Tender Braised Beef Pappardelle Topped with Creamy Burrata

Why You’ll Love This Braised Beef Pasta

There is something comforting and celebratory about a bowl of Braised Beef Pasta topped with creamy burrata. This recipe combines slow-cooked, fork-tender beef with a rich tomato and wine braising liquid, then tosses everything with wide pappardelle ribbons for a satisfying, family-friendly meal. It works for weeknight dinners when planned ahead and for special occasions when you want to impress without fuss.

• Ease of preparation: The most hands-on parts are searing and a short sauté. After that the oven or slow cooker does most of the work. Once the ribs braise for 2½ to 3 hours the shredding and sauce finishing moves quickly. This Braised Beef Pasta is perfect for busy cooks who want big flavor with minimal active time.
• Health benefits: This dish delivers a good balance of macronutrients: protein from the short ribs, complex carbohydrates from pappardelle, and vegetables for vitamins and fiber. Because you control the salt and can use low-sodium broth and soy sauce, it can fit into many balanced meal plans. The provided nutritional data gives clear numbers per serving if you track intake.
• Versatility: Use the same braised beef ragu over other pastas, polenta, or even in sandwiches. Swap the pasta for gluten-free or lower-calorie alternatives and the recipe still shines. The braising method makes this Braised Beef Pasta adaptable to slow cookers or stovetop pots depending on your kitchen setup.
• Distinctive flavor: Bone-in short ribs add deep, gelatin-rich mouthfeel thanks to collagen and marrow. A mix of dry red wine, tomatoes, and a touch of soy sauce creates a layered savory-sweet-salty profile that clings to wide noodles like pappardelle, giving each bite a restaurant-quality finish.

Primary keyword: Braised Beef Pasta is used naturally across points to help readers and search engines identify this recipe as a go-to option for rich, saucy meat pasta dishes.

Essential Ingredients for Braised Beef Pasta

The ingredient list below includes precise measurements and quick notes on why each item matters to the final dish.

• 3 lbs bone-in beef short ribs – Provide collagen, marrow, and the richest beef flavor for the braise
• 1 tablespoon kosher salt – For seasoning the beef and building flavor in the braising liquid
• 1/2 teaspoon freshly ground black pepper – Freshly ground for better aroma and mild heat
• 2 tablespoons neutral oil – High smoke point oil for searing the ribs
• 1 large sweet onion, diced, about 1 cup – Adds sweetness and body to the sauce
• 1/2 lb carrots, diced, about 1 cup – Contributes natural sweetness and texture to the braising base
• 3 cloves garlic, minced, about 2 tablespoons – Garlic layers savory depth
• 28 oz can whole tomatoes – The tomato backbone of the ragu; crush by hand or in the pot
• 2 tablespoons tomato paste – Concentrates tomato flavor and helps thicken the sauce
• 2 cups dry red wine – Adds acidity, depth, and complexity to the braising liquid
• 1 to 2 cups low-sodium beef broth or chicken stock – Adjust to reach the right sauce level; using low-sodium controls salt
• 1/4 cup low-sodium soy sauce – Provides umami and a savory balance to tomatoes and wine
• 4 sprigs thyme – Aromatic herb that pairs well with beef
• 2 sprigs rosemary – Piney aroma that complements the meat
• 2 bay leaves – Earthy background note to the braise
• 1 lb pappardelle pasta – Wide ribbons that catch and hold the meaty sauce
• 2 balls burrata cheese, room temperature and sliced in half – Creamy, cool topping that contrasts the hot ragu
• Fresh parsley, finely chopped – Bright finishing herb
• Pecorino or Parmigiano Reggiano, freshly grated – Salty finishing cheese for umami lift

Special Dietary Options

• Vegan: Replace beef with braised king oyster mushrooms or jackfruit; use vegetable stock and omit soy sauce or use tamari for gluten-free option. Swap burrata for a dairy-free cashew cream or seasoned tofu crumbles.
• Gluten-free: Use gluten-free wide pasta made from rice or chickpea flour. Confirm soy sauce is gluten-free or substitute with coconut aminos.
• Low-calorie: Reduce pasta portion and serve the ragu over spiralized zucchini or cooked spaghetti squash. Use leaner beef cuts or reduce added oil and keep cheese to a light sprinkle.

How to Prepare the Perfect Braised Beef Pasta: Step-by-Step Guide

Follow these steps exactly for tender meat, silky sauce, and perfectly coated pasta. Times and temperatures are included so you can plan the day.

