Beef Short Rib Pappardelle
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4 servings
Added 2024-10-24
Updated 2024-10-24
Ingredients
4
People
| 2 tbsp | Olive oil |
| 2kg | Beef short ribs |
| 1 | Large onion, finely chopped |
| 1 | Large carrot, finely chopped |
| 2 sticks | Celery, finely chopped |
| 4 cloves | Garlic, finely chopped |
| 2 tbsp | Tomato puree |
| 1 tsp | Smoked paprika |
| 1 ½ tsp | Dried thyme |
| 1 tin | Chopped tomatoes |
| 200ml | Beef stock, with 1 cube |
| 1 x 750ml | Bottle of red wine |
| 400g | Pappardelle |
| Parm to serve | |
| Salt and pepper |
Instructions
Cooking mode
- 1. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with salt and pepper. Brown the ribs in two batches for 8-10 minutes, tuning every 2-3 minutes until golden. Remove from the pan.
- 2. Reduce the heat to medium. Chuck the onion, carrot and celery into the pan. Season with plenty of salt and pepper and mix well. Cook, stirring occasionally, for 8-10 minutes or until everything is soft.
- 3. Add the garlic to the pan. Mix well and cook, stirring occasionally, for a minute until fragrant. Then add the tomato puree, paprika, thyme, tomatoes, stock and red wine. Mix well and bring to the boil. Return the ribs to the pan. Cover, reduce the heat to low and cook for 3 ½ - 4 hours or until the meat falls off the bone.
- 4. Remove the ribs from the sauce and leave to cool slightly. Remove and discard the fat, bone and sinew. Shred the meat and cover.
- 5. Meanwhile, leave the sauce, bubbling gently without the lid to reduce by half. It will take 50-60 minutes. Add the meat and mix well. Do a final seasoning check and you are done. Remove a third of the sauce for leftovers.
- 6. Cook the pasta until al dente in a large pan of boiling salted water. Drain and add to the ragu. Mix well and serve with plenty of Parm.