Braised Ancho-Pasilla Short Rib Rigatoni
This post may contain affiliate links.
Slow-braised boneless beef short ribs in a rich ancho-pasilla chile jus, served over creamy roasted garlic Parmesan rigatoni and finished with homemade salsa macha. The slow cooking creates incredibly tender beef and a deeply savory sauce, while the roasted garlic cream balances the richness and warmth of the dried chiles.
Served with toasted sesame challah garlic bread, this is a comforting dinner that's perfect for cooler evenings. The bread is brushed with garlic-parsley butter and baked until golden, making it ideal for soaking up the extra chile jus and Parmesan cream sauce.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: BEEF
Cut the boneless short ribs into approximately 2.5–3-inch pieces.
STEP 2: ANCHO-PASILLA MIXTURE
Heat a dry skillet over medium-low heat and briefly toast the chiles on both sides until fragrant, being careful not to burn them.
Transfer the toasted chiles to a bowl and cover with hot water. Soak for 15–20 minutes, until softened.
Drain the chiles and transfer them to a blender with 1 C beef stock, brown sugar, and Worcestershire sauce. Blend until completely smooth.
STEP 3: SEAR
Preheat the oven to 300°F.
Heat 2 TBSP neutral oil in a large Dutch oven over medium-high heat.
Immediately before searing, pat beef dry with paper towels and season with kosher salt and black pepper.
Working in batches, sear the short ribs until deeply browned on all sides and set aside.
Add the onion wedges to the Dutch oven and brown the cut sides in the remaining fat.
STEP 4: BRAISE
Reduce the heat to medium and add the tomato paste. Cook for 1–2 minutes, stirring until slightly darkened and fragrant.
Pour in the remaining 3 C beef stock, scraping the bottom of the Dutch oven to release the browned bits.
Add the blended ancho-pasilla mixture, thyme sprigs, and bay leaves. Return the seared short ribs and any accumulated juices to the pot.
Nestle the whole head of garlic into the braising liquid, cut-side up. Bring the liquid to a gentle simmer.
Braise covered for approximately 3–4 hours, until the short ribs are fork-tender and pull apart easily. Turn the beef about halfway through cooking, checking that enough liquid remains in the pot.
STEP 5: ROASTED GARLIC
During the final 2 hours of braising, prepare the second head of garlic.
Slice through the top of the head to expose the cloves. Drizzle with olive oil and salt, and wrap tightly in aluminum foil.
Place the wrapped garlic on a separate baking tray in the oven.
Roast for approximately 2 hours, or until the cloves are completely softened and lightly golden. Remove from the oven, allow to cool slightly, and squeeze the softened garlic into a small bowl. Mash into a smooth paste.
STEP 6: GARLIC BREAD
Once the short ribs are finished braising, remove the Dutch oven from the oven and increase the temperature to 350°F.
Combine butter, garlic, and chopped fresh parsley and apply to one side of the bread.
Bake at 350°F for approximately 12–15 minutes, until the bread is toasted and the edges are lightly golden.
STEP 7: FINISH SHORT RIBS
Carefully remove the short ribs from the braising liquid and transfer to a plate. Discard the thyme and bay leaves.
Gently separate the beef into large pieces, removing any excess fat or connective tissue.
Remove the whole head of garlic from the braising liquid. Squeeze the softened cloves back into the sauce and blend until smooth.
STEP 8: SALSA MACHA
Heat oil in a small saucepan over medium-low heat.
Add the roughly chopped garlic and gently fry until lightly golden and fragrant. Remove the garlic with a slotted spoon and set aside.
Add the dried guajillo and árbol chiles to the same oil. Fry briefly until fragrant, taking care not to burn them.
Remove the pan from the heat and allow the oil to cool slightly.
Transfer the fried garlic, chiles, and oil to a food processor or blender and blend till smooth
Add the roasted peanuts, toasted sesame seeds, and 1/4 tsp kosher salt to a bowl and pour in the blended chiles.
Add additional neutral oil as needed and adjust the salt to taste.
STEP 9: PASTA
Preheat a saucier over medium heat and add butter.
Add the roasted garlic paste and stir for approximately 30 seconds until fragrant.
Pour in 1 C heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally.
Remove from heat and stir in the finely grated Parmigiano-Reggiano.
Add the pasta to well-salted boiling water and cook until al dente.
Before draining the rigatoni, reserve approximately 1 C pasta water.
Transfer the rigatoni directly into the Parmesan cream sauce. Toss thoroughly, adding reserved pasta water a little at a time until the sauce becomes silky, glossy, and evenly coats the pasta.
Taste and adjust the salt as needed.
INGREDIENTS
Makes 4-5 servings
BRAISED SHORT RIBS
3.5 lb boneless beef short ribs
3 dried ancho chiles (35–45 g), stemmed and seeded
1 dried pasilla chile (10–15 g), stemmed and seeded
1/2 white onion, cut into wedges
1 whole head garlic, top sliced off to expose the cloves
1 TBSP tomato paste
2 TBSP brown sugar
2 TBSP Worcestershire sauce
4 C low-sodium beef stock
3 sprigs fresh thyme
2 bay leaves
2 TBSP neutral oil
Kosher salt and black pepper, to taste
ROASTED GARLIC PARMESAN RIGATONI
1 lb rigatoni
1 whole head garlic, top sliced off to expose the cloves
1 TBSP olive oil
2 TBSP unsalted butter
1 C heavy cream
65 g Parmigiano-Reggiano, finely grated (about 3/4 C packed)
1/2–1 C reserved pasta water, as needed
Kosher salt, to taste
SALSA MACHA
1/2 C neutral oil, plus more as needed
4 garlic cloves, roughly chopped
3 dried guajillo chiles (12 g), stemmed and seeded
6 dried árbol chiles (3 g), stemmed
1/4 C roasted unsalted peanuts, chopped
1 TBSP toasted sesame seeds
1/4 tsp kosher salt, plus more to taste
SESAME CHALLAH GARLIC BREAD
1 loaf sesame seed challah bread, sliced
1/2 C unsalted butter, softened
3 garlic cloves, finely minced
2 TBSP fresh parsley, finely chopped
Salt to taste
GARNISH
Fresh parsley, finely chopped
Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!
Comments