Short Rib Rigatoni

If you’re looking to take your pasta game to a whole new level look no further than my decadent short rib rigatoni.

This post is sponsored by Whole Foods Market.

When it comes to creating a culinary masterpiece, the secret often lies in the quality of ingredients. Whole Foods Market has long been a trusted source for exceptional produce, meats, and pantry staples. Today, we’re diving into a recipe that beautifully showcases the premium offerings from Whole Foods Market: Short Rib Rigatoni.

Pasta dishes have a special place in many hearts – they are comforting, versatile, and undeniably delicious. But, if you’re looking to take your pasta game to a whole new level, introducing succulent, slow-cooked short ribs is the way to go. The rich, tender meat perfectly complements the hearty rigatoni, creating a dish that’s nothing short of extraordinary.

For short ribs:

• 2 lbs of Animal Welfare Certified Bone-In Short Ribs
• 2 tsp kosher salt
• 1/2 tsp black pepper
• Olive oil for searing

For braising liquid

• 2 large carrots, sliced
• 1 large white onion, sliced
• 1 sprig of fresh oregano
• 1 sprig of fresh thyme
• 1/2 tsp ground allspice
• 1 tbsp of tomato paste
• 1 tbsp of garlic paste
• 1/2 cup beef broth
• Salt and pepper to taste
• 1/2 cup Carbone Arrabbiata Pasta Sauce
• 2 bay leaves

Other ingredients to finish meat sauce:

• 1 tbsp Worcestershire sauce
• 1/2 cup of Agour Ossau-Iraty 12-Month cheese, plus more to serve
• 1/4 cup heavy cream
• 1 tbsp of butter

For pasta:

• Frankies 457 Organic Rigatoni Pasta 16 oz, cooked according to package instructions

Instructions

1. Pat short ribs dry with paper towels and season liberally with salt & pepper on all sides
2. In a cast iron skillet, heat oil on medium high heat until hot
3. Sear ribs on all sides until brown, about 3 minutes per side 
4. Remove ribs and turn heat to medium 
5. Sauté onions & carrots until fragrant, about 2 minutes 
6. Season to taste with salt, pepper and all-spice
7. Add tomato paste & garlic and stir until combined 
8. Deglaze pan with beef broth and scrape all the brown bits off the bottom of the skillet
9. Turn off heat and transfer short ribs to pressure cooker
10. Pour braising liquid over the ribs and add bay leaves, fresh thyme and more beef broth, tomato sauce, salt and pepper 
11. Give everything a good stir until well combined 
12. Cook on high pressure for 60 minutes, natural release 
13. Once pressure is released, remove short ribs from liquid– bone should easily slide away from meat and the meat should be falling apart and very tender 
14. Discard bones and shred meat 
15. Separate the fat from the liquid
16. Use an immersion blender to smooth out the sauce if desired
17.  Combine 1 cup of sauce with 1 cup of tomato sauce and allow it to simmer
18. To the liquid add Agour Ossau Iraty 12 Month cheese, butter heavy cream & Worcestershire sauce 
19. Mix well and allow it to simmer until thickened
20. Once thickened, add shredded short rib meat to the sauce 
21. Cook Frankies 457 Organic Rigatoni Pasta according to package instructions 
22. Combine pasta & meat sauce in the pressure cooker 
23. Serve hot with Agour Ossau-Iraty 12 Month-cheese to taste

Print Pin

Short Rib Rigatoni

Elevate your pasta game with my rich and tender short rib rigatoni.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 -6 servings

Author natasha

Ingredients

For short ribs:

• 2 lbs of Animal Welfare Certified Bone-In Short Ribs
• 2 tsp kosher salt
• 1/2 tsp black pepper
• Olive oil for searing

For Braising Liquid

• 2 large carrots sliced
• 1 large white onion sliced
• 1 sprig of fresh oregano
• 1 sprig of fresh thyme
• 1/2 tsp ground allspice
• 1 tbsp of tomato paste
• 1 tbsp of garlic paste
• 1/2 cup beef broth
• Salt and pepper to taste
• 1/2 cup Carbone Arrabbiata Pasta Sauce
• 2 bay leaves

Other ingredients to finish meat sauce:

• 1 tbsp Worcestershire sauce
• 1/2 cup of Agour Ossau Iraty plus more to serve
• 1/4 cup heavy cream
• 1 tbsp of butter

For pasta:

• Frankies 457 Organic Rigatoni Pasta 16 oz cooked according to package instructions

Instructions

• Pat dry short ribs with paper towels and seasoning liberally with salt & pepper on all sides
• In a cast iron skillet, heat oil on medium high heat until hot
• Sear ribs on all sides until brown, about 3 minutes per side 
• Remove ribs and turn heat to medium 
• Sauté onions & carrots until fragrant, about 2 minutes 
• Season to taste with salt, pepper, all spice
• Add tomato paste & garlic and stir until combined 
• Deglaze pan with beef broth and scrape all the brown bits off the bottom of the skillet
• Turn off heat and transfer short ribs to instant pot
• Pour braising liquid over the ribs and add bay leaves, fresh thyme and more beef broth, tomato sauce, salt and pepper 
• Give everything a good stir until well combined 
• Cook on high pressure for 60 minutes, natural release 
• Once pressure is released, remove short ribs from liquid, bone should easily slide away from meat and the meat should be falling apart and very tender 
• Discard bones and shred meat 
• Separate the fat from the liquid
• Use an immersion blender to smooth out the sauce if desired
•  Combine 1 cup of sauce with 1 cup of tomato sauce and allow it to simmer
• To the liquid add Agour Ossau Iraty 12 Month cheese, butter heavy cream & Worcestershire sauce 
• Mix well and allow it to simmer until thickened
• Once thickened, add shredded short rib meat to the sauce 
• Cook Frankies 457 Organic Rigatoni Pasta according to package instructions 
• Combine pasta & meat sauce in the instant pot 
• Serve hot with Agour Ossau Iraty 12 Month cheese to taste

With Whole Foods Market’s curated selection of speciality ingredients, you can turn any dish into a gourmet experience. This Short Rib Rigatoni is just one example of how their commitment to quality that enhances your cooking adventures.

Visit your nearest Whole Foods Market today and check out the Whole Foodie Festival  to discover more products, tips, recipes and ways to save now through 10/3. Elevate your meals, one exceptional ingredient at a time.