Bourbon‑Glazed Short Ribs Rigatoni

Ingredients

• 1.5 lb Short ribs (bone-in)
• 2 tbsp Olive oil
• 1/2 cup Bourbon
• 1 cup Canned diced tomatoes
• 1 cup Beef broth
• 3 Garlic cloves, minced
• 1 tbsp Fresh thyme leaves
• 2 tbsp Fresh parsley, chopped
• 8 oz Rigatoni pasta
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat the oven to 325°F (165°C). Pat the short ribs dry, season with salt and pepper, and sear in a Dutch oven with olive oil over medium-high heat until browned on all sides, about 8 minutes; remove and set aside.

2. 2

   Add minced garlic to the pot and sauté for 30 seconds, then deglaze with the bourbon, scraping up browned bits; simmer for 2 minutes to reduce slightly.

3. 3

   Stir in the diced tomatoes, beef broth, and thyme; return the short ribs to the pot, cover, and braise in the oven for 2 hours, or until the meat is fork‑tender.

4. 4

   While the ribs braise, cook the rigatoni in salted boiling water according to package directions until al dente (about 11 minutes); drain and set aside.

5. 5

   Remove the ribs from the pot, shred the meat, discarding excess fat and bones, and return the shredded meat to the reduced sauce; simmer for 5 minutes to thicken.

6. 6

   Combine the cooked rigatoni with the bourbon‑glazed short rib mixture, toss gently, and finish with chopped parsley; adjust seasoning with additional salt and pepper if needed.

7. 7

   Serve hot, garnished with a sprinkle of fresh parsley.