Braised Short Rib Recipe

Prep short ribs

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour, shaking off excess.

Brown short ribs

Heat a large Dutch oven over medium-high heat and add the olive oil. When shimmering, brown the short ribs in batches (2–3 minutes per side) until a deep mahogany color forms. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze & build sauce

Pour in the red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer until the wine reduces by about half, 6–8 minutes. Stir in the crushed tomatoes, beef stock, dried oregano, crushed red pepper flakes, bay leaves, and thyme sprigs. Return the short ribs and any accumulated juices to the pot; the liquid should come about two-thirds up the ribs — add up to 1/2 cup extra stock or water if needed to reach that level.

Braise

Bring the pot to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until the meat is very tender and pulls away from the bone, 2.5–3 hours. Alternatively, simmer gently on the stovetop over low heat for the same time.

Finish sauce

Carefully remove the short ribs to a tray and tent with foil. Skim excess fat from the surface of the sauce. Remove and discard bay leaves and thyme stems. If you prefer a smoother marinara, use an immersion blender to pulse the sauce to desired consistency or leave it slightly chunky. Taste and adjust seasoning with salt and pepper. Reduce the sauce on the stove over medium heat if it is too thin, 8–12 minutes.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the pasta according to package instructions until very al dente (a minute shy of desired texture), about 8–10 minutes for pappardelle or per package for other shapes. Reserve 1 cup of pasta cooking water, then drain the pasta.

Shred short rib meat

Using two forks, remove the meat from the bones and shred or chunk it into bite-sized pieces. Return shredded meat to the warm marinara sauce and stir to combine, keeping it moist with sauce. If the sauce seems thick, add a few tablespoons of reserved pasta water to loosen.

Dress pasta

In the pot used for pasta (off the heat), add the butter and a ladleful of sauce with short rib meat. Add the drained pasta and toss vigorously, adding reserved pasta water by tablespoons as needed until the pasta is coated and glossy.

Plate & finish

Divide pasta among 4 warmed plates. Spoon extra short rib and marinara over the top. Grate pecorino-romano over each portion and sprinkle with chopped fresh parsley and basil. If using burrata, place a ball atop the plated pasta and gently tear it before serving so the creamy interior runs into the sauce.

Serves immediately while hot. Leftover sauce and shredded short rib keep in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of water or stock to loosen.