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Smoked Short Rib Pappardelle

Authored by Jake Goza. Jake is a friend of BBQ Distro and Backyard BBQ Box member. Jake's from Alcoa, Tennessee and you can catch his backyard awesomeness anytime in Instagram: @dr_bbq2017

Total Time: 6 Hours


  • 3 pounds short ribs

  • 3 carrots

  • 1 stalk celery

  • 1 sweet onion

  • 1 head of garlic (I like garlic)

  • 3 tablespoons tomato paste

  • 1 can 28oz crushed tomatoes

  • 1 1/2 cup red wine

  • 2 cups beef broth

  • 1/2 cup heavy cream

  • 1/2 cup shredded parm

  • 1 rind of parm

  • Pappardelle pasta

  • Zavalas Beef Rub

  • 2 bay leafs

  • Any Italian seasoning you like (I used Meat Church Garlic and Herb)


  1. Season short ribs with Zavalas Beef Rub and smoke for 3 hours

  2. After 3 hours put the short ribs in a pan with carrots, celery and onions and beef broth and cover and put back in the smoker for 2.5 hours

  3. Cut up carrots, onions, celery and cook with olive oil until onion is translucent. Add garlic and tomato paste and cook for 5 minutes. Then add red wine and cook for 10-15 min to reduce red wine

  4. Shred the short ribs and add the sauce with the beef broth, bay leaves, Italian seasoning, and rind of parm

  5. Cover with lid and cook for 30 minutes while pasta cooks. Once pasta is done, add the shredded parm, heavy cream and past to the sauce and mix thoroughly

  6. Serve on plate and cover with more Parm and parsley. You won’t need to add any salt and pepper because the Zavalas beef rub will take care of that. It will be nice and Smokey and peppery. Enjoy!


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