Slow, Slow Beef Short Rib and Rosemary Ragù with Creamy Cauliflower Mash

Name: Slow, Slow Beef Short Rib and Rosemary Ragù with Creamy Cauliflower Mash
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: Serves 4
Ingredients: 1 × 410 g can peeled, chopped tomatoes; 2 sprigs fresh rosemary (or 1 tsp dried); 2 cloves garlic, roughly chopped; 1 medium-sized red onion, chopped; 1–2 Tbsp olive oil; 1.5 kg beef short rib; 1 Tbsp tomato paste; 1 cup good-quality beef or vegetable stock (and another cup to add as you go, if necessary); generous pinch each of salt and freshly ground black pepper; ¼ cup lentils; 1 Tbsp tamari (or Worcestershire or soy sauce); 1 fresh chilli, deseeded and chopped, or ½ tsp dried chilli flakes; 1 Tbsp balsamic vinegar; 1 cup red wine

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Ingredients

What you’ll Need

1.5 kg beef short rib
1–2 Tbsp olive oil
1

Main course
Spicy
Gluten-free

Method

What to do

Preheat the oven to 140 °C. On the stovetop, in a heavy-based pan (preferably an ovenproof one with a lid), brown the short rib in the olive oil for 4–5 minutes, or