Gluten Free Short Rib Rigatoni
Serves 4
10 mins prep
150 mins cook
0 mins total
lbShort rib, bone in
tbspOlive oil
tspSalt
tspBlack pepper
cCarrot, diced small
cCelery, diced small
Yellow onion, diced small
cFresh parsley, minced
Fresh basil leaves, minced
cDry white wine
cStrained tomatoes
tbspTomato paste
cBroth, low sodium chicken or beefOr 1 cup bone broth and the rest regular broth
12ozPackage of gluten free rigatoni I used Rummo brand
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