Oven-Braised Red Wine Short Rib Ragu With Rigatoni | Recipe Drop | Food52

short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Beef chuck is more affordable and still provides great flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness and acidity without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino offers a similar flavor at a lower price.

Start by patting the short ribs dry on all sides to remove moisture.

Season the short ribs generously with salt and a little black pepper.

Turn the heat to medium-high on a heavy-bottomed pot and add about 2 tablespoons of olive oil.

Sear the short ribs in batches, placing them fatty side down, for about 4 to 5 minutes until golden brown.

Flip the short ribs and sear the other side for another 4 to 5 minutes without touching them to ensure proper browning.

Once browned, remove the short ribs and set them aside, leaving the rendered fat in the pot.

Lower the heat to medium and add 2 cups of chopped red onion, 1 cup of chopped celery, and 1 cup of chopped carrots to the pot.

Sauté the vegetables for about 10 to 15 minutes until they are almost translucent and aromatic.

Add 1 can (6 oz) of tomato paste to the vegetables and sauté until it turns brick red, about 1-2 minutes.

Deglaze the pot with 1 cup of red wine, scraping up any browned bits from the bottom, and cook for about a minute until the alcohol flavor dissipates.

Stir in 2 cups of beef broth and return the short ribs to the pot, snuggling them into the sauce.

Add fresh sage, fresh rosemary, and a parmesan rind to the pot for additional flavor.

Preheat the oven to 300°F and cover the pot with a solid lid.

Transfer the pot to the oven and braise for about 3 hours, checking occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens