Why This Recipe Is Worth Every Minute

Braised beef short rib rigatoni is the kind of dish that makes people go silent at the dinner table — in the best possible way. It takes time, but the active work is minimal. The oven does the heavy lifting while you go about your day, and the result is a deeply savory, fall-apart meat sauce that clings to every ridge of the rigatoni. This is comfort food elevated.

Ingredients (Serves 4–6)

  • 2–3 lbs bone-in beef short ribs
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp tomato paste
  • 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 2 sprigs fresh thyme, 1 bay leaf
  • 1 lb rigatoni
  • Fresh parsley and Parmesan, to finish

Step-by-Step Method

  1. Preheat your oven to 325°F (165°C).
  2. Season and sear the ribs: Pat the short ribs completely dry, then season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear the ribs on all sides until a deep brown crust forms, about 3–4 minutes per side. Remove and set aside.
  3. Build the soffritto: In the same pot, reduce heat to medium. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
  4. Add tomato paste and wine: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let simmer for 3 minutes.
  5. Braise: Add crushed tomatoes, beef broth, thyme, and bay leaf. Return the seared ribs to the pot. The liquid should come about halfway up the ribs. Bring to a gentle simmer, cover, and transfer to the oven.
  6. Cook for 3–3.5 hours, or until the meat is completely tender and falling from the bone.
  7. Shred and finish the sauce: Remove the ribs and let cool slightly. Discard bones and shred the meat. Remove the bay leaf and thyme sprigs. Stir the meat back into the sauce and season to taste. Simmer uncovered on the stovetop for 10–15 minutes to thicken.
  8. Cook rigatoni according to package directions. Reserve 1 cup pasta water before draining. Toss pasta with the sauce, adding a splash of pasta water to help everything emulsify.

Key Tips for Success

  • Dry your ribs before searing — moisture is the enemy of a good crust.
  • Don't rush the braise. Low and slow is the secret to melt-in-your-mouth texture.
  • Rigatoni is ideal because its ridges and hollow center trap the thick meat sauce beautifully. Pappardelle or penne also work well.
  • This dish tastes even better the next day, making it perfect for meal prep.

Make-Ahead & Storage

The braised meat and sauce can be made up to 3 days in advance and stored in the refrigerator. Skim any solidified fat from the top before reheating. The sauce also freezes well for up to 3 months.