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Short Rib Ragu Rigatoni

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Short Rib Ragu Rigatoni

4 servings

A rich and comforting pasta dish featuring slow-cooked short ribs in a red wine ragu, tossed with rigatoni pasta.

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Time

Prep
30min
Cook
4h
Total
4h30m

Nutrition

per serving
Calories
450
Protein
30g
Carbs
25g
Fat
22.5g

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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Chef's notes

Chef's Notes & Tips

Tip 1 of 1

Serve with a glass of Cabernet Sauvignon for the perfect pairing. The dish is best enjoyed fresh but can be reheated gently.

Source

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TAGS

short rib ragurigatonicomfort foodpastabraised

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