Waitrose and Partners
Slow-cooked beef rib ragù

Slow-cooked beef rib ragù

This slow cooked beef is the perfect winter dinner party recipe. The beef is perfectly tender and packed with flavour. It goes particularly well with a full-bodied red wine and some soft mashed potatoes or polenta.

4 out of 5 stars(5) Rate this recipe
  • Serves8
  • CourseMain meal
  • Prepare5 mins
  • Cook3 hrs 30 mins
  • Total time3 hrs 35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2kg beef short ribs, patted dry with kitchen paper
  • 4 tbsp McDougalls Plain Flour
  • 3 tbsp vegetable or light olive oil
  • 2 carrots, cut into chunks
  • 2 sticks celery, cut into chunks
  • 1 onion, cut into chunks
  • 3 garlic cloves, crushed
  • 2 sprigs fresh rosemary, bruised
  • 1 bay leaf
  • 400g plum tomatoes or chopped tomatoes
  • 500ml robust red wine

Method

  1. Toss the ribs in the flour and seasoning to coat. Heat 1 tbsp oil in a large frying pan and fry half the ribs until browned on all sides. Repeat with another tbsp oil and the remaining ribs.

  2. In a large casserole dish, cook the carrots, celery, onion and garlic in the remaining oil for 5 minutes. Add the ribs, herbs, tomatoes and wine. Half-fill the tomato can with water and add this to the casserole dish. Bring to the boil, then reduce the heat to its lowest setting. Lay a piece of wet, scrunched-up greaseproof paper over the surface of the mixture, then cover with the lid. Simmer gently for 3 hours, or until the meat pulls apart easily.

  3. Transfer the ribs to a plate and cover with foil. Squash the vegetables into the sauce with a potato masher or fork, then strain the sauce through a sieve into a jug. Return the sieved sauce to the casserole dish and simmer for a further 15 minutes to reduce

  4. Meanwhile, remove and discard the bones and any sinew and fat from the ribs. Using 2 forks, shred the meat. Return the meat to the sauce and warm through. Serve the beef ragù with mashed potatoes or soft polenta.

Cook’s tip

Serve your guests the same red wine that forms the base for this ragù – it will be a perfect match.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,871kJ/ 450kcals

Fat

33.9g

Saturated Fat

13g

Carbohydrates

13.5g

Sugars

4.9g

Fibre

1.8g

Protein

22.8g

Salt

0.3g

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