Ultimate Braised Short Rib Rigatoni: A Restaurant-Quality Comfort Food Recipe
Indulge in the rich, comforting embrace of this sensational Short Rib Rigatoni recipe. Featuring a slow-simmered, exquisitely tender braised beef short rib ragu, this dish transcends typical weeknight meals, offering a true restaurant-style pasta experience you can effortlessly recreate right in your own kitchen. Hearty, deeply flavorful, and incredibly satisfying, it’s the ultimate comfort food for any occasion.
There are few dishes that evoke the same sense of warmth and indulgence as Short Rib Rigatoni. It’s a culinary masterpiece that combines the robust, melt-in-your-mouth tenderness of slow-braised beef short ribs with the satisfying chewiness of rigatoni pasta, all bound together by a luscious, deeply savory ragu. This dish isn’t just hearty and filling; it’s an experience, a celebration of flavor that consistently earns its spot as a beloved family favorite.
In this comprehensive recipe guide, we’ll walk you through the process of creating a truly exceptional, restaurant-quality short rib ragu. Forget complicated techniques; with simple steps and the magic of a Dutch oven, you’ll achieve a rich sauce and fall-off-the-bone tender beef that will impress even the most discerning palates and leave everyone craving more.
What is Ragu Sauce?
At its heart, ragu is a rich, meat-based sauce, slow-cooked to perfection. Unlike a quick marinara, a true ragu is characterized by its extended cooking time, allowing flavors to meld and deepen, resulting in a complex, velvety sauce. Our short rib ragu takes this concept to new heights, made by braising succulent beef short ribs in a heavy cast iron Dutch oven.
This traditional braising technique is key to transforming humble short ribs into incredibly tender, fall-off-the-bone meat that literally melts in your mouth. The slow cooking breaks down tough connective tissues, infusing the sauce with incredible beefy essence while creating an unctuous texture. This robust and concentrated sauce pairs exquisitely with rigatoni – a large, tube-shaped pasta with ridges that expertly capture every drop of the bold, rich flavors of the short rib ragu. The pasta’s sturdy structure holds up beautifully to the substantial meat sauce, ensuring a balanced and satisfying bite every time.
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Why We Love This Recipe
Our Short Rib Rigatoni with braised beef short rib ragu isn’t just a meal; it’s a culinary hug, earning its spot as one of our most cherished comfort food dishes. Every forkful is packed with layers of savory flavor, making it the perfect antidote to chilly winter days when you crave something deeply warming and nourishing. It’s also surprisingly versatile, fitting perfectly into a cozy family dinner or an impressive date night spread.
What truly sets this restaurant-style rigatoni apart is its rich, slow-cooked ragu. Crafted from tender short ribs, aromatic herbs, and carefully selected spices, the sauce develops an unparalleled depth of flavor that can only be achieved through patient braising. Despite its sophisticated taste, this recipe is remarkably simple to prepare, requiring minimal hands-on effort once the initial steps are complete. This makes it an ideal choice for both seasoned home cooks and beginners eager to create a truly spectacular, chef-inspired meal without the fuss. If you’re ready to treat yourself and your loved ones to an unforgettable dining experience, look no further. Let’s get cooking!
Love beef recipes? Don’t miss our delicious Blackstone steaks, comforting beef cubed steak in Crock Pot, tender sirloin tip roast in slow cooker,and flavorful chuck pot roast recipe in a Crock Pot.
Ingredient Notes and Substitutions
- Bone-in Beef Short Ribs: For the best flavor and texture, select short ribs with good marbling. Trimming any excessive fat before searing will prevent the ragu from becoming overly greasy, allowing the rich beef flavor to shine.
- Olive Oil: A good quality extra virgin olive oil is recommended not only for searing the meat but also for its subtle fruity notes that enhance the overall flavor of the sauce.
- Fresh Herbs (Thyme, Sage, Parsley): These aromatic herbs are crucial for building the foundational flavor of the ragu. Tying them into a bouquet garni makes for easy removal after braising, leaving pure herbaceous goodness. Fresh parsley can also be chopped for a vibrant garnish just before serving.
