Braised Beef Short Rib Rigatoni is a decadent and comforting dish that marries tender, braised beef short ribs with hearty rigatoni pasta, all enveloped in a rich and velvety tomato-based sauce. This dish is the epitome of Italian comfort food, featuring layers of complex flavors that come together to create a truly memorable meal. Garnished with shredded mozzarella and fresh basil, this dish looks inviting and delivers a satisfying blend of textures and tastes.
The key to this dish lies in its high-quality ingredients. Each component, from the beef short ribs to the aromatics, is carefully selected to ensure the best possible flavor. It starts with beef short ribs, known for their rich flavor and tender texture when simmered. The ribs are generously seasoned with salt and ground black pepper before being seared to lock in their juices and develop a deep, savory crust. The aromatics—onion, carrot, and red bell pepper—are sautéed until soft, releasing their natural sweetness, which balances the acidity of the tomatoes. Garlic, tomato paste, and a combination of fresh herbs—thyme, oregano, and bay leaves—add depth and aromatic complexity to the sauce. Red wine is used to deglaze the pot, adding a robust flavor that complements the beef. Crushed San Marzano tomatoes form the base of the sauce, providing a rich and slightly sweet flavor that melds beautifully with the other ingredients.
Braising the beef short ribs is a crucial step that requires patience but yields unparalleled results. Slow cooking the ribs in the oven at a low temperature of 300°F (150°C) for three hours is a journey of anticipation and reward. This slow cooking process allows the collagen in the meat to break down, resulting in incredibly tender and flavorful beef that falls off the bone. During this time, the meat absorbs the flavors of the wine, herbs, and vegetables, creating an intensely flavorful and aromatic sauce.
After the ribs are braised to perfection, they are removed from the pot, and the sauce is blended until smooth using an immersion blender. This step ensures that a silky, cohesive sauce clings beautifully to the pasta. The short ribs are then shredded and returned to the sauce, enriching it with their savory goodness. The sauce is simmered briefly to melt the flavors further.
Rigatoni, with its ridged surface and tubular shape, is the perfect pasta choice for this dish. Its sturdy structure matches the hearty sauce and chunks of tender beef. The pasta is cooked al dente, drained, and immediately tossed into the pot with the sauce, allowing it to absorb the flavors and become thoroughly coated.
Shredded mozzarella cheese is sprinkled over the top to elevate the dish, melting slightly and adding a creamy richness. Freshly chopped basil provides a burst of color and a fresh, herbaceous note that brightens the overall flavor profile of the dish. This is best served hot, straight from the pot, ensuring every bite is warm and comforting.
Braised Beef Short Rib Rigatoni is a labor of love that rewards with its depth of flavor and luxurious texture. It’s an ideal dish for a special occasion or a comforting family dinner, bringing together the robust flavors of braised beef, rich tomato sauce, and perfectly cooked pasta. The finishing touches of mozzarella and basil add an extra layer of indulgence, making this dish a standout on any table. As you present this masterpiece to your loved ones, you can’t help but feel a sense of pride in your culinary creation.
Braised Beef Short Rib Rigatoni
4
servings30
minutes3
hours3
hours30
minutesBraised Beef Short Rib Rigatoni is a comforting Italian dish featuring tender braised beef short ribs in a rich tomato sauce tossed with rigatoni pasta and garnished with mozzarella and fresh basil.
Ingredients
2 pounds beef short ribs
to taste, salt and ground black pepper
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
1 large red bell pepper, chopped
4 cloves of garlic, minced
1/2 cup tomato paste
1 can (28 ounces) crushed San Marzano tomatoes
1 cup red wine
3 sprigs of fresh thyme
3 sprigs of fresh oregano
2 bay leaves
1 pound rigatoni pasta
1 cup mozzarella cheese, shredded
1 tablespoon basil, freshly chopped
Directions
- Preheat the Oven:
Preheat your oven to 300°F (150°C). - Prepare the Short Ribs:
Season the beef short ribs generously with salt and ground black pepper. Heat the extra virgin olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, 2-3 minutes per side. Remove the short ribs and set aside. - Sauté the Vegetables:
Add the chopped onion, carrot, and red bell pepper to the same pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for an additional 2 minutes. - Deglaze and Braise:
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, fresh thyme, oregano, and bay leaves. Stir to combine. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and braise in the preheated oven at 325°F (163°C) for 3 hours, or until the short ribs are tender and falling off the bone. - Blend the Sauce:
Remove the short ribs from the pot and set aside. Use an immersion blender to blend the sauce until smooth. Shred the short ribs, discarding any bones and excess fat, and return the shredded meat to the blended sauce. - Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain the pasta and toss it directly into the pot with the sauce and shredded short ribs. Stir to coat the pasta evenly with the sauce. - Serve:
Transfer the rigatoni to serving bowls or plates. Garnish with shredded mozzarella cheese and freshly chopped basil. Let the dish’s warmth melt the mozzarella cheese.