Make this warm winter recipe: Beef Short Rib Ragu by social media food sensation Daen Lia

Daen Lia has gotten millions of views with her simple, flavour-packed recipes. Inspired by her Italian and Spanish heritage, she shares comforting dishes and clever food hacks designed for real home kitchens. Her crispy garlic potatoes have racked up more than 30 million views on TikTok alone, turning a humble spud into a viral sensation.

Prep time: 15 minutes Cook time: 3 hours 30 minutes Servings: 8

Ingredients

• 1.5kg beef short ribs
• 2 tablespoons olive oil
• 2 carrots, finely diced
• 2 brown onions, finely diced
• 2 celery stalks, finely diced
• 6 garlic cloves, minced
• 120g tomato paste
• ½ cup red wine
• 3.5 cups beef stock
• 2 sprigs rosemary
• 6 sprigs thyme
• 2 bay leaves
• Salt and pepper
• 450g pasta
• Fresh parsley, to serve
• Pecorino romano, to serve

Method

1. Season both sides of the beef short ribs with a generous amount of salt and pepper. In a large pot on high heat, bring the olive oil to temperature and fry the beef for three minutes on each side or until a caramelised crust forms. Do this step in batches to avoid overcrowding the pot. Remove the meat and set aside, leaving the juices in the pan
2. Turn the heat to medium and add the carrots, celery, onion and garlic. Cook for seven to ten minutes or until fragrant and the onion is translucent and sweetened
3. Turn the heat to high and add the tomato paste. Cook for two minutes, stirring often, until the paste turns a dark red and begins sticking to the pan. Deglaze with the red wine and cook until about eighty per cent of the liquid has been absorbed. Add the beef stock, rosemary, thyme, bay leaves and a generous amount of salt and pepper. Return the beef to the pot, ensuring it is covered by liquid. Bring to the boil, then reduce to a gentle simmer. Cook with the lid on for two and a half to three hours. In the last thirty minutes, remove the lid if you wish to reduce and thicken the sauce
4. Remove the beef from the pot and shred the meat with a fork. It should be extremely tender. Return the shredded meat to the pot over low heat and stir through
5. Bring a large pot of heavily salted water to the boil. Cook the pasta according to packet instructions, draining it one to two minutes before the suggested time. Reserve up to one cup of pasta water
6. On a low heat, stir the pasta through the ragu, slowly adding the pasta water until the sauce reaches a smooth, silky texture. Serve with chopped parsley and a generous sprinkling of pecorino romano

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