Short Rib Rigatoni

5 from 21 votes

This short rib rigatoni recipe with braised short ribs offers a restaurant-style beef ragu you can easily make at home. Date night perfect!

Prep Time5

Cook Time2 45

Total Time2 50

Course: Main Course, Dinner, Entree

Cuisine: Italian

Keyword: Beef, dutch oven recipe, pasta dinner, pasta recipes, short rib rigatoni

Servings: servings

Calories: 659kcal

4 pounds bone in beef short ribs trimmed of fat
4 tablespoons olive oil
3-5 stems fresh thyme
3-5 stems sage
3-5 stems parsley
salt and pepper
2 carrots diced
2 stalks celery diced
1 onion diced
2 bay leaves
3 cloves garlic minced
6 ounces tomato paste
2 cups dry red wine or beef broth
3 cups beef broth
1 can (26 ounces) San Marzano tomatoes
1 pound (16 ounces) rigatoni pasta (or pappardelle, gnocchi, or cavatelli pasta)
¼ cup parmesan cheese shaved

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.

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.

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.

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.

This recipe works with any pasta: rigatoni, pappardelle, gnocchi, or cavatelli pasta work well here.

Recipe Variations:

Use different pasta shapes – rigatoni is great, but you can also try pappardelle, gnocchi, or cavatelli pasta.
You can also use different cuts of meat to change up the flavor profile of this dish. For example, try with a bone-in cut or one that has been cured.
Add other ingredients to the sauce, such as mushrooms, bell peppers, or zucchini.
If you don’t have a Dutch oven available, you can use the best slow cooker ribs instead. Place all the ingredients in the slow cooker and cook on low for about eight hours.

Storing Instructions:

In the fridge, store short rib rigatoni in an airtight container in the fridge for up to five days.

In the freezer, You can also freeze this for longer storage before or after cooking. Let it cool completely, then store it in a freezer-safe container or bag for up to three months. Defrost overnight in the fridge before reheating.
When reheating, simply place them in the oven or microwave and heat them until it is warmed through. You can also add a bit of additional broth or sauce to help keep the pasta from drying out.