- Salt and Pepper: Essential for seasoning the beef thoroughly before searing, which locks in moisture and creates a flavorful crust, ultimately enhancing the depth of the entire dish.
- Mirepoix Vegetables (Carrots, Celery, Onion): This classic combination forms the aromatic base of the ragu, softening and caramelizing to add a subtle sweetness and depth.
- Garlic: Minced garlic adds a pungent, savory layer that is indispensable in Italian-inspired sauces.
- Bay Leaves: These contribute a subtle, earthy, and slightly floral note to the sauce that complements the richness of the beef without overpowering it.
- Liquid (Dry Red Wine & Beef Broth): Dry red wine, such as a Cabernet Sauvignon or Merlot, adds a complex, tannic depth and acidity that brightens the sauce and helps deglaze the pan. If you prefer to omit alcohol, or don’t have wine on hand, simply substitute with an equal amount of good quality beef broth for a similarly rich, savory liquid base.
- San Marzano Tomatoes and Tomato Paste: San Marzano tomatoes are prized for their balanced sweetness and low acidity, creating a superior tomato base for the ragu. Tomato paste adds concentrated umami and rich tomato flavor, thickening the sauce.
- Rigatoni Pasta: While Barilla rigatoni is a great choice due to its firm texture and ability to hold sauce, other hearty pasta shapes like pappardelle (broad flat noodles), gnocchi (soft potato dumplings), or cavatelli (small shell-shaped pasta) also work exceptionally well with this robust ragu.
- Parmesan Cheese: Freshly grated Parmesan adds a final flourish of salty, nutty, and umami flavor, beautifully complementing the rich beef.
🎯 TFN Pro Tip: For an even deeper flavor, brown your short ribs thoroughly on all sides. This caramelization creates a rich foundation for your ragu and adds significant depth.
Recipe Variations for Your Short Rib Ragu
- Explore Different Pasta Shapes: While rigatoni is a classic choice, don’t hesitate to experiment! Broad pappardelle noodles are excellent for catching thick sauces, soft gnocchi offers a delightful textural contrast, and smaller cavatelli pasta can also hold up wonderfully to the rich ragu.
- Alternate Meat Cuts: To subtly alter the flavor profile, consider using other bone-in cuts of beef like oxtail or even pork shoulder for a different, yet equally delicious, braised meat sauce. Ensure any cured cuts are properly prepared to balance the saltiness.
- Incorporate More Vegetables: Enhance the nutritional value and complexity of your sauce by adding finely diced mushrooms for an earthy note, colorful bell peppers for sweetness, or zucchini for a lighter touch. Add them with the mirepoix or during the simmering stage.
- Slow Cooker Alternative: No Dutch oven? No problem! You can achieve similar tender results using a slow cooker. After browning the ribs and sautéing the aromatics on the stovetop (or directly in a slow cooker with a searing function), transfer all ingredients to the slow cooker and cook on low for 8-10 hours, or until the meat is incredibly tender.
- Asian-Inspired Twist: For an unexpected yet delightful variation, marinate your short ribs in a blend of soy sauce, ginger, garlic, and a touch of sesame oil before braising. This creates a wonderfully savory and aromatic beef ragu with an umami-rich Asian flair, perhaps served with udon noodles.
Essential Equipment for Braised Short Rib Rigatoni
- Dutch Oven: A heavy-bottomed, oven-safe Dutch oven is absolutely essential for this recipe. Its excellent heat retention and even heating capabilities are perfect for searing the beef and then slowly braising it to fork-tender perfection, creating a consistently delicious ragu.
- Large Plate or Tray: Useful for temporarily holding the browned short ribs while you prepare the aromatic base for the sauce.
- Aluminum Foil: For covering the browned short ribs to keep them warm and tender while the ragu base is prepared.
- Saucepan or Stock Pot: A large pot is needed for boiling the rigatoni pasta once the ragu is almost ready.
- Sharp Knife and Cutting Board: For safely and efficiently preparing the vegetables and trimming the short ribs.
