@tiffjonesss: Creamy Caramelized Onion Braised Short Rib Rigatoni 🥩🍝 Ingredients: Short Ribs: * 2–2½ lbs bone-in beef short ribs * Kosher salt * Black pepper * 1 tbsp olive oil Braising Liquid: * 1 small yellow onion, chopped * 5 garlic cloves, minced * 2 tbsp tomato paste * ½ cup dry red wine * 2½ cups beef broth * 3–4 sprigs fresh thyme * 1 bay leaf ⸻ Onion Cream Sauce: * 3 large yellow onions, thinly sliced * 3 tbsp butter * 1 tbsp olive oil * Pinch of salt * ¾ cup heavy cream * ½ cup freshly grated Parmesan * ½ cup freshly grated Gruyère * 2–3 spoonfuls reserved braising liquid ⸻ Pasta: * 12–16 oz rigatoni * Reserved pasta water ⸻ Instructions: 1. Preheat the Oven Preheat your oven to 325°F. ⸻ 2. Season & Sear the Short Ribs Pat the short ribs completely dry with paper towels. Generously season every side with kosher salt and freshly cracked black pepper. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches if needed, sear the short ribs for 3–4 minutes per side, until a deep brown crust forms. Don’t rush this step—the browning builds the flavor of the sauce. Transfer the short ribs to a plate. ⸻ 3. Build the Braising Liquid Reduce the heat to medium. Using the same Dutch oven (don’t wipe it out), add: * Chopped onion * Minced garlic Cook for 3–4 minutes, stirring occasionally, until softened. Add the tomato paste and cook for another 1–2 minutes, stirring constantly until it darkens slightly. Pour in the red wine. Using a wooden spoon, scrape every browned bit from the bottom of the pot. Let the wine simmer for 4–5 minutes, or until reduced by about half. Pour in the beef broth. Add: * Fresh thyme * Bay leaf Return the short ribs to the pot. The liquid should come about ¾ of the way up the short ribs. Cover with the lid. Bake for 2½–3 hours, or until the meat falls apart easily with a fork. ⸻ 4. Rest & Shred Remove the Dutch oven from the oven. Let the short ribs rest in the braising liquid for 10–15 minutes. Transfer the ribs to a cutting board. Discard the bones. Shred the meat using two forks. If there’s a thick layer of fat floating on the braising liquid, skim off most of it. Reserve 2–3 spoonfuls of the braising liquid for the sauce. ⸻ 5. Caramelize the Onions While the short ribs are resting, heat a large skillet over low to medium-low heat. Add: * Butter * Olive oil Once melted, add the sliced onions and a pinch of salt. Cook for 30–45 minutes, stirring every few minutes. The onions should become soft, deeply golden brown, and jammy—not burnt. Low and slow is the key. ⸻ 6. Make the Cream Sauce Pour the heavy cream directly into the caramelized onions. Bring to a gentle simmer. Add: * Parmesan * Gruyère Whisk until completely melted and smooth. Stir in 2–3 spoonfuls of the reserved braising liquid to give the sauce that rich short rib flavor. ⸻ 7. Cook the Pasta Bring a large pot of generously salted water to a boil. Cook the rigatoni until just under al dente. Before draining, reserve 1 cup of pasta water. ⸻ 8. Finish the Pasta Add the shredded short ribs to the onion cream sauce. Stir to combine. Add the cooked rigatoni. Pour in a splash of reserved pasta water and toss until every piece of pasta is coated in the sauce. If needed, add a little more pasta water until the sauce becomes silky and glossy. Finish with 1 tablespoon of cold butter and toss until melted. ⸻ 9. Serve Top with: * Freshly grated Parmesan * Fresh cracked black pepper * Fresh thyme leaves or chopped parsley (optional) Serve immediately. #EasyRecipe #DinnerIdeas #mealideas #foodtiktok #Foodie

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Wednesday 15 July 2026 21:58:20 GMT