NGREDIENTS
2 Packs Simply Better Irish Angus Boneless Beef Short Ribs
1 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
1 Packet Simply Better Irish Whiskey Smoked Bacon Lardons
1 Large Onion, very finely chopped
1 Large Carrot, very finely chopped
1 Celery Stick, very finely chopped
1 Tbsp. Simply Better Organic Garlic & Herb Seasoning
250ml Simply Better Chianti Classico
1 Pouch Simply Better Irish Free Range Chicken Stock
2 Tbsp. Simply Better Italian Tomato Puree
1 Tin Simply Better Italian Chopped Tomatoes
100ml Simply Better Jersey Milk
2 Packs Simply Better Italian Egg Bronze Die Pappardelle
Sea Salt & Freshly Ground Black Pepper
Freshly Grated Simply Better Parmigiano PDO, to serve
METHOD
Preheat the oven to 140°C (275°F/Gas Mark 1). Remove the ribs from the packaging and bring to room temperature. Heat a casserole over high heat until smoking hot. Season the ribs generously, then add the oil and sear the ribs on all sides until golden brown. Transfer to a plate.
Reduce the heat to medium and fry the lardons until golden and the fat has rendered. Lower the heat, then add the onion, carrot, celery, garlic & herb seasoning, and pepper. Sauté for 10 minutes until softened.
Increase the heat to high and pour in the wine, bubbling down while scraping the bottom of the pan. Stir in the tomato puree, chopped tomatoes, and stock. Return the ribs to the casserole, ensuring they are submerged. Bring to a simmer, cover, and cook in the oven for 2½ hours. Then, remove the lid, stir in the milk, and cook for a further 30 minutes until the meat is tender. Let rest for 15 minutes with the lid on, then shred the meat with two forks.
To serve, cook the pasta in a large pot of boiling salted water for 4 minutes until 'al dente'. Drain and return to the pan. Fold in the shredded short rib ragu. Using tongs, divide between shallow bowls and finish with freshly ground pepper and grated Parmigiano.