- To start the short rib ragu, season beef short ribs with salt and pepper. Add to a large-sized pot with oil and sear on both sides.
- To the pot, add onion and garlic, once translucent add wine, broth, tomatoes, carrot, celery, thyme, butter/coconut oil and red pepper flakes, season with salt and pepper (if required).
- Cover and cook on stovetop over low heat for approx. 2 hours OR until the short ribs are falling off the bone. Once cooked remove the short ribs and let cool for 10 mins.
- Shred the meat from the ribs and discard the bones. Combine the shredded meat and parmesan, give it a toss.
- Bring a medium pot of water to a boil, add a sprinkle of salt. Cook the pasta until al dente, drain and toss the pasta.
- Serve pasta onto plates, add the short rib ragu, and toss well. Top with additional parmesan if desired. Enjoy!
Red Wine Short Rib Ragu Pasta
Recipe by Hungry Bear Grazing
This short rib ragu recipe features a few of my favorite Prahran Market traders including; short ribs from Ian’s Quality Meats, produce from Pino’s Fine Produce and Paddlewheel, parmesan from Nahedas Choice, tomatoes and pasta from Cleo's Deli.
Ingredients
- 2 kgs beef, short ribs with bone
- 1 1/4 cups dry red wine
- 1/3 cup beef broth
- 1 brown onion, chopped
- 4 large cloves garlic, chopped finely
- 2 cans crushed tomatoes
- 3 celery ribs, chopped finely
- 2 carrots, chopped finely
- small handful fresh thyme springs
- 4 tbsp butter/coconut oil
- 3/4 cup fresh parmesan cheese, grated
- 1 medium packet dry pappardelle, farfalle, tagliatelle pasta (or similar)
