Serves:6 – 8
Ingredients
2kg beef short ribs, patted dry with kitchen paper
4 tbsp McDougalls Plain Flour
3 tbsp vegetable or light olive oil
2 carrots, cut into chunks
2 sticks celery, cut into chunks
1 onion, cut into chunks
3 cloves garlic, crushed
2 sprigs fresh rosemary, bruised
1 bay leaf
400g can plum tomatoes or chopped tomatoes
500ml robust red wine
Method
1. Toss the ribs in the flour and seasoning to coat. Heat 1 tbsp oil in a large frying pan and fry half the ribs until browned on all sides. Repeat with another tbsp oil and the remaining ribs.
2. In a large casserole dish, cook the carrots, celery, onion and garlic in the remaining oil for 5 minutes. Add the ribs, herbs, tomatoes and wine. Half-fill the tomato can with water and add this to the casserole dish. Bring to the boil, then reduce the heat to its lowest setting. Lay a piece of wet, scrunched-up greaseproof paper over the surface of the mixture, then cover with the lid. Simmer gently for 3 hours, or until the meat pulls apart easily.
3. Transfer the ribs to a plate and cover with foil. Squash the vegetables into the sauce with a potato masher or fork, then strain the sauce through a sieve into a jug. Return the sieved sauce to the casserole dish and simmer for a further 15 minutes to reduce.
4. Meanwhile, remove and discard the bones and any sinew and fat from the ribs. Using 2 forks, shred the meat. Return the meat to the sauce and warm through. Serve the beef ragù with mashed potatoes or soft polenta.
CANNY TIPServe your guests the same red wine that forms the base for this ragù – it will be a perfect match.
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