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Beef Short Rib Ragu
A rich Australian slow-braised beef short rib ragu tossed with pappardelle. Browning the ribs properly before they go into the braise builds most of the sauce's deep, savoury flavour.
Total time
260 min
Prep
20 min
Cook
240 min
Difficulty
medium
Cuisine
Australian
Ingredients
1kgbone-in beef short ribs
1large onion, diced
3 clovesgarlic, minced
2carrots, diced
2 stalkscelery, diced
2 tinscrushed tomatoes
1 cupred wine
1 cupbeef stock
1 tspthyme
2 tbspolive oil
400gpappardelle or tagliatelle
parmesanto serve
Instructions
1
Brown ribs all over. Remove.
2
Sauté vegetables and garlic.
3
Add wine and reduce. Add tomatoes, stock and thyme. Return ribs.
4
Cover and braise at 150 degrees C 3-4 hours.
5
Shred meat off bones. Toss with pasta and parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
894
Protein
57.1g
Fat
64.7g
Carbs
11.2g
Fiber
2.5g
Sodium
419mg
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