First Step: Mise en place and seasoning

Preheat your oven to 350°F (175°C). Pat 3 lbs bone-in beef short ribs dry with paper towels. Season all sides of the ribs evenly with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Dice 1 large sweet onion to yield about 1 cup, dice 1/2 lb carrots to yield about 1 cup, and mince 3 cloves garlic to make roughly 2 tablespoons.

Second Step: Sear the short ribs

Heat a large Dutch oven over high heat and add 2 tablespoons neutral oil. When the oil is shimmering, add the short ribs and sear until deeply browned on all sides, about 12 to 15 minutes total. Browning creates Maillard flavors that form the base of a complex ragu. Transfer the ribs to a plate and reduce heat to medium-high.

Third Step: Build the braising base

Carefully drain excess fat from the pot, leaving about 2 tablespoons for flavor. Add the diced onion and carrots and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook briefly until fragrant. Add a 28 oz can of whole tomatoes, crushing the tomatoes by hand or directly in the pot. Stir in 2 tablespoons tomato paste until dissolved, scraping up any brown bits from the bottom of the pot.

Fourth Step: Deglaze and add liquids

Pour in 2 cups dry red wine to deglaze the pot, scraping up any remaining fond. Add 1 to 2 cups low-sodium beef broth or chicken stock to reach your preferred liquid level, and then add 1/4 cup low-sodium soy sauce. Bring the mixture to a boil to combine flavors and reduce slightly for about 3 minutes.

Fifth Step: Add herbs and braise

Tie together 4 sprigs thyme and 2 sprigs rosemary with kitchen twine, then add them to the pot along with 2 bay leaves. Nestle the seared short ribs back into the braising liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling off the bone, about 2½ to 3 hours.

Sixth Step: Shred and strain

Carefully remove the ribs from the pot and let cool slightly. Discard bones and any large pieces of cartilage, then shred the beef into bite-sized pieces. Strain the braising liquid through a fine-mesh sieve to remove cooked vegetables and herbs; return the strained liquid to the pot. Add the shredded beef back into the sauce and keep warm over low heat so the flavors mingle.

Seventh Step: Cook the pasta

In a large pot of boiling salted water, cook 1 lb pappardelle pasta according to package directions until just al dente. Reserve 1 cup of pasta cooking water before draining. The reserved starchy water helps to loosen and bind the sauce when tossing with the pasta.

Eighth Step: Combine pasta and ragu

Return the Dutch oven with beef and sauce to medium heat. Add the drained pappardelle and toss gently to combine. If the sauce looks too thick, add reserved pasta water a little at a time until you reach the desired consistency. Toss until the pasta is evenly coated and warmed through, about 1 to 2 minutes. Taste and adjust seasoning as needed with salt and pepper.

Final Step: Plate and garnish

Serve the pasta topped with 2 balls burrata cheese, each sliced in half so the creamy center spills over the hot noodles. Finish with finely chopped fresh parsley and a generous grating of Pecorino or Parmigiano Reggiano. A final few cracks of black pepper and a sprinkle of flaky sea salt make a year-round showstopper.

Adaptations and timing notes: For a stovetop method, simmer covered on low for 2½ to 3 hours instead of oven braising. For a slow cooker, sear the ribs and sauté the vegetables first, then add everything to a 6-quart slow cooker and cook on low for 8 hours or high for 5 hours. When planning, set aside roughly 30 minutes for prep and 2½ to 3 hours of active cooking time, matching the listed prep and cook totals.

this …

Dietary Substitutions to Customize Your Braised Beef Pasta

Protein and Main Component Alternatives

If bone-in short ribs are not available or you need a different option, try these substitutions:

• Boneless chuck roast: Use a 3 to 4 lb piece; it will braise well but offers slightly less marrow richness. Increase searing time to brown all sides.
• Beef shank or oxtail: Both deliver deep flavor and gelatinous texture but may need slightly longer braising time.
• For poultry: Substitute bone-in chicken thighs and reduce braising time to about 1 to 1½ hours until tender.
• Vegan option: Use large king oyster mushroom slices or jackfruit braised in the same liquid with vegetable stock for a similar meaty texture.

