One-Pot Wonders

Oven-Braised Short Rib Ragu With Rigatoni

April 16, 2024
4.3
6 Ratings
Photo by Food52
  • Prep time 20 minutes
  • Cook time 4 hours
  • Serves 4-6
Author Notes

This short rib ragu recipe relies heavily on technique and methods rather than precise measurements, and I've sprinkled in lots of tips and tricks below to achieve the best possible flavor. Start with high-quality, bone-in short ribs for optimal results. I like to serve this with extra large rigatoni, or paccheri, though any favorite pasta will suffice, and I also recommend making a simple side salad, such as arugula with lemon juice and olive oil, to cut the richness of the ragu.

To ensure well-seasoned results, it's important to salt throughout the cooking process rather than solely at the end. Here are a few of my seasoning tips:

• Start by seasoning both sides of the meat to draw out moisture and allow the salt to permeate the cell walls, seasoning the meat from within. If you really want to go the extra mile (I admittedly almost never do this), season the meat at least 2 hours before cooking to ensure thorough seasoning and to tenderize the meat, enhancing its flavor even more.

• When preparing the sofrito, add a pinch of salt to aid in sweating the onions, but refrain from adding more salt as you build the sauce—the salt from the meat will season the ragu as it braises.

• Be generous with salt when boiling the pasta, as this will not only season the pasta from within but help it cook faster (taste the water with a spoon; it should be noticeably salty). Adding a little salted pasta water to the ragu is yet another way to salt the dish.

• Once the ragu is done, that is when you should taste and adjust the seasoning as necessary. If you’re unsure if it needs more salt, sprinkle a little salt on a spoonful of ragu. If you notice the flavors pop, add more salt to the entire dish.

General Tips & Tricks

• Like I mention above, method matters more than specific measurements here. If you have more than 2 cups of onion, use that. If you have 3 pounds short ribs instead of 2, use 3. The browning from the maillard reaction, slowly cooking the sauce, and seasoning to taste until all the flavors stand out will get you the best results.

• If you must, use boneless instead of bone-in. However, keep in mind that bones keep the meat nice and juicy, and the bone marrow also adds umami and sweetness. Bone-in also tends to have more fat, and while you can cut it off, I’d recommend removing it after cooking. Fat insulates meat and keeps it moist and tender while cooking, and also, fat = flavor.

• Make sure to pat the short ribs dry before salting and cooking. Moisture has to evaporate before any browning can take place, and the drier the meat is, the quicker it’ll brown.

• Use a heavy-bottomed pot, which has even heat distribution and will prevent the ragu from burning in spots while cooking.

• To make ahead, make the ragu sauce according to the directions, then allow it to cool completely and transfer it to sealable containers. Refrigerate for up to 2 to 3 days, or freeze for up to 2 months.


Nea Arentzen

What You'll Need
Watch This Recipe
Oven-Braised Short Rib Ragu With Rigatoni
Ingredients
  • 2 pounds bone-in short ribs
  • Diamond Crystal kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups red onion (1 large), chopped
  • 1 cup carrot (2 medium), chopped
  • 1 cup celery (2 large), chopped
  • 1 6-ounce can tomato paste
  • 1 cup red wine (any full-bodied red wine will do)
  • 2 cups beef broth (or 2 teaspoons Better than Bouillon + 2 cups water)
  • Parmesan rind
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh thyme
  • 1 pound large rigatoni pasta (paccheri)
  • Parsley, chopped
  • Freshly grated Parmesan, for serving
Directions
  1. Preheat the oven to 300ºF/148ºC. Pat the short ribs dry and generously season them with salt and pepper (no need to trim off fat yet). Heat the olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs until browned on all sides, about 3 to 4 minutes per side. Transfer them to a separate plate and repeat with the remaining short ribs.
  2. Leave all the (flavorful!) oil and rendered fat in the pot, and add the onions, carrots, and celery. Saute over low heat, stirring occasionally, until softened 10 to 15 minutes. Stir in the tomato paste and cook until it's brick red in color and smells slightly caramelized, another minute or two. Deglaze with the red wine, scraping and stirring up any browned bits from the bottom of the pan. Cook for about 3 minutes, until it’s slightly reduced and the wine’s aroma has faded.
  3. Stir in the broth, then return the browned short ribs to the pot along with the Parmesan rind and herbs. Cover with a lid and place in the oven. The total braise time is about 3 hours, until the meat is falling apart and the base smells aromatic and caramelized, but check after 2 hours to make sure all the liquid hasn’t evaporated. If it looks dry, stir in another ½ to 1 cup beef broth.
  4. Bring a large pot of salted water to a boil over high heat and cook the pasta 1 or 2 minutes less than the noted time (it’ll finish cooking in the ragu). Save ⅔ cup of the pasta water before draining.
  5. Meanwhile, discard the herbs from the pot and transfer the short ribs to a plate or baking sheet. Using 2 forks or your hands, shred the short ribs into small pieces, removing the bones and any super fatty pieces. Return the shredded meat to the pot along with the pasta and half of the pasta water, then stir until everything is combined. Season to taste with salt and pepper and add more pasta water if needed (see Tips & Tricks section).
  6. Serve the short rib ragu with freshly grated Parmesan and chopped parsley sprinkled over top, alongside the quick arugula salad (see author note above).

See what other Food52ers are saying.

  • Nea Arentzen
    Nea Arentzen
  • DONA
    DONA
Nea Arentzen

Recipe by: Nea Arentzen

Content creator & recipe developer

2 Reviews

DONA May 12, 2024
This is a very favor packed dish. Be careful not to over season the ragu as the salt in the meat and the pasta water seems about right. The smell of the ragu and short ribs braising is divine!
 
Nea A. May 12, 2024
Hi Dona! So glad to hear this!