- Kitchen Twine: To tie your fresh herbs into a bouquet garni, making it easy to remove them from the sauce later.
How to Cook Short Rib Rigatoni in a Dutch Oven
Crafting this incredible Short Rib Rigatoni involves a few key steps, each building layers of flavor to create a truly unforgettable dish. Follow these detailed instructions for a perfect outcome.
Preparation is Key
Begin by preheating your oven to 325°F (160°C). This ensures your oven is at the correct temperature for the slow braising process. Pat the beef short ribs dry with paper towels; this is crucial for achieving a good sear. Generously season all sides of the short ribs with salt and freshly ground black pepper. Set them aside to allow the seasoning to penetrate. Next, gather your fresh herbs (thyme, sage, parsley) and tie them securely together with kitchen twine to form a “bouquet garni.” This bundle will infuse your sauce with aromatic flavors and can be easily removed before serving.
Making the Short Rib Ragu on the Stovetop (Searing & Sautéing)
Place your Dutch oven over medium-high heat on the stovetop. Add the olive oil and allow it to heat until it shimmers slightly. Carefully add the seasoned beef short ribs to the hot oil, ensuring not to overcrowd the pot. You may need to work in batches to allow for proper browning. Sear the ribs vigorously on all sides until they develop a deep, rich brown crust. This step, known as the Maillard reaction, is vital for developing complex flavors in the meat and contributes significantly to the final taste of your ragu.
Once all the ribs are beautifully browned, carefully remove them from the Dutch oven and transfer them to a plate. Cover the plate loosely with aluminum foil to keep the ribs warm and their juices contained while you prepare the sauce base. This resting period also helps the meat stay tender.
Reduce the heat under the Dutch oven to low-medium. Add the diced carrots, celery, and onion to the pot, along with the bay leaves. Sauté the vegetables, stirring occasionally, for about 5-7 minutes, or until the onions become translucent and the other vegetables have softened. This process mellows their flavors and releases their natural sweetness, building the aromatic foundation for your ragu.
Next, stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step, often called “caramelizing” the tomato paste, deepens its flavor significantly. Pour in the dry red wine (or beef broth, if substituting). Bring the mixture to a gentle simmer, scraping the bottom of the Dutch oven with a wooden spoon to deglaze the pot and release any flavorful browned bits (fond). Allow the liquid to simmer until it has reduced by approximately half, concentrating its flavors.
Return the browned short ribs to the Dutch oven. Add the beef broth and the whole can of San Marzano tomatoes, gently crushing them with your hands or a spoon as you add them. Finally, tuck in your bouquet garni. Stir everything to combine, ensuring the short ribs are mostly submerged in the liquid. Bring the mixture to a slow, gentle simmer on the stovetop.
Braise the Short Ribs to Perfection
Cover the Dutch oven tightly with its lid and transfer it to your preheated oven. Allow the short ribs to braise for 2 to 2.5 hours. The long, slow cooking in the oven is where the magic happens, transforming the meat into an incredibly tender, succulent delight. You’ll know they’re ready when the meat is so tender that it easily falls off the bone with the gentle poke of a fork. At this point, carefully remove the bouquet garni and bay leaves from the ragu.
Prepare the Rigatoni Pasta
While the short ribs are braising, or when they are nearing completion, prepare your rigatoni. In a large saucepan or stock pot, bring a generous amount of water to a rolling boil. Add two teaspoons of salt to the boiling water; this seasons the pasta from the inside out and enhances its flavor. Add the rigatoni pasta and cook according to the package directions, aiming for an al dente texture – firm to the bite but cooked through. Once cooked, drain the rigatoni thoroughly.
Serving Your Masterpiece
To serve, either toss the drained rigatoni directly with the braised beef short rib ragu sauce in the Dutch oven, or plate individual servings of pasta and generously spoon the ragu over the top. Garnish each serving with a sprinkle of freshly grated Parmesan cheese and a scattering of chopped fresh parsley for a burst of color and herbaceous freshness. Enjoy immediately!
