Short Rib Rigatoni: A Restaurant-Worthy Beef Ragu at Home

If you love a rich, slow-cooked pasta sauce, this Short Rib Rigatoni is the perfect recipe for you. With fall-apart braised beef short ribs simmered in a deeply flavorful tomato and red wine sauce, this dish feels like something straight off a restaurant menu—but it’s easy enough to make at home. It’s cozy, indulgent, and perfect for a date night or special occasion dinner.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Restaurant-quality at home – Impress your guests with an Italian-inspired short rib ragu that tastes like it came from a high-end kitchen
• Perfect for date nights and gatherings – This dish is elegant enough for a romantic dinner but also great for entertaining
• Rich, slow-cooked flavor – Braised short ribs create a deep, meaty sauce that coats every bite of pasta

Taste & Texture

This short rib rigatoni is a rich, meaty, and comforting pasta dish with bold flavors. The slow-cooked beef melts into the sauce, making it thick and luscious. The tomato base adds a touch of sweetness, while the red wine and fresh herbs create depth. The rigatoni pasta perfectly captures the sauce in its ridges, ensuring every bite is packed with flavor

Dietary Attributes

• Can be made gluten-free by using gluten-free pasta
• Naturally dairy-free (omit parmesan for a completely dairy-free version)
• High in protein, making it a filling and satisfying meal

Ingredients & Substitutions

Ingredient List

• 4 pounds bone-in beef short ribs, trimmed of fat
• 4 tablespoons olive oil
• 3-5 stems fresh thyme
• 3-5 stems fresh sage
• 3-5 stems fresh parsley
• Salt and pepper to taste
• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 2 bay leaves
• 3 cloves garlic, minced
• 6 ounces tomato paste
• 2 cups dry red wine or beef broth
• 3 cups beef broth
• 1 can (26 ounces) San Marzano tomatoes
• 1 pound (16 ounces) rigatoni pasta (or substitute pappardelle, gnocchi, or cavatelli)
• ¼ cup parmesan cheese, shaved
• Fresh parsley, chopped (optional garnish)

Notes on Quality

For the best results, use bone-in beef short ribs as they add more flavor and richness to the sauce. San Marzano tomatoes are preferred for their natural sweetness and low acidity, which balance the depth of the braised beef

Possible Substitutions

• Short ribs substitute – If you can’t find short ribs, you can use beef chuck roast cut into large chunks
• Wine substitute – If you prefer not to use wine, swap it with additional beef broth
• Herbs substitute – If fresh herbs aren’t available, use dried thyme, sage, and parsley (adjusting to taste)

Step-by-Step Instructions

Preheat and Prep

1. Preheat your oven to 325°F. Season the beef short ribs generously with salt and pepper
2. Tie the fresh thyme, sage, and parsley together with kitchen twine to create a bouquet garni and set it aside

Stovetop Prep

3. Heat 4 tablespoons of olive oil in a Dutch oven over medium-high heat until shimmering
4. Brown the short ribs on all sides (about 3-4 minutes per side). Once browned, transfer them to a plate and cover with foil
5. Reduce the heat to low-medium and add the diced carrots, celery, onion, and bay leaves. Sauté for about 5 minutes until the vegetables soften
6. Stir in the minced garlic and 6 ounces of tomato paste, cooking for another 1-2 minutes until fragrant
7. Pour in 2 cups of red wine (or beef broth) and let it simmer until reduced by half
8. Add the beef broth, canned San Marzano tomatoes, and the bouquet garni. Return the short ribs to the Dutch oven

Braise the Short Ribs

9. Cover the Dutch oven and transfer it to the oven. Let it braise for 2 to 2 ½ hours until the short rib meat is fork-tender and falls off the bone

Prepare the Rigatoni

10. In a large stock pot, bring salted water to a rolling boil. Cook 1 pound of rigatoni pasta according to the package instructions until al dente
11. Drain and set aside

Assemble and Serve

12. Remove the short ribs from the sauce and discard the bones. Shred the meat and return it to the pot, stirring everything together
13. Toss the pasta in the sauce and serve hot, topped with shaved parmesan and fresh parsley

Expert Tips & Tricks

Best Practices

• Browning the short ribs is crucial for building deep flavor, so don’t skip this step
• Don’t rush the braise – slow cooking allows the meat to break down and create the best sauce

Common Mistakes

• Skipping the bouquet garni – Fresh herbs make a difference in flavor, so tie them together for easy removal
• Not reducing the wine – Simmering it down concentrates its flavor and prevents the sauce from being too acidic

Time-Saving Tips

• Braise the short ribs a day in advance for even better flavor and easy meal prep
• Use pre-chopped mirepoix (carrots, celery, onion) to cut down on prep time

Serving Suggestions

Pairings

This pasta pairs beautifully with a side of Valentine’s Day Stuffed Mushrooms for an elegant meal. You can also serve it alongside a Heart-Shaped Caprese Skewers appetizer or Mini Spinach and Feta Puffs for a complete Italian-inspired dinner

Presentation Ideas

• Serve in shallow pasta bowls for a restaurant-style look
• Garnish with extra parmesan shavings and fresh parsley for color and freshness

Beverage Pairings

• Red wine – A full-bodied red like Cabernet Sauvignon or Chianti enhances the richness of the sauce
• Non-alcoholic pairing – Sparkling water with lemon or a deep, bold grape juice mimics the complexity of red wine

Storage & Reheating

Leftover Storage

• Fridge – Store in an airtight container for up to 5 days
• Freezer – Cool completely, then store in a freezer-safe container for up to 3 months

Reheating Methods

• Stovetop – Reheat on low heat, adding a splash of broth to keep the sauce from drying out
• Microwave – Heat in 30-second intervals, stirring in between

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours

What other pasta can I use?

This sauce pairs well with pappardelle, cavatelli, or gnocchi

Variations & Customizations

Dietary Adaptations

• For a gluten-free version, use gluten-free pasta
• To make it dairy-free, omit the parmesan cheese

Flavor Twists

• Add crushed red pepper flakes for a spicy kick
• Stir in a splash of balsamic vinegar for extra depth

Conclusion

This Short Rib Rigatoni is the ultimate comfort food, bringing rich, slow-cooked flavors to your table with minimal effort. Whether for a romantic dinner or a cozy family meal, this dish is sure to impress. Try it out and let us know how you liked it!

For more delicious recipes, check out Cooking with Callie on Pinterest

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