Short Rib Ragu

The perfect slow cook meal to have a wintery night. warms the house while cooking and the heart while eating.

Preperation Time: 15 minutes
Cooking Time: 4 hours
Serves: 4


2 stalks of celery
1 large carrot
1 large brown onion
4 cloves of garlic (or more if you like)
500g Beef short ribs
3 tbsp tomato paste
1 cup red wine (more depending on your taste)
3-4 cups beef stock
400g jar passata
2 bay leaves
sprinkle of thyme or a few sprigs of fresh thyme
salt & pepper to taste
vegetable oil
250g pappardelle pasta (or any of your preference)

Cooking Method

Preheat oven to 180°

First you want to start by prepping all your vegetables. Wash and finally chop your celery, carrot, onion and garlic. In a large oven proof pot, you want to heat your vegetable oil on medium high heat. Once your pot is hot, brown off your beef ribs on all sides. No need to cook them through, you just want some colour. Once done put your ribs inside on a plate or in a bowl.

Next add your chopped celery, carrot and onion to your pot and soften. This should take 3-4 minutes. Next add in your garlic and cook for 1 min or until fragrant.

Add in your tomato paste and cook for 2-3 minutes or until it has turned from bright red into a deep brown. After that add in your red wine. Bring to a simmer and let reduce, this may take 5 or so minutes. Once your wine has cooked off add in the rest of your ingredients; the beef stock, passata, bay leaves, thyme, salt and pepper. If using fresh herbs, you can tie them into a bundle so they are easier to remove after cooking. Give this a stir and then add your cooked beef ribs and any juices back into the pot with the rib side facing up. You want the sauce to be just covering the top of the ribs, so add more beef stock at this point if needed. Bring back to a simmer.

Cover with a lid or foil and place into your oven. Cook on 180° for 3 – 3.5 hours.

Just before your sauce is ready to come out of the oven heat a pot of salted water on the stove and cook your pasta as per directions on the packet.
Once the meat is done you should be able to pull the ribs out with ease. Also remove the bay leaves and thyme sticks if you used fresh thyme. Remove the rib meat from the sauce and place on a chopping board, plate, or large bowl. Use 2 forks to start shredding the meat. Once done add all the pulled beef back into the pot and stir.

Once your pasta is ready drain and place pasta in with the sauce and combine.

Serve and enjoy