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PREP 20 minutes
TOTAL 3 hours 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 beef short ribs
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • 2 tbsps tomato puree
  • 200 ml white wine
  • 200 ml beef stock
  • 400 g tin of chopped tomatoes
  • 2 tbsps fresh oregano

Click here to pre-order my new book

Beef Short Rib Ragu

Beef Short Rib Ragu

  1. Sear the short ribs in a casserole until golden, this will take 5 minutes, remove from the pan and set aside.
  2. Add in the onion and cook over a low heat for 5 minutes.
  3. Add in the garlic and cooking for a further minute.
  4.  Stir through the tomato puree then add in the wine and reduce by half,.
  5. Pour in the tomatoes and beef stock then bring up to a simmer. Add the oregano and then return the ribs into the pan. Season with salt and pepper then cover with a lid and cook for 3 hours over the lowest heat.
  6. When the beef is tender shred the beef.
  7. If you like a thicker sauce, reduce over a medium heat, uncovered for 5-10 minutes.
  8. Season with salt and pepper. Serve with pasta of your choice.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Beef Short Rib Ragu

Beef Short Rib Ragu

PREP 20 minutes
TOTAL 3 hours 30 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 2 beef short ribs
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • 2 tbsps tomato puree
  • 200 ml white wine
  • 200 ml beef stock
  • 400 g tin of chopped tomatoes
  • 2 tbsps fresh oregano
  1. Sear the short ribs in a casserole until golden, this will take 5 minutes, remove from the pan and set aside.
  2. Add in the onion and cook over a low heat for 5 minutes.
  3. Add in the garlic and cooking for a further minute.
  4.  Stir through the tomato puree then add in the wine and reduce by half,.
  5. Pour in the tomatoes and beef stock then bring up to a simmer. Add the oregano and then return the ribs into the pan. Season with salt and pepper then cover with a lid and cook for 3 hours over the lowest heat.
  6. When the beef is tender shred the beef.
  7. If you like a thicker sauce, reduce over a medium heat, uncovered for 5-10 minutes.
  8. Season with salt and pepper. Serve with pasta of your choice.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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