beef short ribs

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Beef Short-Rib Ragu with Tagliatelle

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Ingredients

  • Serves 4-6
  • Cooking time 3-4 hours
  • 60ml olive oil
  • 1 onion, finely sliced
  • 1 celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • 800g beef short ribs, cut into individual ribs if necessary
  • 250ml red wine
  • 3 garlic cloves, roughly chopped
  • 680g tomato passata
  • 2 fresh bay leaves
  • 2 oregano springs
  • large handful of basil leaves
  • Enough dried tagliatelle for the crowd
  • grated parmesan to serve

Instructions

  1. Heat 2 tbsp of olive oil in a large heavy based casserole dish over a low heat
  2. Add the onion, celery, carrot and a pinch of salt and sauté for 10-15 minutes until soft and caramelised.Transfer to a large bowl and wipe the saucepan clean.
  3. Heat the remaining olive oil over a high heat and brown the ribs on all sides. Transfer to the bowl and discard any oil left in the casserole.
  4. Return to the heat, add the wine and simmer for a minute or two, scraping any bits stick to the bottom.
  5. Return the vegetables and ribs to the casserole, add the garlic, passata and 300 ml of water and stir. Add the bay leave and oregano.Bring to the boil, then reduce the heat to low and cover. Cook for 3-4 hours until the meat is tender and falling away from the bone.
  6. Remove the ribs from the ragu and shred the meat, discarding any bones. Return the meat to the sauce, along with most of the basil leaves. Simmer uncovered, for about 10 minutes until slightly reduced. Remove and discard the bay leaves, season to taste and keep the ragu warm over a low heat while you cook the pasta.
  7. Cook the tagliatelle until al dente and transfer it to the ragu and toss to combine, adding 1/4-1/2 cup of the pasta water as needed to thin the sauce.
  8. Serve scattered with freshly grated parmesan and the remaining basil leaves
https://www.grassrootsbeef.com.au/uncategorised/beef-short-tib-ragu-with-tagliatelle
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Leanne WheatonBeef Short-Rib Ragu with Tagliatelle
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BBQ Beef Short Ribs

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Ingredients

  • 2 x 1.5kg beef short ribs
  • 180ml tomato sauce
  • 150ml stout
  • 4 tbsp Worcestershire sauce
  • 1 heaped tsp English mustard
  • 4 tbsp malt vinegar
  • 4 tsp gold syrup
  • olive oil, salt and pepper

Instructions

  1. Preheat the oven to 100C. Places the ribs in a snug fitting roasting tray, season with salt and pepper and drizzle with olive oil, then rub all over.
  2. Cover tightly with a double layer of tin foil, then cook for 7-8 hours, or until cooked through and tender. Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (great for roast potatoes)
  3. Place the roasting tray over a high heat and bring the juices to the boil. Simmer for 2 minutes, then add the BBQ sauce ingredients. Bring it back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened.
  4. Brush most of the sauce onto the ribs so they are nicely coated, the return the ribs to the oven for 20-40 minutes, or until sticky and caramelised.
  5. Transfer the ribs to a chopping board, then either carve them into sections, or remove all meat from the bones.
  6. Serve with remaining BBQ sauce, creamy mashed potato and a winter coleslaw.
https://www.grassrootsbeef.com.au/recipes/bbq-beef-short-ribs
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Leanne WheatonBBQ Beef Short Ribs