Slow-Braised Short Rib Tagliatelle

Serving Size:  4-6
Prep Time:  20 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time:  3 Hours, 50 Minutes


1 lb. Pappardelle’s Plain (No Egg) Tagliatelle
3-4 lb. beef short rib
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. extra-virgin olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 Tbsp. tomato paste
1 (15-oz.) can whole tomatoes
1 cup red wine
2 cups beef broth
2 Tbsp. fresh rosemary, minced & divided
1 Tbsp. fresh thyme
2 bay leaves
1/4 cup Parmesan cheese, plus more for serving


  1. Season short ribs with salt & pepper. 
  2. Heat oil in a large pot with a lid over medium-high heat. Sear half of the ribs on all sides until well-browned, about 5-7 minutes per side. Repeat with remaining short ribs and set aside. Wipe out burned bits from the pot, reserving 1 Tbsp. of fat in the pot.
  3. Add onion, carrot, celery and garlic and cook, stirring occasionally, about 5 minutes. Stir in tomato paste and cook for 2-3 minutes.
  4. Add whole tomatoes and liquid from the can, crushing the tomatoes with a spoon. Add red wine, beef broth, 1-1/2 Tbsp. rosemary, thyme and bay leaves. Stir to combine and add short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover. Cook for 1-1/2 hours, then uncover and simmer for another 1-1/2 hours. Spoon off any extra fat from the sauce.
  5. Separate the meat from the short rib bones, shred and add back to the sauce.
  6. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  7. Toss pasta in short rib sauce until well coated. 
  8. Divide pasta and sauce into dishes. Garnish with Parmesan cheese and additional minced herbs, if desired. Serve and enjoy!