Beef Rib Ragu
The ultimate pasta dish! Is there anything better than a sauce that has been slow cooking all day? I don’t think so!
I have made many Ragu’s in my time, and this is like all of the best recipes I’ve tried put into one. It is absolutely packed full of flavour, and it is best served with fresh pappardelle!
I use beef ribs for this ragu, because the bones will add a depth of flavour to the sauce that you don’t get using other meat. However, if you cannot find short ribs, then you can use any other slow cooking beef!
The pork and fennel sausages also add another layer of flavour that makes it’s even more delicious.
This recipe isn’t one that comes together in 20 minutes, but if you have the time to cook it then you must make it because I know you will love it!
Prep Time: 30 min
Cooking Time: 3 hrs min - 5 hours
Serves: 6
Ingredients:
4 beef short ribs
4 pork & fennel sausages (optional)
1 carrot, grated
4 celery sticks cut into small fine pieces
1 fennel bulb cut into small fine pieces
1 onion diced
4 garlic cloves
1/4 TSP chilli flakes
1 TBS italian herbs
1 cup beef stock
1 cup dry red wine
2 x 700ml passata
2 bay leaves
1 TBS brown sugar
1 TBS tomato paste
Pasta to serve
Method:
Heat a large pot over a medium heat and add olive oil
Salt and pepper both sides of the ribs
Remove the sausage meat from the casing
Heat a fry pan over a high heat, fry off the sausage meat, breaking it up and once cooked set aside
Fry off the ribs in the same pan until browned on all sides
In the pot, add 1 TBS of olive oil and then add the onion, garlic, chilli flakes and italian herbs. Cook for 5 mins
Add in the remaining vegetables and cook for about 15-20 mins - try not to rush this step!
Add the sausage meat back in
Pour in the passata, stock, wine, tomato paste, brown sugar and stir until combined
Add salt and pepper
Bring to a simmer and add the ribs in ensuring they are submerged.
Cooking methods:
Oven - my preferred method: Preheat oven to 160c and once the sauce is simmering and the ribs are in, place a lid on and into the oven for a minimum of 3 hours or until the meat falls off the bone
Stove: Once the sauce is simmering, place a lid on and turn the heat to low and cook for 3 hours or until the meat falls off the bone. Give it a stir every now and again to ensure the sauce isn’t stuck to the bottom
Slow cooker: Once you’ve fried off the meat and veges, add to the slow cooker and add in the liquids. Cook on low for 8 hours.
Once it is cooked, remove the ribs from the sauce and shred with 2 forks. Add the meat back into the sauce
Serve with pasta of choice & enjoy!
