Short Rib Ragu with Pappardelle

• 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

1. Season shorb ribs generously with salt & pepper.
2. 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.

   

3. 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.
4. Add flour + tomato paste. Stir to combine.
5. Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
6. Add remaining red wine, and simmer for 10 mins.

   

7. In the meantime, preheat oven to 170C
8. Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
9. Return browned ribs to the pot. Bring to simmer.

   

10. Cover and place in the oven. Cook until ribs are tender, about 3 hours.

    

11. Remove the cooked ribs.
12. Remove sprigs of herbs & discard.
13. Remove meat from the bones, and shred into small pieces.
14. Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
15. Taste & season

To serve

1. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
2. Add pasta to the sauce with some pasta water. Mix well.
3. Take off heat. Add chopped basil. Stir through.
4. Serve immediately, sprinkled pecorino romano or parmesan.