6 beef short ribs
2 tbsp extra virgin olive oil
1 carrot, peeled and diced
2 celery stalks, finely chopped
1 brown onion, finely chopped
5 garlic cloves, minced
1 tbsp tomato paste
200ml red wine
400ml beef stock
1 can crushed tomatoes
2 bay leaves
Cooked pasta (e.g. gnocchi, rigatoni, or pappardelle) to serve
Parmigiano Reggiano to serve
Parsley to serve
Prepare the short ribs by bringing them to room temperature, patting them dry to remove excess moisture, and adding salt and pepper to all sides.
Heat the extra virgin olive oil in a large pot, such as this Baccarat Le Connoisseur Cast Iron Pot from House Australia, over medium to high heat.
Add the beef short ribs to the pot and sear on all sides until browned, then remove them from the pot and set aside.
Using the same pot, reduce the heat to low and add the chopped onion, carrot, celery, and minced garlic. Sauté until they soften, for about 3 minutes.
Add the crushed tomatoes, bay leaves, and beef stock. Bring the mixture to a simmer.
Pour in the red wine and allow it to simmer for a few minutes until the liquid has slightly reduced.
Return the browned beef short ribs to the pot.
Cover the pot with a lid and cook for 3-4 hours on low heat until the meat is so tender that the bones can be easily removed.
Remove the bones, then shred the meat using forks. Discard the bay leaves.
Serve over cooked pasta and garnish with chopped parsley and Parmigiano Reggiano.