Slow-cooked and full of depth, this Short Rib Ragu is proper comfort food for when the evenings draw in. Beef short rib is browned until deeply caramelised, then left to tumble away for hours with sweet root vegetables, red wine and woody herbs until it falls effortlessly from the bone. It's an easy dish to get right, and an even easier one to fall in love with — most of the work happens quietly in the oven, leaving you free to get on with the rest of your day. Stir it through pasta or pile it onto buttery mash; either way, the Stellar Zero Casserole is the ideal companion for the long, gentle braise it deserves.
Serves: 4
Cook time: 4 hours 30 minutes
Rest time: 20 mins
Ingredients:
- 800g beef short rib
- 1 large carrot, finely dice
- 1 medium onion, finely dice
- 1 large celery stick, finely diced
- 4 cloves of finely chopped
- 1 tbsp tomato puree
- 1 tin finely chopped tomatoes
- 500ml beef stock
- 200ml full bodied red wine
- 1 tbsp finely chopped thyme
- 1 tbsp finely chopped rosemary
- 2 fresh bay leaves
Method:
- Pre-heat the oven to 160°C fan.
- Season the beef well, over a medium heat add a glug of olive oil to your Stellar Zero Casserole pan, brown the beef well on all sides, remove from the pan and set aside.
- To the same pan add the onions, cook for 10 minutes until soft. Add the carrots and celery, cook down for a further 5-10 minutes, add the garlic and herbs. Cook for a further 5 minutes before adding tomato puree, beef stock, wine and bay.
- Return the beef to the pan, stir well and bring it up to a simmer, put the lid on the pan and transfer to the oven. Cook for around 4 hours, or until the sauce has reduced and the beef is tender and falls away from the bone. Rest for 20 minutes before removing the bones and shredding the beef, taste for seasoning and add as needed. Serve with buttery mash and greens, or stirred through your favourite pasta.
