Beef Short Rib Ragu
Tender beef in a deeply delicious tomato based sauce, served atop of your favourite pasta. Why not try homemade pasta too!
1kg / 2lbs beef short ribs (bone in)
1 tbsp olive oil
1 red onion, diced
2 carrots, diced
3 garlic cloves, minced
2-3 tsp FTF Italian Seasoning (try others)
¼ cup tomato paste
420g/14oz can chopped tomatoes
1 cup red wine
3-4 cups beef stock
1/4 cup soy sauce
1 tsp corn flour/starch
2 sprigs thyme
1 sprig rosemary
1 bay leaf
360g / 12.5oz Tagliatelle or Pappardelle pasta (try FTF homemade)
1 tsp cornflour/starch + 1 tbsp water
fresh parsley, chopped
You have 4 options- pressure cooker, slow cooker, stovetop or oven!
Preheat oven to 180°c/350°f if necessary.
If you have a slow/pressure cooker with a sear function, use that. If not you'll need a large dutch oven or saucepan.
Season the ribs with salt & pepper. Set aside for 20-30 minutes to optimally season the meat.
Heat a saucepan oven over high heat until very hot. Add oil to pan and sear ribs on all sides until golden brown. Ensure a nice crust is formed for the best flavoured stew.
You may need to sear in batches if the ribs dont all fit.
Transfer ribs to a plate when nicely browned. Reduce pan to medium-high heat. Add onion, carrots, garlic with seasoning, then cook, stirring occasionally, until translucent, about 2-3 minutes.
Add tomato paste and red wine. Cook for 1-2 minutes to cook off alcohol before adding can of tomatoes, soy,cornflour, beef stock and herbs.
Pressure cooker/ instapot: cook on high for 50 minutes
Slow cooker: cook on low for 4-5 hours or until meat is falling apart.
Stove: Simmer with lid on for 2-3 hours then uncovered for 30 minutes until meat is falling apart.
Oven: Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2-3 hours.
Seriously, try homemade! It's easier than you think!
In a large pot of salted water, cook pasta for 2-5 minutes (or as per instructions) until al dente.
Bring it all together
Gently transfer ribs to a bowl, removing bones. Using two forks, shred the beef.
Strain the braising liquid into a medium saucepan with cornflour/starch mixture. Gently simmer until sauce thickens and becomes silky.
Combine with beef and sauce. Spoon over cooked pasta.
Serve with parsley, and freshly grated parmesan.