Beef Short Rib Pasta

Preheat oven to 325°F (160°C). Season the beef short ribs generously with salt, black pepper, garlic powder, onion powder, paprika, dried oregano, and chili powder.

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove ribs from the pot and set aside.

Add chopped yellow onion, carrots, and celery to the same pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the dry red wine to deglaze the pot, scraping up any remaining browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.

Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

Add the crushed tomatoes, beef broth, bay leaves, fresh rosemary, and fresh thyme to the pot. Stir to combine.

Return the seared short ribs to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer.

Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 hours, or until the meat is fork-tender and easily pulls away from the bone.

Carefully remove the pot from the oven. Take out the short ribs and place them on a cutting board. Discard the bay leaves and herb sprigs from the sauce.

Once slightly cooled, shred the meat from the bones using two forks.

Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.

Drain the pasta and add it directly to the Dutch oven with the short rib sauce. Toss to coat the pasta evenly.

Fold in the shredded short rib meat with the pasta and sauce. If the sauce is too thick, add a splash of the reserved pasta water.

Serve hot, garnished with fresh chopped parsley and grated Parmesan cheese.