Red Wine Braised Short Ribs with Plain Rigatoni

Serving Size: 4-6


1 lb. Pappardelle’s Plain Rigatoni
3 lb. bone-in beef short ribs, cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 tablespoons flour
1 tablespoon tomato paste
2 cups dry red wine
½ bunch fresh parsley
6 thyme sprigs
2 bay leaves
6 cloves garlic, peeled & smashed
3 cups beef stock
Salt & pepper, to taste


  1. Preheat oven to 350 degrees. Season short ribs with salt & pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, turning after 2-3 minutes for each side (about 8 minutes total). Transfer to a plate. Pour out all beef drippings from pot, reserving 3 tablespoons. 
  3. Add onions, carrots and celery to pot and cook over medium-high heat until onions are slightly browned, about 5 minutes. Add flour and tomato paste. Cook, stirring constantly, until well-combined and deep red in color, about 2-3 minutes.
  4. Add wine, short ribs and any juices left to the pot. Stir thoroughly, scraping the bottom of the pan. Bring to a boil and lower to a simmer. Cook until wine has reduced by half, about 25 minutes. 
  5. Add stock, parsley, garlic, thyme, bay leaves, and salt & pepper. Bring to a boil, cover, and transfer to the oven. Cook until short ribs are tender, about 2-3 hours. Once done, remove from oven and skim any excess fat from the top.
  6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. 
  7. To serve, plate pasta and top with short ribs and sauce. Enjoy!