Beef Short Rib Ragu
This delicious melt in your mouth ragu is the perfect comfort food. Make it, eat it, freeze it (if there are any leftovers… but there probably wont be.)
Servings: 4
Ingredients
- 3 tbsp Olive Oil
- 1.2 kg Beef Short Ribs
- 1 Onion Diced
- 1 Carrot Diced
- 4 Garlic Cloves rough chop those bad boys
- 1 tsp Paprika
- 2 tbsp Tomato Paste
- 350 ml Red Wine Make it a good one so you can drink the rest
- 700 ml Passata Get the good stuff, you'll thank me later
- 2 cups Beef Stock
- 1 bunch Mixed Herbs Grab a selection. I used rosemary, thyme and chives because that's what I had… also grow them.
- Salt and pepper Always, every time, no exception…. except desserts
Instructions
- Preheat the oven to 160'c
- Heat the oil in an oven-proof pot over medium heat. Brown the short ribs on all sides – please don't overcrowd the pan, do it in batches removing the meat and setting aside once done. Colour is flavour. Take your time.
- Once done with the meat, remove some excess oil if required (you only need about a tablespoon in there) add onions and carrots to the pan, cook for 10 minutes until soft, add the garlic and paprika and cook for 1 minute. Then add the tomato paste and cook for 2 minutes.
- Add the wine and really scrape the bottom of the pan (using appropriate utensils) to get all that flavour through the sauce. Let cook for about 3 minutes.
- Now return the meat to your pan, add the passata, stock and herbs and bring to the boil.
- Cover and place in the oven for 2 1/2 – 3 hours until that meat falls off the bone.
- Once out of the oven, you want to shred the meat and mix it through the sauce. Stop drooling.
- Serve it with your favourite pasta…. Otherwise, go back one post and make that pasta.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @food__by__matt on Instagram and hashtag it #imadefoodbymatt