In Home Chefs Club, Recipes


For the Short Rib Ragu: 

  • 1 onion, chopped 
  • 2 carrots, peeled and chopped 
  • 1 celery stick, chopped 
  • 3 garlic cloves, minced 
  • 2 kg beef short rib 
  • 1 sachet tomato paste 
  • 1 bay leaf 
  • 500 ml (2 cups) good quality red wine 
  • 250 ml (1 cup) beef stock 
  • 400 g (1 tin) chopped and peeled tomatoes  
  • Salt and black pepper, to taste 
  • Fresh thyme 

For the Garlic and Herb Mash: 

  • 5-6 medium potatoes, suitable for boiling 
  • 2 garlic cloves, minced 
  • 180 ml (2/3 cup) cream 
  • 80 ml (1/3 cup) butter 
  • Fresh parsley, finely chopped 
  • Salt, to taste 

For the Parmesan Crisps: 

  • 125 ml (1/2 cup) Parmesan cheese, finely grated 
The essential Winter ingredient – Instant Pot Duo Crisp.


For the Short Rib Ragu: 

Heat the pot on a medium heat with a dash of olive oil. Sauté the onion, carrots, celery for a few minutes until translucent and starting to caramelise. Add the garlic and sauté for another minute or two. 

Add the short ribs and allow to brown for a few minutes. Add the tomato paste and bay leaf, fry for another minute or two. 

Add the wine, stock, and tinned tomatoes. Season to taste and add the thyme.  

Pressure cook for about 1 hour until soft and tender, remove the meat from the sauce. Reduce the sauce to a thicker consistency and combine with the meat once the desired consistency has been reached.  

Taste, and adjust seasoning if necessary. 

For the Garlic and Herb Mash: 

Peel the potatoes and cut into 3-4 cm cubes and boil for about 20 minutes or until soft. 

In the meanwhile, place the garlic, cream, and butter in a small saucepan on a medium heat and cook for about 4-5 minutes until the garlic is fragrant and the butter has melted. 

Once the potatoes are cooked, drain, and mash them. Add the garlic, cream mixture, and herbs, mix through and finish with salt if needed.  

For the Parmesan Crisps: 

In the air fryer, line the base with baking paper and sprinkle the Parmesan in a very thin layer, air fry for about 4-5 minutes or until crispy and golden. 

To serve, place the mash on your serving plates topped with the short rib ragu and some parmesan crisps. 

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