Beef Rib Ragu
4 beef ribs
2 celery sticks
180 ml red wine
450 ml beef stock
4 garlic cloves
1 sprig Rosemary
2 sprigs Thyme
Salt to taste
Sugar to taste
Juice of 1 lemon
500g Yorkshire pasta Tortiglioni
Parmesan cheese (for serving)
Step by Step Instructions
Dice the onion, celery, and carrot.
Season the beef ribs on all sides with salt and pepper.
In a Dutch oven, brown the beef ribs on all sides over medium-high heat.
Remove the ribs from the pot and set them aside.
In the same pot, sweat down the diced onion, celery, and carrot until they soften.
Add the red wine to the pot and let it simmer until it’s reduced by half.
Pour in the beef stock and Passata, stirring to combine.
Add the garlic cloves (you can either finely chop them or leave them whole for easy removal later).
Place the browned beef ribs back into the pot.
Tie the rosemary and thyme sprigs together with kitchen twine and add them to the pot.
Cover the pot with a lid and let the ragu simmer over low heat for about 3 hours, or until the beef is tender and easily falls off the bone.
Once the beef ribs are cooked, remove them from the pot and shred the meat using forks.
Season the ragu with salt, sugar, and the juice of a lemon to balance the flavours.
Return the shredded beef to the pot and stir it into the sauce.
In a separate large pan, bring salted water to a boil and cook the Yorkshire pasta according to the packet instructions until al dente. Reserve a cup of pasta water before draining.
Add the cooked pasta to the beef ragu along with the reserved pasta water.
Continue to cook the pasta in the ragu over medium heat until the sauce thickens and coats the pasta. This should only be for a minute or two to ensure the pasta doesn’t overcook.
Remove the pot from the heat and let it sit for a minute before serving.
Serve the Beef Rib Ragu over the pasta, and sprinkle with freshly grated Parmesan cheese.