Vegetable, Sauce, and Seasoning Modifications

Small tweaks can change the final character of your braised beef ragu:

• Extra vegetables: Add diced celery when sautéing for classic mirepoix. Bell peppers can add sweetness and color.
• Sauce depth: A splash of balsamic vinegar or a teaspoon of brown sugar can balance acidity if tomatoes taste sharp. A piece of Parmesan rind added during braising adds umami.
• Herbs and spices: Swap rosemary for sage for an earthier note, or add a pinch of crushed red pepper for heat.
• Lower sodium: Use homemade bone broth and reduce soy sauce to 2 tablespoons, adjusting salt after tasting.

Mastering Braised Beef Pasta: Advanced Tips and Variations

Pro cooking techniques

• Double sear: Sear the ribs in two batches to avoid crowding the pan so each piece gets a deep brown crust for extra flavor.
• Deglaze properly: Use the red wine to scrape up all browned bits, then reduce for a few minutes to concentrate flavor before adding stock.
• Strain for texture: Straining the braising liquid removes fibrous cooked vegetables and herbs, giving a silkier sauce that clings to pasta.

Flavor variations

• Smoky twist: Add a tablespoon of smoked paprika or a splash of liquid smoke for depth.
• Italian-forward: Increase tomato paste to 3 tablespoons and add a pinch of fennel seeds for a meatball-ragu profile.
• Herbed butter finish: Stir a tablespoon of herb butter into the sauce before tossing with pasta for gloss and richness.

Presentation tips

Serve burrata at room temperature and break it open at the table so guests enjoy the creamy contrast with hot pasta.

• Twirl pappardelle into nests on each plate, place shredded beef on top, then set a halved burrata in the center for dramatic plating.
• Finish with a grating of Pecorino or Parmigiano Reggiano and a scattering of parsley for color.

Make-ahead options

• This dish improves overnight as flavors meld cool completely, then refrigerate in an airtight container for up to 4 days.
• For freezer storage, cool the shredded beef and sauce (without pasta) and freeze in portions for up to 3 months.

If you like other rich pasta dishes, try a creamy chicken and bacon pasta for a quicker weeknight option in the same family of comfort meals: Creamy Chicken and Bacon Pasta. For a baked pasta crowd-pleaser, see this tuna pasta bake for another way to use pantry staples: Tuna Pasta Bake.

How to Store Braised Beef Pasta: Best Practices

Proper storage keeps texture and food safety in check. Follow these steps for refrigeration, freezing, and reheating.

Refrigeration

Store cooled braised beef and sauce in an airtight container in the refrigerator for up to 4 days. Keep pasta separate if possible to avoid sogginess. When ready to serve, reheat the sauce gently on the stovetop and cook fresh pasta or reheat pasta briefly and toss together.

Freezing

Cool the shredded beef and sauce fully. Portion into freezer-safe bags or containers, removing as much air as possible, and freeze for up to 3 months. Do not freeze cooked pasta with the sauce; it will become mushy.

Reheating

• Thaw overnight in the fridge for best results.
• Reheat sauce in a pot over low heat, adding a splash of broth or reserved pasta water to loosen texture.
• Cook fresh pasta al dente, then toss with the warmed sauce so noodles absorb flavor during the final minute.

For meal prep, portion the sauce into single-meal containers and freeze. On busy nights, defrost in the fridge and finish hot with fresh pappardelle for restaurant-quality results without the fuss.

FAQs: Frequently Asked Questions About Braised Beef Pasta

Braised Beef Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🥩 Tender braised beef short ribs slow-cooked to perfection in a rich tomato-wine sauce
🧀 Creamy burrata melts over wide pappardelle pasta creating an indulgent restaurant-quality meal

• Total Time: 4 hours 40 minutes
• Yield: 6–8 servings 1x

Ingredients

Scale 1x2x3x

3 lbs bone-in beef short ribs Provide collagen, marrow, and the richest beef flavor for the braise

1 tablespoon kosher salt For seasoning the beef and building flavor in the braising liquid

1/2 teaspoon freshly ground black pepper Freshly ground for better aroma and mild heat

2 tablespoons neutral oil High smoke point oil for searing the ribs

1 large sweet onion, diced, about 1 cup Adds sweetness and body to the sauce

1/2 lb carrots, diced, about 1 cup Contributes natural sweetness and texture to the braising base

3 cloves garlic, minced, about 2 tablespoons Garlic layers savory depth

28 oz can whole tomatoes The tomato backbone of the ragu; crush by hand or in the pot

2 tablespoons tomato paste Concentrates tomato flavor and helps thicken the sauce

