Short Rib Pasta Recipe

Preheat and prepare

Preheat the oven to 300°F (150°C). Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 1 tbsp flour to help browning.

Brown the ribs

Heat 2 tbsp olive oil in a large Dutch oven or ovenproof braising pan over medium-high heat until shimmering. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate and set aside.

Build the braising base

Reduce heat to medium. Add the quartered onion, carrots and celery to the pan and cook 6–8 minutes until softened and beginning to brown. Add the smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by half (about 3–4 minutes). Return short ribs to the pan, add 3 cups beef stock, 3 thyme sprigs and 1 bay leaf so the ribs are mostly submerged. Bring to a gentle simmer on the stove, then cover and transfer to the oven. Braise until tender, 2.5–3 hours.

Finish and shred

When ribs are fork-tender, remove from oven. Transfer ribs to a cutting board, skim fat from the surface of the braising liquid if desired, then shred the meat with two forks, discarding large pieces of fat and bones. Reserve 1 cup of the braising liquid and strain any solids; keep warm.

While ribs braise (or during the last 30 minutes of braising), heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat. Add sliced onion and cook 6–8 minutes until soft and beginning to caramelize. Add mushrooms, 1 tsp salt and 1/2 tsp black pepper and cook another 6–8 minutes until mushrooms are browned and liquid has evaporated. Keep warm and set aside.

Cook rigatoni

Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 12 oz rigatoni and cook until just shy of al dente per package directions (usually 1–2 minutes less than suggested). Reserve 1 cup pasta cooking water, then drain pasta.

Make parmesan cream

In the same (cleaned) large skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 cup heavy cream and warm until it begins to gently simmer. Stir in 1 cup finely grated parmesan off the heat, whisking until melted and smooth. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time (use up to 1 cup reserved) until sauce reaches a silky consistency. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste.

Toss pasta with sauce and arugula: Add drained rigatoni to the parmesan cream and toss gently to coat. Add 2 cups arugula and 2 tbsp chopped parsley (if using) and toss until the arugula wilts slightly from the heat and is evenly distributed. If sauce needs loosening, add more reserved pasta water or 1/4 cup reserved braising liquid for short rib flavor.

Combine and plate: Pile the rigatoni tossed in parmesan cream and arugula onto serving plates or a large family platter. Top with shredded short rib meat, spooning a little of the reserved braising liquid over the meat for moisture and flavor. Scatter the sautéed mushrooms and caramelized onions over the top.

Garnish and serve: Finish with 1/4 cup shaved parmesan, a light sprinkle of red pepper flakes if desired, and the remaining chopped parsley. Serve immediately.