Dutch Oven Short Rib Rigatoni (Slow Braised Ragu)
This rich and cozy Dutch Oven Short Rib Rigatoni will make your kitchen smell amazing and your dinner table feel like an Italian trattoria! Tender, slow-braised beef short ribs simmer in a tomato-based ragu for hours before being tossed with rigatoni and fresh herbs for the ultimate comfort food dish.
Servings: 4
Calories: 778kcal
Ingredients
- 1.5-2 lb Beef Short Rib 6-8 short ribs
- 1-2 tablespoons Coarse Salt
- 1 tablespoon Pepper
- 1 Yellow Onion
- 2 Carrots
- 2 stalks Celery
- 4 cloves Garlic
- 2 Tablespoons Tomato Paste
- 1 cup Red Wine
- 2 cups Beef Broth
- 24 floz Tomato Sauce
- 1 Rind Parmesan
- 3 sprigs Rosemary
- 3 sprigs Thyme
- 3 sprigs Oregano
- 3 sprigs Sage
- 1 cup Whole Milk
- 1 lb Rigatoni
- Basil to taste
Instructions
- Preheat your oven to 325 degrees f. Pat the short ribs dry and generously season all sides of the short ribs with flaky sea salt and pepper.1.5-2 lb Beef Short Rib, 1-2 tablespoons Coarse Salt, 1 tablespoon Pepper
- Add the onion, carrot, and celery to the bowl of a food processor and pulse a few times until the veggies are finely chopped.1 Yellow Onion, 2 Carrots, 2 stalks Celery
- Next, heat a large Dutch oven over medium-high heat. Sear the short ribs in batches, 2–3 minutes per side, until browned. Make sure you get a nice brown crust on all sides, as this will help flavor the sauce! Once done, set them aside.
- Lower the heat and sauté the onion, carrots, and celery until soft, about 5–7 minutes. Add garlic and tomato paste and cook for 1 minute.4 cloves Garlic, 2 Tablespoons Tomato Paste
- Pour in red wine to deglaze the pot, scraping up all the brown bits. Let it simmer for 2–3 minutes, until it reduces by half.1 cup Red Wine
- Add the beef stock, and tomato sauce, and stir to combine. Return the short ribs and any of it's juices to the Dutch oven. Make sure they are at least partially submerged in the sauce.2 cups Beef Broth, 24 floz Tomato Sauce
- Tie the rosemary, thyme, oregano and sage into a bundle using kitchen twine. Nestle the Parmesan rind and the bundle of herbs into the sauce. Cover and braise in the oven for 2.5 to 3 hours, until meat is tender and falling off the bone.1 Rind Parmesan , 3 sprigs Rosemary, 3 sprigs Thyme, 3 sprigs Oregano, 3 sprigs Sage
- Remove the parmesan rind and the herb bundle, and discard. Then remove the short ribs from the pot and shred the meat, discarding bones and any large fat pieces. Be sure to scoop off any extra fat that you can see accumulating on top of the sauce.
- Return the shredded meat to the sauce and stir in the whole milk. Simmer on the stove for 10–15 minutes to marry the flavors, while you cook the pasta.1 cup Whole Milk
- Meanwhile, cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.1 lb Rigatoni
- Toss cooked rigatoni with the sauce, and add a little pasta water as needed to loosen up the sauce. Top with fresh basil and grated Parmesan cheese before serving.Basil
Notes
Expert Tips For The Best Short Rib Rigatoni
- Prep Before You Start Cooking: This is a simple recipe, however things do move quickly. I highly recommend prepping and measuring out all of your ingredients before you get started.
- Sear Well: Take time to brown the ribs—it builds tons of flavor.
- Use Good Quality Short Ribs: Use grass-fed bone-in short ribs for the best flavor. Grass-fed beef is also more tender and flavorful than conventional beef.
- Deglaze Thoroughly: Don’t skip the wine, it lifts the fond (those browned bits!) off the pan, and adds so much flavor!
- Remove The Excess Fat: Skim the excess fat from the sauce after braising for a lighter, more balanced flavor.
- Shred Carefully: Remove all of the bones and connective tissue for the best texture.
Nutrition
Calories: 778kcal | Carbohydrates: 107g | Protein: 46g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 4997mg | Potassium: 1712mg | Fiber: 9g | Sugar: 16g | Vitamin A: 6240IU | Vitamin C: 21mg | Calcium: 212mg | Iron: 8mg
