'Melt in Your Mouth' Beef Short Ribs Ragu

There are few things in life more comforting than the rich aroma of a slow-braised ragu simmering away on a lazy afternoon. This beef short ribs ragu is one of those recipes that turns simple ingredients into something truly unforgettable - a dish that warms your home and your soul.

It all starts with beautifully marbled beef short ribs, the kind that promise deep, meaty flavour and tenderness after a long, slow cook. First, the ribs get a golden sear, locking in all that rich goodness before the magic really begins.

Into the pot goes a luxurious mix of 500ml beef stock and 250ml of a good red wine (plus an extra splash for the cook, it’s only fair). Add 400g of chopped tomatoes, a hearty soffritto (that perfect Italian base of finely diced onion, carrot, and celery), a few cloves of garlic, a tablespoon of tomato purée, and a Parmesan rind for that deep umami depth. Finish with your favourite herbs, thyme, rosemary, or a couple of bay leaves work beautifully.

Then, let time do its thing. Braise the ribs slowly, gently for 3 or so hours, until the meat practically melts apart. Shred the beef, return it to the sauce, and stir in a splash of heavy cream and a handful of freshly grated Parmesan to create a sauce so silky and rich, it’ll cling perfectly to every strand of pasta.

Serve your ragu over your favourite pasta — pappardelle, rigatoni, or tagliatelle are our top choices. Top it off with more Parmesan (because there’s no such thing as too much) and a sprinkle of fresh parsley for a burst of colour and freshness.

It’s comfort food, made even better. A dish made for sharing, comfoting evenings, and second helpings.

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With thanks to our customer Ant for providing us with the recipe and photo! DM us on socials for a chance to feature your recipe.