Slow-Braised Beef Short Rib Ragu

Char 450g cherry tomatoes on a baking sheet using a blowtorch until the skins are blistered and charred.

Peel the charred skins off the tomatoes using a paper towel and set aside.

Finely dice 4 large carrots, 4 ribs of celery, and 1 large onion.

Use caution when handling sharp knives to finely chop the garlic cloves.

Finely chop 3 cloves of garlic.

Be careful of hot oil splatter when searing the beef in the pot.

Season 680g beef short ribs and 450g chuck roast generously with kosher salt and black pepper on all sides.

Sear the seasoned beef in a hot Dutch oven with 30ml vegetable oil in batches until browned on all sides.

Sauté the diced onion, carrots, celery, and garlic in the same pot until softened.

Stir in 30g tomato paste and 30g harissa, cooking until toasted and fragrant.

Add the charred tomatoes, 475ml red wine, 600ml beef stock, and 30ml balsamic vinegar to the pot.

Return the seared beef to the pot and add a bouquet garni of fresh thyme and 2 bay leaves.

Cover the pot and braise in a 175C oven for 3.5 hours until the meat is fork-tender.

Remove the meat from the pot, discard the bouquet garni, and shred the beef using two forks or a spoon.

Return the shredded beef to the pot and mix with the reduced sauce until well combined.

Boil 450g pappardelle pasta in salted water until al dente, then drain and reserve 120ml pasta water.

Toss the cooked pasta with the ragu, 100g grated pecorino, fresh basil, and reserved pasta water until emulsified.

Plate the pasta, top with extra pecorino, black pepper, and a drizzle of balsamic reduction.