Saturday, January 7, 2012

Rachel Ray's Short Ribs in Red Sauce with Rigatoni

 I'd like to introduce you to my new friend, the dutch oven. I'd been waiting and waiting to get a fabulous (and very expensive) Le Creuset one, but I decided I'd be waiting forever. So  I went to Khol's and picked up a much more practically priced Food Network dutch oven. I LOVE it! That evening when I was watching the Rachel Ray talk show I'd recorded, I saw her make this wonderful dish in her dutch oven.... so of course.... I printed the recipe  and couldn't wait to make it!

Begin by chopping 2 carrots and 2 stalks of celery. Slice into skinny strips and then chop into small pieces. 

Next slice 4 or 5 cloves of garlic and 1 large onion. Slice onion by slicing in half lengthwise, chop off ends, make thin slices, then chop! 

And because you've got your knife out and your in the chopping spirit, chop up some parsley for later! 

Next make an herb bundle with fresh parsley, sage, and thyme. Wrap it with butcher's twine. 

Now take 8-10 bone-in, beef, short ribs. Dry them with paper towels. Because as Julia Child says, "If you don't drrry the meat, it won't brooown properly"!

Heat 4 tablespoons of EV olive oil in a large dutch oven over medium-high heat. 

Brown the ribs in batches. You're not cooking them through... just searing the sides. NOTE: you are using olive oil on higher heat... it WILL pop everywhere. Don't be scared of it... it WILL pop on you... it doesn't hurt! Or maybe I'm just used to it?? Anyways... prepare for your stove to get messy... and don't wear that fancy silk shirt. Also.... bits of meat will stick to the bottom of the pan.... that's just fine! 

Once the meat is browned, add your veggies, garlic, 2 bay leaves, and plenty of salt and pepper. Cook for about 5 or 6 minutes to get them nice and tender. 

Now add 1/4th cup of tomato paste. Stir around and cook for about 1 minute. 

Next add 2 cups of red or white wine. Let it simmer and reduce by half. 

Next add 1 big can of diced tomatoes with 3 cups of beef stock. 

Now add the ribs and your herb bundle. 

 Flip the herb bundle upside down and try to really stick it in there. Cover with the lid and place in a 325 degree oven for 2 and a half hours. 

Meanwhile, take some Romano cheese... 

And grate it! Mix it with the parsley you chopped earlier. Cover and keep in the fridge until ready to serve. 

OK... time to pull it out! YUM-O! 

Now, discard the herb bundle (it's done its job) and remove the ribs to a plate. Fish around and pull out the bay leaves as well. Just let the sauce simmer up as you cook your rigatoni pasta. (This is also a great time to put some very crusty artisan bread in the oven) 

Mix the cooked and drained pasta with 3 tablespoons of butter that has been cut into small pieces. 

Remove the beef from the bones (it's better if you can chop it up too) and add to the pasta along with 2/3 of the sauce. Serve the remaining sauce in a bowl at the table for guests to pass around with the cheese! 


This was definitely a wonderful meal. It's like an Italian version of the American pot roast. This was my first Rachel Ray meal to make and I was not disappointed. The husband was also quite pleased... and declared it nap time right after we ate it!

For the recipe click here: Short Ribs in Red Sauce with Rigatoni

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