My Short Ribs over Rigatoni is a next-level Sunday dinner recipe. Cooked slow and low, the sauce tastes better the longer it sits. You can even make it the day before serving, which is always my kinda plan.
Braised Short Ribs over Pasta
Course: MainCuisine: ItalianDifficulty: Medium4-6
servings20
minutes4
hoursThis deeply flavored dish tastes even better when the short ribs and sauce are made the day before serving.
Ingredients
3-4 lbs. short ribs
2 Tbsp. extra virgin olive oil
1 large onion, peeled and quartered
1 medium carrot, peeled and cut into thirds
1 celery stalk, trimmed and cut into thirds
4 cloves garlic, peeled
1/2 cup pancetta or bacon, diced
1 bay leaf
1 fresh rosemary sprig
2 Tbsp. tomato paste
2 cups hearty red wine such as barolo, merlot or cabernet
1 28 oz. can crushed tomatoes
1 cup, plus more if desired, low salt beef broth
2 Tbsp. fresh basil, shredded
Salt and pepper to taste
1 lbs. favorite pasta, such as rigatoni
To serve: A drizzle of extra virgin olive oil and grated parmesan cheese
Directions
- Line up short ribs on a baking sheet. Pat dry on both sides with paper towel. Season both sides with salt and pepper.
- In a food processor, add onion, carrot, celery and garlic. Pulse until minced.
- In a large dutch oven pot, heat up olive oil over medium high heat. In batches, brown the short ribs on all sides, about 4 minutes per wide side; 1 or 2 minutes per skinny side. Remove to a plate and repeat until all short ribs are browned.
- Using a large spoon, carefully remove some of the oil remaining in the pot. Leave about 1/4 cup oil in the pot. Return dutch oven pot with remaining oil to medium heat. Add minced vegetable mixture and chopped pancetta. Cook until pancetta is browned and veggies are softened, stirring frequently, for about 5 minutes.
- Add tomato paste and bay leaf. Stir with a spoon until tomato paste is incorporated into the veggies. Add rosemary sprig.
- Pour in red wine. Add tomatoes, basil and beef broth. Season with 1/4 tsp. salt and pepper.
- Return browned short ribs to the pot. Bring mixture to a simmer. Simmer over low heat partially covered for 2 to 3 hours. Stirring every 20-30 minutes. Add more broth in 1/4 cup increments if sauce is reducing rapidly. Beef should be falling off the bones.
- When ready to serve, remove bay leaf, rosemary sprig and short rib bones.
- In a large pot, bring salted water to a boil. Cook pasta for the recommended time as listed on the box. Drain and toss with 2-3 cups of sauce. Serve with remaining sauce and short ribs. Top with a drizzle of olive oil and parmesan cheese!
