Oven-Braised Red Wine Short Rib Ragu With Rigatoni | Recipe Drop | Food52

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"This short rib ragu recipe relies heavily on technique and methods rather than precise measurements, and I've sprinkled in lots of tips and tricks below to achieve the best possible flavor. Start with high-quality, bone-in short ribs for optimal results. I like to serve this with extra large rigatoni, or paccheri, though any favorite pasta will suffice, and I also recommend making a simple side salad, such as arugula with lemon juice and olive oil, to cut the richness of the ragu." - Nea Arentzen

GET THE RECIPE:
Oven-Braised Short Rib Ragu With Rigatoni: https://food52.com/recipes/90085-oven...

PRODUCTS FEATURED IN THIS VIDEO:
Five Two Kitchen Utensil Collection: https://food52.com/shop/products/1106...
Casafina Modern Classic Ceramic Dinnerware:https://food52.com/shop/products/7049...
Food52 x Staub Round Cocotte: https://food52.com/shop/products/1784...
Larch Wood End-Grain Premium One-Hander Cutting Board: https://food52.com/shop/products/1185...
Hestan Provisions OvenBond Stainless-Steel Ovenware: https://food52.com/shop/products/1074...

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