Beef Short Rib Ragu

This rich and decadent beef short rib ragu is going to be your next favourite pasta dish, hands down. 

I've wanted to make a slow cooked ragu for so long now and this week, in the midst of the Australian summer, I thought: today's the day. Worth it though, let me tell you. I've been spending a lot of time reading, watching videos and researching what cut makes a great beef ragu and I settled on short rib: layers of meat with connective tissue and fat is a winner!

Beef short ribs are a great, affordable cut of meat. The trick is, they require a longer, slower cook. So if you have time on your hands then you'll find ribs the perfect ingredient. Alternatively, you could make chuck steak work for your too, but if you can find ribs, make them your first choice.

While the weather here doesn't insinuate soul-warming, rich and heavy pasta dishes, this ragu is too good to let the heat stand in your way. I found it really enjoyable to make and even more so to eat. Just crank up your aircon.

I'm excited for you to make this! Have fun with it!

Beef Short Rib Ragu

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This rich and decadent beef short rib ragu is your next favourite pasta dish.

• Author: Andrea
• Prep Time: 30 mins
• Cook Time: 3 hours
• Total Time: 3 hours 30 mins
• Yield: 6 serves 1x
• Category: Savoury
• Cuisine: Pasta

Ingredients

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• 1 tbsp olive oil
• 1kg beef short ribs
• 1 brown onion, finely diced
• 1 medium carrot, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 tsp dried oregano
• 3 tbsp tomato paste
• 200mL port
• 2x 410g cans of crushed tomatoes
• 400mL beef stock
• 1x 5cm parmesan rind
• 1 tsp ground black pepper
• 1 tsp sea salt
• 450g pappardelle pasta
• Freshly grated parmigiano reggiano, to serve

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Instructions

1. Preheat oven to 140ºC (fan-forced). Heat olive oil in a large, heavy set cast-iron pot over a medium to high heat.
2. Place short ribs into the pot in a single layer and cook until one side is golden brown. Flip the ribs over and cook on the other side. Once browned, remove from the oil and set aside.
3. Add onion, carrot and celery and sauté until soft and translucent. Add garlic, thyme, bay leaves and oregano. Sauté for a further two minutes.
4. Add tomato paste and stir through vegetables. Cook until tomato paste deepens in colour - approximately two minutes.
5. Pour in the port and scrape any stuck on bits at the bottom of your pot.
6. Add the crushed tomatoes, beef stock, parmesan rind and salt and pepper. Stir well before adding back in the beef short ribs. Push them down until they are covered in the sauce.
7. Place the lid on your pot and place it in the oven for 3-3 ½ hours until the meat is falling off the bones.
8. Once cooked, remove pot from oven and discard the bones of the short ribs, as well as bay leaves. Using a ladle, scoop away excess fat sitting on top of the sauce.
9. Take out beef and shred with a fork. Place back into the sauce and stir through.
10. Cook pasta according to packet instructions. Drain and place into a bowl. Scoop in a ladleful of ragu on to the pasta and toss to coat well. Serve pasta on to a plate with another half ladle of ragu on top. Cover generously with grated parmigiano reggiano. Serve immediately.

Notes

• Substitute port with a good quality dry red wine if you prefer.

Looking for more pasta recipes? Check out my tomato vodka pasta, or if you're feeling fancy, my homemade pasta with chilli prawn sauce.