Tesco Kitchen Short Rib Pasta

Sometimes the best things are worth the wait… This Finest Beef Short Rib ragu definitely is! Recipe below 👇

30g Finest Beef Short Ribs (3 pieces)
½ tsp salt
Few grinds of black pepper
2 tsp olive oil
1 onion finely diced (180g)
1 small carrot finely diced (100g)
1 celery stick finely diced (55g)
2 garlic cloves
120ml red wine
1 tbsp tomato paste
3 sprigs of thyme
2 fresh bay leaves
1 tsp dried oregano
1 tin of tomatoes
500ml beef stock
40g parmesan cheese
1 tbsp extra virgin olive oil

Yields 1060g when cooked (260g per portion)

Rigatoni
400g rigatoni (100g per person

1. Season beef ribs with salt and pepper 8.15.
2. Heat 1tsp of olive oil in a large the cast iron pot over a high heat and sear the meat until it forms a crispy brown crust.
3. Finely dice the onion, carrot and celery. Grate the garlic and put aside.
4. Once the meat is browned, remove from the pot. Reduce the heat to a medium heat and ddd another teaspoon of olive oil into the pot and saute the onions, carrots and celery together with the bay leaves for 5-6 minutes until they soften, then add garlic and cook for a further 2-3 mins.
5. Deglaze with pot with red wine and cook out for 3-5 mins
6. Stir in the tomato paste, dried oregano and thyme sprigs and cook for 1 minute. Add the short ribs back in with any resting juices, the tinned tomatoes and beef stock. Cover and cook on a gentle simmer for 2 hours.
7. Remove the bay leaves and thyme stalks from the pot. Using two forks shred the beef, discard the bones and simmer the sauce for 20-25 minutes until it reduces and thickens, stirring occasionally.
8. Meanwhile cook the rigatoni in a saucepan filled with boiling salted water for 12-15 minutes until al dente
9. Drain the pasta and stir into the ragu sauce.
10. Plate up, grate over the parmesan and drizzle with a little extra virgin olive oil.

#recipes