Slow Cooked Beef Shortrib Ragu

Directions

1. 1

   Season and then Brown off the short rib pieces at a really high heat, ideally in the pan you’re going to slow cook them in. Get a good sear and crust on them. Set aside.

2. 2

   Brown off the onions and carrots so they’re caramelised and celery if you want it in.

3. 3

   Add the meat and vegetables into your slow cooker, pour in the wine, add a few garlic cloves, then top up with beef stock so the meat is covered. Add a good squeeze of tomato paste and mix.

4. 4

   Cover and leave to slow cook for 4-6 hrs.

5. 5

   Remove the meat when tender and reduce the sauce down till it starts to coat the back of the spoon. Taste and season and the. Flake the meat into it.

6. 6

   Bring pasta water to the boil, add salt and boil pasta for a few minutes.

7. 7

   Once cooked save some of the water and add the pasta to the meat coating it fully. If it needs a bit of liquid you could use a dash of the pasta water but should be fine.

8. 8

   To serve you could top with lashings of grated parmigiano and some finely chopped parsley. Enjoy!