Description
Short Rib Beef Ragu with Rigatoni
Ingredients
For the Short Ribs:
2 lbs bone-in short ribs
Salt and black pepper, to taste
2 tbsp olive oil
For the Ragu Sauce:
1 onion, finely diced
2 carrots, peeled and chopped
3 celery stalks, diced
4 garlic cloves, minced
1 cup red wine (optional, for deglazing)
1 (28 oz) can crushed tomatoes
1 cup beef broth
1 tbsp tomato paste
2 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper, to taste
For Serving:
1 lb rigatoni pasta
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Instructions
Brown the Short Ribs:
Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.
Cook the Vegetables:
In the same pot, add diced onion, carrots, and celery. Sauté until softened (about 5 minutes).
Stir in minced garlic and cook for another minute.
Deglaze and Build the Sauce:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
Stir in crushed tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaves.
Slow Cook the Ragu:
Add the short ribs back to the pot, ensuring they are mostly submerged in the sauce.
Cover and simmer on low heat for 2.5–3 hours, or until the meat is fork-tender and falling off the bone.
Prepare the Pasta:
Cook the rigatoni according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Shred the Meat:
Remove the short ribs from the pot. Discard the bones and shred the meat with a fork. Return the meat to the pot and stir to combine. Adjust seasoning with salt and pepper as needed.
Serve:
Toss the cooked rigatoni with the ragu, adding a bit of reserved pasta water if the sauce is too thick.
Serve in bowls, garnished with fresh parsley and grated Parmesan cheese.
Prep Time: 20 minutes
Cook Time: 3 hours
Servings: 4–6
#ComfortFood #ShortRibRagu
