Adapted from a recipe from foodnetwork website – although I can’t seem to find it on there anymore
Serves: 6
What you need:
- 3 Tbsp Oil
- 1.5 kg Beef short ribs
- 2 Bay leaves
- 2 sprigs Rosemary
- 5 sprigs Thyme
- 2 sprigs Flat leaf parsley
- 2 tablespoons vegetable oil
- 4 Carrots, diced
- 3 stalks Celery, diced
- 3 Onions, diced
- 1 Tbsp Plain flour
- 3 Tbsp Tomato paste
- 1 bottle (75cl) Red wine, such as cabernet
- 1 head Garlic, peeled
- 600 ml Beef stock
- 500-600g Dried parpadelle
- Chopped parsley, for garnish
- Grated Pecorino Romano or Parmesan, for garnish
Equipment:
- 5-quart casserole pot
How to put this together:
- Season shorb ribs generously with salt & pepper.
- Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
- In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
- Add flour + tomato paste. Stir to combine.
- Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
- Add remaining red wine, and simmer for 10 mins.
- In the meantime, preheat oven to 170C
- Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
- Return browned ribs to the pot. Bring to simmer.
- Cover and place in the oven. Cook until ribs are tender, about 3 hours.
- Remove the cooked ribs.
- Remove sprigs of herbs & discard.
- Remove meat from the bones, and shred into small pieces.
- Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
- Taste & season
To serve
- Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
- Add pasta to the sauce with some pasta water. Mix well.
- Take off heat. Add chopped basil. Stir through.
- Serve immediately, sprinkled pecorino romano or parmesan.

Short Rib Ragu with Pappardelle
Ingredients
- 3 Tbsp Oil
- 1.5 kg Beef short ribs
- 2 Bay leaves
- 2 sprigs Rosemary
- 5 sprigs Thyme
- 2 sprigs Flat leaf parsley
- 2 tablespoons vegetable oil
- 4 Carrots diced
- 3 stalks Celery diced
- 3 Onions diced
- 1 Tbsp Plain flour
- 3 Tbsp Tomato paste
- 1 bottle 75cl Red wine, such as cabernet
- 1 head Garlic peeled
- 600 ml Beef stock
- 500-600 g Dried parpadelle
- Chopped parsley for garnish
- Grated Pecorino Romano or Parmesan for garnish
Instructions
- Season shorb ribs generously with salt & pepper.
- Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
- In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
- Add flour + tomato paste. Stir to combine.
- Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
- Add remaining red wine, and simmer for 10 mins.
- In the meantime, preheat oven to 170C
- Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
- Return browned ribs to the pot. Bring to simmer.
- Cover and place in the oven. Cook until ribs are tender, about 3 hours.
- Remove the cooked ribs.
- Remove sprigs of herbs & discard.
- Remove meat from the bones, and shred into small pieces.
- Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
- Taste & season
Serving Instructions
- Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
- Add pasta to the sauce with some pasta water. Mix well.
- Take off heat. Add chopped basil. Stir through.
- Serve immediately, sprinkled pecorino romano or parmesan.