Braised Short Ribs with Paccheri

Name: Braised Short Ribs with Paccheri
Yield: Serves six
Cuisine: United Kingdom
Ingredients: 3 strips orange peel; 300 g (10½ oz) tomatoes, peeled and chopped; a squeeze of lemon juice; 6 garlic cloves, peeled and finely chopped; 2 kg (4 lb 8 oz) beef short ribs; 1 bottle of red wine; salt and white pepper; 500 g (1 lb 2 oz) paccheri or rigatoni; 5 tablespoons olive oil, plus extra for rolling; 2 onions, peeled and cut into 3mm (1/8in) dice; 1 large sprig of thyme or rosemary; coarsely chopped flat-leaf parsley, to garnish; 3 bay leaves; 2 large carrots, peeled and cut into 3mm (1/8in) dice; 6 celery sticks, peeled and cut into 3mm (1/8in) dice

Preparation info

Serves
six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Paccheri are even fatter than rigatoni and slightly shorter. It is alleged they were invented because they could each house four garlic cloves and were used to smuggle the garlic into Austria and Prussia. You may give this story as much credence as you see fit.

Ingredients

5 tablespoons olive oil, plus extra for rolling
2 onions, peeled and cut into 3mm (1/8in) dice
6

Europe
United Kingdom
Pasta
England
December

Method

Heat a heavy flameproof casserole dish with 3 tablespoons of the olive oil, add the chopped vegetables, and let them stew and soften over a medium heat for 10 minutes without taking too much colour. Add the garlic.

Heat another 2 tablespoons of olive oil in a frying pan. Season the short rib