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Braised Beef Short Rib Rigatoni

Delicious Braised Beef Short Rib Rigatoni Recipe finished dish
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This Braised Beef Short Rib Rigatoni is a comforting dish that combines tender beef short ribs with hearty rigatoni pasta, all enveloped in a rich tomato-based sauce. The blend of fresh herbs and vegetables adds depth to the flavors, making it a perfect meal for any occasion.

Ingredients

Scale
  • 1 chopped onion
  • 1 lb rigatoni
  • 2 tbsp olive oil
  • Fresh thyme, oregano, and bay leaves
  • 2 lbs beef short ribs
  • 4 minced garlic cloves
  • 1 chopped carrot
  • 1/2 cup tomato paste
  • 1 cup red wine
  • Fresh basil
  • Salt & black pepper
  • 1 chopped red bell pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 cup shredded mozzarella

Instructions

  1. Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper.
  2. Heat the olive oil in a large, oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, then remove and set aside.
  3. In the same pot, sauté the chopped onion, carrot, and red bell pepper until softened. Add the minced garlic and cook for another minute.
  4. Stir in the tomato paste, cooking until it darkens slightly.
  5. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
  6. Add the crushed tomatoes and fresh thyme, oregano, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the sauce.
  7. Cover the pot and transfer it to the preheated oven. Braise for 3 hours until the ribs are tender and falling off the bone.
  8. Remove the short ribs from the pot and shred the meat, discarding the bones and excess fat. Blend the sauce until smooth, if desired.
  9. Return the shredded meat to the sauce and keep warm on the stove.
  10. Cook the rigatoni according to the package instructions until al dente. Drain and add the pasta to the sauce, mixing well to coat.
  11. Serve the rigatoni topped with shredded mozzarella and fresh basil.

Nutrition

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