Slow Braised Short Rib Of Beef With Pappardelle Pasta, Field Mushrooms & dressed rocket
The Lodge’s head chef, Nicholas Parker shares a favourite dish from the pub’s menu
Pasta is a staple for most of us, but this fabulous dish takes noodles to a new level with a slow-cooked beef ragu which is packed with flavour. Start cooking the ribs on a Sunday morning, take a walk along the coast and when you return you will have a sauce that beats a roast as a weekend feast.
1kg of beef short ribs
1 medium onion, roughly chopped
2 carrots, peeled and roughly chopped
2 sticks of celery, roughly chopped
1tbsp tomato puree
1 sprig of thyme
1 bulb of garlic cut in half
2 litres of good beef stock
200g sliced closed cup mushrooms
500g pappardelle pasta
50g grated Parmesan cheese
50g washed rocket
Salt, pepper and oil to cook
1. Begin by removing any excess fat or sinew from the short ribs, season well on both sides with salt & pepper, then brown off in a pre-heated thick bottomed pot take your time over this part, turning the meat regularly so a good brown colour is achieved).
2. Add the chopped vegetables to the pan and brown them off, add the thyme and tomato puree and allow to cook out.
3. Slowly add the beef stock and bring to a simmer, cover with a lid and allow to cook out for approximately 4 hours or until the beef is very tender and the ribs slide out easily.
4. Remove from the pan, thinly slice and set aside.
5. Pass the stock through a sieve to remove any cooking vegetables, stalks or sediment, then put the stock back in the pan, onto the stove and reduce to a gravy.
6. In a large pan, cook the mushrooms, add the short ribs and a small amount of the gravy and keep hot.
7. Cook the pappardelle in boiling salted water until cooked and add the short ribs and mushrooms, mix well and divide among 4 plates.
8. Add a little more gravy if needed, top with the rocket and finish with the Parmesan cheese. Serve and enjoy!