Braised Short Rib Rigatoni

Name: Braised Short Rib Rigatoni
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs bone-in short ribs; Salt and pepper, to season; 2 tbsp olive oil; 1 medium onion, finely diced; 1 medium carrot, finely diced; 3 garlic cloves, minced; 1 cup red wine; 1 can (14 oz) tomato purée; 1 cup beef broth; 1 tsp smoked paprika; 1/2 tsp ground cinnamon; 1/4 tsp red chili flakes; 1 bay leaf; 1 tbsp tomato paste; 2 tbsp butter; 1 cup heavy cream; 1/2 cup Parmesan cheese, finely grated; Zest of 1 lemon; 1 tsp cracked black pepper; 2 medium red onions, thinly sliced; 1 tbsp olive oil; 1 tbsp butter; 1/4 cup red wine vinegar; 2 tbsp honey; Pinch of salt; 1/2 cup sour cream; 1 tbsp fresh dill, finely chopped; Juice of 1/2 lemon; Zest of 1/2 lemon; 1 lb rigatoni (preferably fresh or bronze-cut for better sauce adherence)

17 steps

Updated at: Sat, 07 Dec 2024 20:15:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1516.9 kcal (76%)

Total Fat93.7 g (134%)

Carbs117 g (45%)

Sugars23.5 g (26%)

Protein41.3 g (83%)

Sodium1146.3 mg (57%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prepare Braised Short Ribs

Step 1

Preheat oven to 325°F (163°C).

Step 2

Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, sear the ribs until golden brown on all sides, then remove.

Step 3

In the same pot, sauté onions, carrots, and garlic until fragrant.

Step 4

Stir in tomato paste, then deglaze the pot with red wine, scraping any browned bits.

Step 5

Add tomato purée, beef broth, smoked paprika, cinnamon, chili flakes, and bay leaf. Stir to combine, then return the short ribs to the pot.

Step 6

Cover and transfer to the oven. Braise for 2.5–3 hours, until the meat is tender and almost falling off the bone. Once done, carefully remove the short ribs and keep them intact. Simmer the sauce on the stove for 5–10 minutes to thicken slightly if needed.

Lemon Pepper Cream Sauce

Step 7

In a saucepan, melt butter over medium heat. Add cream and gently heat until warmed through.

Step 8

Stir in Parmesan, lemon zest, and black pepper. Keep warm over low heat.

Onion Marmalade

Step 9

Heat olive oil and butter in a skillet over medium heat. Add red onions and a pinch of salt.

Step 10

Sauté until deeply caramelized, about 20 minutes. Stir in red wine vinegar and honey. Cook for 5 more minutes until glossy and thickened.

Lemon-Dill Crema

Step 11

In a small bowl, whisk together sour cream, dill, lemon juice, and zest. Chill until ready to use.

Pasta

Step 12

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Drain and toss lightly with olive oil.

Assemble the Dish

Step 13

Pasta Base: Arrange the rigatoni in a circular fashion along the plate's perimeter. Toss them lightly in the lemon pepper cream sauce for an even coating, ensuring a clean separation between pasta and the central topping.

Step 14

Short Ribs Placement: Center a large, shredded piece of braised short rib on top of the pasta. Keep the meat intact for a bold visual impact.

Step 15

Onion Marmalade: Layer caramelized onions generously on top of the short ribs, ensuring they cascade naturally for a vibrant color contrast.

Step 16

Lemon-Dill Crema: Add dollops of the crema around the base of the short ribs, slightly overlapping with the pasta for a subtle blend.

Step 17

Garnish: Sprinkle finely chopped fresh parsley for a pop of green. Add a light drizzle of olive oil around the plate for sheen and finish.