Braised Short Rib Pasta

Braised Short Rib Pasta

This Braised Short Rib Pasta recipe is comforting and delicious. It seemed like the perfect dish to make since the temperature around here has dropped and we’ve been cozying up on the couch. It was also movie night here so what’s more appropriate than a big bowl of pasta?! I also needed a good excuse to use this new beauty..

Braised Short Rib Pasta


My lovely Mom gifted this Le Creuset Dutch Oven to me for Christmas and it has completed my life. There’s nothing like giving a gift that lasts a lifetime and these babies will work overtime for you. It’s a great investment, I promise you won’t be disappointed.

Low and slow is key here so make sure you’re using a heavy bottom pot to avoid burning. All the roasted tomatoes, wine and short ribs will cook down and create the goodness. By ‘goodness’ I mean soul warming, delicious, best sauce you’ve ever tasted you’ll eat it on a shoe goodness. So give it as much time as it needs and account for the whole day so you’re not eating at midnight!

You may also make this in your slow cooker, just be sure to sear the short ribs first and add all ingredients to your slow cooker to cook on low for 8 hours and finish the sauce with pasta as instructed.

Braised Short Rib Pasta

Wine Pairing Recommendation: Any Italian wine will do nicely here. I personally paired this with a Brunello di Montalcino. But you can never go wrong with a Chianti.

Braised Short Rib Pasta

2 April, 2014
: 6
: 30 min
: 3 hr
: 3 hr 30 min
: Moderate


  • 2 tablespoons Olive Oil
  • 3 pounds Beef Short Ribs, bone-in
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 whole Onion, medium dice
  • 2 whole Carrots, peeled and medium dice
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Italian Seasoning
  • 1 cup Red Wine
  • 2 cups Beef Stock
  • 1 can {28 ounces} Crushed Tomatoes
  • 1 dry pint Cherry Tomatoes, halved
  • 1 package Baby Bella Mushrooms, quartered
  • 1 pound Bucatini or Thick Pasta Noodle of your preferance, cooked according to package
  • Basil, chopped for garnish
  • Parmesan, grated for garnish
  • Step 1 In a large heavy bottomed pot, heat the olive oil over medium high heat. Season beef short ribs liberally with kosher salt and ground black pepper. Place in the pot and sear until browned on all sides, about 2 minutes a side. Remove to a plate and set aside.
  • Step 2 In the same pan, add chopped onions and carrots, sweat veggies until tender and translucent, about 5 minutes. Season with a pinch of kosher salt and ground black pepper. Add minced garlic, tomato paste and Italian seasoning, stir in to combine and slightly cook the garlic and tomato paste. Deglaze the pan with red wine. Reduce heat to medium. Cook for 1 minute while stirring. Add the beef stock and can of crushed tomatoes. Stir and bring to a boil, reduce heat to a simmer.
  • Step 3 Add the seared beef short ribs back into the pot. Nestle them all into the sauce. {At this point you may transfer everything to a slow cooker and cook on low for 6-8 hours.}
  • Step 4 Cover the pot with a lid and cook for 3-4 hours on low heat until short ribs are fork tender. Make sure to stir every so often to prevent burning.
  • Step 5 Remove short ribs to a plate. Discard bones and shred the meat. Add the shredded short ribs back into the sauce. Cover and keep warm.
  • Step 6 Preheat your oven to 400 degrees F.
  • Step 7 On a sheet pan place the halved cherry tomatoes and quartered mushrooms, drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 10-15 minutes until mushrooms are browned and tender and tomatoes are tender. Add the roasted mushrooms and tomatoes into the short rib sauce.
  • Step 8 Cook pasta according to package. Drain well and toss the pasta directly in the sauce. Serve and garnish with lots of basil and grated parmesan. Enjoy!

Look at these gorgeous short ribs!

Braised Short Rib Pasta

I typically find my short ribs at the butcher counter in Whole Foods. They sometimes run good deals and they are always great quality.

Short Ribs are the meaty end to beef ribs from the chest and front shoulders of the cow. They should have a good ratio of fat to bone and should be well marbled. Like these beauties.

The term English style ribs is just the cut that I recommend in this dish. Flanken style are thinner strips and work better for long marinades and grilling.

Make sure the meat is on the bone, this provides great flavor in the dish.

Braised Short Rib Pasta


The use of a heavy bottomed pot will conduct heat better for even cooking.

Be sure to dry the ribs thoroughly before searing them. If you don’t the ribs will stick to the pan and won’t brown properly.

Browning up the short ribs adds to the whole flavor of the dish.

Braised Short Rib Pasta

I always recommend using a wine you want to drink to cook with. If it’s not something you’re not willing to drink then why would you want in something you’re going to eat?

After all, cooking with wine is just a good excuse to pour yourself a glass as well.

When using canned tomatoes always opt for a higher quality brand. I really love using Cento Crushed Tomatoes in recipes.

Braised Short Rib Pasta

I know this may seem like a lot of work but low and slow cooking is where it’s at.

It’s well worth the wait and your kitchen will smell amazing.

Braised Short Rib Pasta

Now this is something I’ve done two ways, I’ve roasted up the mushrooms and tomatoes and I’ve done a quick saute with them. It’s truly up to you, either way is great. I just like to add something with a little texture at the end.

The pasta is totally preference here, I used a bucatini but any wide noodle would work with this sauce. Fettuccine or pappadelle is perfect.

Braised Short Rib Pasta

Savor and Enjoy!

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8 thoughts on “Braised Short Rib Pasta”

  • This looks fantastic! Sometimes all you want is a big, hearty bowl of pasta and I usually end up with the same old spag bol, so I’m on the look out for delicious alternatives.

  • I have made this numerous times, but have found for my kids to truly like it, I use an immersion blender on the sauce after I take the beef out. It makes the sauce very smooth before the shredded beef , mushrooms, and cherry tomatoes are added back in.

    • Hi Kim, Love the idea of pureeing the sauce for kiddos! That’s a great tip. I have a little one so I’ll have to remember that when she starts eating solids. Cheers!

    • Hi Elizabeth, Stick with the same cooking time for boneless short ribs, the bone in are for added flavor and keeping everything together during the cooking process. You really just want them to be fork tender. Enjoy!

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