SHORT RIB RAGÙ WITH HOMEMADE PAPPARDELLE
Slow-cooked to perfection, this Short Rib Ragù with Homemade Pappardelle is the ultimate comfort dish - rich, indulgent, and made for sharing. Perfect for Valentine’s Day, this recipe is created for us by Ed Cudlipp, also known as ‘Cud Cooks’.
Generously seasoned short ribs are browned for depth of flavour, then gently braised for 3½ hours with onion, carrot, celery, garlic, tomatoes, red wine, beef stock, fresh herbs, and a Parmesan rind. Once irresistibly tender, the beef is pulled apart and folded back into the reduced sauce, creating a luxurious ragù that clings beautifully to every ribbon of pappardelle.
The homemade pappardelle is made fresh using eggs, 00 flour, olive oil, and fine salt, rolled thin and cut into wide ribbons. The pasta is cooked until just tender and tossed through the ragù.
Finished with freshly grated Parmesan and served simply, this dish is a celebration of time, technique, and quality ingredients - the ultimate slow-cooked pasta.
INGREDIENTS (serves 4-6)
Short Rib Ragù
1.5kg beef short ribs
Salt and black pepper
Olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
6 cloves garlic, finely chopped
2 tbsp tomato paste
500ml red wine (Chianti works well)
2 x 400g tins chopped tomatoes
500ml fresh beef stock
2 bay leaves, 2 rosemary sprigs, 4 thyme sprigs, tied in a parcel
1 Parmesan rind
Homemade Pappardelle
400g 00 flour
4 eggs
Splash of olive oil (c. 1 tbsp)
To finish
Freshly grated Parmesan
METHOD
PREPARE THE SHORT RIBS
Season the short ribs generously all over with salt and black pepper.
Heat a generous glug of olive oil in the 316 Series Low Casserole pot and brown the short ribs well on all sides. Remove and set aside.
BUILD THE RAGÙ
In the same pan, add the onion, carrot, and celery and cook gently until soft (around 10 minutes). Add the garlic and cook briefly, followed by the tomato paste. Cook out the paste for around 5 minutes.
Deglaze with red wine and bring to a simmer (no need to reduce at this stage). Add the chopped tomatoes, beef stock, fresh herbs, and Parmesan rind. Return the short ribs to the pan, ensuring they are mostly submerged.
Cover and cook gently in a low oven (150°C) for 3.5 hours. The meat should be completely tender and pulling away from the bone.
Remove the ribs, herb parcel, and parmesan rind. Remove the bones from the ribs, shred the meat and set aside.
Reduce the remaining sauce until thick and glossy. Return the shredded meat to the sauce and turn through. Taste seasoning and adjust as needed.
MAKE THE PASTA
Combine the 00 flour and salt on a work surface. Make a well and add the eggs and olive oil. Gradually bring together into a dough and knead for around 10 minutes until smooth. Wrap in cling film and rest at room temperature for at least 30 minutes.
Roll the dough through a pasta machine, starting on the widest setting and folding it back on itself a couple of times until smooth. Continue rolling through the pasta machine, reducing the setting one notch at a time, until the dough is thin enough that you can just see your hand through it. You will now have a long rectangular sheet. Lay the sheet flat, dust lightly with flour, then fold the sheet into multiple layers (much like how you would fold a letter to get it into an envelope), or roll it up, and then cut into wide ribbons (around 2-3cm thick) to form pappardelle. Gently separate the ribbons and dust again with a little flour to prevent sticking.
Cook the pasta for 2-3 minutes in well-salted boiling water until just tender, then transfer directly into the ragù with a splash of pasta water. Toss to coat.
TO SERVE
Finish with freshly grated Parmesan and a drizzle of olive oil. Serve immediately.
PREPARE THE SHORT RIBS
Season the short ribs generously all over with salt and black pepper.
Heat a generous glug of olive oil in the 316 Series Low Casserole pot and brown the short ribs well on all sides. Remove and set aside.
BUILD THE RAGÙ
In the same pan, add the onion, carrot, and celery and cook gently until soft (around 10 minutes). Add the garlic and cook briefly, followed by the tomato paste. Cook out the paste for around 5 minutes.
Deglaze with red wine and bring to a simmer (no need to reduce at this stage). Add the chopped tomatoes, beef stock, fresh herbs, and Parmesan rind. Return the short ribs to the pan, ensuring they are mostly submerged.
Cover and cook gently in a low oven (150°C) for 3.5 hours. The meat should be completely tender and pulling away from the bone.
Remove the ribs, herb parcel, and parmesan rind. Remove the bones from the ribs, shred the meat and set aside.
Reduce the remaining sauce until thick and glossy. Return the shredded meat to the sauce and turn through. Taste seasoning and adjust as needed.
MAKE THE PASTA
Combine the 00 flour and salt on a work surface. Make a well and add the eggs and olive oil. Gradually bring together into a dough and knead for around 10 minutes until smooth. Wrap in cling film and rest at room temperature for at least 30 minutes.
Roll the dough through a pasta machine, starting on the widest setting and folding it back on itself a couple of times until smooth. Continue rolling through the pasta machine, reducing the setting one notch at a time, until the dough is thin enough that you can just see your hand through it. You will now have a long rectangular sheet. Lay the sheet flat, dust lightly with flour, then fold the sheet into multiple layers (much like how you would fold a letter to get it into an envelope), or roll it up, and then cut into wide ribbons (around 2-3cm thick) to form pappardelle. Gently separate the ribbons and dust again with a little flour to prevent sticking.
Cook the pasta for 2-3 minutes in well-salted boiling water until just tender, then transfer directly into the ragù with a splash of pasta water. Toss to coat.
TO SERVE
Finish with freshly grated Parmesan and a drizzle of olive oil. Serve immediately.