A melt in your mouth, rich and flavourful ragu. Whats not to love?! This is really easy to do and is a luxurious alternative to a traditional mince ragu. Full recipe below...
- 4 medium size beef short ribs
- 2 onions (finely diced)
- 2 carrots (finely diced)
- 3 celery stalks (finely diced)
- 4 garlic cloves (sliced)
- Bunch of thyme
- 2 bay leaves
- Salt and pepper
- Glass of red wine (use a splash of vinegar instead if not using alcohol)
- 1 tin of tomatoes (450g)
- 650ml beef stock
- Pasta recipe here: https://www.samseatsonline.com/post/fettuccine-alfredo
Season the short ribs with salt then sear in a heavy bottomed pan (dutch oven) until brown on all sides. Set aside and into the same pan add the onions, carrots, celery, garlic and the bay leaves and thyme, tied into a bouquet. Cook for a few minutes over a medium high heat until the vegetables have softened, but not browned. Season with salt and pepper.
Preheat a fan oven to 130 C / 266 F. Add the wine to the pan and bubble off until almost all of it has evaporated. Add the tin of tomatoes and stock, mix and bring to a gentle simmer. Place the short ribs on top (so they are half submerged), cover and place into the oven. Cook for 4-5 hours until the meat is tender and falling off the bone. Within the 4 hours, I kept the lid on for an hour, turned the meat, then took the lid off for another 3 hours, turning the meat again every 45 minutes (4 more turns).
Once cooked, remove the ribs from the pan and set aside onto a chopping board. Add the pot back onto a medium-high heat and reduce until thickened (takes 30 mins - 1 hr depending on how much liquid there is). Here I added in another 200ml of stock to add that little bit more flavour. Whilst the braising liquid is reducing, pull the meat off the bone and shred. Add this back into the thickened sauce and there you have it, a delicious homemade short rib ragu. Best served with fresh fettuccine, tagliatelle or pappardelle. Top with a grating of parmesan and some finely sliced basil. Enjoy!