These tender short ribs braised in a rich red wine tomato sauce served over perfectly cooked Pappardelle and topped with some creamy Burrata will be devoured!
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Are you salivating yet?
When I can use my dreamy Le Creuset dutch oven. Check!
Do some chopping. Check!
Sip some vino. Check!
Make the better half smile. Check!
And fill the kiddies’ bellies. Check!
Then I have conquered the world my kitchen.
There’s only one way to develop this tasty, complex and oh-so-rich sauce and that is by sloooooow cooking it on the stovetop. Don’t rush it. And don’t just dump it in a crockpot. It’s just not the same.
This doesn’t have to be a weekend meal. With braising, you can do most of the preparation a day before and then heat it up before serving. The flavors only get better and more developed if you make this the day ahead.
This recipe calls for the addition of cumin…and let me tell you, the depth of flavor that it adds is AMAZING! Out of this world!
And now my mouth is watering.
The flavor starts with sautéing diced prosciutto in oil and then searing the short ribs on all sides.
Try not to disturb the short ribs. They need time to brown and caramelize on each side. I sear my pieces in small batches so my pot does not get too crowded and the heat stays evenly distributed.
While my meat browns, I make everyone leave the kitchen, I take a sip of wine, I turn up the music, and I get to chopping. I do not want to be disturbed. It’s relaxation time!
Just kidding…I haven’t been alone in 11 years.
Look how beautiful these caramelized pieces are! 
I sauté the onion and carrot for a minute and then add the garlic. Give it a good stir and let it go for another minute. Then I add the bay leaves, cinnamon stick and the cumin. Stir and let them hang out for about 8 more minutes, until the vegetables are softened and everything is aromatic! Insanely aromatic! 
Add in the tomato paste and cook for another minute.
Pour some more wine, some to sip on and some in a measuring cup, and add it to the pot to deglaze, scraping up any developed brown bits, or fond, from the bottom.
I add Cento San Marzano tomatoes to a dish like this that has rich meat. If you haven’t used these canned tomatoes, you must! The flavor is sweet and intense, the acidity is low and the color is a deep gorgeous red. 
Time to add the prosciutto and short ribs back to the sauce. Then add enough broth to cover the meat. 
It’s time for the magic to happen!
Partially cover the pot, reduce heat to low and braise, stirring occasionally, until the meat is tender. This takes about 3 hours.
Once reduced, remove the bay leaves and cinnamon stick. Remove the meat and shred with 2 forks and then return to the sauce.
Many recipes call for pouring the contents through a mesh sieve but we’ll take the chunks and textures in this family.
It’s ready to serve, but this is the point that I let it cool and refrigerate it for the night. When it is time to reheat it the next evening, I am able to skim the excess fat off the top.
Spoon the Ragù over the pasta and if you are in the mood to really indulge, top it with creamy Burrata.
Don’t forget to garnish!
Do you have a favorite recipe for braising short ribs?
- 4 lb bone-in beef short ribs
- 3 tbsp olive oil
- 2 ounces prosciutto diced
- 1 large yellow onion chopped
- 1 carrot peeled and chopped
- 1 large garlic clove minced
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground cumin
- Kosher salt and freshly ground pepper
- 3 tbsp tomato paste
- 1/2 cup dry red wine
- 28 ounces can San Marzano tomatoes
- 3 1/2 cups beef broth or more as needed
- 1 lb Pappardelle pasta
- Burrata for serving optional
- Chopped fresh flat-leaf parsley for serving
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If necessary, trim the short ribs of excess fat. Pat the meat dry with paper towels.
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Warm 1 tbsp of the olive oil in a large dutch oven pot. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a platter.
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Add the short ribs to the pot in small batches. Do not overcrowd. Brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.
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Add the remaining 2 tbsp olive oil to the pot and stir in the onion and the carrot. Sauté for 1 minute.
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Add the garlic and sauté one more minute.
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Add the bay leaves, cinnamon stick and cumin. Sauté until the vegetables are softened and aromatic, about 8 minutes.
