Beef Rib Ragu
Beef Rib Ragu



  • 3 tbsp olive oil
  • 2 beef short ribs
  • 2 red onions, quartered
  • 2 carrots, cut into 4cm batons
  • 15 ripe tomatoes
  • 1 garlic bulb
  • 500ml quality beef stock
  • Cooked pasta or polenta, to serve
  • Preheat the oven to 180C. Heat the oil in a roasting tin on the hob and fry the ribs all over for 4 mins or until browned. Add the carrots and onions and transfer to the oven to roast for 45 mins. Once done, add the garlic bulb and all the tomatoes to the tin, pour in the stock and cook for another hour.
  • Remove the ribs and place on a chopping board. Squash the tomatoes in the tin with a fork and mix into the garlic and the sauce. Slide the meat off the bones and cut into strips, then mix back into the sauce with plenty of seasoning. Stir to combine, then serve with pasta or polenta. Perfect!
2 hrs
5 serving

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