top of page


This rich and warm short rib ragu with spaghetti meal is perfectly matched with our [yellow tail] Merlo, to be enjoyed at any occasion.


  • 1 tbsp olive oil or vegetable oil

  • Spaghetti

  • 800g Beef short ribs

  • 1 tbsp tomato puree

  • 800ml beef stock

  • 3 tbsp seasoned gluten free plain flour

  • 3 sprigs of Rosemary

  • 3 carrots

  • 4 cloves of garlic

  • 1 white onion

  • Salt and pepper to season

image2 (7).jpeg

For serve:

  • Basil to garnish

  • Serve with pasta of choice




  1. Preheat your oven to 170 degrees.

  2. 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.

  3. Peel and roughly chop the carrots and onion into chunky pieces. Leave the garlic cloves whole and in their skins.

  4. 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.

  5. Add the wine and tomato purée, stir to coat all ingredients in the wine and reduce for 2 minutes.

  6. Add the beef stock and rosemary and bring to the boil.

  7. 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.

  8. If it needs more liquid, then add more beef stock or water.

  9. Remove from the oven, the beef should be falling apart. With two forks, shred the meat and taste for seasoning. Season to taste.

  10. Serve with your favourite pasta of choice and a glass of Yellow Tail Merlot.



Pairing this dish with our smooth Shiraz really seals the deal.


Cook it


Release your inner Mexican side and enjoy this wonderful, flavoursome Taco dish!

bottom of page