Ingredients
F
For the Short Rib Ragu:
a
3 tbsp avocado oil
b
3 - 3 ½ lbs bone in short ribs (about 4 6 ribs)
S
Salt
P
Pepper
u
2 tbsp unsalted butter
m
1 medium yellow onion, diced
r
2 ribs celery, diced
s
2 small carrots, diced
g
4 cloves garlic, minced
b
2 bay leaves
s
1 small bunch thyme
s
2 spring fresh rosemary
d
½ tsp dried oregano
t
3 tbsp tomato paste
c
3 calabrian chillies, finely chopped
r
2 cups red wine
t
24 oz tomato passata
s
2 tbsp sherry vinegar
g
2 ½ cups good beef stock
S
Salt
P
Pepper
F
For Serving:
p
1 lb pappardelle
f
1 cup fresh basil leaves
F
Fresh parmesan
Directions
1
To start: Season your short ribs generously with salt & pepper on all sides.
b
3 - 3 ½ lbs bone in short ribs (about 4 6 ribs)
S
Salt
P
Pepper
2
Preheat the oven to 350°F.
3
Set a 5 qt pot over medium high heat for a couple of minutes then add the avocado oil. Sear the short ribs in batches for about 2 minutes until you get a nice golden crust. Make sure to get all sides. Set aside.
a
3 tbsp avocado oil
4
To the same pot, remove any burnt fat. Lower the heat to medium and add the butter. Once melted add onions, carrots, celery and garlic. Season with salt and saute for 2-3 minutes until fully softened.
u
2 tbsp unsalted butter
m
1 medium yellow onion, diced
s
2 small carrots, diced
r
2 ribs celery, diced
g
4 cloves garlic, minced
5
Using butches twine tie the bay leaves, fresh thyme, fresh rosemary. Add that to the pot along with the oregano. Cook for about 1 minute until fragrant.
b
2 bay leaves
s
1 small bunch thyme
s
2 spring fresh rosemary
d
½ tsp dried oregano
6
Next add tomato paste and calabrian chillies. Cook for about 1-2 minutes until lightly caramelized and darkened.
t
3 tbsp tomato paste
c
3 calabrian chillies, finely chopped
7
Then add the wine and cook for 4-6 minutes until fully reduced and most of the moisture has evaporated.
r
2 cups red wine
8
Add the beef stock, sherry vinegar and tomato passata, season to taste with salt and pepper. Return your beef to the pan and bring to a simmer, cover with a lid, add to the oven and cook for 3-4 hours until the meat shreds with no resistance and the sauce is reduced.
g
2 ½ cups good beef stock
s
2 tbsp sherry vinegar
t
24 oz tomato passata
S
Salt
P
Pepper
9
Once your beef is done cooking, carefully remove to a bowl.
10
First remove the bones then using your hand of two forks, shred until very fine, removing any large pieces of fat or membranes.
11
Remove your thyme, bay leaves, and rosemary from your sauce, add your shredded meat back to the sauce and mix well to combine. Season to taste with salt & pepper, keep warm.
12
Cook your pasta in salted boiling water according to package directions. Reserve 2 cups of pasta water.
p
1 lb pappardelle
13
Set a medium pot over low heat, add about half your sauce along with, cooked pasta, 1 cup basil leaves, and generous parmesan. Mix vigorously until combined, add 1/2 cup pasta water, mix again until the pasta is coated evenly in the sauce. Plate your pasta and garnish with parmesan, and basil. Enjoy!
f
1 cup fresh basil leaves
F
Fresh parmesan
