Name: Benedict Lim’s Short Rib Rigatoni
Ingredients: ¼ cup extra-virgin olive oil; 2 lbs. beef short ribs, cut into 3" chunks; 2 tbsp sea salt; 1 tbsp black pepper; 1 cup white onion, roughly chopped; 1 cup carrots, roughly chopped; ¼ cup tomato paste; 6 cloves garlic; 1 cup red wine (The Lunch Lady uses Cabernet Sauvignon); 10 sprigs thyme; 2 bay leaves; 2 star anise; 1 cassia bark, 3" piece (Chinese cinnamon stick); 1 L beef stock 12 oz. dry rigatoni; 2 tbsp sweet chili sauce; 2 tbsp oyster sauce; 2 tbsp Maggi liquid seasoning; ¼ cup bone marrow butter (optional; can purchase from butcher); Garnish; Crispy garlic; 24 grape tomatoes, lightly torched or broiled; Cilantro Freshly cracked black pepper

VMG Recipes