Beef Short Rib Ragu
This is the perfect meaty sauce for pasta. Beef short ribs are cooked in a garlic, wine & tomato sauce until meltingly soft. The beef is shredded & returned to the pureed sauce, making a wonderful ragu.
Recipe will also work with shin of beef or beef brisket.
Ingredients
- 1 tbsp olive oil
- 1 kg beef short ribs seasoned lightly with salt and pepper
- 1 large onion chopped small
- 1 large carrot in small dice
- 2 sticks celery finely chopped
- 6-8 cloves garlic finely chopped
- salt & black pepper to taste
- 0.5 tsp dried chilli flakes optional
- 2 tsp dried oregano
- 200 ml red wine
- 800 g tinned tomatoes
- 1 tbsp tomato puree
- 1-2 tsp sugar optional
- 1 tbsp balsamic vinegar
- 1 bay leaf
- 1 large bunch basil, leaves only roughly torn
- 300-500 ml beef stock low salt if possible
To Serve:
- parmesan cheese finely grated
- pappardelle pasta (75-100g per person)
Instructions
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In a large casserole dish (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat the olive oil.
NOTE: If you're going to slow cook the ribs in the oven, preheat the oven to 120C/Gas 1/2 now
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When the oil is hot, brown the beef short ribs well, in batches if necessary. Remove to a plate.
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Add the onion, carrot, celery and garlic to the pot, season with a little salt and some black pepper, then saute until starting to soften and brown (10-15 minutes). Make sure you scrape up any browned bits from the bottom of the pot. Add the chilli flakes if using and the dried oregano for the final few minutes.
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Pour in the red wine and let it bubble for a few minutes until it has almost all evaporated.
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Stir in the tinned tomatoes, tomato puree, sugar if using, balsamic vinegar, the bay leaf and HALF the basil. Bring to the boil.
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Return the browned beef short ribs to the pot, nestling them down in the sauce.
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Add enough of the beef stock to almost cover the ribs. Stir, but ensure the ribs are left almost covered in the liquid.
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If using an IP
Press the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 40 minutes.
Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid. With a fork, test some of the beef: if it doesn't come away easily from the rib, cook for a further 5 minutes then check again.
If cooking in the oven
Bring to a boil on top of the stove, then put in the preheated oven with a tight fitting lid on. Cook until the beef is very tender (2-3 hours) and comes away easily from the rib when tested with a fork.
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When the meat is done, carefully remove the beef short ribs from the pot and set aside on a plate.
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If the sauce looks a little thin, bubble it to reduce a little (use the Saute function if using an Instant Pot, on top of the stove otherwise.
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Whizz the ragu to a chunky puree using a stick/immersion blender.
Optional: set aside to cool a little then remove any unwanted fat that has risen to the top.
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Take the meat off the ribs and shred it: use either 2 forks or your hands to remove any unwanted sinew or large pieces of fat.
Return the shredded meat to the sauce.
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Let the ragu bubble for a few minutes to meld the flavours, adding the other half of the fresh basil near the end (reserve some for a garnish if liked). Remove from the heat.
To Serve:
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Boil the pappardelle or other long pasta in salted water until just cooked. Drain it and return the pasta to its saucepan.
Stir the beef short rib ragu through the cooked pasta.
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Divide the ragu and pasta between bowls with the reserved basil scattered over.
Serve with freshly grated Parmesan to sprinkle over at the table.
Recipe Notes
After the shredded beef has been added to the sauce, the ragu can be cooled then refrigerated or frozen.