Beef Rib Ragu

by Olivia McCrimmon August 15, 2021 2 min read

Beef Rib Ragu

Shop This Recipe

A silver lining of being housebound is having the luxury of taking your time in the kitchen and treating yourself to a slow cooked recipe with quality ingredients. The marbled beef top ribs, provides great depth to the ragu and is paired with classic flavours of red wine, tomato and rosemary. With more time on our hands you could serve it with gnocchi, otherwise a good quality store-bough rigatoni will be just as delicious!


  • 1 kg beef top ribs
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 chilli, finely chopped
  • 2 tbsp tomato paste
  • 250ml red wine
  • 250ml beef stock
  • 2 x tin canned tomatoes
  • 1 tbsp red wine vinegar
  • 2 sprigs rosemary
  • 2 bayleaves
  • Parmesan to serve


  1. Heat a heavy based pot on high and once hot, add in the short ribs. You shouldn't need any oil, as the ribs should release quite a bit of fat.
  2. Colour on all sides until nicely browned. This will add more flavour and depth to the ragu. Remove from pan and set aside.
  3. Add in the onion, celery, carrot, chilli and garlic and sautee on low for 10 minutes. You want to cook them slowly but not colour them.
  4. Add in the tomato paste and red wine and cook until it has absorbed.
  5. Add in the stock, tomatoes, red wine vinegar and herbs and bring to a boil. Season with salt and plenty of freshly ground black pepper.
  6. Turn down low and cook for around 2 hours or until the meat is falling off the bone.
  7. Remove the meat and shred it before adding it back into the sauce. If the sauce isn't thick enough, leave it cooking with the lid off on the stove for half an hour.
  8. Serve on pasta, gnochhi or polenta with plenty of parmesan.


Also in Organic Recipes

Herb Yoghurt Marinated Lamb Chops
Herb Yoghurt Marinated Lamb Chops

by Olivia McCrimmon September 17, 2021 1 min read

These yoghurty, herby spiced lamb chops will work with whatever herbs you have on hand and are exactly the kind of food you'll want to be eating as we head into the warmer months. Not that you'll have any leftovers, but if you do, they're a great addition to a leafy salad for lunch the next day, particularly when we're WFH. Grilled on the barby or pan fried, they won't fall short of providing a satisfying dinner for the whole fam. 
Palestinian Chicken with Sumac and Onion
Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon September 10, 2021 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde
Charred Sugarloaf Cabbage, Radicchio & Leek with Goats Cheese and Salsa Verde

by Olivia McCrimmon September 03, 2021 3 min read

This delicious charred cabbage, radicchio and leek with goats cheese and salsa verde was written by Clementine Day of @somethingsiliketocook to eat alongside our Slow Cooked Lamb Shoulder.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid