Short Rib Rigatoni is a restaurant-style pasta meal that can be easily prepared at home using a Dutch oven, and it features tender braised beef short ribs for the ultimate comfort food experience.
1pound (16 ounces)rigatoni pasta(or pappardelle, gnocchi, or cavatelli pasta)
¼cupparmesan cheeseshaved
optional garnish
fresh parsleychopped
Instructions
Preheat the oven to 325°F. Season the meat with salt and pepper, set aside. Tie the fresh herbs together with kitchen twine to make a bouquet garni, and set aside.
Stovetop prep
Add olive oil to Dutch oven and heat over medium-high heat until the oil shimmers. Without crowding, brown the beef short ribs on all sides. When browned, place the short ribs on a plate and cover with foil to keep warm.
Turn the heat on the pot down to low-medium. Add vegetables, onions, and bay leaves and saute until the onions are translucent and vegetables soften about 5 minutes. Stir in garlic, tomato paste, and wine and simmer until the mixture is reduced by half. Add beef broth, tomatoes, bouquet garni, and short ribs to the Dutch oven.
Braise the short ribs
Cover the pot and cook at 325°F for 2 to 2 1/2 hours. The short rib meat should be fork tender, it may have fallen from the bone.
Prepare the Rigatoni pasta
In a large saucepan, bring water to a boil and add two teaspoons of salt to season the water. Cook pasta according to your pasta's package directions. Drain rigatoni.
To serve: cover the pasta with beef ragu sauce. Sprinkle on parmesan cheese and top with chopped parsley.
Notes
This recipe works with any pasta: rigatoni, pappardelle, gnocchi, or cavatelli pasta work well here.