Slow Cooked Beef Rib Pappardelle w/ Marrow
300-400gm Magills Slow Cooked Beef Ribs
Cannon bone cut in half (so marrow is exposed)
Herbs - Sage, Rosemary, Oregano
Pecorino Romano or Parmesan
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.