Short Rib + Rigatoni Recipe
blistered tomatoes / garlic / chili flakes / parmesan cream / arugula / parmesan
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Ingredients
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Short Rib
Rigatoni and Sauce
Method
Prepare Short Rib
- 1
Season the Short Ribs
Season the short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- 3
Deglaze the Pot
Add the chopped garlic cloves to the pot and sauté for 1-2 minutes until fragrant. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- 4
Add Broth and Simmer
Return the short ribs to the pot, add beef broth and thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 2-3 hours until the meat is tender.
Prepare Rigatoni and Sauce
- 5
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside.
- 6
Blister the Tomatoes
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add cherry tomatoes and cook until they blister, about 5-7 minutes. Stir in garlic and chili flakes, cooking for another 2 minutes.
- 7
Make the Cream Sauce
Reduce the heat to low, and add heavy cream to the skillet with the tomatoes. Stir in grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- 8
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce, tossing to coat the pasta evenly.
- 9
Serve
Plate the rigatoni and sauce, and top with shredded short rib, fresh arugula, and additional Parmesan cheese.
