Beef Short Rib Ragu
A rich and Indulgent Beef Short Rib ragu with pappardelle pasta & Parmesan cheese. Easy to make, slow-cooked in the oven.
Try with a rigatoni pasta or Gnocchi. Save and freeze some of the Short rib and sauce for other recipes or meal prep for another day. Cook in the slow cooker - once meat is browned and veg soft, add all to slow cooker reduce the liquid by 150ml. Cook for 6 hours on high or 12 hours on low.
Cooking Method
- First of all season the short ribs with sea salt & pepper on all sides. Then in a casserole dish or deep sided pan brown the short rib well on all sides. Transfer them to one side. You may need to cook in batches, to allow room to cook evenly.
- In the same dish/pan add the diced onion/carrot/celery soften and colour until they start to brown and caramelise (10 mins)
- Then add the tomato Puree and cook for a further 2-3 minutes. Then deglaze the pan with the red wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Reduce until almost all of the wine has reduced into the veg.
- Then add the chopped tomatoes and 300 ml of water into the dish, bring to the boil then add the beef back into the dish. Place the lid on and cook in a preheated oven @180c for 3.5 hours - turning the meat half way through (you may need to top up with a little water if it becomes to dry)
- Take the dish out of the oven and remove the bones and any visible bits of fat and sinew. Mix the Puréety Bolognese seasoning with the rest of the water and add that into the pot and mix well. Then place back into the oven @170 for a final 30 mins. Or until the beef pulls and shreds up easily with two forks. Add The milk and some fresh basil at the end.
- Boil the pasta in salted water according to the packet instructions (cook to aldenté) drain the past saving some pasta water, coat the cooked pasta in a little olive oil and sea salt to stop it from sticking.
- When you are ready use a splash of the pasta water in a hot pan with a little of the meat and sauce to warm the pasta back up, and allow the sauce to coat and absorb into the cooked pasta. Serve on a plate or in a bowl then top with more hot ragu, finish with fresh basil and grated parmesan.
Ingredients
- 1.5kg Beef Short Ribs
- 1tbsp Extra Virgin olive Oil
- 2 Medium Carrots , Finely diced
- 2 Medium Onion , Finely diced
- Stalk Celery , Finely diced
- 85g Tomato Puree
- 150 (one glass)ml Dry red wine
- 400 (1 tin)g Chopped tomatoes
- 440g pappardelle pasta
- 50g Parmesan , Finely grated
- 100ml Milk
- 10g Fresh Basil , Shredded fine
Reviews
Feel the love...
No love just yet... If you have tried our Beef Short Rib Ragu why not leave a review!