Gluten Free Short Rib Rigatoni
Servings 4
Equipment
- 1 Dutch oven
- 1 Pot
- 1 Colander
Ingredients
- 3 lbs Short rib, bone in
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 C Carrot, diced small
- 1/2 C Celery, diced small
- 1 Yellow onion, diced small
- 1/2 C Fresh parsley, minced
- 8 Fresh basil leaves, minced
- 1 C Dry white wine
- 1/2 C Strained tomatoes
- 4 tbsp Tomato paste
- 5 C Broth, low sodium chicken or beef Or 1 cup bone broth and the rest regular broth
- 1 12oz Package of gluten free rigatoni I used Rummo brand
Instructions
- Diced all your veggies. Season the short ribs with salt and pepper
- In a large dutch oven heat the olive oil. Sear all side of the short ribs until browned. Set the short ribs aside.
- Add the onion, celery, carrots, parsley and basil to the dutch oven and let simmer about 5 minutes until softened
- Add the white wine and let simmer for 3 minutes
- Add the tomato paste, strained tomatoes and broth.
- Return the short ribs to the pot
- Bring the put to a low boil and allow to cook for about 2 hours flipping the short ribs half way through. You'll know they're' ready when you can remove the meat from the bone with just a fork. Remove all the meat and put just the meat pieces back into the sauce
- During the last 15 minutes of cooking prepare your pasta in a separate pot. Reserve 1/2 C of the pasta water and add it to the sauce pot. Drain the remaining water and pour the pasta into the short rib pot and mix well
- Serve with fresh parsley on top