Low-braised beef short rib ragù

By GialloZafferano · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the beef all over with salt, let it rest for 30 minutes at room temperature, then pat it dry.
3. Heat oil in a large ovenproof pot over high heat. Brown half the ribs well on all sides, about 5–7 minutes in total. Remove, then brown the rest and remove.
4. Lower the heat. Cook the onion, carrots and celery in the same pot for 10 minutes.
5. Return the meat to the pot, add the tomato paste and cook for 1 minute.
6. Add the wine and cook for 5 minutes, then add the beef stock, thyme, rosemary and sage, stirring until the tomato paste dissolves.
7. Cover with a lid or parchment paper and braise in the oven for 3 hours, until the meat pulls apart easily with forks.
8. Shred the beef as you like and use it as a ragù for tagliatelle or other fresh pasta.

Summarized from GialloZafferano's video. Watch it for the details.

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