Rich Short Rib Ragu with Tagliatelle
Short ribs are a fantastic cut which is sadly missed by a lot of us but the reality is, the meat is rich and succulent making a delicious recipe.
Rich Short Rib Ragu with Tagliatelle
Short ribs are a fantastic cut which is sadly missed by a lot of us but the reality is, the meat is rich and succulent making a delicious recipe.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 1 Hour 30 Minutes
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 700g organic beef short ribs
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, chopped into chunks
- 1 celery Stick, finely diced
- 3tbsp tomato puree
- 2 garlic cloves, finely grated
- 2tsp dried thyme leaves
- 1 large glass red wine
- 330ml organic beef bone broth
- 300g tagliatelle Pasta
- 100g parmesan shavings
- salt and pepper, to season
Method
- Heat the olive oil in a pan and add the celery, onion and carrot. Fry over a medium heat with a little salt for 10 minutes, stirring occasionally until they have softened and begun to colour
- Add the tomato puree, garlic and thyme and cook for a further 2-3 minutes
- Pour in the red wine and increase the heat to bring the mixture to the boil, cooking off most of the alcohol
- Reduce the heat and stir in the organic beef bone broth. Add the organic beef short ribs and cover your pan with a tight-fitting lid or a few layers of foil
- Leave to cook gently for 1 hour until the meat falls away from the bone. Shred the remaining meat from the bone, remove the bone, leaving the tender meat in the ragu sauce
- Remove the lid and continue to cook for 15 minutes, allowing the sauce to reduce and thicken
- Bring a very large pot of water with 1tbsp of salt to the boil, add the pasta and cook according to the packet instructions. Drain the pasta and then toss the pasta through the ragu and serve with lashings of parmesan shavings and freshly ground black pepper
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.