BEEF SHORT RIB RAGU WITH PAPPAREDELLE

THIS GENTLY BUBBLES AWAY IN THE BACKGROUND WAITING FOR YOUR DATE TO ARRIVE.
Beef Short Rib Ragu with Pappardelle
Serves
2 - 0
Occasion
Date night

DATE NIGHT

The Italians have a saying, ‘Dolce Far Niente’ which means a pleasant idleness…the joy of doing nothing. That’s exactly what you should be enjoying whilst this Beef Short Rib Ragu simmers away.

INGREDIENTS

  • 50G BEEF SHORT RIBS
  • 2 TBSP PLAIN FLOUR
  • 400G CHOPPED TOMATOES
  • 2 TBSP TOMATO PUREE
  • 100G SOFFRITTO MIX (FROZEN PRE-CHOPPED ONION, CARROT & CELERY)
  • 1 TSP CRUSHED GARLIC
  • 2 SPRIGS OF ROSEMARY FINELY CHOPPED
  • 250ML BEEF STOCK
  • OLIVE OIL
  • SEA SALT
  • BLACK PEPPER

TO SERVE

  • 100G COOKED PAPPARDELLE
  • HANDFUL OF FRESHLY GRATED PARMESAN
  • ITALIAN SALAD LEAVES

HOW TO MAKE BEEF SHORT RIB RAGU WITH PAPPARDELLE

  1. PAT THE BEEF SHORT RIB DRY WITH SOME KITCHEN PAPER TO REMOVE ANY EXCESS MOISTURE. SEASON THE MEAT WITH SALT AND PEPPER AND TOSS IN THE FLOUR.
  2. ADD A DRIZZLE OF OLIVE OIL TO A DEEP HEAVY PAN. WHEN HOT (BUT NOT SMOKING) ADD THE MEAT UNTIL GOLDEN BROWN ON ALL SIDES.  REMOVE AND SET ASIDE.
  3. ADD ADDITIONAL OIL IF REQUIRED. SOFTEN THE CHOPPED ONION, CARROT, CELERY AND GARLIC IN THE PAN. (WE USED PRE-CHOPPED VEGETABLES TO SAVE TIME).
  4. RETURN THE MEAT TO THE PAN AND TOP WITH THE CHOPPED TOMATOES, PUREE, ROSEMARY, STOCK AND 400ML WATER.
  5. COOK FOR AROUND 2 HOURS UNTIL MEAT IS TENDER AND FALLING OFF THE BONE. IF THE SAUCE GETS TOO THICK ADD WATER AS AND WHEN REQUIRED.
  6. SERVE OVER PAPPARDELLE PASTA WITH A SPRINKLING OF PARMESAN.
  7. ENJOYING ALONGSIDE A CON LIMONE GIN & TONIC