Beef Rib Ragù

By Lloyd Budd

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Beef Rib Ragù

SERVE: 5
PREP: 20 min
COOK: 30 mins

WHAT YOU'LL NEED

  • 1 '3 Rack' of Beef Ribs
  • Lane's BRANCHO rub
  • 250g Pappardelle pasta
  • 1 Can Tomato Soup
  • 1 Can Crushed Tomatoes
  • 1 Brown Onion
  • 2/3 Sticks Celery
  • 1 Large Carrot 
  • 100g Butter
  • 1 Tbsp Oregano
  • 500ml Beef Stock
  • Parsley and parmesan to garnish

DIRECTIONS

  1. Follow our Bangin' Beef Rib method here



  2. Create an Italian soffritto as a sauce base by finely dicing the celery, onion and carrot and sauteing on a low/medium in the butter until soft and golden brown.



  3. Add oregano, beef stock and half of the can of tomato soup. add a pinch of salt and a good shake of BRANCHO COMBO rub
  4. Let the Ragù reduce down for around 30min until a nice thick consistency.
  5. Prepare the pasta according to directions on the package.
  6. Pull the rib meat into small chunks and add to the Ragù
  7. Stir and leave for a further 10 mins 
  8. Add a few spoonfuls of the sauce to the drained pappardelle and stir gently to coat.
  9. Plate pasta and top with a good helping of the Ragù



  10. Garnish with chopped parsley and finely grated parmesan
  11. Light a fire, open a stout or a nice red and ENJOY!