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Pappardelle Short Rib Recipe
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Egg Pappardelle with Braised Short Rib

Recipe Date: November 30, 2020
Prep: PT30M 30 minutes | Cook: 3 hours, 30 minutes
Total Time: PT360M 4 hours
Difficulty: Easy
Measurements: Imperial (US)

This rich and hearty pasta dish is perfect for Sunday Supper and spending a day in the kitchen with family as it cooks slowly.


  • 2 lbs. of short ribs
  • 2 Tablespoons of Olive Oil
  • 1 cup of diced shallots
  • 2 Tablespoons of minced garlic
  • 6 cups of clamshell mushrooms
  • ½ cup of tomato paste
  • 1 cup of red wine
  • 28 oz diced, peeled tomatoes and their juice
  • 1 qt of chicken or beef stock
  • Salt and pepper to taste
  • Parmesan and chopped parsley to garnish


Preheat oven to 300F. Season short ribs to taste with salt and pepper. In a large Dutch oven, heat oil over medium high heat, add short ribs in batches (so you don’t overcrowd) and brown on all sides. Once all short ribs have been browned, set aside and reduce heat to medium.

Add shallots and sauté until soft and translucent. Add garlic and cook for 1 minute. Add mushrooms and 2 teaspoons salt to taste and cook until they release their liquid, then add tomato paste and stir until brick-colored. Add red wine, scraping up any brown bits from the bottom of the pan, stirring until the mixture forms a thick paste.

Add tomatoes, browned short ribs and stock, cover and place in oven. Cook until fork tender (approx. 3-4 hours), turning meat every 45 minutes. Remove short ribs, setting them aside to cool, and return the pot to the stovetop. Simmer over medium heat on the stovetop until slightly thickened. Shred meat and fold back into sauce. Season to taste with salt and pepper and serve over pasta. Garnish with parmesan and fresh chopped parsley if you’d like.

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