Braised Short Ribs Pasta Recipe

This is a straightforward homemade version of Olive Garden‑style braised short ribs pasta — beefy, tender ribs in a rich tomato‑wine sauce tossed with wide pasta. It’s budget‑savvy, makes a big batch, and does nearly all the work while you chill at home.

Jump to Recipe

Quick Summary

• Prep time: 25 mins
• Cook time: 3 hrs
• Flavor: hearty, savory, melt‑in‑your‑mouth
• Great for: Sunday dinner, meal prep, cozy nights

Why I Love This Recipe

Honestly? Felt like something cozy without the drive‑thru. Dropped ingredients in before work, came home to that smell. Tastes like it took all day, but barely any hands‑on time. Also, leftovers = next‑day magic.

Ingredients Needed

For the Filling:

• 4 lb English‑cut beef short ribs
• 3 Tbsp olive oil, divided
• 3 large carrots, peeled & diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, chopped or grated
• 6 oz tomato paste
• 1 cup dry red wine
• 1 package poultry herb blend or 2 spr rosemary, 4 spr sage, 12 spr thyme
• 2 bay leaves
• Optional: parmesan rind
• 14 oz crushed tomatoes
• 2 cups low‑sodium beef broth or water
• Salt & pepper to taste

For Assembling:

• 24 oz pasta (pappardelle, bucatini, gnocchi, etc.)
• ½ cup heavy cream
• ½ cup grated parmesan
• Extra parmesan or fresh herbs for topping

How To Make Braised Short Ribs Pasta

1. Brown the Short Ribs: Heat 2 Tbsp oil in a Dutch oven on medium‑high. Pat ribs dry, salt and pepper them. Brown 3‑4 mins each side without crowding; set aside.
2. Cook the Veggies: Add remaining oil. Toss in carrots, onion, celery, salt + pepper. Stir occasionally; cook until nicely browned (15‑20 mins).
3. Add Tomato Base: Stir in garlic for 1‑2 mins, then tomato paste for 2‑3 mins. Pour in wine, scrape up brown bits, cook until mostly absorbed (3‑4 mins).
4. Build the Ragu and Braise: Add herbs, bay leaves, parm rind, crushed tomatoes, broth, and ribs. Bring to a boil, then simmer low, covered, for 2½‑3 hrs until meat is shreddable.
5. Shred Ribs & Finish Sauce: Remove ribs, shred meat, discard bones/herbs/rind. Put meat back in pot, stir, simmer.
6. Cook Pasta & Combine: Boil pasta al dente, reserve 1 cup pasta water, drain. Stir cream + parmesan into ragu, add pasta, loosen sauce with pasta water if needed, cook 1‑2 mins.
7. Serve Hot: Spoon into bowls, top with extra parmesan and herbs. Eat right away.

Recipe Tips

• Dry ribs first so they brown not steam.
• Low heat, long cook = tender meat.
• Reserve pasta water — it helps sauce stick.
• Parmesan rind is magic — don’t skip if you have it.
• Add cream at end for brightness and texture.
• Make ahead works — sauce tastes better after chilling.

How To Store Braised Short Ribs Pasta

• At Room Temperature: Cool fully, cover, store up to 2 hours.
• In the Fridge: Refrigerate in airtight container up to 4 days. Reheat slowly on stove, adding broth if too thick.
• In the Freezer: Freeze ragu only, wrapped tightly, for up to 3 months. Thaw overnight, reheat on stove.
• Reheating: Warm on medium‑low for 5‑8 mins, stir, add liquid as needed.

Nutrition Facts (per serving)

• Calories: ~650 kcal
• Carbs: ~50 g
• Protein: ~45 g
• Fat: ~30 g
• Sugar: ~7 g
• Fibre: ~5 g
• Sodium: varies