Serving Suggestions for Your Short Rib Rigatoni
This rich and hearty Short Rib Rigatoni can stand alone as a complete meal, but it also pairs beautifully with a variety of side dishes to round out your dining experience. Consider serving it alongside simple yet elegant options like crisp, fresh Instant Pot fresh green beans, a vibrant garden salad with a light vinaigrette, or creamy, comforting mashed potatoes (made easily in an Instant Pot) to soak up any extra sauce.
For an extra burst of flavor, consider topping the ragu with a bright, herbaceous chimichurri sauce, which offers a delightful contrast to the rich beef. A side of crusty artisan bread is also a must for dipping into the luscious sauce. And for those who enjoy a glass of wine, a medium-bodied red like a Chianti or a Syrah would complement the robust flavors perfectly.
Recipe FAQs
How do I give ragù more flavor?
There are several effective ways to elevate the flavor of your ragù. One excellent method is to ensure your meat is well-seasoned with herbs, spices, or even a dry rub before browning. Building a strong aromatic base by sautéing mirepoix (carrots, celery, onions) until deeply caramelized is crucial. Additionally, deglazing the pot with wine or broth after searing the meat and sautéing vegetables helps capture all those flavorful browned bits. Incorporating a good quality tomato paste and cooking it slightly before adding liquids concentrates its umami. Finally, don’t be afraid to add additional ingredients like mushrooms for earthiness, bell peppers for sweetness, or even a pinch of red pepper flakes for a subtle kick during the cooking process. A splash of balsamic vinegar or a squeeze of fresh lemon juice at the end can also brighten and deepen the overall flavor.
Why do you soak short ribs in water?
Soaking short ribs in water, often for an hour or two, is a technique sometimes employed, particularly in certain culinary traditions. There are a few reasons one might choose to do this. Firstly, it can help draw out excess blood and impurities from the meat, potentially leading to a cleaner, clearer braising liquid and a more refined flavor profile. Secondly, some believe it can help tenderize the meat slightly and make it easier to cut. While not strictly necessary for this braised short rib ragu recipe (as slow braising will achieve ultimate tenderness), it’s a technique that can be used if you prefer a very clean and bright final sauce. If you do soak them, ensure they are thoroughly patted dry before searing to achieve that essential browned crust.
Does cooking short ribs longer make them more tender?
Yes, up to a point, cooking short ribs for longer periods at a low temperature generally makes them more tender. Short ribs are a tough cut of meat, rich in connective tissue. The magic of braising lies in the slow, moist heat, which gradually breaks down this collagen into gelatin. This process is what transforms the tough meat into succulent, “fall-off-the-bone” tender goodness. If you cook them for too short a time, they will still be tough. However, there is a sweet spot; cooking them excessively long can eventually cause the meat to become stringy or dry, losing its desirable texture. The key is to braise them until they reach that perfect fork-tender stage, which typically takes between 2 to 3 hours at 325°F (160°C) for this recipe, depending on the thickness of your ribs. Always test for doneness with a fork.
Should short ribs be covered or uncovered during cooking?
For braised short ribs, they should absolutely be cooked covered, especially during the long oven braising period. Covering the Dutch oven with a tight-fitting lid creates a moist, enclosed environment. This prevents the liquid from evaporating too quickly, ensuring the meat stays submerged and doesn’t dry out. The trapped steam also helps to tenderize the meat more efficiently by maintaining a consistent temperature and humidity. Cooking them uncovered would result in a significant reduction of the braising liquid, potentially leading to dry short ribs and a sauce that is too concentrated or even burnt on the bottom. The cover is crucial for achieving that signature tender, juicy short rib texture.
How do I store this Short Rib Rigatoni?
Proper storage ensures you can enjoy this delicious meal for days to come:
- Fridge: Once cooled, transfer any leftover short rib rigatoni (meat, sauce, and pasta combined) into an airtight container. It will keep beautifully in the refrigerator for up to 5 days.
- Freezer: For longer storage, this dish freezes exceptionally well. Allow the ragu to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. You can freeze the ragu separately from the pasta, or freeze them together. It will maintain its quality for up to 3 months. To reheat, thaw overnight in the refrigerator before gently warming.
