Recipes

Slow & rich

Short rib ragu

Braised chuck short rib, torn apart and folded into a deep red wine sauce over pappardelle.

Dutch oven 3–4 hours (+ overnight salt) Serves 6

Ragu ingredients

  • 45 ml avocado oil
  • 1.6 kg bone-in chuck short rib (about 4–6 pieces)
  • Salt and pepper
  • 30 g unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 small carrots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 2 sprigs fresh rosemary
  • 2 g dried oregano
  • 45 ml tomato paste
  • 3 Calabrian chilies, finely chopped
  • 480 ml red wine
  • 680 g passata
  • 30 ml sherry vinegar
  • 600 ml good beef stock
  • 2 tbsp white miso

To serve

  • 450 g pappardelle
  • 30 g fresh basil leaves
  • Fresh parmesan

Method

Day before: Salt the chuck generously and let it rest uncovered in the fridge for 12–24 hours before searing.

  1. Season the chuck with pepper. Preheat oven to 175°C.
  2. Set a large (~5 L) ovenproof pot over medium-high heat, add avocado oil. Brown chuck in batches, ~2 min per side, until golden on all sides. Set meat aside.
  3. Pour off burnt fat. Reduce to medium heat and add butter. Once melted, add onion, carrots, celery and garlic. Season with salt and sauté 2–3 minutes until soft.
  4. Tie bay leaves, thyme and rosemary into a bouquet garni. Add to pot with oregano. Cook ~1 minute until fragrant.
  5. Add tomato paste and chili. Cook 1–2 minutes, stirring, until paste darkens and caramelizes.
  6. Pour in red wine and cook 4–6 minutes until fully evaporated.
  7. Add beef stock, sherry vinegar and passata. Season. Return chuck, bring to a boil. Cover and braise in oven 3–4 hours until meat pulls apart.
  8. Remove chuck, discard bones, shred meat finely. Discard large fat and sinew.
  9. Remove bouquet garni. Stir meat back into sauce. Season. Keep warm over low heat.
  10. Cook pappardelle in well-salted water. Reserve 500 ml pasta water before draining.
  11. In a large pan over low heat, combine half the ragu, pasta, basil and parmesan. Stir vigorously, adding pasta water a little at a time until evenly coated. Plate with more parmesan and basil.

Tip: Leftover ragu freezes well -- great for pasta, polenta or crostini. Substitute a pinch of chili flakes if Calabrian chilies aren't available.