Beef short rib rigatoni
Directions
- 1Wash the beef short ribs.
- 2Season the beef short ribs generously with paprika, onion granules, garlic granules, sea salt, and black pepper.
- 3Add a little oil to the seasoned short ribs and marinate thoroughly using your hands.
- 4Heat a little oil in a pan and brown all sides of the beef short ribs.
- 5Once browned, remove the beef short ribs from the pan and set aside.
- 6In the same pan, add chopped carrots, chopped shallots, and chopped garlic, then mix well.
- 7Add garlic puree and a beef stock pot to the vegetables, then mix.
- 8Add fresh thyme, bay leaves, and chopped parsley to the pan, then mix through.
- 9Pour about three-quarters of a jar of passata into the pan.
- 10Top up with boiling water and mix everything together.
- 11Add Worcestershire sauce and a generous amount of parmesan cheese, then stir until the cheese is melted.
- 12Optionally, add a little red wine to the sauce and mix.
- 13Add the browned beef short ribs back into the sauce, cover the pan, and let it cook for about 3 hours on high heat.
- 14During the cooking time, check on the meat continuously; if needed, add more water or the remaining passata.
- 15After about 3.5 hours, the meat should be falling off the bone, remove the bones and set the meat aside.
- 16Remove herbs like thyme and bay leaves from the sauce.
- 17Add a little more water, a full tub of cream, and more parmesan cheese to the sauce, then mix well.
- 18Use a hand blender to blend the sauce until smooth, getting rid of any lumps.
- 19Add a little of the pasta water to loosen up the sauce.
- 20Shred the cooked beef short ribs using two forks, removing any fatty bits.
- 21Add the shredded meat back into the pasta sauce and combine completely.
- 22Add the cooked rigatoni pasta to the sauce and meat mixture, ensuring all pieces are completely coated.
- 23Serve the pasta in a bowl and top with more parmesan cheese and chopped parsley.
- 24Optionally, serve with garlic bread on the side.
Ingredients
- Beef short rib
- Paprika
- Onion granules
- Garlic granules
- Sea salt
- Black pepper
- Oil
- Chopped carrots
- Chopped shallots
- Chopped garlic
- Garlic puree
- 1 Beef stock pot
- Fresh thyme
- 2 Bay leaves
- Chopped parsley
- 0.75 jar Passata
- Boiling water
- Worcestershire sauce
- Parmesan cheese
- Red wine
- 1 tub Cream
- Rigatoni pasta
- Garlic bread
Equipment
BowlPanTongsSpatulaHand blenderColander
Tips
- Check on the short ribs continuously during cooking time and add more water if needed.
- Remove fatty bits from the meat after cooking.
- Use a hand blender to get rid of any lumps in the sauce.
- Choose any pasta you like for this dish.
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