The key to this Rigatoni with Beef Rib Ragu lies in its slow-cooked, deeply flavorful sauce. The beef short ribs are first seared to develop a rich, caramelized crust, which adds a deep layer of flavor to the dish. As the meat slowly braises with aromatic vegetables, red wine, and tomatoes, it becomes incredibly tender and melds beautifully with the robust sauce. Finished with a touch of cream, the ragu achieves a luxurious texture that perfectly coats the rigatoni, making every bite an indulgent experience. Garnished with fresh herbs and Parmesan, this dish is a comforting classic that is sure to impress.
Ingredients:
- 2 lbs (900g) beef short ribs
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup (240ml) red wine
- 1 can (28 oz/800g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup (240ml) beef broth
- 1 lb (450g) rigatoni pasta
- 1/2 cup (120ml) whole milk or heavy cream
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
Instructions:
- Prepare the Beef Ribs: Season the beef short ribs generously with salt and freshly ground black pepper on all sides.
- Sear the Beef Ribs: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef short ribs to the pot in a single layer, without crowding. Sear the ribs on all sides until they are well browned, about 3-4 minutes per side. This step is crucial for building flavor in the ragu. Once browned, transfer the ribs to a plate and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, and bay leaf. Mix well to combine. Return the seared beef short ribs to the pot, nestling them into the sauce. Add the beef broth, ensuring the ribs are mostly submerged in liquid.
- Simmer the Ragu: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot with a lid, and let the ragu cook for 2.5 to 3 hours, or until the beef ribs are fork-tender and the sauce has thickened. Stir occasionally to prevent sticking, and adjust the heat if necessary to maintain a low simmer.
- Shred the Beef: Once the beef ribs are tender, remove them from the pot and discard the bones. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot and stir to combine. If the sauce is too thick, add a splash of beef broth or water to reach the desired consistency.
- Cook the Pasta: While the ragu is simmering, cook the rigatoni pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Finish the Sauce: Stir the whole milk or heavy cream into the ragu and let it simmer for an additional 5 minutes. This will add a velvety richness to the sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Combine Pasta and Sauce: Add the cooked rigatoni to the pot with the ragu. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water to loosen it up.
- Serve: Serve the rigatoni with beef rib ragu hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley.
