Whatever inspiration you’re after…. a new recipe to wow the family, a little bit of help making the perfect bed, styling a sideboard, some lifestyle articles or what’s new at Provincial, our Journal will bring you stories to brighten your day.
The preparation time for this delicious winter warmer doesn’t take long but to get the intensity of flavour and fall of the bone meat, the cooking time is 6 hours 45 minutes. Your home will be filled with exquisite cooking smells to whet your appetite! It’s just as easy to make a double batch of the beef ragu and keep some in the freezer.
You’ll need to start the recipe the day ahead to marinate overnight.
Use any good quality bought gnocchi (of course you can make your own) – or serve it with pasta or on a bed of soft polenta. A simple green salad and some crusty bread is all you need to accompany it.
- SERVES8
- PREP25 mins
- COOK6 hours 45 mins + marinating
INGREDIENTS
- 4 beef short ribs (about 400gm each)
- 500 ml red wine
- 2 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, coarsely chopped
- 1 each carrot and celery stalk, coarsely chopped
- 2 tbsp tomato paste
- 2 litres (8 cups) beef stock
- 800 gm canned whole tomatoes
- 4 rosemary sprigs
- 1 fresh bay leaf
- Finely grated pecorino pepato to serve
METHOD
- Place beef ribs in a single layer in a non-reactive container that fits ribs snugly, add wine, cover and refrigerate overnight.
- Preheat oven to 150°C. Heat oil in a casserole over medium heat, remove ribs from wine (reserve 250ml), pat dry on absorbent paper and cook, turning occasionally, until golden (5-7 minutes). Remove ribs and set aside, reduce heat to low, add vegetables and tomato paste and stir occasionally until tender (12-15 minutes). Add reserved red wine and cook until reduced by half (5-7 minutes), scraping residue as you go, then add half the stock one cup at a time, reducing completely after each addition (10-12 minutes). Add tomato, rosemary, bay leaf, remaining stock and ribs, cover and roast in the oven, turning ribs occasionally, until meat is falling from the bone (4-6 hours). Coarsely shred meat with a fork (discard bones and rosemary stalks), season to taste and serve tossed with gnocchi and scattered with pecorino pepato.
