Slow-Braised Short Rib Ragù

Ingredients

The braise

• 1.2 kg beef short ribs, bone in
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, sliced
• 2 tbsp tomato purée
• 250 ml red wine
• 400 g tin chopped tomatoes
• 500 ml beef stock
• 2 bay leaves

To serve

• 400 g fresh pappardelle
• 40 g parmesan, grated

Method

1. Brown the ribs. Season the ribs well. Brown them on all sides in the oil in a large casserole, in batches, for 10–12 minutes. Set aside.
2. Soften the vegetables. Lower the heat. Cook the onion, carrot and celery for 8 minutes until soft, then add the garlic and tomato purée for 1 minute.
3. Deglaze. Pour in the wine and let it bubble until reduced by half, scraping the bottom of the pan.
4. Braise. Add the tomatoes, stock, bay and ribs. Cover and cook in the oven at 160°C (140°C fan) for 3 hours.
5. Shred and serve. Pull out the bones, shred the meat into the sauce, and toss with cooked pappardelle and parmesan.