If comfort had a flavor, it would taste like braised short rib pasta — rich, slow-cooked beef simmered in a red wine sauce until fall-off-the-bone tender, then baked with creamy lemon ricotta–stuffed shells and melted mozzarella. This dish is hearty, elegant, and deeply satisfying — perfect for Sunday dinner, date night, or any time you want to impress without rushing.
It’s the kind of recipe that fills your kitchen with the scent of simmering wine, caramelized onion, and garlic — the aroma alone makes it worth the wait.
Why You’ll Love This Braised Short Rib Pasta
- Deep, layered flavor: The slow braise brings out the beef’s richness while the red wine and tomato paste add depth and balance.
- Creamy, zesty contrast: The lemon ricotta filling lightens the dish and keeps every bite fresh.
- A stunning baked finish: Melty mozzarella ties everything together with that perfect, bubbly crust.
- Great for meal prep: Braised meats taste even better the next day!
Ingredients
For the Braised Short Ribs
- 8 beef short ribs, bone-in
- 1 tbsp salt, for seasoning
- 1 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- ¼ cup red wine (cabernet or merlot work great)
- 3 cups beef broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1 pinch salt, to taste
For the Ricotta Filling
- 1 tub ricotta cheese (about 15 oz)
- Juice of ½ lemon
- Zest of 1 lemon
- 1 pinch salt
For the Pasta Bake
- 1 box large pasta shells (or manicotti)
- 1½ cups shredded mozzarella cheese
- Fresh basil and red pepper flakes, for garnish
Instructions
Step 1: Season and Sear the Short Ribs
Generously salt your short ribs and let them sit at room temperature for 30 minutes. This helps the seasoning penetrate and ensures an even sear.
Heat a large heavy-bottomed pan or Dutch oven over medium-high heat. Add olive oil and sear the short ribs on all sides until they’re deeply golden brown. Remove from the pan and set aside.
Step 2: Build the Flavor Base
In the same pan, add your diced onion, celery, and carrot — the classic mirepoix. Stir and cook for about 5 minutes, or until fragrant and softened, scraping up any browned bits from the bottom.
Step 3: Deglaze and Braise
Add ¼ cup red wine to the pan, scraping the bottom to release all the flavor-packed bits. Let it simmer for about a minute to cook off the alcohol.
Then, add your short ribs back in, followed by 3 cups beef broth, 1 tbsp tomato paste, a pinch of salt, and a bay leaf.
Bring everything to a gentle simmer, cover, and lower the heat. Let it braise on low for 2–3 hours, or until the ribs are tender enough to pull apart with a fork.
Step 4: Make the Lemon Ricotta Filling
While the ribs are braising, prepare your ricotta mixture. In a bowl, combine ricotta cheese, lemon juice, lemon zest, and a pinch of salt. Stir until smooth and creamy, then set aside in the fridge until you’re ready to fill your pasta.
The lemon adds just the right amount of brightness to balance the rich, savory beef.
Step 5: Cook and Stuff the Pasta
Cook your large pasta shells in salted boiling water until al dente — you want them firm enough to hold their shape when baked. Drain, rinse with cool water, and pat dry.
Using a spoon, stuff each shell with a generous dollop of the ricotta filling and arrange them in a lightly greased baking dish.
Step 6: Shred and Sauce the Short Ribs
When the short ribs are done, remove them from the sauce and discard the bones. Shred or chop the meat into smaller pieces.
Return the shredded short rib meat back into the pan with the braising liquid and veggies. Simmer uncovered for 5–10 minutes to let the flavors concentrate.
Step 7: Assemble and Bake
Spoon the short rib mixture evenly over your stuffed pasta shells. Pour any remaining sauce over the top and sprinkle with shredded mozzarella.
Bake at 350°F for 15–20 minutes, or until the cheese is golden and bubbling.
Remove from the oven, let it cool slightly, and top with fresh basil and a sprinkle of red pepper flakes for a touch of heat.
Serving Suggestions
Pair your braised short rib pasta with:
- A crisp green salad with balsamic dressing
- Garlic bread or toasted sourdough
- A glass of red wine (the same one you used for cooking!)
Tips for Success
- Patience pays off: The longer you braise, the more tender the ribs become. Don’t rush it.
- Deglaze properly: Use that red wine to scrape every bit of flavor from the pan — it’s liquid gold.
- Use fresh lemon zest: It really lifts the ricotta and balances the richness of the dish.
- Make ahead: Braised short ribs taste even better the next day. Reheat gently before assembling.
- Don’t overcook the shells: Slightly undercooked pasta holds up better after baking.
FAQs
1. Can I make this without wine?
Yes! You can substitute the red wine with beef broth and add a teaspoon of balsamic vinegar or red wine vinegar for that same depth of flavor.
2. What’s the best cut of meat for braising?
Bone-in short ribs are ideal — they add richness to the broth and become incredibly tender when slow-cooked.
3. Can I use another pasta shape?
Absolutely. Manicotti, rigatoni, or even lasagna sheets work well with this recipe — just adjust the assembly to fit your pasta type.
4. Can I make it ahead of time?
Yes! Braise the ribs a day ahead, then assemble and bake when ready to serve. It’s a great make-ahead dish for entertaining.
5. Can I freeze leftovers?
You can! Freeze the assembled pasta (before baking) or leftovers after baking. Reheat covered in the oven until hot and bubbly.
Final Thoughts
This Braised Short Rib Pasta is the ultimate fall or winter comfort meal — rich, hearty, and layered with flavor. The fork-tender beef melts into the red wine sauce, the lemon ricotta adds a creamy tang, and the baked mozzarella creates that irresistible golden finish.
It’s slow food done right — worth every minute it spends simmering on the stove. Serve it with good bread, good wine, and even better company.
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