Short Ribs Fettuccine


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.

Short Rib Fettuccine in Staub pan | foodiecrush.comShort Rib Fettuccine in Staub pan |

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.

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 (just like my mama’s Spaghetti and Meat Sauce recipe) 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.

Braised Short Ribs Recipe ingredients | foodiecrush.comBraised Short Ribs Recipe ingredients |

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
Braised Short Ribs on the stove foodiecrush.comBraised Short Ribs on the stove

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.

Veggies on stove foodiecrush.comVeggies on stove

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.

Braised Short Ribs foodiecrush.comBraised Short Ribs

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.

Braised Short Ribs for pasta foodiecrush.comBraised Short Ribs for pasta

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.

Short Rib Fettuccine foodiecrush.comShort Rib Fettuccine

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 Rib Fettuccine in bowl foodiecrush.comShort Rib Fettuccine in bowl

What to Serve With Short Ribs Fettuccine

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Short Rib Fettuccine foodiecrush.comShort Rib Fettuccine


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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.

Course Main Course

Cuisine Italian

Keyword short ribs

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings 8

Calories 512kcal


  • 3 pounds beef short ribs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 3 cloves garlic , minced or pressed
  • 1 tablespoon tomato paste
  • 1 15 ounce can whole tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons fresh minced rosemary , divided
  • 1 tablespoon fresh thyme , or 1 teaspoon dried
  • 2 bay leaves
  • 1 pound fettuccine
  • 1/4 cup Parmesan cheese


  • 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.

  • 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.

  • 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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