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Short Rib Tagliatelle

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Short Rib Tagliatelle

Speed - 95%
Simplicity - 97%
Tastiness - 100%

97%

Yummy!

Those beef ribs ended up fall-off-the-bone tender. The ragu sauce was just so perfect over freshly cooked pasta.

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Short Rib Tagliatelle

A very hearty meal indeed! Perfect for lunch on a Sunday when the whole family's around.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 4 hours 10 minutes
Servings: 6 people
Course: Main Dish
Cuisine: French
Ingredients Method

Ingredients
  

  • 1.5 Kilograms Beef Short Ribs
  • 1 Piece Onion diced
  • 1 Piece Carrot diced
  • 1-2 Stalks Celery diced
  • 1/4 Cup Flour
  • 2 Tablespoons olive oil
  • 4 Cloves garlic crushed
  • 1 Teaspoon Dried Marjoram
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Dried Oregano
  • 1 Cup Red Wine
  • 2 Tablespoons Tomato Puree
  • 1 14 oz can Diced Tomatoes
  • 4 Cups Beef Stock
  • 500 Grams tagliatelle cooked according to package directions

Method
 

  1. Season beef with salt and pepper. Dust with flour.
  2. Heat oil in a braising pan.
  3. Sear beef ribs until brown on all sides.
  4. Add onions, carrots, garlic, and celery. Sweat until translucent.
  5. Add tomato puree and roast for 2-3 minutes.
  6. Deglaze the pan with wine, scraping all pan drippings loose.
  7. Add stock, barely covering the beef ribs.
  8. Add all dried herbs into the pan.
  9. Cover and simmer until beef ribs are fall-off-the-bone tender.
  10. Serve over freshly cooked pasta.

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