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Short Rib Ragu Rigatoni
270 min4 servingsEasy
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A rich and comforting pasta dish featuring slow-cooked short ribs in a red wine ragu, tossed with rigatoni pasta.
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Recipe Details
Prep30m
Cook240m
Total270m
Servings: 4
Difficulty: Easy
450
Calories
30g
Protein
25g
Carbs
22.5g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
short rib ragurigatonicomfort foodpastabraised
Ingredients
Main
- 1kgShort Ribs(bone-in or boneless)
- 1bottleRed wine(dry, e.g., Cabernet Sauvignon or Merlot)
- 500gRigatoni pasta
- 2Shallots(finely chopped)
- 2Carrots(finely chopped)
- 2Celery Stalks(finely chopped)
- 4clovesGarlic(minced)
- 2tbspTomato Paste
- 1bunchFresh Basil(chopped)
- Salt
- Black pepper
- Broth or water(for braising, if needed)
Garnish
- Grated Parmesan Cheese(for garnish)
- Fresh parsley(chopped, for garnish)
Instructions
- 1 Season the short ribs generously with salt and pepper.
- 2 In a large pot or Dutch oven, sear the short ribs on all sides until well browned.
- 3 Remove the seared short ribs from the pot and set aside.
- 4 Add the chopped shallots, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes.
- 5 Add the minced garlic and cook for another minute until fragrant.
- 6 Stir in the tomato paste and cook for 1-2 minutes, coating the vegetables.
- 7 Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits.
- 8 Return the seared short ribs to the pot. Add enough broth or water to partially submerge the ribs if necessary for braising.
- 9 Bring the liquid to a simmer, then cover the pot.
- 10 Cook on low heat on the stovetop or in a preheated oven at 150°C (300°F) for 3-4 hours, or until the short ribs are fall-apart tender.
- 11 Once tender, carefully remove the short ribs from the pot.
- 12 Using two forks, shred the meat, discarding any large pieces of fat or bone.
- 13 Return the shredded beef to the sauce in the pot.
- 14 Stir in the fresh basil and continue to simmer the sauce, uncovered, until it has thickened to your desired consistency and the flavors have melded, about 30-60 minutes.
- 15 Season the ragu with salt and pepper to taste.
- 16 While the ragu is finishing, cook the rigatoni pasta in a large pot of boiling salted water according to package directions until al dente.
- 17 Drain the pasta, reserving about 1 cup of the pasta water.
- 18 Add the drained rigatoni to the pot with the short rib ragu.
- 19 Toss the pasta with the ragu to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- 20 Serve the short rib ragu rigatoni immediately in bowls.
- 21 Garnish generously with grated Parmesan cheese and fresh chopped parsley.
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