Beef Short Rib Ragu

Serves 8
4 beef short ribs (about 400g each)
500ml red wine
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 tbsp tomato puree
2 litres beef stock
2 x 400g tins whole tomatoes
4 rosemary sprigs
1 fresh bay leaf
Freshly grated pecorino or parmesan, to serve
800g dried pasta

1 Place the ribs in a plastic container in one layer, add the wine, cover and chill overnight.

2 Preheat the oven to 150C/300F/gas mark 2. Heat the oil in a casserole over a medium heat, remove the ribs from the wine (reserving 250ml liquid), pat dry, and cook, occasionally turning, for about 5 minutes or until browned.

3 Remove the ribs, reduce the heat, add the veg and tomato puree, then stir until tender. Add the wine and cook until reduced by half, then gradually add half the stock, a cup at a time, reducing by half each time. Add the tinned tomatoes, herbs, remaining stock and ribs, cover and place in the oven for 4-6 hours until the meat is falling off the bone. Allow to cool. Remove the meat and shred with a fork.

4 Remove the fat from the top of the liquid and set aside 750ml. Strain the reserved liquid and then reduce by half. Add the meat, season to taste and serve tossed with pasta and scattered with pecorino or parmesan.

Recipe supplied by Michelle Power; mybestdaysever.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: