Public Recipe

    Red Wine Braised Short Ribs Over Rigatoni

    Red Wine Braised Short Ribs Over Rigatoni

    Italian-American

    Serves 4
    Italian-American

    Ingredients

    Servings
    4
    • 2 pounds beef short ribs — bone-in (main protein)
    • 2 tablespoons olive oil (fat for searing)
    • 1 large onion — diced (aromatic)
    • 2 stalks carrots — diced (aromatic)
    • 2 stalks celery — diced (aromatic)
    • 4 cloves garlic — minced (aromatic)
    • 1 cup red wine (braising liquid)
    • 1 can (28 ounces) crushed tomatoes (sauce base)
    • 2 cups beef broth (braising liquid)
    • 2 tablespoons tomato paste (flavor enhancer)
    • 2 teaspoons dried oregano (seasoning)
    • 1 teaspoon dried thyme (seasoning)
    • 1 bay leaf (aromatic)
    • salt (seasoning)
    • pepper (seasoning)
    • 1 pound rigatoni pasta (base)
    • fresh parsley — for garnish (garnish)
    • parmesan cheese — grated, for garnish (garnish)

    Mise en Place

    0/7

    Process

    1

    sear protein

    1. 1.Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
    2. 2.Season the short ribs generously with salt and pepper.
    3. 3.Sear the short ribs on all sides until deeply browned, approximately 3-4 minutes per side. This develops foundational flavor.
    4. 4.Remove the seared short ribs from the pot and reserve.
    2

    sauté aromatics

    1. 1.Add the diced onion, carrots, and celery to the same pot.
    2. 2.Sauté the vegetables, stirring occasionally, until they soften, about 5-7 minutes.
    3. 3.Incorporate the minced garlic and cook until fragrant, approximately 1 minute more. Avoid burning the garlic.
    3

    deglaze and simmer

    1. 1.Pour the red wine into the pot. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot; this adds significant flavor to the sauce.
    2. 2.Simmer the wine for 5-7 minutes, allowing it to reduce slightly and concentrate its flavor.
    3. 3.Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried thyme, and bay leaf.
    4. 4.Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
    5. 5.Bring the liquid to a gentle simmer. Cover the pot and reduce the heat to low.
    6. 6.Braise for 2.5 to 3 hours, or until the meat is exceptionally tender and easily pulls away from the bone. Check periodically and add more broth if the liquid level gets too low.
    4

    cook pasta

    1. 1.Approximately 15 minutes before the braising time is complete, bring a large pot of generously salted water to a rolling boil.
    2. 2.Cook the rigatoni according to package directions until it reaches the al dente stage – tender but with a slight bite. Reserve about 1 cup of the pasta cooking water before draining.
    5

    finish dish

    1. 1.Carefully remove the tender short ribs from the braising liquid. Discard the bones and shred the meat using two forks.
    2. 2.Return the shredded meat to the sauce in the pot and stir to combine.
    3. 3.Add the drained rigatoni to the pot with the ragu. Toss to coat the pasta thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
    4. 4.Serve the pasta topped generously with the shredded short rib ragu.
    5. 5.Garnish with fresh chopped parsley and grated Parmesan cheese.

    Plating

    • Serve the rigatoni topped with the shredded short rib ragu.
    • Garnish with fresh parsley and grated Parmesan cheese.

    Sensory Checks

    Texture

    Confirm the short ribs are fork-tender and easily shreddable before removing them from the braising liquid.

    Color

    Ensure the pasta is cooked al dente, offering a slight resistance to the bite.

    Common Errors

    • ⚠ Insufficient browning of the short ribs will result in a less complex and deep flavor profile.
    • ⚠ Overcooking the pasta will lead to a mushy texture that does not hold up well to the sauce.

    Notes

    • The bones from the short ribs can be saved and used to create a rich, flavorful bone broth.
    • This dish benefits from being made ahead; the flavors meld and deepen overnight, making it an excellent option for meal preparation.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • Exact amount of salt and pepper for seasoning was not specified, 'to taste' was used.
    • Exact amount of fresh parsley and grated Parmesan cheese for garnish was not specified.

    Techniques in this recipe