Rigatoni with Short Ribs of Beef recipe

Sure! Here’s a delicious recipe for Rigatoni with Short Ribs of Beef:

Ingredients:

• For the short ribs:
  • 4 lbs beef short ribs, bone-in
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 can (28 ounces) crushed tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
• For the pasta:
  • 1 lb rigatoni
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the short ribs:
   1. Preheat your oven to 325°F (163°C).
   2. Season the short ribs generously with salt and pepper.
   3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
2. Cook the vegetables:
   1. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
   2. Add the minced garlic and cook for another minute until fragrant.
   3. Stir in the tomato paste and cook for 2 minutes.
3. Deglaze and combine:
   1. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes until the wine has reduced by half.
   2. Add the crushed tomatoes and beef broth, stirring to combine.
   3. Return the short ribs to the pot, along with any juices that have accumulated.
   4. Add the bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
4. Braise the short ribs:
   1. Cover the pot and transfer it to the preheated oven.
   2. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
5. Cook the pasta:
   1. About 20 minutes before the short ribs are done, cook the rigatoni in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
6. Assemble the dish:
   1. Remove the short ribs from the pot and shred the meat, discarding the bones and excess fat.
   2. Return the shredded meat to the pot with the sauce. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
   3. Toss the cooked rigatoni with the short rib sauce.
7. Serve:
   1. Serve the rigatoni topped with freshly grated Parmesan cheese and chopped parsley.

Enjoy your hearty and comforting Rigatoni with Short Ribs of Beef!