Braised Short Rib Mushroom Sauce with Pappardelle

This braised short rib mushroom sauce is made with red wine and fresh herbs. It slow cooks in the oven until the short ribs are falling apart tender before it’s strained and reduced to a velvety smooth sauce. It takes some time, but most of it is hands-off time while the ribs braise in the oven. It’s decadent rich comfort food that’s perfect for a cold winter’s night.

Pappardelle pasta on a gray plate topped with braised short rib muchroom sauce

This braised short rib mushroom sauce is how I do January. Short ribs cooked long and slow with mushrooms, fresh herbs, and red wine until they’re falling apart tender is the best kind of comfort food following the holidays. You know, when you’re slowly coming down from the holiday high, and you need a plate of pasta to soften the fall a bit.

I feel like a black sheep this time of year because pretty much everyone I know turns the dial to “healthy” eating as soon as January 1st rolls around, and here I am (oh, hi!) with my plate of decadent and rich braised short ribs.


  • Olive oil
  • Boneless beef short ribs
  • Unsalted butter
  • Cremini mushrooms
  • Onion
  • Garlic cloves
  • Salt and pepper
  • All-purpose flour
  • crushed tomatoes
  • Fresh parsley
  • Fresh thyme
  • Fresh tarragon
  • Red wine like Pinot Noir or Cabernet Sauvignon
  • Pappardelle pasta

This short rib pasta recipe is just perfect for mid-winter. It gives you the best excuse to hang around the house, it fills the kitchen with a savory aroma, and it will warm you through.

A pot of shredded short ribs in mushroom sauce with a wooden spoon

Recipe Highlights

The sauce is basically three things: mushrooms, red wine, and fresh tarragon, a somewhat anise-flavored herb that will leave people wondering what the secret ingredient might be. It’s distinctive but not overwhelming and a nice switch-up from other run-of-mill herbs.

The short ribs simmer in the sauce for a couple of hours until they’re so tender you can cut them with a fork.

I love a velvety smooth sauce, so I use the same trick I learned when I made beef bourguignon a few years ago: I strain the sauce and reduce it on the stove before adding the shredded beef back in. It’s an easy step and means you don’t have to be so careful prepping the veggies – a rough chop is all they need, and as they slowly simmer with the beef, they break down and infuse the sauce with all of their flavors.

A bowl with nests of uncooked pappardelle pasta

I like pappardelle for the braised short rib mushroom sauce because it’s pretty to look at, and it holds the sauce in its own special way – like ribbons of saucy wonderfulness. It can be found at most major grocery stores, but if you have trouble finding it, substituting fettuccine or linguine will work just as well.

I think this braised short rib mushroom sauce is totally guest-worthy, and it’s the kind of recipe that can easily be made in advance. In fact, chilling it for a day in the fridge just enhances the flavor. To serve, gently warm it on the stove, thin it with a little water if it’s too thick, while you boil the pasta.

Happy winter, everyone. Let’s embrace the comfort.

Happy cooking,

A plate of braised short rib mushroom sauce with pasta

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.


Braised Short Rib Mushroom Sauce with Pappardelle

Pappardelle pasta with short rib mushroom sauce

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5 from 13 reviews

This recipe takes time, but most of it is hands-off time while the short ribs braise in the oven. I like to take the extra step to strain the sauce and reduce it which gives you a velvety smooth sauce that clings to the pasta. The sauce is flavored with mushrooms, red wine and fresh tarragon – an anise-flavored herb – and pairs wonderfully with the tender short ribs. Make the sauce up to a day in advance and gently warm it on the stove, thinning it with water if it’s too thick,  when you’re ready to serve it.

  • Author: April Anderson
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Braise
  • Cuisine: American


  • 1 tbsp olive oil
  • 1 pound boneless beef short ribs, seasoned with kosher salt
  • 1/4 cup unsalted butter
  • 8 oz whole cremini mushrooms, quartered
  • 1 yellow onion, roughly chopped
  • 4 cloves of garlic, roughly chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 cup canned crushed tomatoes
  • 4 sprigs fresh parsley (see note)
  • 10 sprigs fresh thyme
  • 1 tbsp roughly chopped fresh tarragon
  • 2 cups red wine (like pinot noir or cabernet sauvignon)
  • 8 oz pappardelle pasta (see note)


  1. Preheat oven to 350 degrees. Heat the olive oil in a large pot over medium heat. Brown the short ribs in the pot for about five minutes on each side. Remove them from the pan.
  2. Add the butter to the pot and once it’s melted add the mushrooms, onion, and garlic. Cook the vegetables for about ten minutes, stirring frequently. Add the salt, pepper, and sprinkle the flour over the top of the veggies. Stir to coat them in the flour and add the tomatoes, parsley, thyme, and tarragon. Add the wine and stir to combine. Place the short ribs back in the pot and add enough water to the pot so that they’re covered (I used 2 cups of water, but depending on your pot you may need a little more or less).
  3. Bring the pot to a boil. Turn the heat off and cover the pot with a lid slightly askew to allow steam to escape. Transfer the pot to the oven for two and a half to three hours, or until the short ribs shred easily with a fork.
  4. Remove the short ribs from the pot. Using a fine mesh strainer, strain the sauce into a large bowl removing all the vegetables from the pot. Press on the vegetables to extract as much liquid as possible before discarding. Pour the strained liquid back into the pot and bring it to a boil over high heat. Adjust the heat to medium to maintain a strong simmer for thirty minutes or until the sauce thickens enough to coat the back of a spoon. While the sauce reduces, cook the pasta according to package directions.
  5. Shred the short ribs and place them back in the sauce. At this point, taste the sauce and add more salt if you think it needs it. Simmer for a few minutes to warm the beef through. Serve with the pasta.


Because you will strain the sauce there’s no need to chop the parsley or thyme. You can toss them in the sauce – stems and all.

Pappardelle is a ribbon-like pasta that has a great texture. It’s available at most mainstream grocery stores, but if you can’t find it, substitute linguine or fettuccine instead.


  • Calories: 707
  • Sugar: 5.4g
  • Sodium: 812.9mg
  • Fat: 28.9g
  • Saturated Fat: 12.7g
  • Unsaturated Fat: 14.6g
  • Trans Fat: 0.8g
  • Carbohydrates: 58.5g
  • Fiber: 4.5g
  • Protein: 34.3g
  • Cholesterol: 121.2mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.


    1. Yes, but reduce the amount. For the tarragon, try 1 teaspoon dried for the thyme 1 to 2 teaspoons dried should be good. Hope that helps!

    1. It’s not – you can use other herbs like parsley or thyme. It just won’t have a tarragon flavor.

  1. super quick/easy and delicious! I cut the recipe in half for two of us and there is enough for a 2nd meal. Heading into spring but I think this is just as yummy as when you posted in in January.
    Thank you!

  2. Soooo I’d like to make something like this, but with cream in it. A creamy version. Heavy cream, sour cream, cream cheese, I dunno. Anyone who’s better at cheffing have ideas? Thanks in advance.

    1. You can add some heavy cream at the end after you reduce the sauce and before you serve it. Let me know if you try it!

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