Short Rib Rigatoni
Short Rib Rigatoni
Ingredients
- 2 pounds beef short ribs
- 1 box rigatoni pasta
- 2 tablespoons cooking oil, such as olive oil
For the Beef Seasoning
- 1 teaspoon Sazon seasoning
- 1/4 cup onion powder
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
For the Deglazing Liquid
- 1 1/2 cups beef broth, up to 2 cups
- 3 tablespoons garlic paste
- 1/3 cup diced tomatoes, or 2 tablespoons tomato paste
- 1 teaspoon hot sauce, of choice
- 1/2 beef bouillon cube
For the Pasta Sauce
- 1/2 yellow onion, diced
- 1 cup baby Bella mushrooms, sliced, up to 2 cups
- 1 cup heavy cream
- 1 cup Italian cheeses blend, of your choice, plus more for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the beef short ribs in a large mixing bowl. Add the cooking oil and toss to coat.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the Sazon seasoning, onion powder, garlic powder, and black pepper. Sprinkle this seasoning mixture over the short ribs. Use your hands to thoroughly coat the ribs with the seasoning.
⏱️ 5 min
- 3
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned short ribs on all sides until nicely browned, about 3-4 minutes per side. This step helps to lock in the flavor. Once seared, remove the short ribs from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet (do not clean it, as the fond adds flavor), add the beef broth, garlic paste, diced tomatoes (or tomato paste), hot sauce, and beef bouillon cube. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 5
Transfer the seared short ribs to an aluminum pan or back into the oven-safe skillet/Dutch oven. Pour the deglazing liquid over the short ribs. Cover the pan tightly with aluminum foil.
⏱️ 5 min
- 6
Bake the short ribs in the preheated oven for 2 hours, or until they are very tender and falling apart.
⏱️ 120 min•🌡️ 375
- 7
While the short ribs are baking, cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 8
In a separate large skillet or pot, sauté the diced yellow onion and sliced baby Bella mushrooms over medium heat until softened, about 5-7 minutes.
⏱️ 7 min
- 9
Once the short ribs are done, carefully remove them from the pan. Shred the cooked short ribs using two forks. Reserve the cooking liquid/juice from the short ribs.
⏱️ 5 min
- 10
Add the heavy cream to the skillet with the sautéed onions and mushrooms. Ladle 1/2 to 1 cup of the reserved short rib cooking liquid/juice into the pasta sauce mixture. Bring to a gentle simmer.
⏱️ 3 min
- 11
Stir in 1 cup of the Italian cheeses blend until melted and the sauce thickens slightly.
⏱️ 2 min
- 12
Add the cooked rigatoni pasta to the sauce. Add the shredded short ribs on top of the pasta and sauce. Sprinkle with a little more Italian cheeses blend.
⏱️ 3 min
- 13
Mix all ingredients together until well combined and heated through. Serve immediately, perhaps with a glass of red wine.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Rigatoni
- 2 pounds beef short ribs
- 1 box rigatoni pasta
- 2 tablespoons cooking oil, such as olive oil
For the Beef Seasoning
- 1 teaspoon Sazon seasoning
- 1/4 cup onion powder
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
For the Deglazing Liquid
- 1 1/2 cups beef broth, up to 2 cups
- 3 tablespoons garlic paste
- 1/3 cup diced tomatoes, or 2 tablespoons tomato paste
- 1 teaspoon hot sauce, of choice
- 1/2 beef bouillon cube
For the Pasta Sauce
- 1/2 yellow onion, diced
- 1 cup baby Bella mushrooms, sliced, up to 2 cups
- 1 cup heavy cream
- 1 cup Italian cheeses blend, of your choice, plus more for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the beef short ribs in a large mixing bowl. Add the cooking oil and toss to coat.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the Sazon seasoning, onion powder, garlic powder, and black pepper. Sprinkle this seasoning mixture over the short ribs. Use your hands to thoroughly coat the ribs with the seasoning.
⏱️ 5 min - 3
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the seasoned short ribs on all sides until nicely browned, about 3-4 minutes per side. This step helps to lock in the flavor. Once seared, remove the short ribs from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet (do not clean it, as the fond adds flavor), add the beef broth, garlic paste, diced tomatoes (or tomato paste), hot sauce, and beef bouillon cube. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 5
Transfer the seared short ribs to an aluminum pan or back into the oven-safe skillet/Dutch oven. Pour the deglazing liquid over the short ribs. Cover the pan tightly with aluminum foil.
⏱️ 5 min - 6
Bake the short ribs in the preheated oven for 2 hours, or until they are very tender and falling apart.
⏱️ 120 min•🌡️ 375 - 7
While the short ribs are baking, cook the rigatoni pasta according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 8
In a separate large skillet or pot, sauté the diced yellow onion and sliced baby Bella mushrooms over medium heat until softened, about 5-7 minutes.
⏱️ 7 min - 9
Once the short ribs are done, carefully remove them from the pan. Shred the cooked short ribs using two forks. Reserve the cooking liquid/juice from the short ribs.
⏱️ 5 min - 10
Add the heavy cream to the skillet with the sautéed onions and mushrooms. Ladle 1/2 to 1 cup of the reserved short rib cooking liquid/juice into the pasta sauce mixture. Bring to a gentle simmer.
⏱️ 3 min - 11
Stir in 1 cup of the Italian cheeses blend until melted and the sauce thickens slightly.
⏱️ 2 min - 12
Add the cooked rigatoni pasta to the sauce. Add the shredded short ribs on top of the pasta and sauce. Sprinkle with a little more Italian cheeses blend.
⏱️ 3 min - 13
Mix all ingredients together until well combined and heated through. Serve immediately, perhaps with a glass of red wine.
⏱️ 2 min