Red Wine–Braised Short Ribs Over Organic Italian Pappardelle

These fall-apart tender short ribs are slow-braised in red wine and rich bone broth, creating a deeply savory sauce that clings beautifully to wide ribbons of pasta. Paired with the small-batch pasta from our Artisanal Pasta Box—featuring Organic Italian pappardelle from Morelli—this dish highlights how a few exceptional ingredients can turn a cozy night in into something truly special. It’s comforting, impressive, and quietly luxurious, perfect for when you want dinner to feel like an occasion.

Yield: Serves 4–6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes

Ingredients

For the Short Ribs

• 4 lb prime beef short ribs
• Kosher salt & freshly ground black pepper
• 3 tbsp unsalted butter, room temperature, divided
• 2 ½ cups red onions, chopped
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 (750 ml) bottle Zinfandel
• 2 cups bone broth (our go-to is Fatworks Duck Bone Broth for its rich, clean flavor)
• 1 tbsp all-purpose flour

For Serving

• Organic Italian Pappardelle – Pasta with Wheat Germ from Morelli Pasta, cooked al dente

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Instructions

1. Preheat & Brown

Preheat oven to 325°F.
Melt 1 tablespoon butter in a heavy, large ovenproof pot over medium-high heat. Season short ribs generously with salt and pepper. Add ribs in a single layer and sear until browned on all sides, about 10 minutes total. Transfer ribs to a large bowl.

2. Build the Flavor Base

Add 1 tablespoon butter to the pot. Add onions and sauté until softened and lightly browned, about 6 minutes. Stir in garlic and rosemary; cook until fragrant, about 30 seconds.

3. Deglaze & Braise

Pour in the Zinfandel and bone broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
(Optional flavor boost: add 1–2 teaspoons Saratoga Olive Oil Dark Chocolate Balsamic Vinaigrette for a subtle sweet tang.)
Return short ribs and any accumulated juices to the pot, arranging in a single layer. Bring to a gentle simmer, cover, and transfer to the oven.

4. Low & Slow

Braise until the short ribs are very tender, about 2 hours.

5. Finish the Sauce

Using tongs, transfer ribs to a clean bowl. Spoon excess fat from the surface of the pan juices. Bring juices to a boil and simmer until slightly reduced, about 10 minutes. 

In a small bowl, mix remaining 1 tablespoon butter with the flour to form a smooth paste. Whisk into the sauce and simmer until thickened enough to coat the back of a spoon, about 5 minutes. Season with salt and pepper to taste.

6. Cook the Pasta

While the sauce is thickening, bring a large pot of well-salted water to a boil. Cook Morelli pappardelle according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

7. Serve

Return short ribs to the pot and spoon sauce over top. Serve over warm pappardelle, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.

Foodie Box Love Notes & Tips

Wine Pairing Notes

• Zinfandel – Jammy and peppery, a natural match to the braise
• Cabernet Sauvignon – Bold structure balances the richness
• Syrah / Shiraz – Earthy and slightly smoky with the rosemary

Flavor Boost Tip

• A small splash of Saratoga Olive Oil Dark Chocolate Balsamic Vinaigrette in the braising liquid adds depth and a gentle sweet tang
• Start with 1–2 teaspoons — a little goes a long way