Slow-cooked beef rib ragù

Name: Slow-cooked beef rib ragù
Prep time: 5 min
Cook time: 3 h 30 min
Total time: 3 h 35 min
Yield: 8
Ingredients: 2 kg 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; 400 g plum tomatoes or chopped tomatoes; 500 ml robust red wine

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, pasta or polenta.

4 out of 5 stars(8) Rate this recipe

Serves8
CourseMain meal
Prepare5 mins
Cook3 hrs 30 mins
Total time3 hrs 35 mins

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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

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.
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.
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
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.