Braised Short Rib Rigatoni

300 mins
Serves 1
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Directions

  1. 1Pat the short ribs dry and season generously with salt and pepper.
  2. 2Pat the short ribs dry and season generously with salt and pepper.
  3. 3Pat the short ribs dry and season generously with salt and pepper.
  4. 4Heat olive oil in a pot and sear the short ribs on all sides until golden brown. Remove and set aside.
  5. 5Heat olive oil in a pot and sear the short ribs on all sides until golden brown. Remove and set aside.
  6. 6Heat olive oil in a pot and sear the short ribs on all sides until golden brown. Remove and set aside.
  7. 7In the same pot, add finely diced onion and cook until soft.
  8. 8In the same pot, add finely diced onion and cook until soft.
  9. 9In the same pot, add finely diced onion and cook until soft.
  10. 10Stir in minced garlic, finely diced carrot, finely diced celery, and chopped fresh parsley. Cook until fragrant.
  11. 11Stir in minced garlic, finely diced carrot, finely diced celery, and chopped fresh parsley. Cook until fragrant.
  12. 12Stir in minced garlic, finely diced carrot, finely diced celery, and chopped fresh parsley. Cook until fragrant.
  13. 13Pour in white wine, scraping the brown bits from the bottom of the pan to deglaze. Simmer for 2-3 minutes.
  14. 14Pour in white wine, scraping the brown bits from the bottom of the pan to deglaze. Simmer for 2-3 minutes.
  15. 15Pour in white wine, scraping the brown bits from the bottom of the pan to deglaze. Simmer for 2-3 minutes.
  16. 16Stir in tomato paste, then pour in strained tomatoes and beef broth. Season with salt and pepper to taste and mix well.
  17. 17Stir in tomato paste, then pour in strained tomatoes and beef broth. Season with salt and pepper to taste and mix well.
  18. 18Stir in tomato paste, then pour in strained tomatoes and beef broth. Season with salt and pepper to taste and mix well.
  19. 19Return the seared short ribs to the pot and add the fresh herb bundle.
  20. 20Return the seared short ribs to the pot and add the fresh herb bundle.
  21. 21Return the seared short ribs to the pot and add the fresh herb bundle.
  22. 22Cover the pot and braise in a preheated oven at 325°F (163°C) for about 4-5 hours, or until the meat is fork-tender.
  23. 23Cover the pot and braise in a preheated oven at 325°F (163°C) for about 4-5 hours, or until the meat is fork-tender.
  24. 24Cover the pot and braise in a preheated oven at 325°F (163°C) for about 4-5 hours, or until the meat is fork-tender.
  25. 25Once braised, remove the herb bundle from the pot.
  26. 26Once braised, remove the herb bundle from the pot.
  27. 27Once braised, remove the herb bundle from the pot.
  28. 28Take out the short ribs, shred the meat from the bones, and return the shredded meat to the sauce in the pot.
  29. 29Take out the short ribs, shred the meat from the bones, and return the shredded meat to the sauce in the pot.
  30. 30Take out the short ribs, shred the meat from the bones, and return the shredded meat to the sauce in the pot.
  31. 31Boil rigatoni pasta until al dente, reserving about ½ cup of the pasta water.
  32. 32Boil rigatoni pasta until al dente, reserving about ½ cup of the pasta water.
  33. 33Boil rigatoni pasta until al dente, reserving about ½ cup of the pasta water.
  34. 34Toss the cooked rigatoni pasta with the braised beef sauce, adding reserved pasta water if needed to reach desired consistency.
  35. 35Toss the cooked rigatoni pasta with the braised beef sauce, adding reserved pasta water if needed to reach desired consistency.
  36. 36Toss the cooked rigatoni pasta with the braised beef sauce, adding reserved pasta water if needed to reach desired consistency.
  37. 37Stir in freshly grated Parmesan cheese until the sauce is creamy.
  38. 38Stir in freshly grated Parmesan cheese until the sauce is creamy.
  39. 39Stir in freshly grated Parmesan cheese until the sauce is creamy.
  40. 40Serve immediately.
  41. 41Serve immediately.
  42. 42Serve immediately.

Ingredients

  • 4 meaty beef short ribs, bone-in
  • 4 meaty beef short ribs, bone-in
  • 4 meaty beef short ribs, bone-in
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 0.5 cup carrot, finely diced
  • 0.5 cup carrot, finely diced
  • 0.5 cup carrot, finely diced
  • 0.5 cup celery, finely diced
  • 0.5 cup celery, finely diced
  • 0.5 cup celery, finely diced
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup fresh parsley, chopped
  • 0.5 cup fresh parsley, chopped
  • 1 cup white wine (dry)
  • 1 cup white wine (dry)
  • 1 cup white wine (dry)
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 4 tbsp tomato paste
  • 28 oz strained tomatoes
  • 28 oz strained tomatoes
  • 28 oz strained tomatoes
  • 3 cups beef broth
  • 3 cups beef broth
  • 3 cups beef broth
  • 1 fresh herb bundle (rosemary, thyme, basil – tied with kitchen twine)
  • 1 fresh herb bundle (rosemary, thyme, basil – tied with kitchen twine)
  • 1 fresh herb bundle (rosemary, thyme, basil – tied with kitchen twine)
  • 1 package rigatoni pasta
  • 1 package rigatoni pasta
  • 1 package rigatoni pasta
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated Parmesan cheese

Equipment

pottongswooden spoonovenbowl
Braised Short Rib Rigatoni | Clip Recipe