Do Share Recipe

Tender Braised Beef Pappardelle with Burrata Recipe | Rich & Delicious

I recently made this Tender Braised Beef Pappardelle with Creamy Burrata Recipe, and let me tell you—it completely stole the show at dinner! The beef was melt-in-your-mouth tender, and the sauce was rich, savory, and utterly comforting. I love how the silky pappardelle pasta soaks up every bit of flavor.

Making this felt like bringing a restaurant-quality dish right into my kitchen. Honestly, it’s one of those recipes that impresses everyone with minimal effort. You can also enjoy similar indulgent flavors in recipes like Mushroom Gruyere Puff Pastry Braid Recipe for a cheesy, savory twist.

Ingredients

Here’s what I used to make this rich and flavorful dish:

3 pounds bone-in beef short ribs, trimmed of excess fat (bone-in ribs release collagen for a deeper, richer sauce)
Kosher salt and freshly ground black pepper, to taste (season generously for best flavor)
2 tablespoons olive oil (helps sear the ribs to lock in juices)
1 large onion, finely chopped (adds a natural sweetness)
2 carrots, diced (for a subtle earthy undertone)
2 celery stalks, diced (complements the mirepoix for a classic base)
4 cloves garlic, minced (fresh garlic provides more aroma than pre-minced)
3 tablespoons tomato paste (adds umami and depth to the sauce)
1 cup red wine (choose a dry wine; half goes in the sauce, half for sipping!)
3 cups beef broth or homemade chicken broth (bone broth works best for richness)
2 tablespoons soy sauce (enhances the savory flavor)
2 teaspoons fresh thyme leaves (fresh herbs elevate the sauce)
1 teaspoon fresh rosemary, chopped (adds an aromatic kick)—you might also enjoy the rosemary flavor in Garlic Rosemary Focaccia Muffins Recipe as a side)
1 pound pappardelle pasta (fresh if possible; it absorbs the sauce beautifully)
1 ball burrata cheese, about 8 ounces (creamy texture that melts perfectly on top)
Freshly grated Parmesan, for garnish (grate fresh for the best flavor)
Fresh parsley, chopped, for garnish (brightens the dish visually and flavor-wise)

Note: Several servings

Variations

I like experimenting with this recipe depending on dietary needs or flavor preferences:

Dairy-Free: Swap burrata for a creamy cashew cheese or omit entirely.
Lighter Option: Use boneless beef short ribs and reduce the olive oil.
Extra Flavor: Add a splash of balsamic vinegar or a pinch of crushed red pepper for heat.
Slow Cooker Twist: Make this in a slow cooker for 8 hours on low—perfect if you want hands-off cooking.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 4 hours 10 minutes
Total Time: 4 hours 40 minutes

Equipment You Need

Large Dutch oven (for searing and braising beef evenly)
Wooden spoon (for stirring veggies and sauce without scratching the pot)
Chef’s knife (to prep all vegetables efficiently)
Cutting board (keeps ingredients organized and safe)
Tongs (for turning ribs without losing juices)
Large pot (to cook pasta)
Strainer (to remove pasta or strain the sauce for a smoother finish)

How to Make Tender Braised Beef Pappardelle with Creamy Burrata Recipe

Preparing the Beef

First, I seasoned the short ribs generously with salt and pepper. Then, I seared them in hot olive oil until each side had a golden crust. This locks in the juices and builds a rich, flavorful base for the sauce.

Sautéing the Vegetables

Next, I sautéed onions, carrots, celery, and garlic in the same pot. The mirepoix softens and caramelizes slightly, adding natural sweetness to balance the beef. I love how the aroma fills the kitchen at this stage!

Building the Sauce

After the veggies, I stirred in tomato paste and let it cook briefly. Then I added red wine, beef broth, soy sauce, thyme, and rosemary. I returned the seared ribs to the pot and let everything simmer low and slow until the meat was tender enough to shred.

Cooking the Pasta

While the beef was braising, I cooked the pappardelle in salted boiling water until al dente. Fresh pasta cooks quickly, so I kept a close eye on it. Once cooked, I drained it and set aside, reserving a bit of the pasta water to loosen the sauce if needed.

Combining and Serving

Once the beef was fall-apart tender, I shredded it off the bones and mixed it into the sauce. I then tossed it with the pappardelle, creating a luxurious, flavorful coating. I topped each serving with creamy burrata, a sprinkle of Parmesan, and fresh parsley for a restaurant-worthy finish.

Additional Tips for Making This Recipe Better

I always brown the ribs in batches to avoid steaming them; it really enhances the flavor.
I like to strain the sauce for a smoother, more elegant texture.
If I have extra time, I let the sauce rest overnight—the flavors intensify beautifully.
I taste as I go and adjust salt and pepper near the end; it makes a huge difference.

How to Serve Tender Braised Beef Pappardelle with Creamy Burrata

I love serving this in wide shallow bowls so the sauce pools around the pasta. Drizzle a little extra olive oil and sprinkle fresh herbs on top. Pairing with a glass of red wine—Chianti or Cabernet—makes it feel extra special. Adding a side of crusty bread is a must to soak up every drop of the rich sauce.

Nutritional Information

Here’s a quick snapshot of what you’re getting in one hearty serving:

Calories: ~750 kcal (rich and filling)
Protein: 45g (from beef and cheese)
Carbohydrates: 55g (from pasta and veggies)
Fat: 35g (from beef, olive oil, and burrata)

Make Ahead and Storage

Storing: Keep leftover pasta and beef sauce in an airtight container in the fridge. It stays fresh for 3–4 days.
Freezing: The beef and sauce freeze beautifully for up to 3 months. Freeze separately from pasta if possible to prevent sogginess.
Reheating: Reheat gently on the stove over low heat, adding a splash of broth or pasta water to revive the sauce.

Why You’ll Love This Recipe

If you need a reason to try it, here are just a few:

Impressive Flavor: Each bite feels like a restaurant dish, but you made it at home.
Comforting and Rich: Perfect for fall or winter evenings with cozy vibes.
Versatile: Can be made ahead, adapted for dietary needs, or cooked in a slow cooker.
Easy to Customize: Add heat, herbs, or extra cheese to suit your taste.
Hands-Off Cooking: Most of the time the beef simmers unattended, giving me freedom to prep sides or relax.

This tender braised beef pappardelle with creamy burrata is a dish I’ll be making over and over. The depth of flavor, the creamy cheese, and the melt-in-your-mouth beef make it an unforgettable meal. Trust me—once you try this, it will become a go-to for special dinners or even a luxurious weeknight treat.

Ben Carraoli