BEEF SHORT RIB RAGU & PAPPARDELLE PASTA

Beef short ribs are a cracking cut of meat for a ragu because they’re packed with rich marbling and connective tissue that break down beautifully during slow cooking. This results in meat that’s irresistibly tender, almost falling apart, with deep, beefy flavours that give your ragu an incredible depth.

When you pair this luscious beef short rib ragu with pappardelle, it’s a match made in pasta heaven. Pappardelle’s wide, flat ribbons are perfect for gripping onto the thick, hearty sauce, ensuring every bite is bursting with flavour. The robust texture of the pasta complements the melt in your mouth ragu, creating a wholesome, satisfying meal that hits all the right notes. It’s comfort food turned gourmet, with a bit of rustic charm to boot.

BEEF SHORT RIB RAGU & PAPPARDELLE PASTA

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BEEF SHORT RIB RAGU & PAPPARDELLE PASTA 〰️

1-1.5kg beef short ribs

1 brown onion

1 carrot

1 large celery stick

5 garlic cloves

1 table spoon ground cumin

1/2 table spoon ground cinnamon

1 cup red wine

800gm canned whole tomatoes

1 litre salt reduced chicken stock

1 small brunch fresh oregano, tied together with cooking string

Grana padano cheese, to top

Place large pot on medium high heat with a drizzle of cooking oil. Add in beef short ribs and sear hard and brown on three sides (about 2-3 minutes each side). Whilst beef browns, finely dice the brown onion carrot and celery stick.

Remove browned beef short rib and add in onion, celery and carrot with a pinch of salt and lower heat. Allow alliums to sweat down for 5 minutes, mixing as you go before stirring in garlic, cumin and cinnamon and cook out for 1 minute. Raise temperature to high and red wine to deglaze. Scrape the bottom of the pot with wooden spoon and once wine has reduced by three quarters add in canned whole tomatoes tomatoes and break down with wooden spoon. Add in chicken stock, browned beef ribs and fresh oregano and bring to a high simmer. Once simmering allow to simmer, with a solid even bubbling on low to medium heat for 3 hours.

Once 3 hours is up, take off heat, remove oregano and remove the bones from the short ribs (should fall out) and then using two forks shred the beef which should easily shred apart. Mix the shredded beef through the sauce, making it well combined, adding in a little pasta water to thin it out if it needs it.

Add in fresh cooked pappardelle or packet cooked pasta and enjoy all together, topped with grana padano cheese.