* 2 pounds beef short ribs * to taste, salt and ground black pepper * 2 tablespoons extra virgin olive oil * 1 large onion, chopped * 1 large carrot, chopped * 1 large red bell pepper, chopped * 4 cloves of garlic, minced * 1⁄2 cup tomato paste * 1 can (28 ounces) crushed San Marzano tomatoes * 1 cup red wine * 3 sprigs of fresh thyme * 3 sprigs of fresh oregano * 2 bay leaves * 1 pound rigatoni pasta * 1 cup mozzarella cheese, shredded * 1 tablespoon basil, freshly chopped
# DIRECTIONS
* **Preheat the Oven:** Preheat your oven to 300°F (150°C). * **Prepare the Short Ribs:** Season the beef short ribs generously with salt and ground black pepper. Heat the extra virgin olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, 2-3 minutes per side. Remove the short ribs and set aside. * **Sauté the Vegetables:** Add the chopped onion, carrot, and red bell pepper to the same pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for an additional 2 minutes. * **Deglaze and Braise:** Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, fresh thyme, oregano, and bay leaves. Stir to combine. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and braise in the preheated oven at 325°F (163°C) for 3 hours, or until the short ribs are tender and falling off the bone. * **Blend the Sauce:** Remove the short ribs from the pot and set aside. Use an immersion blender to blend the sauce until smooth. Shred the short ribs, discarding any bones and excess fat, and return the shredded meat to the blended sauce. * **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain the pasta and toss it directly into the pot with the sauce and shredded short ribs. Stir to coat the pasta evenly with the sauce. * **Serve:** Transfer the rigatoni to serving bowls or plates. Garnish with shredded mozzarella cheese and freshly chopped basil. Let the dish’s warmth melt the mozzarella cheese.
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# INGREDIENTS
* 2 pounds beef short ribs
* to taste, salt and ground black pepper
* 2 tablespoons extra virgin olive oil
* 1 large onion, chopped
* 1 large carrot, chopped
* 1 large red bell pepper, chopped
* 4 cloves of garlic, minced
* 1⁄2 cup tomato paste
* 1 can (28 ounces) crushed San Marzano tomatoes
* 1 cup red wine
* 3 sprigs of fresh thyme
* 3 sprigs of fresh oregano
* 2 bay leaves
* 1 pound rigatoni pasta
* 1 cup mozzarella cheese, shredded
* 1 tablespoon basil, freshly chopped
# DIRECTIONS
* **Preheat the Oven:** Preheat your oven to 300°F (150°C).
* **Prepare the Short Ribs:** Season the beef short ribs generously with salt and ground black pepper. Heat the extra virgin olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, 2-3 minutes per side. Remove the short ribs and set aside.
* **Sauté the Vegetables:** Add the chopped onion, carrot, and red bell pepper to the same pot. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for an additional 2 minutes.
* **Deglaze and Braise:** Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, fresh thyme, oregano, and bay leaves. Stir to combine. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and braise in the preheated oven at 325°F (163°C) for 3 hours, or until the short ribs are tender and falling off the bone.
* **Blend the Sauce:** Remove the short ribs from the pot and set aside. Use an immersion blender to blend the sauce until smooth. Shred the short ribs, discarding any bones and excess fat, and return the shredded meat to the blended sauce.
* **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain the pasta and toss it directly into the pot with the sauce and shredded short ribs. Stir to coat the pasta evenly with the sauce.
* **Serve:** Transfer the rigatoni to serving bowls or plates. Garnish with shredded mozzarella cheese and freshly chopped basil. Let the dish’s warmth melt the mozzarella cheese.
Amazing, I will try it myself!!!