Slow Cooked Short Rib Tagliatelle

Directions

1. 1

   Heat oil in a deep pot

2. 2

   Season the short rib with salt and pepper and brown over medium high heat (3-4 minutes per side) and transfer to a plate

3. 3

   Add chopped onions, carrots and celery and cook for 15-20 minutes over medium heat until deeply browned

4. 4

   Add tomato puree and garlic and cook 2-3 minutes until browned

5. 5

   Add red wine and stir to deglaze the pot. Cook until the wine is almost completely absorbed

6. 6

   Chop herbs, or tie together using kitchen twine (or a thyme sprig), and add to the pot with the parmesan rind. Then add the crushed tomatoes, beef stock & browned short ribs. Stir to combine. Bring the mixture to a boil and then reduce heat to a low, cover & simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender.

7. 7

   Once done, remove herbs and parmesan rind. Transfer short rib to a plate to remove the bone and shred the short rib and then add pack to sauce

8. 8

   Boil your pasta, mix in with the ragu and top with parmesan - ENjoy!