French Onion Rigatoni Recipe (with Video)

Braised Short Rib
1. Cut both onions into quarters, root to tip.
2. Slice garlic through the middle, horizontally.
3. Preheat an oven to 400ºF.
4. Season short ribs lightly with salt (the sauce will have plenty of salt so don’t overdo it) and black pepper.
5. Sear short ribs on each side until golden brown.
6. Remove, and add aromatics.
7. Once aromatics are nicely charred, add beef stock, then short ribs, ensuring they are nicely submerged (add water if needed).
8. Cover, throw into the oven.
9. After an hour, reduce heat to 325ºF and cook an additional 3 hours.
Caramelized Onions
1. Add olive oil, rosemary, and butter to a pan heated over medium high.
2. Once the butter starts to bubble, add onions.
3. Salt the onions, mix to incorporate, and turn heat down to low.
4. Cover, and let cook for one hour.
5. Turn heat back to medium, stirring occasionally until the onions are a deep brown.
6. Remove the hard rosemary stems.
French Onion Sauce
1. Remove any skins from onions and garlic reserved from the braised short ribs.
2. Blend all ingredients until mixture is perfectly smooth.
3. Shred/chop short ribs, add to a pan with the rest of the sauce.
4. Stir to incorporate.
Assembly
1. Cook rigatoni in salted water for 1 minute less than minimum time on package instructions.
2. Reserve 1/4 c of the pasta water.
3. Add pasta & pasta water back to pan with sauce, along with butter and parmesan.
4. Mix vigorously until an emulsified, cook for another minute.
5. Garnish with more parmesan, grated lemon zest, and basil.