Short Rib Ragu Rigatoni
Short Rib Ragu Rigatoni
Ingredients
For the Short Rib Ragu
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 2 tablespoons olive oil
- 1 shallot, small, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons garlic, minced
- 3 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 28 ounces crushed tomatoes, or tomato passata
- 2 cups beef broth
- 1 bundle fresh thyme
For Serving
- 1 pound rigatoni pasta
- 1/2 cup fresh basil leaves, roughly torn
- 1/2 cup Parmesan cheese, grated, for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef short ribs dry with paper towels. Season them generously on all sides with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned short ribs to the pot in batches if necessary to avoid overcrowding. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the browned short ribs from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the finely diced shallot, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables have softened and are fragrant, about 8-10 minutes. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 10 min
- 4
Add the minced garlic to the sautéed vegetables and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor and color.
⏱️ 3 min
- 5
Pour in 1 1/2 cups of red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any remaining browned bits. Bring to a simmer and cook until the wine has reduced by about half, about 5 minutes.
⏱️ 5 min
- 6
Stir in the crushed tomatoes and beef broth. Season the sauce with additional salt and freshly ground black pepper to taste. Return the seared short ribs to the pot, ensuring they are mostly submerged in the sauce. Add the bundle of fresh thyme.
⏱️ 2 min
- 7
Bring the sauce to a gentle simmer, then cover the pot with a lid. Transfer the pot to a preheated oven or continue to simmer on the stovetop over low heat. Slow cook for 3-4 hours, or until the short ribs are fall-apart tender.
⏱️ 180 min•🌡️ 325
- 8
Carefully remove the cooked short ribs from the pot and place them on a cutting board. Discard the thyme bundle. Using two forks or a gloved hand, shred the tender beef, discarding any bones or excess fat. Return the shredded meat to the sauce and stir to combine.
⏱️ 10 min
- 9
While the ragu finishes, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min
- 10
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the cooked rigatoni and add it directly to the pot with the short rib ragu. Add the torn fresh basil leaves and a ladleful (about 1/2 cup) of the reserved pasta water.
⏱️ 2 min
- 11
Toss everything together until the pasta is well coated with the rich ragu. If the sauce seems too thick, add a little more pasta water until it reaches your desired consistency. Serve immediately, garnished with grated Parmesan cheese and chopped fresh parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Ragu Rigatoni
For the Short Rib Ragu
- 3 pounds bone-in beef short ribs
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 2 tablespoons olive oil
- 1 shallot, small, finely diced
- 2 carrots, medium, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons garlic, minced
- 3 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 28 ounces crushed tomatoes, or tomato passata
- 2 cups beef broth
- 1 bundle fresh thyme
For Serving
- 1 pound rigatoni pasta
- 1/2 cup fresh basil leaves, roughly torn
- 1/2 cup Parmesan cheese, grated, for garnish
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef short ribs dry with paper towels. Season them generously on all sides with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned short ribs to the pot in batches if necessary to avoid overcrowding. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the browned short ribs from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the finely diced shallot, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables have softened and are fragrant, about 8-10 minutes. Scrape up any browned bits from the bottom of the pan as you stir.
⏱️ 10 min - 4
Add the minced garlic to the sautéed vegetables and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor and color.
⏱️ 3 min - 5
Pour in 1 1/2 cups of red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any remaining browned bits. Bring to a simmer and cook until the wine has reduced by about half, about 5 minutes.
⏱️ 5 min - 6
Stir in the crushed tomatoes and beef broth. Season the sauce with additional salt and freshly ground black pepper to taste. Return the seared short ribs to the pot, ensuring they are mostly submerged in the sauce. Add the bundle of fresh thyme.
⏱️ 2 min - 7
Bring the sauce to a gentle simmer, then cover the pot with a lid. Transfer the pot to a preheated oven or continue to simmer on the stovetop over low heat. Slow cook for 3-4 hours, or until the short ribs are fall-apart tender.
⏱️ 180 min•🌡️ 325 - 8
Carefully remove the cooked short ribs from the pot and place them on a cutting board. Discard the thyme bundle. Using two forks or a gloved hand, shred the tender beef, discarding any bones or excess fat. Return the shredded meat to the sauce and stir to combine.
⏱️ 10 min - 9
While the ragu finishes, bring a large pot of heavily salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min - 10
Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the cooked rigatoni and add it directly to the pot with the short rib ragu. Add the torn fresh basil leaves and a ladleful (about 1/2 cup) of the reserved pasta water.
⏱️ 2 min - 11
Toss everything together until the pasta is well coated with the rich ragu. If the sauce seems too thick, add a little more pasta water until it reaches your desired consistency. Serve immediately, garnished with grated Parmesan cheese and chopped fresh parsley.
⏱️ 3 min