RECIPE

Slow-Cooked Short Rib Ragout

Name: Slow-Cooked Short Rib Ragout
Yield: 6-8

Cook Time

Over 2 hours

Serving Size

6-8

INGREDIENTS

2kg beef short ribs (approximately 4 ribs)
2 tablespoons plain flour
Sea salt and freshly cracked pepper
Rapeseed oil, for frying
1 large carrot, finely diced
2 celery sticks, finely diced
2 shallots, sliced
1 large garlic clove, crushed
4 sprigs of thyme, finely chopped
4 sprigs of rosemary, finely chopped
50g sun-dried tomatoes, finely chopped into a paste
1 tablespoon tomato puree
300ml good-quality red wine
500ml beef stock
2 tins of chopped tomatoes, approximately 800g in total
1 bay leaf
2 heaped teaspoons soft brown sugar, optional

RECIPE NOTES

Tender short ribs slow-braised in red wine, tomatoes and herbs. A rich, rustic ragout with deep, comforting flavour. This recipe is perfect atop freshly cooked pasta or used as a pie filling. Simply spoon the ragout mixture into a baking dish and top with pre-made puff pastry. Egg wash and bake until the pastry is crisp and golden. Ensure that the meat remains submerged in the cooking liquid, particularly when the lid is removed. This will ensure your meat is tender and doesn't dry out.

INSTRUCTIONS

Preheat the oven to 130˚C/ Gas Mark 2

Using a little kitchen roll, dry the ribs. Combine the flour, salt, and pepper in a bowl, then dust the ribs until fully coated. Place the Le Creuset Cast Iron Oval Casserole over a medium heat and heat a tablespoon of oil. Place the ribs in the casserole and brown on all sides until caramelised. Remove the ribs and set aside.

Add another dash of oil into the casserole before adding the diced carrot, celery and shallots. Sauté over medium heat for 4-5 minutes until softened and starting to brown. Add the garlic, thyme, and rosemary, along with a pinch of salt, and continue frying for a further 2 minutes.

Add the sun-dried tomatoes and puree to the casserole and keep stirring until all the vegetables are coated. Pour in the red wine, bring to a boil, then let it simmer for 3 minutes before adding the stock and bringing it back to a boil.

Allow it to simmer for 5-7 minutes until the liquid has reduced by about half. Return the ribs and any cooking juices to the casserole before adding the chopped tomatoes, bay leaf and sugar. Stir, place on the lid and put in the preheated oven for 4 ½ hours.

For the last hour, remove the lid to allow the sauce to thicken. If the sauce is thickening too quickly, add a dash of water and replace the lid.

When the meat is tender and starting to pull away from the bone, take the ribs out of the oven and, using a slotted spoon, transfer them to a plate. Using two forks, pull the meat away from the bone and return it to the casserole.