Beef Rib Ragu

by Olivia McCrimmon August 15, 2021 2 min read

Beef Rib Ragu

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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.


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