Short Rib Tortellini Recipe (Better Than Olive Garden)

Short rib tortellini is the heartier, beefier cousin of Olive Garden’s famous braised beef tortellini. Where the OG version uses generic short rib or chuck, this recipe goes all-in on bone-in short rib for maximum flavor and that gelatinous, fall-apart texture only proper short rib delivers. After braising 14 times in my kitchen this year (mostly for Sunday dinners), this is the recipe I keep coming back to.

This takes about 2.5 hours total (most of it hands-off oven time), feeds 6 generously, and uses ingredients you can find at any grocery store. Bone-in short rib is the secret – the bones add depth no boneless cut can match.

Why You’ll Love This Recipe

• Bone-in short rib delivers maximum flavor – the bones release collagen and marrow that you cannot fake with boneless cuts
• Mostly hands-off – 2 hours in the oven means you can do other things
• One pot for the beef and sauce – less cleanup
• Feeds a crowd – perfect for Sunday family dinner or company
• Better than Olive Garden’s version – more beefy, less generic, with cheese tortellini that holds its shape

What’s the Difference Between Short Rib Tortellini and Braised Beef Tortellini?

Braised beef tortellini (the Olive Garden version) typically uses boneless short rib or boneless chuck roast. This recipe uses bone-in beef short rib – the same cut but with bones attached. The bones add three things you cannot get from boneless cuts:

1. Marrow – releases into the braising liquid for richer flavor
2. Collagen – creates that silky, glossy sauce texture
3. Depth – bones add a subtle savory note (umami) that boneless cannot replicate

You can also substitute Korean-style cross-cut short ribs (flanken) for a slightly different texture. For the most authentic Italian-style braise, use English-cut short ribs (the long thick chunks with bones running parallel).

Ingredients You’ll Need

For the braised short rib

• 3 pounds bone-in beef short rib (about 4-6 ribs), trimmed of excess fat
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 6 garlic cloves, minced
• 3 tablespoons tomato paste
• 3/4 cup dry red wine (cabernet or merlot)
• 1 1/2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves

For the parmesan cream sauce

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 3/4 cup whole milk
• 1 1/2 cups freshly grated parmesan
• 1/4 teaspoon freshly grated nutmeg
• Salt and pepper to taste

For the tortellini and finish

• 22 oz refrigerated cheese tortellini
• 1/2 cup reserved pasta water
• 4 tablespoons fresh basil, chopped
• Extra parmesan and basil for garnish

How to Make Short Rib Tortellini: Step-by-Step

Step 1: Sear the short ribs

Pat short ribs dry with paper towels (essential for a proper sear). Season all sides generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high until shimmering. Add ribs in a single layer, bone-side down first. Sear 3-4 minutes per side until deeply browned on all sides. Work in batches if needed. Transfer to a plate.

Step 2: Build the braising base

Preheat oven to 325°F. In the same pot, add onion, carrot, and celery to the rendered fat. Cook 6-8 minutes until softened and starting to caramelize. Stir in garlic and tomato paste. Cook 1-2 minutes, stirring constantly. The tomato paste should darken from bright red to brick red.

Pour in the red wine, scraping up the browned bits from the bottom. Let bubble 2-3 minutes to cook off the alcohol.

Step 3: Braise the short ribs

Return seared short ribs to the pot, bone-side up. Add beef broth, rosemary, thyme, and bay leaves. The liquid should come about 2/3 up the ribs (add a splash of water if needed). Bring to a gentle simmer.

Cover and braise in 325°F oven for 2 to 2.5 hours, until the meat is fork-tender and pulling away from the bones.

Step 4: Shred the meat

Remove pot from oven. Carefully transfer short ribs to a cutting board. Let rest 10 minutes. Discard bones (or save for stock). Shred meat with two forks into bite-size pieces. Skim excess fat from braising liquid. Reserve 3/4 cup of the rich liquid for the sauce.

Step 5: Make the parmesan cream sauce

In a large saucepan (or your same Dutch oven after pouring out remaining liquid), melt butter over medium. Add garlic and cook 30 seconds. Pour in cream and milk, whisk to combine. Bring to a gentle simmer (not a boil). Reduce 4-5 minutes until slightly thickened.

Off heat, whisk in parmesan in three additions, letting each batch melt completely. Stir in reserved braising liquid, nutmeg, salt and pepper.

Step 6: Cook the tortellini

While the sauce simmers, bring a large pot of salted water to a boil. Add tortellini and cook per package directions (usually 4-5 minutes). Before draining, reserve 1/2 cup pasta water.

Step 7: Combine and serve

Add shredded short rib to the sauce. Stir to coat. Fold in drained tortellini gently. If sauce is too thick, add reserved pasta water a splash at a time. Top with fresh basil and serve immediately with extra parmesan.

Pro Tips

1. Sear hard. Deep brown crust is the entire flavor base. Do not move the ribs while searing.
2. Use dry red wine. Cabernet sauvignon or merlot work best. Avoid sweet wines.
3. Bone-in is the secret. If you can only find boneless, use 2.5 lbs and add 2 extra tablespoons of butter to the sauce.
4. Grate parmesan fresh. Pre-grated has anti-caking agents that prevent smooth melting.
5. Off-heat for cheese. Adding parmesan to boiling sauce will make it seize.
6. Save the braising liquid leftovers. Freeze for risotto, French onion soup, or future braises – it is liquid gold.

Recipe Variations

• Slow cooker: Sear and saute on stove, transfer to slow cooker with broth and herbs. Low 7-8 hours.
• Instant Pot: Pressure cook 60 minutes on high with natural release 15 minutes.
• Boneless short rib: Use 2 lbs boneless. Reduce braise time to 90 minutes. Add 2 extra tbsp butter to sauce.
• Korean cross-cut (flanken): Reduce cook time to 90 minutes – thinner cuts cook faster.
• Different pasta: Pappardelle, fettuccine, or rigatoni all work in place of tortellini.

What to Serve With Short Rib Tortellini

• Crusty Italian bread or Olive Garden-style breadsticks
• Olive Garden broccoli as a green side
• Simple arugula salad with lemon and parmesan
• Roasted Brussels sprouts
• A glass of the same red wine you used in the braise

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container up to 4 days. The flavor improves overnight.

Freezer: Freeze the shredded short rib in its sauce up to 3 months. Do NOT freeze the cream sauce or tortellini – they do not thaw well.

Reheat: Gently in a saucepan over low with a splash of cream or milk to loosen. Stir frequently.

FAQ

Is short rib tortellini the same as Olive Garden braised beef tortellini?

Very similar but with one key upgrade. Olive Garden uses boneless short rib or chuck. This recipe uses bone-in short rib for richer flavor and silkier sauce. You can taste the difference.

Can I use boneless short rib?

Yes. Use 2 lbs (slightly less than the bone-in amount), reduce braise time to 90 minutes, and add 2 extra tablespoons butter to the sauce to compensate for the lost richness.

What kind of red wine works best?

Dry red wines: cabernet sauvignon, merlot, sangiovese, or chianti. Avoid sweet wines, port, or “cooking wine” (which is salted).

How do I make this in a slow cooker?

Sear and build the soffritto on the stove first. Transfer everything to a slow cooker with broth and herbs. Low for 7-8 hours or high for 4 hours. Make the sauce on the stove, combine.

Can I use frozen tortellini?

Yes. Cook straight from frozen, adding 2-3 minutes to the package time. Don’t thaw first.

Why is my sauce grainy?

Grainy sauce means parmesan was added to too-hot liquid. Take the pan off heat before adding cheese, and add in three batches.