Smoked and braised beef short rib ragu is what happens when BBQ meets Italian comfort food. Think rich, meaty goodness, slow-cooked until the beef melts into the sauce. By smoking the ribs first, you infuse the dish with that irresistible smoky flavour that takes it up a notch. Perfect for a dinner that’s equal parts posh and homey, this recipe is a showstopper over pasta, with every bite delivering a smoky, creamy burst of flavour.
Smoked and Braised Beef Short Rib Ragu
Ingredients
For the Beef Ribs:
For the Ragu:
For Serving:
Instructions
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Setting Up the Kamado Joe:
- Preheat the Kamado Joe to 121°C (250°F).
- Add oak wood chunks to the lit charcoal for a smoky flavour.
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Prepping the Beef Ribs:
- Coat the short rib cubes generously with SPG rub.
- Heat olive oil in a Dutch oven placed on the grill.
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Smoking the Ribs:
- Place the ribs on the cast iron grate above the Dutch oven.
- Smoke for 1 hour, letting the meat absorb the oak flavour.
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Cooking the Vegetables:
- While ribs are smoking, dice the onions, carrots, and celery.
- Remove ribs from the grill and sear directly in the Dutch oven until browned. Set aside.
- Add diced vegetables to the Dutch oven and sauté for 5-7 minutes until softened.
- Stir in minced garlic and tomato paste, cooking for 1-2 minutes.
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Building the Sauce:
- Deglaze the Dutch oven with red wine, scraping up any bits stuck to the bottom.
- Let simmer for 2-3 minutes, then add beef stock, tinned tomatoes, and herb bundle.
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Braising the Ribs:
- Return smoked ribs to the Dutch oven, ensuring they’re submerged in the sauce.
- Cover and cook in the Kamado Joe for 2.5 to 3 hours until the meat is tender and shreddable.
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Finishing Touches:
- Remove herb bundle and discard. Shred the beef, discarding the bones.
- Stir in Parmesan and double cream, creating a velvety sauce.
- Cook pasta as per instructions, toss in the ragu, and coat evenly.
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Serving:
Plate the pasta and garnish with grated Parmesan and parsley.
Equipment
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Note
For extra smokiness, add another wood chunk halfway through smoking.
Use hot beef stock to maintain consistent cooking temperatures.
Leftover ragu freezes beautifully – perfect for quick midweek meals.
