Slow-Braised Short Rib Ragù
Beef that falls apart into a deep, glossy sauce. Worth every minute.
Short ribs have lots of connective tissue. Cooked slowly, it melts and makes the sauce silky, so you do not need cream or butter.
Make it a day ahead if you can. The flavour gets better overnight, and cold fat is easy to lift off the top.
Ingredients
The braise
To serve
Method
-
Brown the ribs
Season the ribs well. Brown them on all sides in the oil in a large casserole, in batches, for 10–12 minutes. Set aside.
Timer: 11:00
-
Soften the vegetables
Lower the heat. Cook the onion, carrot and celery for 8 minutes until soft, then add the garlic and tomato purée for 1 minute.
Timer: 8:00
-
Deglaze
Pour in the wine and let it bubble until reduced by half, scraping the bottom of the pan.
Timer: 3:00
-
Braise
Add the tomatoes, stock, bay and ribs. Cover and cook in the oven at 160°C (140°C fan) for 3 hours.
Timer: 3:00:00
-
Shred and serve
Pull out the bones, shred the meat into the sauce, and toss with cooked pappardelle and parmesan.
Questions about this recipe
- Can I make this in a slow cooker?
Yes. Brown the meat and vegetables first, then cook on low for 8 hours.