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–+ servings

Beef Short Rib Ragu

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Prep Time 25 minutes
Cook Time 4 hours
Course Main Course
Cuisine Italian-inspired
Calories 424
4

Ingredients

  • 1 kg Bone-in beef short rib
  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 medium carrot chopped
  • 700 g passata
  • 2 tbsp tomato puree (tomato paste)
  • 100 ml dry red wine
  • herb bunch woody herb such as rosemary, thyme, oregano, tied into a bunch.
  • 500-600 g dried pasta of choice

Instructions 

  • Prepare the short ribs.
    Preheat the oven to 160°C conventional (about 325°F) or 140°C fan-forced. Pat the ribs dry, trim any thick layers of hard external fat, separate into individual ribs (if required) and season with salt and pepper.
  • Brown the beef.
    Heat the oil in a Dutch oven over high heat. Brown 1 kg Bone-in beef short rib in batches, letting a deep brown crust form on the meaty sides before turning. Transfer to a plate.
  • Cook the vegetables and tomato paste.
    Reduce the heat to medium. Cook the 1 medium onion and 1 medium carrot for 6–8 minutes, until softened. Stir in the 3 cloves garlic and cook for 1 minute. Add the 2 tbsp tomato puree (tomato paste) and cook, stirring, for about 2 minutes until it darkens slightly.
  • Build the sauce.
    Pour in the 100 ml dry red wine and scrape the browned bits from the bottom of the pot. Let it bubble for 2–3 minutes, then stir in the 700 g passata. Return the ribs and their juices to the pot and add herb bunch. Add enough water for the liquid to cover the ribs. Bring to a gentle simmer.
  • Braise until fork-tender.
    Cover and transfer to the oven for 3½–4½ hours. Check halfway through and turn any exposed ribs into the sauce. Add a splash of hot water if the sauce is drying out. The beef is ready when a fork twists easily in the meat and it pulls away from the bone with little effort.
  • Shred the beef and finish the sauce.
    Remove the herb stems and skim excess fat from the sauce. Shred the beef with two forks, discarding the bones, any loose bone fragments and any tough or fatty pieces. If the sauce is thin, simmer it uncovered on the stove for 10–20 minutes, stirring regularly.
  • Toss with the pasta.
    Cook 500-600 g dried pasta of choice according to the packet instructions, reserving a mug of cooking water before draining. Toss the pasta with the hot ragu, adding a splash of pasta water at a time until the sauce coats it evenly. Serve with grated Parmesan, if using.

Video

Notes

Choosing ribs. Ask for thick, meaty, bone-in short ribs for braising, sometimes called English-cut short ribs.
If the beef is still tough. Check the liquid level, put the lid back on and give it another 20–30 minutes before testing again.
Making it ahead. Cool the ragu promptly in shallow containers and refrigerate. Lift off any fat that has firmed up on top, then reheat gently until hot throughout. Cook the pasta fresh.
Wine substitute. Use the same amount of water to loosen the browned bits in the pot.

Nutrition

Calories: 424kcal | Carbohydrates: 21g | Protein: 38g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 180mg | Potassium: 1518mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3441IU | Vitamin C: 22mg | Calcium: 62mg | Iron: 7mg