Beef short-rib ragu recipe with pappardelle pasta
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Preheat the oven with fan power to 160C (180C conventional). Season the short ribs generously with salt and let them come to room temperature before frying. Dry them before frying.
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Heat a large, heavy-bottomed, oven-safe pot (preferably an enameled, cast-iron skillet) over high heat. Add oil to the pan and place the short rib pieces into the pan. It’s okay if they touch; make sure they are flat on the bottom of the pan for maximum browning. Brown for a few minutes on each side until a deep golden-brown. Remove them from the pan and reduce the heat to medium.
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Add the chopped onion, celery and carrots to the pot and sauté with a pinch of salt for 15-20 minutes; If the pan looks dry, you can add some oil. When the vegetables start to brown, add the garlic, rosemary and tomato paste and cook for another minute.
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Add the red wine and cook for 2-3 minutes to allow the alcohol to burn off before adding the dried porcini mushrooms, parmesan rind (if using), tomatoes, beef, and short ribs. Bring everything to a boil, then put the lid on the pot and put the pot in the oven for 3.5 hours.
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After 3.5 hours, open the lid of the pot and continue cooking for another 30 minutes.
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After a total of 4 hours of cooking time, carefully remove the pot from the oven and leave it for about 20 minutes with the lid closed.
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After 20 minutes, remove the veal pieces using tongs and shred the meat onto a plate using two forks. Discard the bones and cartilage and scrape the top of the ragu to see if there is any excess fat; throw it away too. Return the meat to the pot and stir. Add 1 teaspoon of red wine vinegar. Taste the seasoning and adjust with salt, pepper, sugar and a little more vinegar if you want more tang.
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Cook pasta* in a large pot of boiling salted water according to package directions until al dente. Drain the pasta and reserve a coffee cup of cooking water. If your ragu pot is large enough to hold both, combine them and place over medium heat; otherwise, return drained pasta to large baking dish and stir in ragu. Use some of the pasta water if necessary to help the sauce cover all of the pasta.
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Serve the pasta and ragu together in bowls and sprinkle a sprinkle of grated parmigiano reggiano on top.
