After weeks of deliberating, I finally got my hands on a Dutch oven and decided to christen it with something special – a smoked beef short rib ragu. This dish is not just any ragu; it’s a deep, rich, and smoky experience that will have your taste buds dancing. Using my trusty Big Pig and a bit of patience, this ragu transforms into a tender, flavour-packed meal that’s perfect for impressing your family and friends. Ready to dive into some serious BBQ cooking? Let’s do this!
Beef Short Rib Ragu
For the Beef Short Ribs:
For the Ragu Base:
For Finishing:
Instructions
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Preparing the Beef Short Ribs
Trim and Season: Trim any excess fat and silverskin from the ribs. Leave the silverskin on the bone side to keep the meat from falling off during smoking. Season generously with salt and black pepper.
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Initial Smoke
Smoking the Ribs: Set up your smoker (Big Pig) to a gentle heat of 105°C (225°F). Smoke the ribs for 2 hours until they take on a good amount of smoke.
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Browning the Ribs
Heat the Dutch Oven: While the ribs are smoking, heat your Dutch oven on the Big Pig. Once the ribs are smoked, cut them into individual bones. Add olive oil to the hot Dutch oven and brown the ribs in batches for about 3 minutes per side. Set aside.
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Preparing the Ragu Base
Cook the Vegetables: In the same Dutch oven, add the finely chopped carrots, onion, and celery. Cook for about 20 minutes, stirring occasionally, until deeply browned. Add the garlic and tomato paste, cooking for another 2-3 minutes.
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Adding the Wine
Deglaze: Pour in the red wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom. Cook for about 3-4 minutes.
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Simmering the Ragu
Combine Ingredients: Add the browned ribs back into the pot along with the bay leaves, rosemary, sage, thyme, chopped tomatoes, and beef stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 3 hours, until the ribs are fall-apart tender (around 95°C or 200°F).
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Shredding the Beef
Shred the Meat: Remove the ribs and herbs from the pot. Shred the meat and discard the bones. Return the shredded meat to the pot, stirring to combine. Skim off any excess fat from the top of the ragu if necessary.
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Final Touches
Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Adjust the consistency with reserved pasta water if needed.
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Cooking the Pasta
Boil the Pasta: Cook your pasta according to package instructions. Drain, reserving some of the starchy pasta water.
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Serving
Combine and Serve: Add the cooked pasta to the ragu, tossing to coat well. Portion into bowls and garnish with grated Parmesan, basil, and parsley.
Equipment
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Note
- Tip: If your Dutch oven is too small for the ribs, cut them into smaller pieces before browning.
- Alternative Cooking Method: If you don't have a smoker, you can use a conventional oven set to a low temperature for the initial cooking phase.
- Make Ahead: This ragu can be made a day in advance. The flavours only get better the next day.
