Rich and complexly flavoured, a ragu made from slow-cooked short ribs makes an impressive showing for your weekend supper or at an Italian-themed dinner party. Williams-Sonoma brings us a fresh twist on the classic spag bol for this week’s Foodie Friday.
Make the pasta from scratch if you like, or to save time, purchase fresh pappardelle or another wide noodle from your local Italian deli or gourmet grocer. This recipe calls for three hours of braising to get the meat soft and tender, so be sure to start early!
- 2kg bone-in beef short ribs
- 3 tbsp olive oil
- 60g prosciutto, cut into narrow strips
- 1 large white onion, chopped
- 1 carrot, peeled and chopped
- 1 large garlic clove, minced
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp ground cumin
- Kosher salt and freshly ground pepper
- 3 tbsp tomato paste
- ½ cup dry red wine
- 3½ cups beef broth, or as needed
- 500g fresh pappardelle
- Grated Parmesan cheese for serving
- Chopped fresh flat-leaf parsley for serving
Trim the short ribs of excess fat. Thoroughly pat the meat dry with paper towels.
In a large Dutch oven, warm 1 tbsp of the olive oil over medium-high heat. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a large platter.
Working in batches, add the short ribs to the pot and brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.
Add the remaining 2 tbsp of olive oil to the pot and stir in the onion, carrot, garlic, bay leaves, cinnamon stick and cumin. Saute until the vegetables are softened, lightly coloured and aromatic, about 10 minutes. Return the short ribs and prosciutto to the pot, add 1 tsp salt and several grinds of pepper and stir well. Stir in the tomato paste, wine and enough broth to just cover the meat. Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.
Bring another large pot two-thirds full of water to a boil over high heat.
Take the pot with the short ribs off the heat, and remove and discard the bay leaves and cinnamon stick. Carefully pour the contents of the pot through a fine-mesh sieve into a bowl. Transfer the short ribs to a cutting board. Using your fingers or 2 forks, shred the meat into bite-size pieces. Return the meat to the pot. Let the sauce stand for a few minutes. Using a large spoon, skim the fat off the surface. Taste the sauce and adjust the seasoning with salt and pepper. Pour the sauce over the meat in the pot and rewarm over medium-low heat.
Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and transfer to a large serving bowl. Using a slotted spoon, spoon the short rib mixture on top of the pasta. Using a spoon, add enough of the braising liquid to lightly coat the pasta and toss to combine. Sprinkle with the Parmesan and parsley and serve immediately. Serves 6.
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