Short rib pasta - Pasta with braised short ribs
Recipe for a rich, slow-simmered pasta dish with braised beef short ribs.
Servings 4 people
Ingredients
- 1,5 kg beef short ribs
- 1 l stock, - chicken, beef or vegetable
- 300 ml red wine
- 2 large carrots, cut into small dice
- 2 onions, finely chopped
- 2-3 sticks celery, cut into small dice
- 3 cloves garlic, crushed
- 3 sprigs thyme
- 3 sprigs rosemary
- 2 sprigs sage
- 1 handful fresh basil
- 3 tbsp tomato purée
- Salt and pepper
- Olive oil
- 500 g pasta
- Optional: Parmesan and finely chopped parsley for the top
Instructions
- Pat the meat dry and season with salt and plenty of freshly ground pepper.
- Heat a splash of oil in a large heavy-based pot and brown the short ribs on all sides over a good high heat. They need a deep, dark browning, - that is how you build plenty of flavour for the dish.Lift out the ribs and set them on a plate.
- In the same pot, sauté the vegetables, - onions, carrots and celery. Turn the heat down so they do not catch, but cook them well until lightly golden, about 15 minutes.
- Add the crushed garlic and cook it with the vegetables for the last 3-4 minutes.
- Add the tomato purée and cook it through well for a couple of minutes.
- Return the short ribs to the pot, add the 300 ml red wine and let it reduce for a moment.
- Pour in the stock, tie the herbs together (except the basil), and add them to the pot. Let the dish simmer very gently for 3-4 hours, with the lid ajar.Keep an eye on it in case extra liquid needs to be added.
- Check that the meat is tender, then lift out the ribs and set them aside.
- Strain the stock through a fine-mesh sieve and pour it back into the pot, - discard the solids.
- Pull the meat from the bones with 2 forks, and return it to the pot with the stock.
- Add the fresh basil leaves and let the dish reduce slightly over a low heat while you cook the pasta according to the packet instructions.
- Season the dish with pepper and, if needed, salt, - and toss the pasta through it.*Feel free to lift the pasta straight from its pot so a little cooking water clings to it, - and adjust the consistency with cooking water if needed.
- Serve topped with Parmesan and a scattering of fresh herbs.