This Beef Ragu Tastes Like Sunday Dinner

This Braised Beef Ragu with Rigatoni tastes like Sunday dinner in a bowl — tender short ribs, rich tomato red wine sauce, and pasta tossed until every bite is loaded with deep, slow-cooked flavor. In this video, I’ll show you how to make a restaurant-style beef ragu at home using beef short ribs, aromatics, tomato paste, crushed tomatoes, red wine, fresh herbs, rigatoni, pasta water, and freshly grated Parmesan. The short ribs are dry-brined, seared until deeply browned, then braised low and slow until they fall apart into a rich, hearty sauce. Once the beef is shredded back into the ragu, the rigatoni gets folded in with pasta water until everything is glossy, coated, and full of flavor. If you love cozy Sunday dinners, Italian-inspired comfort food, short rib recipes, and pasta dishes that taste like they took all day, this Braised Beef Ragu with Rigatoni belongs on your table. Question: Would you serve this beef ragu over rigatoni, pappardelle, spaghetti, or mashed potatoes? Full recipe below, and if you enjoy bold comfort food made with feeling, like, comment, and subscribe for more recipes. Braised Beef Ragu with Rigatoni Recipe Ingredients * Short ribs, dry-brined with salt * Onion, finely chopped * Carrots, finely chopped * Celery, finely chopped * Shallots, finely chopped * Garlic, minced * Tomato paste * Red wine * Salt and black pepper * Tomato sauce * Better Than Bouillon beef base * Beef stock * Fresh rosemary * Fresh thyme * 2 bay leaves * Rigatoni pasta * Fresh parsley * Freshly grated Parmesan cheese Instructions 1. Dry-brine the short ribs with salt. Brown them deeply on all sides, then set aside. 2. In the same pot, sauté the onion, carrots, celery, shallots, and garlic until softened. 3. Add the tomato paste and cook until caramelized. 4. Deglaze with red wine and season with salt and black pepper. 5. Add the tomato sauce, beef bouillon, and beef stock. 6. Add rosemary, thyme, and bay leaves, then return the short ribs to the pot. 7. Cover and braise in a 325°F oven for 2 hours and 45 minutes. 8. Remove the short ribs, shred the meat, and skim excess fat from the sauce. 9. Return the shredded beef to the sauce. 10. Cook the rigatoni in well-salted water and reserve some pasta water. 11. Add a little pasta water to the sauce to tighten and emulsify. 12. Fold the rigatoni into the ragu until fully coated. 13. Finish with fresh parsley, plate, and top with freshly grated Parmesan. Serve hot and enjoy. #BraisedBeefRagu #BeefRagu #Rigatoni #PastaRecipe #ComfortFood #ItalianInspired #ShortRibs #HomeCooking #SundayDinner #CookingWithFeeling #AroundTheArmstrongTable