Beef Short Rib Ragu
Beef Short Rib Ragu is a flavor packed recipe with melt in your mouth beef. Perfect for a special occasion this short rib pappardelle is a treat!
Servings: 6
Calories: 695kcal
Ingredients
- 2 tablespoons olive oil Note 1
- 1 kg/2.2 pounds beef short ribs Note 2
- ½ large onion peeled and diced, Note 3
- 2 stalks celery ends and tips trimmed, finely sliced, Note 4
- 1 large carrot peeled and diced, Note 5
- 1 tablespoon garlic chunky, chopped, Note 6
- ¼ teaspoon salt Note 7
- ½ teaspoon black pepper also Note 7
- 700 grams/24.5 oz tomato passata Note 8
- 800 grams/ 28 oz diced tomatoes this is 2 x standard tins, Note 9
- 2 tablespoons tomato paste Note 10
- 1 tablespoon Worcestershire sauce Note 11
- 2 cubes beef stock (bouillon cubes) Note 12
- 2 dried bay leaves Note 13
- 1 cup/250 ml red wine Note 14
- 1 cup/250 ml beef stock (beef broth) Note 15
- 500 grams/1 pound pappardelle pasta Note 16
Garnish:
- black pepper
- parmesan cheese freshly grated using a micro plane zester
- flat leaf parsley leaves only, stems removed, finely diced
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Braise: place a large oven proof sauté pan on the stove top, turn the heat to high and add the olive oil. Use tongs to lace each of the ribs into the pan and let them brown for 2-3 minutes. Then use the tongs to flip the ribs to the other side and repeat for 2-3 minutes. Once browned, remove the browned ribs from the pan and place them onto a paper towel lined chopping board.
- Vegetables: next add the diced onion, carrot, celery, garlic, salt and pepper to the pan. Cook these for 1-2 minutes to allow the vegetables to soften.
- Sauce: next add the tomato passata, diced tomatoes, tomato paste and Worcestershire sauce to the pan. Then use the tongs to place the braised ribs on top and sprinkle the 2 stock cubes over the top. Next add the bay leaves to the centre of the pan.
- Oven bake: put the lid onto the sauté pan and then place the dish into the oven on the middle shelf. Let the ragu cook for 2 hours and 30 minutes.
- Pasta: once the cook time is up, use oven mitts to remove the ragu from the oven and place it onto a heatproof surface. Take the lid off and then use the tongs to transfer the cooked ribs onto a chopping board. Next place the sauté pan onto the stove top and turn the heat to medium - high. Then place the spirals of pappardelle into the sauce and pour in both the red wine and beef stock. Let the pasta cook in the sauce for 20-25 minutes.
- Short ribs: whilst the pasta is cooking, use a knife, fork and cutting board to shred the meat and discard the rib bones.
- Combine: when the pasta is cooked, add the shredded short rib meat back to the pan and gently stir to combine.
- Garnish: allow the dish to heat through and once it has add some finely chopped parsley, cracked pepper and a sprinkling of freshly grated parmesan cheese over the top. Grab some forks, bowls and spoons for serving!
Notes
- Note 1 - Olive oil: we use olive oil in the initial steps to braise the beef ribs in a pan on the stove. Avocado oil or sunflower oil can be substituted if needed.
- Note 2 - Beef short ribs: you will be able to get these either from the grocery store or your local butcher. Beef short ribs or beef short fingers are what you are looking for. You can use anything in the range of 800 grams (1.7 pounds) to the 1kg (2.2 pounds).
- Note 3 - Onion: we want to peel and dice half of a large onion.
- Note 4 - Celery: ends and tips trimmed and then finely sliced.
- Note 5 - Carrot: peeled and diced.
- Note 6 - Garlic: you can use 2-3 fresh garlic cloves, minced garlic or chunky chopped garlic as you see in the photo above. Whichever is the most convenient for you will do the job!
- Note 7 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Note 8 - Passata: the passata helps us to create the ragu sauce. It is made from pureed tomatoes and is thick and rich in tomato flavor.
- Note 9 - Diced tomatoes: plain is what you are looking for with no additional flavors.
- Note 10 - Tomato paste: thick and rich with tomato flavour! You can get small sachets of these typically used for 'pizza sauce'. They are often 2 tablespoons as the indicated amount.
- Note 11 - Worcestershire sauce: this is known for bringing a little oomph to recipes including this beef short ribs ragu! It is both aromatic and delightful.
- Note 12 - Stock cubes: we use 2 x beef stock cubes (bouillon cubes) which we crush and sprinkle over the top of the dish before placing it into the oven.
- Note 13 - Bay leaves: as above the bay leaves add an extra level of flavor to the dish. Beef broth: also known as beef stock. This is one of the liquid components of the sauce.
- Note 14 - Pappardelle: a flat wide and thick pasta, this is commonly used in ragu recipes.
- Serving size: due to the richness of the sauce, the ragu is very filling!! Small portions will fill you up and are recommended.
Nutrition
Calories: 695kcal | Carbohydrates: 81g | Protein: 39g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 420mg | Potassium: 1630mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2974IU | Vitamin C: 29mg | Calcium: 128mg | Iron: 8mg