- 700g Organic Beef Short Ribs
- 1 Tbsp Olive Oil
- 1 onion, finely chopped
- 1 Carrot, chopped into chunks
- 1 Celery Stick, finely diced
- 3 tbsp Tomato Puree
- 2 Garlic Cloves, finely grated
- 2 tsp Dried Thyme Leaves
- 1 Large Glass Red Wine
- 330ml Organic Beef Bone Broth
- 300g Tagliatelle Pasta
- 100g Parmesan Shavings
- Pink Himalayan Salt
- Black Pepper
1. Heat the olive oil in a pan and add the celery, onion and carrot. Fry over a medium heat with a little salt for 10 minutes, stirring occasionally until they have softened and begun to colour.
2. Add the tomato puree, garlic and thyme and cook for a further 2-3 minutes.
3. Pour in the red wine and increase the heat to bring the mixture to the boil, cooking off most of the alcohol.
4. Reduce the heat and stir in the organic beef bone broth. Add the organic beef short ribs and cover your pan with a tight-fitting lid or a few layers of foil.
5. Leave to cook gently for 1 hour until the meat falls away from the bone. Shred the remaining meat from the bone, remove the bone, leaving the tender meat in the ragu sauce.
6. Remove the lid and continue to cook for 15 minutes, allowing the sauce to reduce and thicken.
7. Bring a very large pot of water with 1tbsp of salt to the boil, add the pasta and cook according to the packet instructions. Drain the pasta and then toss the pasta through the ragu and serve with lashings of parmesan shavings and freshly ground black pepper.
FREQUENTLY ASKED BEEF SHORT RIB QUESTIONS:
Organic beef short ribs are cut from between the flank and brisket on the lower side of the beef carcass, beef short ribs are a real treat that you may not have experienced before. Meatier and heartier than their porky counterparts, Coombe Farm Organic's short ribs are perfectly layered with thick marbled meat and soft melting fat. The classic cut rib is shorter and stockier than the alternative Jacob's ladder cut. If you need some inspiration for a recipe why not try our rich short rib ragu with tagliatelle.
Marinades of all sorts are the best friends of organic short ribs. Experiment with fruity redcurrant jelly and full-bodied red wine, or opt for a dry rub of smoked paprika, garlic and brown sugar. A really slow braise in a flavour-packed gravy will result in tender meat made succulent by the melted fat and marbling. Careful slow cooking on a cool-ish barbecue can deliver amazing results, but can be tricky. If you're daunted, slow cook in the oven first then baste with a sticky marinade and finish over white-hot coals for a crunchy charred exterior over super-soft meat.
Perfect accompaniments for beef short ribs are, garlic mashed potatoes and green beans, creamy potato salad and coleslaw, corn on the cob and homemade chunky chips, mashed sweet potatoes and creamed spinach or mac and cheese with steamed broccoli.