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Slow Cooked Short Rib Ragù Pasta

Slow Cooked Short Rib Ragù Pasta

Serves 4-5 · 4-5 hours

Ingredients

  • Pancetta: 100g
  • Short ribs: 1 kg (Beef, pork and/or veal mince can be used to make a traditional ragù)
  • Carrots: 1.5
  • Onions: 2
  • Celery: 1 stalk
  • Red wine (Cabernet Sauvignon or Merlot): 3/4 bottle
  • Beef stock: 500g
  • Canned whole tomatoes (San Marzano): 1 can
  • Tomato puree: 2-3 tbsp
  • Floor: 1 tbsp
  • Garlic cloves: 3
  • Parmigiano Reggiano, and rind
  • Unsalted butter: 1-2 tablespoons
  • Fresh thyme: 2 sprigs
  • Fresh rosemary: 2 sprigs
  • Bay leaves: 3 leaves
  • Milk: 1 cup
  • Salt, black pepper, sugar, Worcestershire sauce, crushed red pepper flakes to taste

Instructions

  1. Marinate short ribs with salt and pepper overnight.
  2. Melt butter on high heat; brown pancetta and remove
  3. Seer beef on all sides in a stainless-steel pot; deglaze with red wine.
  4. Dice carrots, celery and onions; sauté in butter over low heat, deglazing as needed until soft (10-20 minutes).
  5. Add garlic, flour and tomato puree to the mirepoix; sauté for several minutes to eliminate the raw flavor.
  6. Add red wine and cook off till approximately half left.
  7. Add short ribs, beef stock, canned tomatoes, grated Parmigiano Reggiano with rind, bay leaves, Worcestershire sauce, red pepper flakes, and black pepper; bring to a boil and simmer for 2-3 hours.
  8. Remove bones and shred beef with a fork; discard herbs and bay leaves; stir in milk; adjust with seasoning.
  9. Simmer uncovered to reduce to desired; serve with pappardelle or conchiglioni pasta.