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Slow Cooked Beef Rib Pappardelle w/ Marrow

Slow Cooked Beef Rib Pappardelle w/ Marrow

Serves 2 


300-400gm Magills Slow Cooked Beef Ribs 


Cannon bone cut in half (so marrow is exposed)

Herbs - Sage, Rosemary, Oregano 


Pecorino Romano or Parmesan

Italian parsley

Sour cream


Start by roasting the cannon bone in the oven so the marrow becomes soft enough to scoop out. Just leave as is - add salt & pepper later if needed.

Once this is cooked, pop your pasta in boiling, salted water. When the pasta is halfway, pop your Slow Cooked Ribs in the microwave - simply snip a corner of the bag and place in a bowl. Heat for two and a half minutes. 

Place marrow and juice from the ribs into the frypan on a low heat, with your choice of herbs and stir until combined. 

Use two forks to pull the meat, once pasta is al dente, place in a bowl together and spoon your juice/marrow sauce over top. Serve with your choice of cheese, fresh herbs and/or sour cream. 

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