Rigatoni with Short Ribs of Beef…and a Caprese Salad

This recipe combines the hearty richness of braised short ribs with the comforting flavors of a classic Italian pasta dish, Rigatoni. Starting with a base of sautéed onions and garlic in olive oil, the addition of tomato paste and San Marzano tomatoes creates a robust and flavorful sauce.

A splash of red wine enhances the depth of flavors, making this sauce perfect for simmering tender short ribs until they’re falling off the bone. The key to achieving exceptional flavor lies in searing the ribs to develop a caramelized crust, which not only enriches the sauce but also ensures tender, succulent meat.

Finished with fresh basil leaves for a burst of herbaceous freshness, this dish is a celebration of slow-cooked perfection, ideal for serving over rigatoni pasta with a garnish of Italian parsley and cheese. Accompanied by a simple Caprese salad, this meal strikes a balance between rustic Italian tradition and refined culinary delight.

How to make Rigatoni with Short Ribs of Beef…and a Caprese Salad

Sweat some onions in a good olive oil…

then add some garlic till colored (do not burn)…

add a little tomato paste, fry…

then add a good quality canned whole tomatoes(San Marzano), crushing into the sauce…

a good splash of red wine and salt & pepper…

(simmer for an hour or so if your just making sauce, if you are adding the browned short ribs, add to sauce after the salt & pepper)…

turn off the heat and stir in some fresh basil leaves(about 10) after cooking…

This recipe uses a simple braise that you would do with any meat on the bone that you want to add to your favorite sauce…

The most important step is to flour your meat and sear it in olive oil on all sides, till a crust developes, that gives the sauce and meat a wonderful flavor and assists the meat to be tender… you want that crust…

add to your favorite simmering red sauce and simmer for two and a half to 3 hours until the meat is ready to fall off the bone…

Mix your rigatoni in the sauce and add ribs to the top with more sauce, Italian Parsley and cheese.

Notes:

Base Sauce Preparation: Start by sweating onions in olive oil until translucent. Add garlic and cook until fragrant, being careful not to burn it. Incorporate tomato paste and fry briefly to deepen flavors.

Building Flavor: Crush good-quality canned whole San Marzano tomatoes into the sauce to create a rich base. A splash of red wine adds acidity and complexity. Season generously with salt and pepper to taste.

Cooking the Short Ribs: For tender, flavorful short ribs, coat them lightly in flour and then sear them in olive oil until a golden crust forms on all sides. This step is crucial for enhancing the meat’s flavor and texture.

Braising Process: If adding the browned short ribs to the sauce, do so after seasoning with salt and pepper. Simmer the sauce for 2.5 to 3 hours, allowing the ribs to cook until they are tender and easily fall off the bone. This slow cooking method ensures a rich, concentrated sauce.

Finishing Touches: Once the sauce is ready, turn off the heat and stir in fresh basil leaves for a burst of aromatic freshness. This addition complements the richness of the meat and sauce.

Assembly: Cook rigatoni pasta according to package instructions until al dente. Mix the pasta into the sauce, ensuring it’s well coated. Arrange the short ribs on top of the pasta, garnish with Italian parsley, and sprinkle with cheese of your choice.

Serving Suggestions: Serve the Rigatoni with Short Ribs of Beef alongside a simple Caprese salad for a balanced meal. The freshness of the salad contrasts beautifully with the hearty pasta dish.

Variations: This recipe allows for flexibility in meat choice—use any bone-in meat suitable for braising to achieve similar results. Adjust cooking times accordingly based on the cut of meat used.

Make-Ahead: This dish benefits from preparing ahead, as flavors develop further when allowed to sit. It’s a great option for a special occasion meal or when entertaining guests.

Enjoying the Dish: The slow-cooked flavors and tender meat make this dish a comforting and satisfying meal, perfect for enjoying with loved ones over a leisurely dinner.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef instead of short ribs?

Yes, you can use other cuts like chuck roast or brisket, but adjust cooking times accordingly to ensure tenderness.

How can I make this recipe gluten-free?

Use gluten-free rigatoni or other pasta and substitute a gluten-free flour for dusting the meat before searing.

Can I prepare the short ribs ahead of time?

Yes, you can braise the short ribs a day ahead, refrigerate, and reheat gently in the sauce before serving.

What should I serve with the Caprese Salad?

It pairs well with crusty bread or as a refreshing side alongside the hearty rigatoni dish.

Can I freeze the leftovers?

Yes, both the short ribs in sauce and the Caprese Salad can be frozen.

Reheat gently on the stovetop or in the oven.

Can I use fresh tomatoes instead of canned San Marzano tomatoes?

Absolutely, use ripe, fresh tomatoes, peeled and chopped, as a delicious alternative.

How do I adjust the recipe for a larger or smaller group?

Scale the ingredients accordingly and adjust cooking times as needed, especially for braising the meat.

What wine pairs well with this dish?

A medium-bodied red wine such as Chianti or Sangiovese complements the rich flavors of the short ribs.

How do I ensure the short ribs are tender?

Braise them in the sauce for the full recommended time until the meat is fork-tender and easily falls off the bone.

Can I substitute rigatoni with another pasta shape?

Yes, penne, fettuccine, or pappardelle work well with this dish, offering different textures with the sauce and short ribs.