Smoked Beef Rib Ragu
If there was ever a dish that felt like a warm hug on a cold weekend, this is it.
This Smoked Beef Rib Ragu brings together everything that makes low-and-slow cooking so rewarding — time, patience, and the unmistakable depth of flavour that only smoke can bring.
Once you set it up, the Big Green Egg (or your favourite smoker) does all the hard work while the beef turns buttery soft and the sauce thickens into something that clings beautifully to pasta or polenta. It’s comfort food made for sharing — rich, smoky, and completely hands-off.
Why You’ll Love This Smoked Ragu
Beef short ribs are made for live fire cooking. When smoked low and slow, the fat renders, the collagen breaks down, and the meat falls apart into tender, smoky strands that melt into the sauce.
Combine that with tomatoes, red wine, and herbs, and you’ll end up with a deeply flavoured ragu that tastes like it’s been simmering all day.
“When you cook over smoke, you don’t just make food — you build flavour that tells a story.”
Grill Setup: Getting the Perfect Smoke
You’ll need your Big Green Egg or any ceramic smoker.
Set it up for indirect heat using the convEGGtor (legs up) with a stainless-steel grid on top. Add a few cherry or apple wood chunks for a sweet, gentle smoke.
Hold the temperature steady at 120°C (250°F) — the sweet spot for low and slow BBQ. It’s hot enough to tenderise the ribs without drying them out.
Using a gas BBQ? Place the ribs over an unlit burner with a small smoker box or foil pouch filled with wood chips for that same smoky depth.
Ingredients
For the Beef Ribs
2 racks beef short ribs
Olive oil
Tuffy Stone “The Big Umami” Rub or coarse salt and cracked black pepper
For the Ragu
1 tbsp olive oil or rendered beef fat
1 brown onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
8 garlic cloves, minced
1 tbsp tomato paste
1 cup dry red wine
400g crushed tomatoes
2 cups beef stock
2 sprigs fresh rosemary
4 sprigs sage
12 sprigs thyme
2 bay leaves
Salt and pepper to taste
To Serve
Pappardelle or rigatoni
½ cup grated parmesan
Fresh herbs or ricotta (optional)
Serves: 6 Prep Time: 30 mins Cook Time: 6–8 hrs Total Time: 8 hrs 30 mins
Step 1: Preheat the Grill
Light the charcoal and set your grill for indirect heat. Add your wood chunks and stabilise the temperature at 120°C (250°F).
Step 2: Smoke the Ribs
Pat the ribs dry, drizzle with olive oil, and season well. Place bone-side down on the grill and smoke for 5–8 hours until the internal temperature reaches 92–95°C (198–203°F) and the meat pulls cleanly from the bone.
Pro Tip: Keep the lid closed. Every time you open it, you lose heat and smoke.
Rest the ribs for 15 minutes while you start the sauce.
Step 3: Build the Ragu Base
In a cast iron Dutch oven, heat olive oil or beef fat. Add onion, carrot, and celery, cooking until soft and lightly browned. Add garlic and cook another minute. Stir in tomato paste and cook until deep red, then deglaze with red wine. Scrape up any caramelised bits at the bottom — that’s pure flavour. Add tomatoes, beef stock, and herbs, then bring to a gentle simmer.
Step 4: Shred and Combine
Shred the smoked ribs, discarding bones and large fat pieces. Stir the shredded beef into the sauce and simmer uncovered for 45–60 minutes until thick and glossy. Taste and season as needed.
Step 5: Rest and Serve
This smoked ragu is made for pasta — pappardelle or rigatoni are perfect for catching the sauce.
Tips for Perfect Results
Serving Suggestions
This ragu shines over pappardelle or rigatoni, but also works beautifully:
Over creamy polenta for rustic comfort
With grilled sourdough to soak up every drop
On potato gnocchi for a rich, hearty meal
Finish with grated parmesan, cracked pepper, and a glass of bold red wine.
Tips for Success
Rest the ribs before shredding — it keeps them juicy.
Always use a red wine you’d actually drink.
Freeze leftovers for up to 3 months.
Like all good ragus, it tastes even better the next day.
Why This Recipe Works
This recipe keeps things simple — quality beef, real smoke, and time. The smoke builds complexity, the slow simmer builds body, and together they create pure comfort food.
You can’t rush flavour. Let the fire do its work.
FAQ
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Yes. Cook ribs at 120°C in a covered roasting pan and place a tray of water underneath for moisture.
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Chuck or brisket works well, but ribs give the richest flavour.
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Cherry adds sweetness, oak or hickory bring depth.
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Up to 3 days in the fridge or 3 months frozen.
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Yes — substitute with extra beef stock and a splash of balsamic vinegar.
