Slow-braised Beef Shortrib Ragù

You may probably have guessed that I like pasta, especially braising meat or vegetables for a while. A Tomato-based pasta just isn’t the same if you don’t cook them for long enough…it’s as simple as that.

Suggested wine pairing

Cantina Nizza Barbera d’Asti

INGREDIENTS

3 Beef short ribs

2 Large onions (sliced)

6 Garlic cloves (minced)

1 dried chilli

6 Bay leaves

2 Rosemary sprigs

1 kilo of fresh vine tomatoes (chopped)

500ml Chicken stock (I used Knorr jelly pots)

250ml Red wine (doesn’t have to be the wine you’re drinking)

600g Tagliatelle/Pappardelle

Parmesan

METHOD

1.

Take the short ribs out of the fridge an hour or so before you start as this will allow them to reach room temperature and cook evenly.

2.

In a hot pan sear the ribs on all sides until they are a nice golden brown. Remove them from the pan and place them in an oven dish (see opposite)

3.

Reduce the heat to medium and in the same pan fry off the onion, garlic, dried chilli, bay and rosemary in a generous amount of olive oil.

4.

Once the onions are translucent it’s time to add the tomatoes and cook for 5 minutes.

5.

Now add the wine and chicken stock, a large pinch of salt and a good crack of black pepper.

6.

Take off the heat and pour over the short ribs that are sat in the oven dish.

7.

Cover the dish with foil and cook for 3 hours at 160C. Once cooked allow the meat to rest in the sauce for an hour, this will make removing the bone a breeze.

8.

Shred the meat with your fingers or a fork and incorporate into the sauce, now gently reheat.

9.

Cook the pasta as per the instructions on the packet, drain, mix in the ragù and top with parmesan cheese.