Short Rib Pappardelle

This Short Rib Pappardelle brings together slow-braised beef, silky sauce, and wide ribbons of pasta in the kind of cozy dish that makes your whole kitchen smell incredible. After years of testing, I’ve learned that the secret to unforgettable tenderness lies in patient simmering and a smart balance of acidity and richness. This bowl tastes like comfort made real.

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A clear, step-by-step guide to making Short Rib Pappardelle at home with ingredients, technique, and expert tips.

What is Short Rib Pappardelle

Short Rib Pappardelle is an Italian-inspired pasta dish built around slow-braised beef short ribs cooked until they soften enough to fall from the bone. The rich sauce gets its depth from browned meat, vegetables cooked down to sweetness, tomato paste darkened in the pot, and a sturdy pour of red wine. When the ribs break apart, their collagen thickens the sauce naturally, giving the pasta an almost silky coating as it’s tossed.

This dish sits in the same family as other slow-cooked favorites that rely on technique and time rather than complexity. It shares the slow-braised spirit you find in comforting fare like the cheesy depth of this French-inspired beef stew over at this savory bowl and the warm, layered richness in creamy meat-and-potato pasta styles such as the one featured in this skillet recipe. Short Rib Pappardelle stands apart, however, because it merges braised beef with a pasta shape designed to showcase thick, hearty sauces.

The base of this meal invites small touches that shift its personality. A cream swirl softens acidity. Parmesan adds a finishing savoriness. Fresh parsley perks up the bowl. But at its core, this is braised beef and wide noodles working in harmony.

Why You’ll Love This

Short Rib Pappardelle is the kind of pasta dish you make when you want both comfort and craft. The long simmering window brings irresistible aroma, and the finished texture feels generous, full, and rewarding. You’ll love it for weeknights that need something grounding or weekends where you want a pot that gently stews while you do other things.

One reason this recipe stands out is the way it blends balanced acidity from tomatoes with the deeper tones of wine. The beef broth supports that mix while soy sauce brings subtle umami in a way people won’t easily identify but immediately appreciate. The final reduction thickens the sauce until it coats pappardelle the way classic Italian ragù should.

If you enjoy full-bodied pasta dishes like the luxurious layers in this Italian-style baked pasta featured in this hearty lasagna or crave the richness of steak folded into creamy noodles as seen in this bowtie dinner, this Short Rib Pappardelle will feel familiar yet more robust.

It’s also flexible. Make it a day ahead, cool it completely, skim the solidified fat, and reheat gently before adding cream and Parmesan. Let it thicken more than you expect; pappardelle appreciates a dense sauce.

How to Make

Quick Overview

The process can be summarized into three major steps. First, brown the short ribs to build foundational flavor. Second, sweat the vegetables and deepen them with tomato paste, wine, and tomatoes. Third, simmer for several hours until the short ribs soften fully. Once shredded, the beef goes back into the pot where cream and Parmesan round everything out just before wide pappardelle noodles join for a final toss.

Ingredients

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Here’s what you’ll need for this iconic pasta:

• 4 pounds English-cut bone-in beef short ribs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 4 medium carrots, diced
• 4 celery stalks, diced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1½ cups dry red wine
• 28 ounces passata or crushed tomatoes
• 2 cups low-sodium beef broth
• 2 tablespoons soy sauce
• 2 thyme sprigs
• 1 bay leaf
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 pound dried pappardelle
• Chopped fresh parsley (optional)

Step-by-Step

Brown the Beef for Structure

Set a Dutch oven over medium-high heat and warm the olive oil. Dab the short ribs dry so they brown effectively. Season them on all sides, then sear each surface until browned. Don’t rush this; each batch usually needs several minutes per side. Browning matters because it delivers the deep base note essential for this dish.

Transfer the ribs to a plate once all sides turn dark golden.

Build the Aromatic Base

Lower the heat to medium. Add carrots, celery, and onions. Stir as they soften and release sweetness. Add garlic, followed by tomato paste. Cook until the paste darkens. This short step helps create a fuller, rounder sauce later.

Reduce with Wine and Add Tomatoes

Pour in the red wine and scrape the pot’s bottom. This dissolves the browned bits that hold flavor. Cook until the wine reduces slightly, then stir in passata, broth, soy sauce, thyme, and bay leaf. Nestle the short ribs back in.

With everything arranged snugly, bring the pot to a gentle boil. Then lower the heat and maintain a slow simmer. Leave the pot partially covered.

Slow Simmer for Several Hours

This is where transformation happens. Over three hours, the connective tissue softens and the meat loosens. Stir a few times so nothing sticks. Once the ribs show little resistance when pressed with a fork, remove them.

Pull the meat from the bones and shred it. Discard the bones and return the shredded beef to the pot. Skim visible fat if you plan to serve immediately.

Add Finishing Ingredients

Stir in heavy cream and Parmesan. The sauce will shift from sharp red to a richer, warmer color. Taste and adjust seasoning.

Cook the Pappardelle

When the sauce is ready, boil heavily salted water and cook pappardelle until al dente. Wide noodles are key they carry sauce in a way narrower shapes cannot. Toss noodles and sauce together until fully coated.

Serve with parsley or extra Parmesan.

What to Serve Short Rib Pappardelle With

This dish already carries plenty of richness, but a few sides lift it or contrast its depth. Lean, bright, or crisp options work well because they punctuate the richness.

