Fall-off-the-bone, red wine braised short ribs and their lush sauce coat tendrils of fettuccine for a Sunday’s best, comfort food dinner.

This fettuccine dinner is a stick to your “short ribs” Sunday dinner (bad pun, but I had to do it). It’s perfect for a casual, gather-the-family-around-the-table meal, or special enough to serve to company.

Short Rib Fettuccine in Staub pan | foodiecrush.com

This recipe is a batch cooking extension to one of my favorite, slow roasted recipes, Red Wine Braised Short Ribs. What I love about the short rib recipe is that it’s a cook it once, eat it twice, style of meal. Make it the day you plan to eat it with the best mashed potatoes or soft and creamy polenta, or because it gets even better with time make the sauce ahead of time, refrigerate, then cook the noodles and add to the sauce when ready to serve.

Or, be like this recipe, and make the braised short ribs specifically to coat these lovely curls of noodles.

What’s In Short Ribs Fettuccine

  • Bone-in beef short ribs. I use a combination of American-cut and Korean-cut, but you can use only one style if you prefer.
  • Olive oil
  • Salt and pepper
  • Onion
  • Carrot
  • Celery
  • Garlic
  • Tomato paste
  • Canned whole tomatoes
  • Beef broth
  • Red wine. Choose a brand you’d enjoy drinking.
  • Fresh rosemary
  • Fresh or dried thyme
  • Bay leaves
  • Fettuccine noodles. DeLallo is my favorite brand of Italian, semolina pasta.
  • Parmesan cheese

How to Make Short Ribs Fettuccine

Use a large, cast iron skillet to sear the meat, and cook the sauce in. Always start with a generously seasoned meat. It’s where the flavor begins. Cook the meat in two batches and don’t over crowd the pan. Cooking the meat too tight will create steam and a soft exterior instead of a browned, crisp crust. Brown on all sides then set aside.

Cook the Vegetables

Cook the tomato paste with the vegetables. Instead of adding the tomato paste with the liquid, cooking it with the vegetables removes its raw flavor, and adds that deeper, umami flavor.

Simmer and Braise

Add the beef back to the pan with beef broth, wine, and herbs, then let ‘er simmer. Add the meat back to the pot along with the rest of the ingredients, and simmer away.

Plan on 3 hours cooking time for the meat to become fall off the bone tender. Cook for the first 1 1/2 hours with the lid on, then remove the lid and simmer for another 1 1/2 hours for the sauce to reduce.

Shred It Baby

Remove the meat from the bones. Remove the ribs from the sauce, then shred the meat. I get into it and do this by hand. Add the shredded meat back to the sauce and keep warm. Or, refrigerate to serve later for up to 3 days.

Cook the Fettuccine

Don’t overcook the pasta! In this dish, the pasta is added to the meat sauce where it will continue to warm and cook. You don’t want mushy pasta, or for it to fall apart, so even undercooking the pasta by 1-2 minutes will make this dish perfectly A-Ok.

Cook the fettuccine just until al denté. Always season pasta cooking water with a generous dose of salt before cooking the pasta. This is what gives it flavor. Cook according to package directions, drain, but do not rinse.

Add the pasta to the sauce, and finish with a sprinkling of more fresh herbs. Gently toss the pasta into the meat sauce, coating it well. Add another sprinkling of fresh herbs to revive the herby flavor of the herbs that have cooked into the sauce.

Make It Ahead

This recipe is the ideal candidate for no-stress, weekday company dinner. Make the rib sauce on the weekend, then refrigerate for up to 3 days before serving. To reheat, set at room temperature for an hour or so, then reheat on the stove on medium low until warmed through. Prepare the fettuccine noodles, and top with fresh herbs and Parmesan cheese before serving.

How to Freeze Short Ribs Fettuccine

The sauce with pasta can be frozen for up to 3 months. This dish is an ideal candidate for individual frozen servings for frozen dinners or lunches. For the best results, I suggest freezing the ribs and sauce without the noodles, and preparing the noodles just before serving.

Short Ribs Fettuccine

Fall-off-the-bone, red wine braised short ribs and their lush sauce coat tendrils of fettuccine for a hearty comfort food dinner.

CourseMain Course


Keywordshort ribs

Prep Time30 minutes

Cook Time3 hours

Total Time3 hours 30 minutes




  • 3pounds beef short ribs
  • 1/2teaspoon kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 1tablespoon olive oil
  • 1cup chopped onion
  • 1cup chopped carrot
  • 1/2cup chopped celery
  • 3cloves garlic , minced or pressed
  • 1tablespoon tomato paste
  • 115 ounce can whole tomatoes
  • 1cup red wine
  • 2cups beef broth
  • 2tablespoons fresh minced rosemary , divided
  • 1tablespoon fresh thyme , or 1 teaspoon dried
  • 2bay leaves
  • 1pound fettuccine
  • 1/4cup Parmesan cheese


  1. Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
  2. Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 1/2 tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 1/2 hours, then uncover and simmer for another 1 1/2 hours. The liquid will have reduced and thickened, and the meat should fall off the bone. Spoon off any extra fat from the sauce.
  3. Separate the meat from the short rib bones, shred, and add back to the sauce. Keep warm. Prepare the fettuccine noodles according to the package directions, drain, and toss with the short rib sauce. Serve with grated Parmesan cheese, and sprinkle with more minced herbs if desired.


  • The short rib sauce can be cooked 1-2 days before serving. To serve, reheat over medium-low heat, covered, until warmed through then toss with the cooked fettuccine noodles.


Calories: 512kcal | Carbohydrates: 46g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 546mg | Potassium: 789mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2852IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 5mg


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