Slow cooked beef short rib ragu
- 1 tablespoon olive oil
- 1.6kg Our Farm Angus Beef Angus short Ribs
- 1 red onion, diced
- 2 celery sticks, diced
- 2 carrots, peeled, diced
- 1 small eggplant, diced
- 2 garlic cloves, finely chopped
- 4 thyme sprigs, leaves picked
- 1 tablespoon tomato paste
- 750g bottle tomato passata
- 2 cups (500ml) beef or vegetable stock
- 375g pappardelle pasta
- To serve basil leaves and grated parmesan
Heat oil in a large cast iron pan over high heat. Season beef ribs with salt flakes and cracked pepper. Add ribs to the pan and cook, turning frequently, for 6-8 minutes until browned all over. Remove beef ribs from the pan and set aside.
To the pan add onion, celery, carrot, eggplant, garlic and cook stirring occasionally, for 10-15 minutes until caramelised. Add the thyme leaves and tomato paste and continue to cook for 2 minutes. Followed by the tomato passata and stock.
Return the beef to the pan and bring to the boil, reduce heat to low and cover with a lid. Cook, skimming fat occasionally, for 3 hours-3 hours 30 minutes until meat falls off the bone.
Once the beef is cooked remove it from the sauce and shred the meat, discarding bones and sinew. Add the beef back into the sauce.
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 100ml pasta water, and transfer pasta to the ragu. Toss to combine, adding the pasta water. Scatter over parmesan, basil and cracked pepper.