Beef Short Rib Ragu
3 large beef short ribs
Freshly cracked pepper
3 tablespoons olive oil, divided
1 leek, halved and thinly sliced (pale green and white parts only)
2 celery stalks, plus leaves, chopped
3 cloves garlic, chopped
1 cup red wine
2 tablespoons tomato paste
3 cups beef stock
400g can diced tomatoes
5 sprigs thyme, chopped
1 bay leaf
500g dried pasta, cooked al dente
Parmigiano Reggiano, to serve
Season short ribs liberally with salt and pepper. In a large stockpot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add ribs and brown all over, about 5 minutes each side. Remove ribs and set aside. Add remaining tablespoon of olive oil. Add leek, celery, celery leaves and garlic; sauté 10 minutes.
Whisk in red wine and tomato paste. Lower heat and simmer until wine is reduced by half. Add beef stock, canned tomatoes, thyme, bay leaf and reserved ribs to pot. Bring to a boil, reduce heat and simmer, covered, until ribs are tender, about 3 1/2 hours.
Use tongs and a fork to remove ribs from pot and gently peel meat away from bones. Return pulled meat to pot and simmer another 30 minutes. Discard bay leaf.
In a large serving bowl, toss pasta with sauce and shower with Parmigiano Reggiano. Alternatively, allow sauce to cool and store in an airtight container in the refrigerator up to 3 days.
Recipe and photo by Jill Haapanieni. Jill is a Melbourne lifestyle and food photographer, food stylist and recipe developer. You can see her work at https://www.jillhaapaniemi.com/