Italian

Beef rib bolognese

Name: Beef rib bolognese recipe
Yield: 6
Cuisine: /italian
Ingredients: 2.5kg beef short ribs, cut into individual ribs; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 200g bacon, cut into 2cm batons; 2 onions, finely chopped; 300g Swiss brown mushrooms, halved; 6 garlic cloves, crushed; 2 tsp rosemary leaves, finely chopped; 5 thyme sprigs, leaves picked, finely chopped; 1 tbs oregano leaves, chopped, plus whole leaves to serve; 2 tsp chilli flakes (optional); 80g tomato paste; 1 1/2 cups (375ml) red wine; 2 x 400g cans whole cherry tomatoes; 2 cups (500ml) good-quality beef stock; 400g pappardelle; Parmesan, to serve

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by Shannon Bennett

Chef

Jul 10, 2020

“With so many variations of this classic dish I thought, ‘Why not add another!’” – Shannon Bennett. You'll need to begin this recipe 3 hours ahead.

2.5kg beef short ribs, cut into individual ribs
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
200g bacon, cut into 2cm batons
2 onions, finely chopped
300g Swiss brown mushrooms, halved
6 garlic cloves, crushed
2 tsp rosemary leaves, finely chopped
5 thyme sprigs, leaves picked, finely chopped
1 tbs oregano leaves, chopped, plus whole leaves to serve
2 tsp chilli flakes (optional)
80g tomato paste
1 1/2 cups (375ml) red wine
2 x 400g cans whole cherry tomatoes
2 cups (500ml) good-quality beef stock
400g pappardelle
Parmesan, to serve

Method

1.

Preheat oven to 160°C.
2.

Season beef with salt and pepper. Heat oil in a large saucepan over high heat. In 2 batches, add ribs and sear, turning frequently, for 6-8 minutes until browned all over. Transfer beef to a plate and set aside.
3.

Return pan to medium-high heat. Add the bacon, onion, mushroom, garlic, herbs and chilli, if using. Cook, stirring frequently, for 6-7 minutes until vegetables have softened and bacon begins to brown. Stir in tomato paste. Add the wine, scraping the bottom of the pan with a wooden spoon, and cook until reduced by half. Stir in the cherry tomatoes and stock, season to taste, and bring to the boil. Add the beef ribs and return to the boil. Cover with foil and braise in the oven for 2 hours 30 minutes-3 hours or until the meat is falling away from the bone. Skim any fat that rises to the surface. Shred the meat from the ribs into large pieces, discarding the bones. Season and set aside.
4.

Place a saucepan filled with salted water over high heat and bring to the boil. Cook pasta according to packet instructions, drain and toss through the sauce. Divide pappardelle among serving bowls and top with oregano leaves, parmesan and drizzle with a extra virgin olive oil to serve.