Directions
- 1Pat the short ribs dry and season generously with salt and pepper.
- 2Heat olive oil in a pot and sear the short ribs on all sides until golden brown. Remove and set aside.
- 3In the same pot, add finely diced onion and cook until soft.
- 4Stir in minced garlic, finely diced carrot, finely diced celery, and chopped fresh parsley. Cook until fragrant.
- 5Pour in white wine, scraping the brown bits from the bottom of the pan to deglaze. Simmer for 2-3 minutes.
- 6Stir in tomato paste, then pour in strained tomatoes and beef broth. Season with salt and pepper to taste and mix well.
- 7Return the seared short ribs to the pot and add the fresh herb bundle.
- 8Cover 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.
- 9Once braised, remove the herb bundle from the pot.
- 10Take out the short ribs, shred the meat from the bones, and return the shredded meat to the sauce in the pot.
- 11Boil rigatoni pasta until al dente, reserving about ½ cup of the pasta water.
- 12Toss the cooked rigatoni pasta with the braised beef sauce, adding reserved pasta water if needed to reach desired consistency.
- 13Stir in freshly grated Parmesan cheese until the sauce is creamy.
- 14Serve immediately.
Ingredients
- 4 meaty beef short ribs, bone-in
- Salt
- black pepper
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 0.5 cup carrot, finely diced
- 0.5 cup celery, finely diced
- 0.5 cup fresh parsley, chopped
- 1 cup white wine (dry)
- 4 tbsp tomato paste
- 28 oz strained tomatoes
- 3 cups beef broth
- 1 fresh herb bundle (rosemary, thyme, basil – tied with kitchen twine)
- 1 package rigatoni pasta
- 1 cup freshly grated Parmesan cheese
Equipment
pottongswooden spoonovenbowl
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