Short Rib Rigatoni Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove from the pot and set aside.

2. 2

   Make the Ragu

   In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

3. 3

   Add the Liquids

   Stir in the beef broth and crushed tomatoes. Return the short ribs to the pot, add dried thyme, and bring to a simmer. Cover and reduce heat to low. Let it cook for 2-3 hours, until the meat is tender and easily shredded.

4. 4

   Cook the Rigatoni

   About 20 minutes before the ragu is done, cook the giant rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

5. 5

   Combine and Serve

   Once the ragu is ready, shred the short ribs into the sauce. Toss the cooked rigatoni with the ragu. Serve topped with whipped ricotta and a dollop of horseradish to taste.