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Beef Shin Ragu

This ain’t your nan’s spag bol – this is next-level beef shin ragu, smoked and braised on the Kamado Joe with a proper hit of backyard BBQ swagger. We’re talking big, beefy chunks of shin, first kissed with smoke over the Smoke Pot, then simmered low ‘n slow in a rich ragu laced with red wine, dark chocolate, and double cream. It’s indulgent, it’s gutsy, and it’s got more depth than a late-night pub chat. Whether you’re spooning it over buttery mash, silky polenta, or swirling it through pappardelle, this is the kind of comfort food that shuts people up mid-bite.

Prep Time 30 mins
Cook Time 5 hrs
Rest Time 10 mins
Total Time 5 hrs 40 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 150  C
Servings: 4
Estimated Cost: 25
Calories: Approximately 650–750 per serving
Best Season: Fall, Winter
Ingredients
    The Beef:
  • 900 Grams Beef shin (Boneless, cut into large golf-ball-sized chunks)
  • 1 Sprinkle Smokey Rebel SPG Base Blend
    • The Ragu Base:
  • 1 Large Onion (Finely chopped)
  • 2 Medium Carrots (Finely chopped)
  • 2 Sticks Celery (Finely chopped)
  • 4 Cloves Garlic (Minced)
  • 2 Tbsp Olive oil
    • Liquids & Sauce:
  • 2 Tbsp Tomato purée
  • 250 Ml Red wine (Jam Shed Shiraz recommended)
  • 400 Grams Chopped tomatoes (Or passata for a smoother finish)
  • 200 Ml Beef stock
  • 1 Tsp Balsamic vinegar
  • 1 Tsp Worcestershire sauce
  • 1 Tsp Sugar
    • Herbs & Extras:
  • 1 Tsp Dried oregano
  • 1 Tsp Dried thyme
  • 1 Leaf Bay leaf
  • 1 Square Dark chocolate (Add near the end of cooking)
  • 1 Pinch Salt (To taste)
  • 1 Pinch Cracked black pepper (To taste)
    • Finishing Touch:
  • 100 Ml Double cream
  • 25 Grams Parmesan (Grated, stir in)
  • To serve Parmesan (Extra, grated)
  • To serve Fresh basil (Chopped)
  • Optional Drizzle Olive oil (Good quality)
    • Serve With:
  • To serve Pappardelle (Or tagliatelle, creamy mash, or buttery polenta)
Instructions
  1. 1
    Step 1: Smoke the Beef & Build the FlavourGet your Kamado Joe lit and steady at 140–160°C with the deflector plates in for indirect heat. Drop in your Smoke Pot with the grate on top (lid off). While that’s ticking over, pat your beef chunks dry and season with the SPG rub. Place them on the Smoke Pot’s top grate, letting them catch that wood smoke (oak, cherry or hickory – don’t go heavy-handed). In the pot below, throw in the onion, carrot, celery, garlic and olive oil. Smoke for 45–60 minutes, flipping the beef halfway through. You’re not cooking it through – just getting that smoke love on. Internal temp should be 50–60°C.
  2. 2
    Step 2: Build the Ragu BasePull the beef off and set it aside for a sec. Now stir the tomato purée into the veg base and cook it for a couple of minutes to take off the raw edge. Pour in the red wine and let it bubble and reduce for 3–5 minutes – it’ll start to smell proper lush now. Add the chopped tomatoes (or passata), beef stock, balsamic vinegar, Worcestershire sauce, sugar, oregano, thyme, and bay leaf. Season it with salt and pepper. You’ve now built a ragu base with backbone.
  3. 3
    Step 3: Braise the Beef Low ‘n Slow

    Time to drop that smoky beef back into the pot. Remove the top grate from the Smoke Pot so the lid fits snug. Pop the lid on the Dutch oven, close the Kamado lid, and hold your temp steady at 140–160°C. Now let it do its thing for 2.5 to 3 hours, stirring occasionally. It’s ready when the beef practically shreds itself just by looking at it.

  4. 4
    Step 4: Reduce & Finish Like a Boss

    Once the beef is falling-apart tender, take the lid off and reduce the sauce for 20–30 minutes until thick, glossy and luxurious. Stir in a square of dark chocolate, the double cream, and the grated parmesan. Taste and tweak your seasoning if needed – this is your moment of power.

  5. 5
    Step 5: Plate It Up

    Get your pasta, mash or polenta ready. Toss or spoon over the ragu, then finish with extra parmesan, a sprinkle of fresh chopped basil, and a cheeky drizzle of good olive oil. Stand back and admire the silence as everyone digs in.

Note

Don’t Skip the Smoke: That initial smoke phase adds a depth that stovetop ragu just can’t touch. Think of it as BBQ umami.

Swap the Wine?: You could use another red, but Jam Shed Shiraz is bold, sweet and pairs like a dream.

Leftover Magic: Freeze in portions – this ragu makes killer toasties, epic lasagne layers, or next-level loaded fries. Also ridiculously good in Yorkshire puds with gravy. Trust the process.

Keywords: beef shin ragu, kamado joe ragu, smoked beef ragu, kamado dutch oven recipe, BBQ ragu, smoke pot recipe, beef shin BBQ, backyard braise, kamado beef shin, red wine ragu, slow cooked beef pasta
Read it online: https://www.smokeandsear.world/BBQ-recipes/beef-shin-ragu/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.