Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, Short Rib Ragu Pasta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Short Rib Ragu Pasta is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Short Rib Ragu Pasta is something which I have loved my entire life. They are nice and they look fantastic.
Many things affect the quality of taste from Short Rib Ragu Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Short Rib Ragu Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Short Rib Ragu Pasta is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Short Rib Ragu Pasta using 8 ingredients and 12 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Short Rib Ragu Pasta:
- 3-4 pieces short rib beef
- 500 g dry tagliatelle
- 800 ml beef stock
- Can tomatoes
- 1/2 tbs smoked paprika
- Onion, Garlic, Carrots, Celery
- 1/2 bottle red wine
Instructions to make to make Short Rib Ragu Pasta
- Prepare short ribs by trimming excess fat, connective tissue and skin
- Salt each side and leave overnight or for a few hours
- Pad meat dry and season with pepper, brown meat on high heat and set aside
- Add diced celery, onion and carrot to the same pot with a pinch of salt
- Add garlic and fry for another minute until vegetables are caramelized nicely
- Add can of tomatoes, smoked paprika and reduce by half and deglaze fond on bottom of the pot
- Add red wine, beef stock, thyme and bay leaves to pot
- Re-add short ribs and place in oven at 180 degrees celsius
- Cook until extremely tender (approx 3-4hrs), add equal parts stock and wine into pot if liquid levels drop before meat is ready
- Remove meat and shred removing any excess fat or connective tissue
- Re-add meat to sauce and reduce on hob until sauce consistency is reached
- Serve with tagliatelle, grated parmesan, fresh chopped parsley and a glass of wine 😉
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