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Short Rib Ragu

4h Total time
15m Prep
6 Serves
medium
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About

While I do enjoy the flavours of a good bolognese, I always find it a bit boring to make and serve. This recipe uses the same flavours but with mouth-wateringly tender beef short rib that really takes the dish up a level.

This is a crowd pleaser for a family meal or Italian hosting spread and keeps well for leftover lunches.

Method

  1. Pat your short ribs dry and season with salt and pepper. Preheat the oven to 160C.
  2. Sear your short ribs in a heavy bottomed pan until brown and set aside.
  3. In a Dutch oven, sauté your onion then add your carrots, celery and garlic and cook until soft.
  4. Stir in the tomato paste and add the wine, simmering for a few minutes.
  5. Add your tinned tomatoes and stock, bring to a simmer and break up your tomatoes.
  6. Make a bouquet garni by tying your herbs together with plain string. Add this to your pot alongside your ribs. The ribs should be mostly covered - if not, add some more beef stock until so.
  7. Cover and place in the oven for 3-3.5 hours, checking and stirring every so often to make sure your oven isn’t too hot and burning the bottom.
  8. Once done, remove the ribs and the bouquet garni. Your ribs should be falling off the bone. Shred the meat using two forks and add back into the sauce.
  9. Serve hot with your pasta of choice and topped with grated Parmesan and chopped fresh parsley.

Notes

  • This recipe is great for making ahead - to reheat, pop it a pot on the stove at a low heat and add a some beef stock until the sauce is loosened and hot through.