Description
Deeply savory, fall-apart short ribs simmered into a luxurious tomato ragu that clings to every tube of pasta.
Ingredients
- Beef short ribs (bone-in or boneless)
- Rigatoni (or paccheri) pasta
- Crushed tomatoes
- Red wine
- Onion
- Carrot
- Celery (soffritto)
- Garlic
- Tomato paste
- Beef stock
- Olive oil
- Bay leaf
- Thyme
- Salt & black pepper
- Parmesan cheese (for finishing)
Instructions
- Season short ribs generously with salt and pepper; sear in olive oil until deeply browned.
- Remove ribs; sauté onion, carrot, and celery until softened.
- Stir in garlic and tomato paste; cook until brick-red and fragrant.
- Deglaze with red wine, reducing slightly.
- Add crushed tomatoes, stock, herbs, and return short ribs to the pot.
- Cover and simmer gently for 2 hours until meat is fork-tender; shred and discard bones.
- Toss ragu with cooked pasta, finish with Parmesan, and serve hot.
Notes
- For a richer flavor, use bone-in short ribs.
- Ensure to simmer gently to avoid toughening the meat.
- Serve with extra Parmesan on the side.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop + low braise
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg