Cooking With Dough

Short Rib Rigatoni

This is by far the pasta dish I get asked to make over and over again by my friends and family, it is so so so delicious… There is really nothing better than slow cooked meat paired with pasta, when you eat this short rib rigatoni it feels like a warm hug :)

The inspiration for this dish came from a recipe I made for Short Rib Lasagna Roll Ups by Giada De Laurentiis, they came out amazing and the flavor was unbelievable but it took so long to make…  I decided to do my own spin on short ribs with pasta; I used her technique for slow cooking the ribs and then added the meat to rigatoni, spinach, and my favorite jarred marinara sauce.  It tasted just as good as the lasagna roll ups but took half the time, now it is a weekly staple in our household!

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Ingredients

2 ½ lbs. beef short ribs

1 large yellow onion, roughly chopped

4 cloves of garlic, peeled and left whole

4 sprigs of rosemary

½ bottle red wine

½ of a 32 oz. carton of beef stock

1 lb. rigatoni

1 5 oz. bag of fresh spinach leaves

1 ½ - 2  9 oz. jars of marinara sauce or favorite pasta sauce

1 6 oz. can of tomato paste

Parmesan cheese, freshly grated

Salt and pepper 

Olive Oil 

Process

In a large heavy bottomed pot (I recommend using a Dutch Oven) heat a tbsp. of olive oil over medium-high heat. While the pot is heating up sprinkle short ribs with salt and pepper, place short ribs in the pot and brown both sides, about 3 minutes per side; once browned remove short ribs from the pot and set them aside.

 

Add onions, garlic, and rosemary to the pot and cook them until onions begin to soften and become translucent, about 5 minutes. Once onions, garlic, and rosemary have been cooked add in the red wine and turn the heat up to high, put the short ribs back in and then add the beef broth (short ribs should be poking out of the liquid, be sure they are not fully submerged)

 

Bring the entire mixture to a boil, once at a boil cover with a lid and reduce to a simmer, let simmer for 2 ½ hours.  After simmering for 2 ½ hours remove the short ribs from the pot and place them in a large bowl and let them rest until they are cool enough to handle. Remove garlic cloves from cooking liquid and add them to the bowl of short ribs, discard the rest of the cooking liquid and bones.

 

Once short ribs have cooled, using your fingers or two forks shred the meat into long pieces and set aside.

 

Bring a large pot of water to a boil and add in the rigatoni, cook 1 minute less than suggested on the box of rigatoni pasta (I cooked mine for about 12-13 minutes) Once pasta is cooked, strain it and add it back into the pot and turn the heat down to low. Add in the tomato paste, spinach leaves, and marinara sauce and gently stir to combine. Once the spinach leaves have started to wilt add in the shredded short rib meat and stir once again to combine, top with lots of freshly grated Parmesan cheese and…enjoy!