Conchiglie

With Red Wine Braised Wagyu Short Ribs

Conchiglie

With Red Wine Braised Wagyu Short Ribs
Method
Serves 4 – 6

Pre-heat oven to 175°C.

Pat the beef short ribs dry and rub with salt and pepper. Heat oil in a Dutch oven or slow cooker over medium-high heat and brown the meat for about three minutes on each side.

Remove the meat and reduce heat to medium. Add onion, celery and carrots and cook for 10 minutes, or until softened.

Add red wine and reduce by half. Return meat to the pan and add beef or chicken stock to cover. Add thyme and bay leaf (if using) and bring to a simmer.

Cover the pan and cook in the oven for about 1–1½ hours, or until the meat is tender.

Once tenderness has been achieved, remove the meat from the pan and reduce the sauce to desired consistency. Season with salt and pepper to taste.

Boil the conchiglie pasta according to the package directions. Drain and, while still hot, stir through braised beef short ribs and generous amounts of sauce.

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