Comfort Food Heaven!
Hey there! If you’re anything like me, the thought of hearty, slow-cooked beef short ribs can make your stomach rumble in the best way. There’s just something so cozy and comforting about a big bowl of rigatoni topped with succulent shredded beef soaked in a rich sauce. This dish takes a bit of time, but believe me, when you take that first bite, you’ll know every minute was worth it.
Nutritional Benefits of Beef Short Ribs
Did you know that beef short ribs are not just delicious but also bring a variety of nutrients to the table? They are an excellent source of protein, which is vital for muscle repair and development. Plus, they contain important minerals like iron and zinc to keep your immune system strong. Of course, this dish isn’t just about the meat—the veggies like carrots, onions, and celery add vitamins and fiber, making it a rounded meal. Just remember to enjoy it in moderation, especially because it’s so rich!
Fun Variations to Try
- Different Pastas: If you don’t have rigatoni on hand, feel free to use any pasta shape you enjoy! Penne, fusilli, or even pappardelle work wonderfully with this sauce.
- Vegetarian Option: Want to make this dish meat-free? Substitute lentils or jackfruit for the beef to still create a hearty ragu that’s full of flavor!
- Add Greens: Incorporating spinach or kale into the sauce in the last few minutes of simmering can boost the nutritional value and add a lovely texture.
Easy Beef Short Ribs Ragu with Rigatoni
Ingredients
- 3-4 lbs beef short ribs, bone-in
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 3-4 garlic cloves, minced
- 1 bay leaf
- 1-2 sprigs fresh thyme or rosemary (optional)
- 1 cup dry red wine
- 28 oz canned crushed tomatoes or tomato passata
- 2 cups beef broth (or as needed)
- 3 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 12 oz rigatoni pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for garnish)
Serves 6–8 people
If portions are large and meat-heavy → closer to 6 servings.
If pasta portions are moderate → easily 8 servings.
Cooking Instructions
- First, let’s preheat the oven to 325°F (160°C). Get that cozy kitchen vibe going!
- Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. While that warms up, season the short ribs generously with salt and pepper.
- Once hot, brown the short ribs on all sides until they’re deeply caramelized. This step should take about 3-4 minutes per side. When they’re beautifully browned, remove them from the pot and set them aside.
- Now, let’s lower the heat to medium. It’s time to add the chopped onion, carrot, and celery. Sauté until everything is softened and translucent—this should take about 5-7 minutes.
- Add the minced garlic and cook until fragrant, just about a minute. Trust me, your kitchen will start to smell heavenly!
- Pour in the red wine to deglaze the pot, scraping up those delicious browned bits from the bottom. This adds so much flavor! Let it reduce by half for about 5 minutes.
- Next, stir in the crushed tomatoes, bay leaf, thyme or rosemary (if using), and pour in the beef broth. Return the browned short ribs to the pot, making sure they’re mostly submerged in that flavorful liquid.
- Bring this to a simmer, cover with a tight-fitting lid, and then transfer it to the preheated oven. Braise for 2.5 to 3 hours—you want the meat to be tender and falling off the bone.
- Once it’s done, carefully remove the short ribs from the pot and let them cool slightly. Discard the bay leaf and herb sprigs, shred the meat, and toss those bones and excess fat. Yum!
- Return the shredded meat to the sauce. Simmer it uncovered on the stovetop over medium heat to reduce and thicken for about 10-15 minutes. Adjust seasoning with salt and pepper as needed.
- Meanwhile, cook your rigatoni pasta in a large pot of salted boiling water until al dente according to the package instructions. Drain it well.
- Toss the pasta with a portion of the ragu sauce to coat each piece evenly. Serve hot, topping with generous amounts of shredded short rib ragu.
- Don’t forget to garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Enjoy immediately, maybe with some crusty bread or a light salad on the side!
Handy Tips for Success
- Make sure you’re patient while browning the short ribs. It gives them a delicious flavor! If you overcrowd the pot, they won’t brown as nicely.
- Leftovers? Store the ragu in an airtight container in the fridge for up to 3 days or freeze for later. It tastes even better the next day as the flavors meld!
- If you prefer a smoother sauce, give it a quick blend with an immersion blender after shredding the meat. This will create a lovely creamy texture.
- Adjust the thickness of your sauce by adding more or less beef broth, depending on your preference!
- Serve with a side salad to balance the richness of the ragu perfectly!
Equipment Needed
To create this wonderfully comforting dish, you’ll need:
- A large Dutch oven or heavy ovenproof pot
- A sharp knife and cutting board for chopping veggies
- A wooden spoon for stirring
- A pot for boiling the pasta
- A ladle for serving
Frequently Asked Questions
- Can I use other cuts of beef? Yes! Chuck roast or brisket would work well too.
- Is there a non-alcoholic version of this recipe? Absolutely! You can use beef broth or grape juice to replace the red wine.
- How long does it take for the ribs to cook in the oven? It generally takes about 2.5 to 3 hours for them to become tender and flavorful!
- Can I make this dish in a slow cooker? Yes! Brown the ribs first, then add all ingredients to your slow cooker and cook on low for 8 hours.
- What can I pair this dish with? Besides crusty bread or a simple salad, a glass of red wine or sparkling water pairs beautifully!
Conclusion
So there you have it! This beef short ribs ragu over rigatoni is not just a meal—it’s a moment of joy. I can’t wait to hear how your dish turns out! If you enjoyed this recipe, maybe give it a shout on Pinterest or tag me on social media. Happy cooking!
