Rigatoni with Short Ribs of Beef

• Preparation Time: 30 minutes

• Cook Time: 2.5 to 3 hours

• Total Time: 3–3.5 hours

• Skill Level: Moderate

• Serves: 6 generous portions

• Cuisine: Italian-American

• Course: Main Course, Dinner

 Ingredients

For the Short Ribs & Sauce:

• 3 pounds bone-in beef short ribs (about 6–8 pieces)

• Kosher salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1½ cups dry red wine (like Cabernet Sauvignon)

• 1 (28 oz) can crushed tomatoes

• 1 cup beef broth

• 1 bay leaf

• 1 sprig fresh rosemary (or 1 tsp dried)

• 2 sprigs fresh thyme (or ½ tsp dried)

• Pinch of red pepper flakes (optional)

For the Pasta:

• 1 pound rigatoni pasta

• Salt for pasta water

Garnish (Optional but Recommended):

• Freshly grated Parmesan cheese

• Fresh parsley or basil, chopped

 How to Make Rigatoni with Short Ribs of Beef

 Step 1: Sear the Short Ribs

Start by generously seasoning the short ribs with salt and pepper on all sides.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, sear the short ribs in batches (don’t overcrowd the pot), about 2–3 minutes per side, until deeply browned. Transfer to a plate and set aside.

Tip: Browning adds incredible depth of flavor—don’t rush this step.

 Step 2: Sauté the Vegetables

Reduce heat to medium. In the same pot, add the diced onion, carrot, and celery. Cook for 6–8 minutes, scraping up any brown bits from the bottom of the pan, until vegetables are soft and golden.

Add the garlic and cook for another 1 minute, stirring often.

 Step 3: Build the Sauce

Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and sticks to the bottom of the pot—that’s flavor building!

Deglaze with the red wine, scraping up all the browned bits. Let the wine simmer for 5–6 minutes to reduce slightly.

Add the crushed tomatoes, beef broth, herbs, and red pepper flakes if using. Stir well.

Return the seared short ribs to the pot, nestling them into the sauce. The liquid should mostly cover the meat.

 Step 4: Slow Cook Until Tender

Bring the sauce to a gentle simmer, then reduce heat to low. Cover and cook for 2½ to 3 hours, or until the beef is tender and falling off the bone.

Alternatively, you can cook the ribs in a 325°F (163°C) oven in a covered Dutch oven for the same amount of time.

 Step 5: Shred the Meat

Once the ribs are cooked, carefully remove them from the pot. Discard the bones and any excess fat, then shred the meat using two forks.

Return the shredded meat to the sauce and simmer uncovered for another 10–15 minutes, letting it thicken slightly.

Taste and adjust seasoning with salt and pepper if needed.

 Step 6: Cook the Rigatoni

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve ½ cup of pasta water before draining.

Add the cooked pasta directly to the sauce, tossing well to coat. If the sauce is too thick, loosen it with a splash of reserved pasta water.

 Step 7: Plate and Serve

Serve hot, topped with grated Parmesan cheese and fresh parsley or basil.

Pair with crusty Italian bread and a glass of red wine for the ultimate Italian comfort meal.

 Wine Pairing Suggestions

Since the sauce is rich and tomato-based with beef, a bold red wine like Chianti, Cabernet Sauvignon, Barolo, or Syrah works beautifully. If you want to keep it light, a red blend with good acidity also complements the dish well.

 Nutritional Information (Per Serving – Approximate)

Note: Nutritional values vary depending on specific ingredients and serving sizes.