2 cups dry red wine Adds acidity, depth, and complexity to the braising liquid

1 to 2 cups low-sodium beef broth or chicken stock Adjust to reach the right sauce level; using low-sodium controls salt

1/4 cup low-sodium soy sauce Provides umami and a savory balance to tomatoes and wine

4 sprigs thyme Aromatic herb that pairs well with beef

2 sprigs rosemary Piney aroma that complements the meat

2 bay leaves Earthy background note to the braise

1 lb pappardelle pasta Wide ribbons that catch and hold the meaty sauce

2 balls burrata cheese, room temperature and sliced in half Creamy, cool topping that contrasts the hot ragu

Fresh parsley, finely chopped Bright finishing herb

Pecorino or Parmigiano Reggiano, freshly grated Salty finishing cheese for umami lift

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Mise en place and seasoning Preheat your oven to 350°F (175°C). Pat 3 lbs bone-in beef short ribs dry with paper towels. Season all sides of the ribs evenly with 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Dice 1 large sweet onion to yield about 1 cup, dice 1/2 lb carrots to yield about 1 cup, and mince 3 cloves garlic to make roughly 2 tablespoons.

2-Second Step: Sear the short ribs Heat a large Dutch oven over high heat and add 2 tablespoons neutral oil. When the oil is shimmering, add the short ribs and sear until deeply browned on all sides, about 12 to 15 minutes total. Browning creates Maillard flavors that form the base of a complex ragu. Transfer the ribs to a plate and reduce heat to medium-high.

3-Third Step: Build the braising base Carefully drain excess fat from the pot, leaving about 2 tablespoons for flavor. Add the diced onion and carrots and sauté until translucent, approximately 3 minutes. Stir in the minced garlic and cook briefly until fragrant. Add a 28 oz can of whole tomatoes, crushing the tomatoes by hand or directly in the pot. Stir in 2 tablespoons tomato paste until dissolved, scraping up any brown bits from the bottom of the pot.

4-Fourth Step: Deglaze and add liquids Pour in 2 cups dry red wine to deglaze the pot, scraping up any remaining fond. Add 1 to 2 cups low-sodium beef broth or chicken stock to reach your preferred liquid level, and then add 1/4 cup low-sodium soy sauce. Bring the mixture to a boil to combine flavors and reduce slightly for about 3 minutes.

5-Fifth Step: Add herbs and braise Tie together 4 sprigs thyme and 2 sprigs rosemary with kitchen twine, then add them to the pot along with 2 bay leaves. Nestle the seared short ribs back into the braising liquid. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling off the bone, about 2½ to 3 hours.

6-Sixth Step: Shred and strain Carefully remove the ribs from the pot and let cool slightly. Discard bones and any large pieces of cartilage, then shred the beef into bite-sized pieces. Strain the braising liquid through a fine-mesh sieve to remove cooked vegetables and herbs; return the strained liquid to the pot. Add the shredded beef back into the sauce and keep warm over low heat so the flavors mingle.

7-Seventh Step: Cook the pasta In a large pot of boiling salted water, cook 1 lb pappardelle pasta according to package directions until just al dente. Reserve 1 cup of pasta cooking water before draining. The reserved starchy water helps to loosen and bind the sauce when tossing with the pasta.

8-Eighth Step: Combine pasta and ragu Return the Dutch oven with beef and sauce to medium heat. Add the drained pappardelle and toss gently to combine. If the sauce looks too thick, add reserved pasta water a little at a time until you reach the desired consistency. Toss until the pasta is evenly coated and warmed through, about 1 to 2 minutes. Taste and adjust seasoning as needed with salt and pepper.

9-Final Step: Plate and garnish Serve the pasta topped with 2 balls burrata cheese, each sliced in half so the creamy center spills over the hot noodles. Finish with finely chopped fresh parsley and a generous grating of Pecorino or Parmigiano Reggiano. A final few cracks of black pepper and a sprinkle of flaky sea salt make a year-round showstopper.

Notes

🥩 Use bone-in short ribs for richer flavor from collagen and marrow – they create a more luxurious sauce
🧀 Serve burrata at room temperature so it melts perfectly over the hot pasta for that creamy texture
⏰ This dish tastes even better the next day, making it perfect for meal prep or entertaining

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Cook Time: 4 hours 10 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian-American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1½ cups pasta
• Calories: 735
• Sugar: 7g
• Sodium: 1815mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0.05g
• Carbohydrates: 66g
• Fiber: 5g
• Protein: 45g
• Cholesterol: 161mg