SHORT RIB RAGU WITH SPAGHETTI
This rich and warm short rib ragu with spaghetti meal is perfectly matched with our [yellow tail] Merlo, to be enjoyed at any occasion.
INGREDIENTS
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1 tbsp olive oil or vegetable oil
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Spaghetti
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800g Beef short ribs
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1 tbsp tomato puree
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800ml beef stock
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3 tbsp seasoned gluten free plain flour
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3 sprigs of Rosemary
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3 carrots
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4 cloves of garlic
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1 white onion
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Salt and pepper to season
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For serve:
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Basil to garnish
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Serve with pasta of choice
@alwayshungryinlondon
METHOD
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Preheat your oven to 170 degrees.
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In a bowl, add 1/2tsp sea salt and pepper to 3 tbsp GF plain flour. Dust your short ribs with the seasoned flour and set aside.
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Peel and roughly chop the carrots and onion into chunky pieces. Leave the garlic cloves whole and in their skins.
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In a large casserole dish with a lid, place onto the hob and turn to a medium high heat. add the oil, then once hot, place the short ribs into the pan and sear on all sides. Once browned, place them on to a plate. Turn the heat down to medium and add your onion, carrots, and garlic. Sear for 2-3 minutes then add the beef ribs back in the pot.
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Add the wine and tomato purée, stir to coat all ingredients in the wine and reduce for 2 minutes.
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Add the beef stock and rosemary and bring to the boil.
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Pop the lid on the pot and place into the preheated oven for 1.5 hours before stirring and cooking in the oven for a further hour.
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If it needs more liquid, then add more beef stock or water.
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Remove from the oven, the beef should be falling apart. With two forks, shred the meat and taste for seasoning. Season to taste.
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Serve with your favourite pasta of choice and a glass of Yellow Tail Merlot.
