Short Rib Ragu with Rigatoni

Step 1

PREP: Take beef out of the refrigerator about 30 minutes prior to the time you want to start cooking. Preheat the oven to 350°F and adjust the rack to the lower third of the oven. Heat up a large dutch oven over medium-high heat. Pat the ribs dry with paper towels. Lightly salt the beef. Heat oil for a minute or two.

Step 2

SEAR: Sear the short ribs on all sides until a browned crust develops, a few minutes per side. The darker the better, but not burnt. Remove the short ribs from the pot and set aside.

Step 3

SAUTÉ: Turn heat down to medium low and add in onions, carrots, and celery. Cook for about 5 minutes until starting to caramelize. Add in garlic and cook until fragrant, about 1 minute. Add tomato paste and cook for 1-2 minutes while stirring, until it darkens slightly.

Step 4

DEGLAZE: Deglaze with red wine, scraping up any fond with a wooden spoon.

Step 5

BRAISE: Add in tomatoes and crush by hand or with a potato masher and stir. Add the short ribs back into the pot along with any juices that have pooled. Add in enough beef broth to almost cover the short ribs. Add in sage, thyme, basil, and parmesan rind. Cook covered in the oven for about 2-3 hours, until the short ribs are tender and falling off the bone.

Step 6

FINISH: Remove from the oven, and skim off any fat that has pooled. Remove herbs and parmesan rind. If needed, simmer uncovered on the stovetop until juices reduce and sauce is desired consistency. Remove short rib meat from the bone and shred or chop into bite sized pieces. Discard bones and excess fat. Return short rib meat to the pot. Turn off heat. Stir in heavy cream. Add salt and black pepper to taste.

Step 7

PASTA: While sauce is finishing, cook pasta in a separate pot to al dente.

Step 8

SERVE: Combine a serving of sauce with a serving of pasta and a splash of pasta water. Mix and let simmer for a minute together before serving. Top with more fresh herbs and parmesan.