Save This luxurious short rib pasta has become my signature dish for special occasions, combining the rich depth of slow-braised beef with the decadent finish of bone marrow butter. The meltingly tender meat creates a sauce that clings perfectly to wide pappardelle noodles, delivering comfort food at its most sophisticated.
I first created this recipe when trying to recreate a memorable pasta I had in northern Italy. After several attempts to capture that perfect balance of richness and refinement, this version became the one my family requests for every birthday and anniversary celebration.
Ingredients
- Beef short ribs: Provide exceptional flavor and become fork tender when braised properly look for well marbled pieces with good meat to bone ratio
- Beef marrow bones: Offer a buttery richness that elevates the entire dish ask your butcher for center cut sections about 3 inches long
- Yellow onion carrot and celery: Create the aromatic foundation essential for building depth in the sauce
- Dry red wine: Adds acidity and complexity choose something you would enjoy drinking like a Cabernet Sauvignon or Merlot
- Pappardelle pasta: With its wide ribbons is ideal for capturing the rich sauce but tagliatelle or fettuccine work beautifully too
- Fresh herbs: Particularly thyme and rosemary infuse the braising liquid with aromatic notes that complement the beef perfectly
Instructions
- Sear the Short Ribs:
- Season your short ribs generously with salt and pepper on all sides. Heat olive oil in a Dutch oven until shimmering hot. Place the ribs in carefully without overcrowding you may need to work in batches. Let them develop a deep brown crust on each side about 2 minutes per side. This caramelization creates the foundation of flavor for the entire dish. Remove them to a plate when browned.
- Build the Aromatic Base:
- Add your diced onion carrot and celery to the hot pot with all those beautiful browned bits from the meat. Cook them slowly stirring occasionally until they soften and begin to caramelize about 7 minutes. This sweetness will balance the richness of the final dish. Add the garlic and tomato paste and cook just until fragrant about 1 minute this prevents bitterness from developing.
- Deglaze and Braise:
- Pour in the red wine and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. Let the wine reduce until slightly thickened about 5 minutes this concentrates the flavor and cooks off the harsh alcohol. Add the crushed tomatoes beef stock and herbs then nestle the short ribs back in ensuring they're mostly submerged. The slow oven braising will transform the tough meat into something extraordinarily tender.
- Prepare the Bone Marrow Butter:
- About 20 minutes before the short ribs are done roast the marrow bones until the centers become soft and slightly bubbling. While still warm scoop the marrow directly into room temperature butter and mix until completely incorporated. This creates an incredibly luxurious finishing element that will give the pasta a silky mouthfeel and depth that's impossible to achieve any other way.
- Finish the Dish:
- Once the short ribs are fall apart tender shred the meat and return it to the reduced sauce. Cook your pasta just short of al dente as it will continue cooking slightly when mixed with the hot sauce. Toss everything together adding pasta water as needed to create the perfect consistency. Finally fold in the bone marrow butter off heat allowing it to melt and create a glossy finish that coats every strand of pasta.
Save The bone marrow butter is truly the secret weapon in this recipe. I discovered its transformative powers by accident when I had leftover roasted bones from another dish. On a whim I mixed the soft marrow into butter for the pasta finish and my guests literally fell silent with that first bite the kind of quiet reverence that tells you youve created something truly special.
Make Ahead Strategy
This dish is perfect for entertaining because most of the work can be done well in advance. The short ribs actually improve with an overnight rest in their braising liquid as the flavors meld and deepen. Simply complete steps through braising then refrigerate the entire pot overnight. The next day skim the solidified fat from the top which helps create a cleaner more refined sauce. Reheat gently before proceeding with the final steps of shredding the meat and finishing the pasta. The bone marrow butter can also be prepared a day ahead and brought to room temperature before using.
Ingredient Substitutions
While traditional short ribs create the richest result this recipe adapts beautifully to other cuts. Beef chuck roast cut into large chunks works wonderfully as a more economical alternative though youll need to adjust braising time accordingly. If bone marrow seems too adventurous try enriching the finish with a high quality cultured butter mixed with a tablespoon of beef demi glace. For the pasta any substantial noodle that can stand up to the hearty sauce will work I particularly love the texture of fresh pasta here but dried varieties provide excellent results too.
Wine Pairing Suggestions
This robust dish demands an equally powerful wine companion. Look for full bodied reds with good structure and moderate tannins. An Italian Barolo or Barbaresco makes a classic pairing highlighting the rustic elements of the dish. For something more accessible try a Napa Cabernet Sauvignon or Washington State Syrah both offer the necessary weight and complexity to complement the rich flavors. If you prefer something slightly lighter a Sangiovese based Chianti Classico Riserva provides bright acidity that helps cut through the richness of the bone marrow butter.
Save Achieving the perfect sauce consistency is key to this dish. Don't be afraid to use reserved pasta water to achieve that glossy, enveloping texture. The final folded-in bone marrow butter should create a luxurious sheen.
Recipe FAQ Section
- → How can I ensure the short ribs are tender?
Braise the short ribs slowly in the oven for at least two hours until the meat is fork-tender and easily shreds.
- → Can I use another cut of beef?
Beef chuck or oxtail can substitute for short ribs, but adjust braising time to ensure tenderness.
- → Is there an alternative to bone marrow butter?
Regular unsalted butter works, but bone marrow butter offers deeper flavor and richer texture.
- → What wine pairs best with this dish?
Bold reds like Barolo, Cabernet Sauvignon, or Chianti complement the dish’s richness beautifully.
- → Can I use a different pasta shape?
Yes, rigatoni or fettuccine work well if pappardelle isn’t available; choose strands or tubes to hold the sauce.
- → How do I make the sauce less fatty?
Carefully skim excess fat from the ragu before combining with the pasta for a lighter finish.