submerged. Cover the pot with a lid, reduce the heat to low, and let it simmer for at least 2 hours, or until the short ribs are incredibly tender. Check and stir every 30 minutes to prevent sticking and ensure even cooking.
Shred and Finish the Sauce: Once the short ribs are wonderfully tender, remove them from the pot (discarding the bay leaves) and shred the meat using two forks. Discard any bones. While the ribs are out, use a spoon to skim off and discard any excess grease that may have accumulated on the surface of the sauce. Return the shredded meat to the pot. Check the seasoning of the sauce and adjust with more salt and pepper if needed. Allow the sauce with the shredded meat to simmer gently, uncovered, for another 15-20 minutes while you prepare your pasta. This helps to thicken the sauce slightly and allows the meat to absorb more of its flavor.
Cook and Combine Pasta: While the sauce simmers, cook your chosen pasta according to package directions in plenty of salted boiling water until al dente. Drain the pasta, reserving about a cup of the starchy pasta water. Add the cooked pasta directly into the pot with the short rib ragu. Stir well to coat the pasta evenly with the rich sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency.
Serve and Enjoy: Do a final taste test for seasoning. Serve immediately, garnished with freshly grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy this comforting and deeply flavorful meal!

RECIPE TIPS

Achieving the perfect short rib pasta is all about attention to detail and understanding a few key cooking principles. Here are some essential tips to elevate your dish:

Master the Sear: When searing your meat, always ensure you’re adding it to a hot pan with a sufficient amount of oil. The meat will initially “stick” to the pan, but once a beautiful brown crust has formed – thanks to the Maillard reaction – it will naturally release much more easily. This deep brown crust is not just for looks; it’s fundamental for building a rich, complex flavor in your sauce. Avoid overcrowding the pan; if you put too many ribs in at once, the moisture from the meat will cause it to steam instead of sear, resulting in a less flavorful, gray exterior rather than that coveted golden-brown crust. Sear in batches if necessary, adding a little more oil between batches.
The Magic of Pasta Water: Never discard all of your pasta cooking water! This starchy liquid is truly like liquid gold in Italian cooking. It can be added to your sauce if it needs thinning, and its starchy content acts as an emulsifier, helping the sauce cling beautifully and create a cohesive, velvety coating around the pasta. You might not need it, but it’s always better to have it on hand, as you can’t get it back once it’s gone down the drain. Start by adding a tablespoon at a time until you reach your desired consistency.
Choose Your Pasta Wisely: While the recipe suggests pappardelle, a thick, hearty pasta that pairs exceptionally well with a robust and meaty sauce, feel free to experiment. If pappardelle isn’t available, excellent alternatives include tagliatelle, wide egg noodles, or large, sturdy tube shapes like tortiglioni or rigatoni. These types of pasta have enough surface area and structure to stand up to the rich ragu and capture all its deliciousness. Avoid delicate, thin pasta shapes that might get lost in such a hearty sauce.
Don’t Forget to Stir: During the long braising process, it’s important to check on your short ribs every 30 minutes or so and give them a gentle stir. This ensures that nothing sticks to the bottom of the pot and that the short ribs cook evenly and remain submerged in the flavorful sauce. This also helps to prevent scorching and encourages uniform tenderness.
Seasoning is Key: Taste your sauce at various stages of cooking, especially before returning the shredded meat and right before serving. Flavors can develop and concentrate over time, so you might need to adjust the salt and pepper. A final touch of seasoning can make all the difference.
The Right Pot Matters: A heavy-bottomed pot, like a Dutch oven, is ideal for this recipe. Its even heat distribution and ability to go from stovetop to oven (if you prefer braising in the oven) are perfect for slow-cooked dishes, preventing hot spots and ensuring consistent cooking.

Two forks shredding short ribs on a white plate.

SERVING SUGGESTIONS & VARIATIONS

While this short rib pasta is a complete meal in itself, there are many ways to enhance or customize your dining experience:

Classic Italian Sides: Beyond cheesy garlic bread and a simple green salad, consider serving with a side of steamed green beans or asparagus, drizzled with olive oil and a squeeze of lemon. A glass of the same dry red wine used in the recipe would also complement the rich flavors beautifully.
Fresh Herbs: A sprinkle of fresh parsley or basil just before serving adds a vibrant color and a fresh aromatic lift that contrasts wonderfully with the rich sauce.
Extra Creaminess: For an even richer, creamier sauce, stir in a spoonful of mascarpone cheese or a splash of heavy cream at the very end, just before serving.
Spice it Up: If you enjoy a bit of heat, add a pinch of red pepper flakes with the garlic for a subtle kick.
Vegetable Boost: Feel free to add other vegetables to the sauce. Mushrooms, bell peppers, or even a handful of spinach wilted in at the end would be delicious additions.

STORAGE

One of the best things about this short rib ragu is how well it stores, making it perfect for meal prepping or enjoying leftovers. However, it’s generally best not to freeze the sauce with the pasta already mixed in, as pasta can become mushy when thawed and reheated.

