Beef Ragu
Certainly worth the work and effort, super tender, full of flavour and a true crowd pleaser.
Equipment
- 1 large cast iron pot
Ingredients
- 3 Kg / 6.6 lb Beef short ribs
- Salt and pepper rub
- Oil for searing
- 2 red onions choped
- 4 carrots diced
- 1 whole celery diced
- 2 cloves of garlic
- 150 g - 5 oz tomato paste
- 1 bottle full bodied red wine
- 2.5 kg - 5.5 lb San Marzano tomatoes
- 2-3 Parmesan rinds
- 3 Bay leaves
- 1 handful of fresh Thyme
Instructions
- crack two parts of salt and one part of pepper in a small bowl
- season the meat on all sides with the mixture and make sure to pat it in so that it adheres to the surface
- rest them for 5-10 minutes on the counter before you sear them off
- in a large cast iron pot running on medium heat 230℃-446℉ add avocado oil and then sear the meat
- do not overcrowd the pot because the meat will start boiling, so do it in batches
- let them cook until the meat gets a good dark brown sear and don't forget the sides
- once ready take the meat out and then add the finely chopped red onions
- add the relatively small diced carrots
- add the finely chopped celery and stir them up until the ingredients are soften up
- create space in the middle and add the finely chopped garlic
- add the tomato paste, mix it in and let it fry until it becomes fragrant
- add the red wine to deglaze the pan
- add the San Marzano tomatoes and bring it back to a boil
- add the meat
- add a couple of rinds from parmesan that you have grated previously and let it simmer until it's finished, then you will remove them
- add the bay leaves
- add the thyme and don't take the leaves off
- cover the pot with the lid and put it in the oven running at 160℃-320℉
- let it simmer for 3 hours
- take the parmesan rinds out and the thyme twigs
- take the meat out and make sure to remove the silver skin and the bones, then shred it
- add the shredded meat in the pot and place it on the stove to heat it back up to taste for salt and pepper
- ready to serve with pasta