Short Rib Ragu with Rigatoni

Why you'll love  this recipe:

– All the flavor of slow braised beef PLUS pasta – Super rich and savory – Great meal for family dinner or Sunday supper.

For this recipe you will need: onion, tomato paste, parmesan, carrot, garlic, beef stock, red wine, herbs, beef short ribs, cream, tomatoes, & pasta.

Heat a dutch oven over medium-high heat. Sear the short ribs on all sides until a browned crust develops, and set aside.


Sauté the onions, carrots, & celery until starting to caramelize. Add in garlic and cook until fragrant. Add tomato paste & cook until it darkens slightly.


Deglaze with red wine, scraping up any fond with a wooden spoon. Let it simmer for a few minutes until the alcohol burns off.


Add crushed tomatoes, short ribs, herbs, parmesan rind, & enough beef broth to almost cover the short rib. Cook covered in the oven, about 2-3 hours, until ribs are tender & falling off the bone.


Simmer uncovered on the stove top until juices reduce & sauce is desired consistency. Remove short rib meat from the bone & return shredded meat to pot.


Stir in heavy cream. Serve with al dente rigatoni, pappardelle, or your favorite pasta. Top with more fresh herbs and parmesan. For extra creaminess, top with a dollop of ricotta cheese.


This recipe pairs perfectly with this Burrata Caprese Salad - Fresh tomatoes & basil with creamy burrata cheese drizzled with olive oil & balsamic glaze & topped with salt and pepper.

If you liked this recipe, try this Spicy Rigatoni all Vodka. Smooth & ultra creamy with salty bits of crispy pancetta; a decadent pasta sauce that goes so well with rigatoni pasta.

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.