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short rib ragu in a pot

Short-Rib Ragu

A hearty, rich, comforting sauce. This flavourful short-rib ragu starts off on the stove before being slow-cooked to perfection in the oven.
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Cook Time: 5 hours 30 minutes
Total Time: 5 hours 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta sauce, Ragu, rib, salami, Sauce, short-rib, Slow-cooked, Tomato
Servings: 4
Calories: 961kcal

Equipment

  • Enamelled cast iron pot (or large ovenproof pot)

Ingredients

  • 1 kg short ribs bone in, portioned
  • 2 tsp salt
  • 1 tsp cracked black pepper
  • 4 tbsp olive oil extra virgin (we used Rio Vista Olives' Nothin' But Classic)
  • 1 onion diced
  • 1 cup carrot diced
  • 2 sticks celery diced
  • 4 cloves garlic chopped
  • 80 g wild boar and fennel salami diced
  • 1 cup red wine
  • 700 ml passata
  • 2 cups beef bone broth or stock
  • 1 large sprig rosemary
  • 2 tsp paprika
  • 2 bay leaves
  • 1 cup water, as required

Instructions

  • Preheat the oven to 160 degrees Celsius. Pour 1 tablespoon of olive oil into a large enamelled cast iron pot, on a medium-high heat stove. Pat the short ribs dry with a paper towel, and then rub with 1 teaspoon of salt and a crack of pepper, before dropping into the pot. You may need to cook them in small batches to maintain the heat. Remove once browned, and lower the heat.
    short rib ragu ingredients on a chopping board and bench
  • Add another 3 tablespoons of oil, along with the salami, onion, carrot, celery, and garlic; cook on a low heat for 15-20 minutes, stirring regularly.
    soffritto with wild board salami in a pot
  • Once the onion begins to turn translucent and the other ingredients start to brown, add the ribs back in and pour in the wine to deglaze the pot. Allow to cook right down until mostly evaporated, then add the passata, herbs, and stock, seasoning with the paprika, 1 teaspoon of sugar, and salt and pepper to taste. Cover the pot, and transfer to the oven. Cook for 4-5 hours, adding small amounts of water if it becomes too dry.
    short rib with fresh passata poured on top in a pot
  • Remove from the oven, and skim off any visible fat. If serving separately to the pasta, remove the ribs; take care as the meat will be ready to fall apart. Otherwise, just slide out the bones and stir the meat through the sauce, breaking it up as you go.
    slow-cooked short rib on a plate
  • Stir freshly cooked pasta into the sauce, and serve with a generous amount of grated hard cheese and a fresh crack of black pepper. If you’re after the ideal pasta to pair with our short-rib ragu, try our wild olive pappardelle!
    wild olive pappardelle pasta with ragu in a plate with a bowl of cheese and a plate of short ribs

Nutrition

Calories: 961kcal | Fat: 80.2g | Saturated Fat: 31g | Cholesterol: 142mg | Sodium: 2000mg | Potassium: 560mg | Fiber: 5.9g | Sugar: 7.4g | Calcium: 70mg | Iron: 4mg
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