Name: Short Rib Ragu Rigatoni
Cook time: 14400 s
Total time: 14400 s
Yield: 4
Ingredients: For the Ragu:; to 5 bone in short ribs (about 2 1/2 3 lb); neutral oil (like avocado or vegetable oil), divided; large shallot, finely chopped; medium carrots, finely chopped; celery stalks, finely chopped; garlic cloves, minced; double concentrated tomato paste; dry red wine (Cabernet Sauvignon or similar); (14 oz) can San Marzano whole peeled tomatoes; beef stock, plus more as needed; sprigs fresh thyme; bay leaves; Kosher salt, to taste; Freshly ground black pepper, to taste; For the Pasta:; rigatoni; extra virgin olive oil; Small handful fresh basil leaves, torn; For Serving:; Drizzle of Extra virgin olive oil; Grated Parmigiano Reggiano; Fresh parsley, finely chopped; Freshly ground black pepper

Yarin Danieli

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Danieli

Short Rib Ragu Rigatoni

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