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Add the tomato paste and give it a good stir.
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Stir in the wine and scrape the brown bits from the bottom of the pan.
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Add the tomatoes and use the back of your spoon to crush the tomatoes. Stir to combine.
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Return the short ribs and prosciutto to the pot, add a pinch of salt and a pinch pepper and stir well.
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Add enough broth to just cover the meat.
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Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.
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Remove bay leaves and cinnamon stick.
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Transfer the meat to a cutting board and shred using 2 forks. Add back to sauce.
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Top pasta with the Ragu. Add a spoonful of Burrata (optional) and sprinkle with parsley.
Ready to serve or cool and refrigerate overnight for better flavor.
Skim fat from top before heating if serving the next day.
Try parmesan cheese if you want a less creamy cheese topping.
Recipe adapted from Williams Sonoma.
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looks delish, my hubby would love this. Might just need to try 🙂
This is one of my husband’s all time favorite dishes. Hope you get to try it!
What a yummy winter dish! It sounds delicious! My dad loves short ribs…maybe I’ll have to make this for him!
Thanks! It is one of my husband’s most requested dish!
I’ve never made short ribs but this looks delish! Will have to give it a try!
I hope you do and I hope you love them! Thanks for popping by!
So simple. Yet so amazing. That looks so delicious .
Thank You!
What?! This looks so good. I would love to be snowed in and this would be the perfect meal for it.
You are so right! It certainly is comfort food on a cold day!
This is a reason I don’t want to go out to dinner….it just doesn’t get any better!
Thanks, honey! As long as you keep helping with the dishes…lol.
This looks delicious I love all things pasta!
Me too! Especially this time of year in our cold winter weather!
This looks so great! I might have to surprise my husband with it 🙂
If he’s anything like my husband, he will love it!
This looks delicious! I’ve never cooked short ribs before, but this recipe has me thinking I should try! Yum!
Go for it!
This looks so delicious! I am going to try and make it this weekend!
That’s great! Thank you!
My mouth is watering!!! Can’t wait to try this!
Ha! Hope you love it!
oh yum these look so delicious i rarely make ribs at home, thanks for detailed instructions.
Thanks, Denise!
I have to try this!!! Looks amazing.
This is one of Bill’s favorites! So yummy!
This looks so delicious! I wouldn’t mind some crusty garlic bread and wine to go along with it! I’m just imagining a cozy night at home with no plans except eating this delicious dish!
Wine and bread makes this even better!
This recipe sounds like you need to eat it with your pinky up! Amazing!
Ha! You could!!
omg! I am literally salivating just looking at these photos and reading this! Can’t wait to try my hand at it!
Hope you love it! It is a favorite in our house!
Yum! I have never tried to cook short ribs but I think my husband would love it too! Thanks for sharing!
This is a very detailed recipe, I love the picture it looks delicious! I will have to give it a try sometime my husband loves anything pasta lol! Thanks for sharing!
Oh wow how creative! I love the look of this! We are always looking for new things to try and this is something that will be added to the list. It looks so delicious! Thanks for sharing!
Thanks for the feedback, Shauna!
I have never made short ribs but this looks like the most amazing cold weather comfort meal, thanks for sharing!
This looks absolutely amazing! I’m a huge pasta fan and ragu is awesome! Hubs is big on the pappardelle pasta, too!
Thanks, Amanda! My husband is obsessed with this dish!
Chunks and texture works in my family as well. Great idea to cool over night and skim off the fat on top.
Yes, I feel better removing that fat the next day.
Oh my goodness, this looks divine. I’ve only ever had short rib ragu at a restaurant but this makes me want to attempt it myself!
It takes some time but it’s worth the effort…especially making it the day ahead and popping it on the stove the following evening for a gourmet dinner right from the ‘fridge.
I just made this dish today because it was the perfect dish to make on a cold, snowy day when you are stuck indoors. It turned out amazing, and smelled so delicious! My family could not wait to devour it.
So happy to hear this! I agree-what’s better than slow cooked comfort food on a day you are snowed in?