Comfort food meets culinary finesse in this decadent Oven-Braised Short Rib Ragu with Rigatoni. This dish is a symphony of tender, melt-in-your-mouth short ribs, richly flavored vegetables, and a velvety sauce that clings to hearty rigatoni. Whether you’re preparing a family meal or hosting a dinner party, this recipe from Food 52 will undoubtedly become a cherished favorite. It’s not just a dish—it’s an experience, blending simple techniques with bold, satisfying flavors.
The beauty of this recipe lies in its reliance on time-honored techniques rather than complex measurements. By searing the short ribs to perfection, crafting a flavorful sofrito, and allowing the sauce to simmer low and slow, you’ll coax out every ounce of flavor. Plus, it’s adaptable: while paccheri or rigatoni are ideal, any pasta shape that holds sauce well will work. Pair it with a crisp, citrusy arugula salad to balance the richness, and you’ve got a restaurant-quality meal right at home.
Ingredients for Short Rib Pasta:
- 2 pounds bone-in short ribs
- 1 pound large rigatoni pasta (paccheri)
- Parmesan rind
- 2 cups beef broth (or 2 teaspoons Better than Bouillon + 2 cups water)
- 1 cup red wine (any full-bodied red wine will do)
- 1 6-ounce can tomato paste
- 1 cup carrot (2 medium), chopped
- 1 cup celery (2 large), chopped
- 2 cups red onion (1 large), chopped
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- Fresh Parsley, chopped
- 2 tablespoons extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly cracked black pepper
- Freshly grated Parmesan, for serving
Directions:
- Preheat your oven to 300°F (148°C). Pat the short ribs dry with paper towels, then season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer to a plate.
- Using the same pot, sauté the onions, carrots, and celery over low heat, stirring occasionally, until softened (about 10–15 minutes). Add the tomato paste and cook until it deepens in color, approximately 2 minutes. Deglaze the pan with red wine, scraping up browned bits from the bottom, and simmer until the wine is slightly reduced (3 minutes).
- Stir in the beef broth, Parmesan rind, and fresh herbs. Return the short ribs to the pot, ensuring they’re mostly submerged. Cover and transfer the pot to the oven. Braise for 3 hours, checking after 2 hours to ensure the liquid hasn’t evaporated. If needed, add ½–1 cup of broth.
- Bring a large pot of salted water to a rolling boil. Cook the rigatoni 1–2 minutes less than the package instructions suggest. Reserve ⅔ cup of the pasta water before draining.
- Remove the pot from the oven and discard the herbs. Transfer the short ribs to a plate and shred the meat, discarding bones and excess fat. Return the meat to the pot, stir in the cooked pasta, and add half the reserved pasta water. Mix well and adjust consistency with more pasta water if needed.
- Top each serving with freshly grated Parmesan and chopped parsley. Pair with an arugula salad dressed simply with lemon juice and olive oil for a refreshing contrast.
Perfect Pairings with the Short Rib Pasta:
To round out your meal, consider serving:
- Arugula Salad: Toss fresh arugula with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt.
- Garlic Bread: Crispy on the outside and soft on the inside, garlic bread is the perfect companion to soak up every bit of ragu.
This Oven-Braised Short Rib Ragu with Rigatoni isn’t just a recipe; it’s a celebration of slow cooking and bold flavors. With a few simple techniques and high-quality ingredients, you’ll create a dish that feels both indulgent and comforting. Whether for a cozy weeknight or a special gathering, this ragu is guaranteed to impress.
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