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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season short ribs generously with salt and sear in hot oil until deeply browned on all sides. Remove and set aside.
Saute onion, carrot, celery, and garlic in the same pot until soft and fragrant.
Add chilli paste, tomato paste, and red miso paste. Cook until caramelised.
Stir in flour and cook briefly.
Add crushed tomatoes and red wine. Mix well.
Return short ribs to the pot and add water until fully submerged.
Add thyme, rosemary, and bay leaves. Bring to a boil.
Cover and simmer on very low heat or bake at 160°C for 3-4 hours until tender.
Rest covered, then remove ribs. Strain the sauce and reduce until rich. Finish with butter.
Cook pappardelle until al dente.
Toast black pepper with a little butter in a pan, add reduced sauce and pasta, and toss.
Add parmesan and toss until glossy.
Serve with short rib on top or shred into the sauce. Garnish and finish with chilli oil.
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Use 3-5 cups water, enough to submerge the ribs.
Can I use a different type of pasta?
Yes, you can substitute pappardelle with any wide pasta like tagliatelle or fettuccine.
What can I use instead of red wine?
You can use beef broth or a non-alcoholic red wine substitute.
How do I know when the beef is done?
The beef should be fall-apart tender after 3-4 hours of cooking.
Can I make this dish ahead of time?
Yes, the ragù can be made a day in advance and reheated before serving.
Is there a vegetarian version of this dish?
You can substitute the beef with mushrooms and use vegetable broth instead of red wine.
