Beef short rib ragu

The key is in the slow cooking. Makes the meat fall right off the bone.

IMG_0077

After removing the bones we shredded the meat and tossed with pasta… Perfection.

IMG_0078

We paired this decadent orgasm with Zuccardi. A Malbec / Cab blend from Argentina. Stands beautifully with the richness of the short rib.
Saluté

IMG_0033

Advertisements