Comforting Beef Short Rib Ragu

0:00This beef short rib ragu hits like a warm embrace, perfect for any night you crave comfort food. We're talking tender short ribs, slow braise with diced onion, celery, carrots, garlic, rosemary, tomato paste, red wine, dry prasini mushrooms, crushed tomatoes, beef stock, and a parmesan rind if you got it. Serve it over papadela pasta with grated parmigiano regiano on top. Start by preheating your oven to 160 degrees Celsius fan-forced. Season the short ribs with salt, pat them dry, and sear them hard in a big oven safe pot with olive oil till they're deep golden brown. Pull them out, then saute the veggies low and slow for 15 to 20 minutes till they caramelize. Add garlic, rosemary, and tomato paste, cook a minute, then pour in the red wine to simmer off the booze. Toss in the porcini, rind, tomatoes, stock, and ribs, lit it up and let it bubble in the oven for three and a half hours.

1:00Uncover for another 30 minutes to thicken. Shred the meat off the bones, ditch any gristle or fat, stir it back in with a splash of red wine vinegar, salt, pepper, and maybe sugar for balance. Boil 500 grams of papadela al dente, mix with the ragu using pasta water to coat. Dish it up hot leftovers. Keep five days in the fridge or freeze for months, so double batch if you're feeding fewer than six. Dig in and feel that cozy vibe, linger. Stay informed with Sydney News Today AI-powered updates. I'm Corey with The Story.