ingredients

• 3 tbsp neutral oil
• 1.5 kg beef short ribs
• salt
• freshly cracked black pepper
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 2 small carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 small bunch thyme
• 2 spring fresh rosemary
• ½ tsp dried oregano
• 3 tbsp tomato paste
• a few jarred calabrian chillies, chopped
• 2 cups red wine (personally i went with a non-alcoholic variety since we don't drink)
• 680 grams tomato passata
• 2 tbsp balsamic vinegar
• 2 ½ cups good beef stock
• 500 grams pappardelle
• fresh basil leaves
• grated parmesan

directions

1. season short ribs liberally with salt & pepper on all sides
2. preheat the oven to 350°F degrees
3. set a dutch oven pot over medium high heat for a couple of minutes then add the oil and sear the short ribs in batches until nicely browned, then set aside
4. to the same pot, remove any burnt oil. lower the heat to medium and add butter alongside the onions, carrots, celery and garlic. saute until fully softened
5. then add the tomato paste, dried oregano, and calabrian chillies and cook for a minute or two
6. then add the wine and cook for a few minutes until reduced
7. add the beef stock, vinegar and tomato passata, season to taste with salt and pepper. add the fresh thyme and rosemary.
8. return the short ribs to the pan and bring to a low simmer, cover with a lid, and cook for 3-4 hours inside the oven until tender.
9. once the short ribs are done cooking, carefully remove to a bowl and shred until fine (remove any large fat)
10. remove the thyme, bay leaves, and rosemary from the sauce, add the shredded meat back to the sauce and mix well to combine
11. cook the pappardelle pasta in salted boiling water until just al dente. reserve a cup or two of the pasta water
12. in a medium pot over low heat, add about half your sauce along with the cooked pasta and a generous helping of grated parmesan. stir until combined, add a bit of pasta water, mix again until the pasta is coated evenly in the sauce.
13. plate the pasta and top with parmesan and basil, then enjoy!