Braised short Rib Rigatoni

Braised Short Rib Rigatoni with Silky Vegetable Gravy, Parsley & Parmesan 

Ingredients 

  • 3–4 lb bone‑in beef short ribs 
  • Salt & black pepper 
  • Olive oil 
  • 1 large onion, chopped 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 4–5 garlic cloves, minced 
  • 2 tbsp tomato paste 
  • 1 cup red wine 
  • 1 cup tomato sauce 
  • 2 cups beef broth 
  • 1/4 cup prune juice 
  • 2 bay leaves 
  • 4–5 sprigs thyme 
  • Splash of balsamic vinegar (optional) 
  • 1 lb rigatoni 
  • Fresh parsley, chopped 
  • Fresh‑grated parmesan 

Instructions 

  1. Sear the Short Ribs

Pat the short ribs dry and season generously with salt and pepper. 

Heat olive oil in a Dutch oven over medium‑high heat. 

Sear the ribs on all sides until deeply browned, then remove and set aside. 

  1. Build the Flavor Base

Add the onion, carrot, and celery to the pot. 

Cook until softened and fragrant. 

Stir in the garlic and tomato paste. 

Cook 1–2 minutes until the paste darkens and caramelizes slightly. 

  1. Add Liquids & Herbs

Pour in the red wine, scraping up any browned bits. 

Add: 

  • Tomato sauce 
  • Beef broth 
  • 1/4 cup prune juice 
  • Bay leaves 
  • Thyme 

Return the short ribs to the pot, nestling them into the liquid. 

Add a splash of balsamic if you want a little brightness. 

  1. Braise

Cover the pot and bake in a 300°F oven for 3 hours and 45 minutes, or until the short ribs are fall‑apart tender and the bones slide right out. 

  1. Strain & Puree

Remove the ribs and set aside, covered. 

Pour the braising liquid through a strainer into a large bowl. 

Reserve the cooked vegetables. 

Puree the vegetables until completely smooth — this becomes your natural thickener. 

  1. Separate the Fat

Let the strained liquid cool until the fat rises and firms. 

Scoop off and discard the fat for a cleaner, richer sauce. 

  1. Recombine & Simmer

Pour the veggie puree back into the Dutch oven. 

Add the defatted braising liquid. 

Simmer 10–15 minutes until silky, glossy, and cohesive. 

Taste and adjust seasoning. 

Remove the bones from the short ribs (they should slide right out) and return the meat to the sauce. 

  1. Cook the Rigatoni

Boil rigatoni in salted water until al dente. 

Drain, reserving a splash of pasta water if you want to loosen the sauce later. 

  1. Serve

Spoon rigatoni into bowls. 

Top with tender short rib meat. 

Ladle the silky vegetable gravy over everything. 

Finish with: 

  • Fresh parsley 
  • A generous snowfall of fresh‑grated parmesan