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Our Chef Select Cooking EVOO is crafted with olives that are picked at their peak, juicy and ripe, giving you a silky-smooth, mild olive oil that makes everything taste better. Perfect for both seasoned chefs and aspiring cooks, our Chef Select Series helps you squeeze with ease and master your inner chef. Keep scrolling for our CEO's Insight into our new Chef Select Series.

Perfect For:

Marinating, Grilling, Sautéing

RECIPE OF THE SEASON:

Short Rib Ragu

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INGREDIENTS

3 tbsp. Botticelli Chef Select Cooking Extra Virgin Olive Oil, divided
3 lb. Beef Short Ribs
1 yellow onion, diced
1 large carrot, diced
2 celery sticks, diced
5 garlic cloves, minced
24oz Botticelli Passata Traditional
1 1/2 cup dry red wine
2 cups beef stock
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
12 oz fresh pappardelle pasta
salt and pepper, to taste
Chopped fresh parsley, for garnish

PREPARATION

Preheat the oven to 350F
Pat the short ribs dry and season with salt and pepper.
Heat a large pan over medium-high heat and add 2 tbsp. of the Cooking EVOO. Sear the short ribs on all sides until golden brown, then set aside.
In a Dutch oven over medium-high heat, add the remaining Cooking EVOO, onion, carrot, celery, and sauté for about 10 minutes. Add the garlic and sauté for 2 more minutes.
Pour the wine in to deglaze the pot. Add the Passata and stir to combine. Then add the beef stock and bring to a simmer.
Add the short ribs and herbs, ensuring that most of the meat is covered in liquid. Add more stock if necessary. Cover and cook in the oven for 3.5 hours. Remove bones and shred the meat. Continue simmering on the stove while pasta cooks to al dente. Add pasta and a splash of pasta water to the ragu. Gently stir to combine. Add your pasta onto plates and ladle the sauce on top, then garnish with parsley, serve, and enjoy!

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Chef Select Cooking Extra Virgin Olive Oil