Beef Rib Ragu
Beef Rib Ragu



  • 3 tbsp olive oil
  • 2 short ribs of beef
  • 1 red onion, quartered
  • 1 white onion, quartered
  • 2 chopped carrots
  • 15 tomatoes
  • 1 bulb of garlic
  • 500ml quality beef stock
  • 500g spaghetti
  • Preheat the oven to 180C. Heat the oil in a large roasting tin and fry the ribs for 4 mins on each side to brown all over. Add the carrots and onions, then roast in the oven for 45 mins. Toss in the tomatoes and garlic bulb, pour in the stock and roast for an hour more.
  • Towards the end of the cooking time, cook the pasta in boiling salted water until al dente. Drain well and set aside. Remove the ribs from the roasting tin and set aside to rest. Squeeze the garlic from the skins into the roasting tin and squash the tomatoes with a fork. Mix well to combine with the garlic.
  • Slide the meat off the ribs and chop, then stir the meat back into the roasting tin with the other ingredients. Mix well, season to taste, then stir in the spaghetti. Serve immediately.
2 hrs
5 serving

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