Beef Short Ribs With Rigatoni
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 8 beef short ribs, on the bone 1 1/2-inches thick and 4-inches long and meaty (about 4 pounds)
- salt and pepper
- 1⁄4 lb pancetta, diced
- 1 medium onion, diced
- 1 cup fennel, diced
- 16 baby carrots
- 3 garlic cloves, minced
- 4 ounces portabella mushrooms, sliced into strips
- 2⁄3 cup red wine
- 1 teaspoon hot red pepper flakes
- 1 teaspoon dried oregano
- 28 ounces crushed plum tomatoes
- 2 tablespoons balsamic vinegar
- 1 lb rigatoni pasta
- grated parmigiano-reggiano cheese, for sprinkling
directions
- Preheat the oven to 350°F
- Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
- Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
- If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook 2 minutes.
- Stir in the mushrooms and cook 2 minutes more.
- Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
- Stir in the red pepper flakes and oregano.
- Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
- Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
- Adjust the sauce seasoning if necessary.
- Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
- Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
- Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
- Drain the rigatoni and return it to the pot.
- Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
- Serve with grated Parmigiano Reggiano sprinkled over the top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.