Crusty bread makes sense, but a green salad with lemon dressing truly stands out because its acidity refreshes the palate between bites. Roasted vegetables broccoli, Brussels sprouts, or carrots add texture if you want something simple.

If you love cozy dinners featuring savory elements that bring warmth, you might appreciate the Italian-spiced sausage soup shown in this comforting bowl at this ditalini recipe. On days when you want a lighter pairing, the mild heat and creaminess in spicy Cajun-inspired chicken pasta at this garlic-parmesan pasta offers contrast without competing with the deep tones of the short rib sauce.

Garlic beans, sautéed spinach, or roasted tomatoes also work if you want something simpler. A crisp white or medium-bodied red wine complements the overall structure of this meal.

Top Tips for Perfecting

Choose the Right Cut

English-cut bone-in short ribs are ideal because the bone adds flavor while the marbling provides moisture. Boneless short ribs work, but bone-in versions produce a stronger, more rounded sauce.

Brown Thoroughly

A proper sear gives complexity you can’t substitute. Browning doesn’t just bring color it triggers the Maillard reaction, creating new flavor compounds essential to this dish.

Keep the Simmer Gentle

A rolling boil can toughen the meat. A slow simmer breaks collagen down gradually. Look for small bubbles and minimal movement.

Use the Wine You’d Drink

Dry red wine matters because it shapes the sauce. Choose a wine that isn’t sweet. Merlot, Cabernet Sauvignon, or Sangiovese all behave well here.

Skim Fat Strategically

If serving immediately, skim lightly. If making ahead, chill the pot overnight and lift off the hardened top layer. This gives you a cleaner, more refined sauce.

Salt Toward the End

As the sauce reduces, salt concentrates. Finish seasoning only when the meat returns to the pot and the sauce reaches its final thickness.

Finish with Freshness

A swirl of cream and grated Parmesan does more than enrich it rounds acidity and creates that glossy final texture. A sprinkle of parsley cuts richness with subtle herbal brightness.

Toss Pasta in the Pot

Don’t ladle sauce over pasta. Always cook the noodles to al dente, add them to the sauce, and toss over low heat so the starch binds everything together.

Storing and Reheating Tips

Short Rib Pappardelle stores well because the sauce continues developing flavor as it rests.

Refrigeration

Store leftover sauce separate from cooked pasta when possible. Pasta absorbs moisture quickly, so combining them in storage causes softening. Keep the sauce in an airtight container for up to four days.

Freezing

Short rib sauce freezes well for up to three months. Portion into smaller containers for easier thawing. Thaw overnight in the refrigerator, then rewarm gently.

Reheating

Warm sauce in a pot over medium heat. Add a splash of beef broth or water if it thickened too much. If using leftovers already combined with pasta, warm in a covered pan with added liquid to bring moisture back.

Refreshing Before Serving

Reintroduce Parmesan after reheating. This restores the creamy edge that sometimes fades during refrigeration.

FAQs

Short Rib Pappardelle is the kind of dish that transforms simple ingredients into something deep, warm, and memorable. Slow simmering turns the ribs tender enough to shred with ease, while the vegetables and wine form a bold sauce that clings beautifully to pappardelle. Whether you prepare it for guests or for a quiet evening, the result always feels rewarding.

If you enjoy discovering new recipes, follow along on the Pinch of Taste Facebook Page and explore even more kitchen inspiration on Pinterest.
For another creative meal idea, check out this flavorful take on salmon rice.

Short Rib Pappardelle

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Slow-braised beef short ribs tossed with wide pappardelle in a rich tomato-wine sauce, finished with cream and Parmesan for a luxurious, comforting dinner.

Prep time

20 minutes

Cook time

3 hours 30 minutes

Total time

3 hours 50 minutes

Yield

6 to 8

Ingredients

4 pounds English-cut bone-in beef short ribs 2 teaspoons kosher salt 1 teaspoon black pepper 1 tablespoon olive oil 4 medium carrots, diced 4 celery stalks, diced 1 large yellow onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste 1 1/2 cups dry red wine 28 ounces passata or crushed tomatoes 2 cups low-sodium beef broth 2 tablespoons soy sauce 2 thyme sprigs 1 bay leaf 1/2 cup heavy cream 1/2 cup grated Parmesan cheese 1 pound dried pappardelle Fresh parsley

Instructions

1. Prep Ribs: Pat ribs dry and season well.
2. Brown Ribs: Sear all sides in hot oil.
3. Cook Vegetables: Add carrots, celery, onion, garlic, and tomato paste.
4. Deglaze: Pour wine and scrape browned bits.
5. Build Sauce: Add tomatoes, broth, soy sauce, thyme, and bay leaf.
6. Simmer: Cook for 3 hours until ribs are tender.
7. Shred Beef: Remove bones and return meat to pot.
8. Finish Sauce: Stir in cream and Parmesan.
9. Cook Pasta: Boil pappardelle until al dente.
10. Combine: Toss pasta with sauce and serve.

Notes

Make ahead for deeper flavor. Store sauce separately from pasta. Sauce freezes up to 3 months.

Nutrition

Calories

1307

Fat

92.4

Saturated fat

40.8

Sugar

11.3

Sodium

1262.6

Protein

47.4

Carbohydrates

63.3

Fiber

6.3