- Reheat: To reheat, simply place the rigatoni and ragu in an oven-safe dish covered with foil, or microwave individual portions until warmed through. If the pasta seems a bit dry, you can add a splash of beef broth or water to rejuvenate the sauce. Stir gently to combine and avoid overcooking the pasta.
Love Pasta Recipes? Here’s More…
- Caprese Salad with Pasta
- Baked Rigatoni and Sausage
- Basil Pesto Salmon Pasta
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Short Rib Rigatoni
Renae Gerhardstein
Pin
Equipment
- Dutch oven – for braising the short ribs
- Aluminum foil – to cover the short ribs
- Stock pot – to cook the pasta
Ingredients
- 4 pounds bone-in beef short ribs trimmed of fat
- 4 tablespoons olive oil
- 3-5 stems fresh thyme
- 3-5 stems sage
- 3-5 stems parsley
- Salt and pepper, to taste
- 2 carrots diced
- 2 stalks celery diced
- 1 onion diced
- 2 bay leaves
- 3 cloves garlic minced
- 6 ounces tomato paste
- 2 cups dry red wine or beef broth
- 3 cups beef broth
- 1 can (26 ounces) San Marzano tomatoes
- 1 pound (16 ounces) rigatoni pasta (or pappardelle, gnocchi, or cavatelli pasta)
- ¼ cup parmesan cheese, shaved
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven to 325°F (160°C). Season the beef short ribs generously with salt and pepper; set aside. Tie the fresh thyme, sage, and parsley together with kitchen twine to create a bouquet garni, then set aside.
Stovetop Prep
- Add olive oil to a Dutch oven and heat over medium-high heat until the oil shimmers. Working in batches if necessary to avoid crowding, brown the beef short ribs thoroughly on all sides. Once browned, transfer the short ribs to a plate and cover with foil to keep warm.
- Reduce the heat in the Dutch oven to low-medium. Add the diced carrots, celery, and onion, along with the bay leaves. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Pour in the dry red wine (or beef broth), scraping the bottom of the pot to deglaze. Simmer until the liquid has reduced by half. Add the beef broth, San Marzano tomatoes, bouquet garni, and the browned short ribs to the Dutch oven. Stir to combine.
Braise the Short Ribs
- Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the short rib meat is incredibly fork-tender and easily falls from the bone. Carefully remove and discard the bouquet garni and bay leaves.
Prepare the Rigatoni Pasta
- In a large saucepan or stock pot, bring a generous amount of water to a rolling boil. Add two teaspoons of salt to the boiling water. Cook the rigatoni pasta according to your pasta’s package directions until al dente. Drain the rigatoni.
- To serve: Ladle the rich beef ragu generously over the cooked rigatoni pasta. Sprinkle with shaved Parmesan cheese and garnish with freshly chopped parsley for a vibrant finish. Serve warm.
Notes
- This recipe works wonderfully with any sturdy pasta shape: rigatoni, pappardelle, gnocchi, or cavatelli pasta are all excellent choices.
Recipe Variations:
- Use different pasta shapes – rigatoni is great, but you can also try pappardelle, gnocchi, or cavatelli pasta.
- You can also use different cuts of meat to change up the flavor profile of this dish. For example, try with a bone-in cut or one that has been cured.
- Add other ingredients to the sauce, such as mushrooms, bell peppers, or zucchini.
- If you don’t have a Dutch oven available, you can use a slow cooker instead. Place all the ingredients in the slow cooker and cook on low for about eight hours after searing the ribs.
Storing Instructions:
- In the fridge: Store short rib rigatoni in an airtight container for up to five days.
- In the freezer: You can also freeze this for longer storage, either before or after combining with pasta. Let it cool completely, then store it in a freezer-safe container or bag for up to three months. Defrost overnight in the fridge before reheating.
- When reheating: Simply place it in the oven or microwave and heat until warmed through. You can also add a bit of additional broth or sauce to help keep the pasta from drying out.