Storing the Sauce (without pasta): Allow the short rib ragu to cool completely before transferring it to an airtight container or a heavy-duty freezer-safe Ziploc bag. It can be stored in the refrigerator for up to 3-4 days, or frozen for up to three months.
Thawing and Reheating: When ready to enjoy, thaw the frozen sauce overnight in the refrigerator. Reheat the sauce gently in a saucepan over medium-low heat, stirring occasionally, until it is warmed through. If it seems too thick, you can add a splash of beef broth or water to reach your desired consistency. Once the sauce is hot, cook fresh pasta according to package directions, then combine with the reheated sauce, tossing to coat.
Storing Cooked Pasta and Sauce: If you have leftovers of the combined pasta and sauce, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or a saucepan, adding a splash of water or broth if needed to loosen the sauce.

We hope you thoroughly enjoy preparing and savoring this incredible braised short rib pasta. It’s a dish that truly embodies comfort and gourmet flavor, making it perfect for sharing with loved ones. If you’ve tried this recipe, we would be incredibly grateful if you could leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback helps us and other home cooks discover delicious new meals. And don’t forget to consider following us on Facebook or Pinterest for more culinary inspiration!

No ratings yet

Short Rib Pasta

By Julie Maestre

This short rib pasta recipe is made with braised bone-in beef short ribs, pasta, veggies, and crushed tomatoes. It cooks low and slow, but it’s a hearty, stick-to-your-ribs meal that’s pretty easy to put together!

Prep: 30 minutes

Cook: 2 hours 30 minutes

Total: 3 hours

Servings: 6

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Ingredients

▢ 3 lbs bone-in beef short ribs
▢ 1 lb pappardelle pasta
▢ 1 medium yellow onion, finely diced
▢ 1 large carrot, finely diced
▢ 1 celery rib, finely diced
▢ 7 cloves garlic, finely minced
▢ 1 cup dry red wine
▢ 1 ¾ cup beef broth
▢ 28 oz can crushed tomatoes, San Marzano preferred, or whole tomatoes that have been hand crushed or pulsed with a hand blender.
▢ 2 tablespoons of tomato paste
▢ 2 bay leaves
▢ ½ teaspoon dried oregano
▢ ½ teaspoon Italian seasoning
▢ oil, for searing short ribs
▢ parmesan cheese , to taste
▢ Salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions

Season short ribs with salt and pepper.
Heat a Dutch oven over medium-high heat. Add about 4 tablespoons of oil and sear the short ribs for 3-4 minutes then turn and sear each edge for another 1-2 minutes/edge. Be sure not to overcrowd the pan, sear in batches and add more oil if necessary.
Remove the short ribs to a plate and set aside.
Add the diced onion, carrot, and celery to the Dutch oven and sauté until the veggies have softened, about 3-4 minutes. I find the moisture from the vegetables is usually enough to start deglazing the bottom of the Dutch oven. So, if that is the case you can begin scraping up brown bits from the bottom of the pan while stirring the veggies.
Add in the garlic and tomato paste cook for one more minute.
Add in the wine and continue cooking for 3-4 minutes with occasional stirring to allow the wine to reduce. If there are still brown bits from the seared meat and veggies on the bottom of the Dutch oven, the wine will help to deglaze the pan be sure to scrape up all the last remnants.
Add in the beef broth, crushed tomatoes, bay leaves, oregano, and Italian seasoning.
Bring to a boil then nestle the short ribs into the sauce. Lower the heat, cover the pot, and simmer for 2 hours checking on it every 30 minutes to give it a stir so that nothing sticks to the bottom of the pot.
Discard the bay leaves, remove the short ribs and shred the meat. You can remove a lot of the fat layer that will have settled on the top of the sauce with a spoon. Discard the bones and return the shredded meat to the Dutch oven and continue simmering for 15 minutes with the lid off to help thicken the sauce. Check for seasoning and add salt and pepper if needed.
Stir in the cooked pasta and check for seasoning one final time right before serving. Serve with fresh parmesan cheese and enjoy!

Notes

When searing meat, you want to add it to a hot pan with oil. The meat will “stick” until it has seared at which point it will release from the pan much more easily. Getting a good brown crust on the edges helps build flavor in the sauce. If you overcrowd the pan, the moisture from the meat begins to sweat and you end up steaming the meat and you won’t get a good flavorful brown crust.

Retain pasta water just in case. The water the pasta was cooked in is like liquid gold, it can be added to the sauce if it needs thinning, and its starchy content helps the sauce cling better to the pasta. You may not need it, and you can always discard it later, but you can’t get it back once it goes down the drain.

Pappardelle is a thick hearty pasta that pairs well with a hearty sauce. But if you can’t find it, you could also use tagliatelle, or large tube shapes like tortiglioni or rigatoni.

Make sure to check on the ribs and give them a stir every 30 minutes, so nothing sticks to the bottom of the pot.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

Course: Entree

Cuisine: Italian