A simple braised beef cheek ragu is the perfect winter warming meal. Made to be cooked low and slow or in a pressure cooker until the meat is literally falling apart, this unbelievably rich and tender slow cooked beef cheek ragu is so easy and super inexpensive to make. And it is seriously the most comforting meal!
Let me share with you the most meltingly tender, slow cooked beef cheeks which are shredded through a rich and luscious tomato sauce with red wine. Spooned over fresh pappardelle (or mashed potatoes if you prefer!), sprinkled with fresh herbs and parmesan cheese.
This recipe takes a budget cut of beef and transforms it into a showstopping dish that can be served for an easy family meal, or at a fancy dinner party!
Rich and hearty Italian inspired beef cheek ragu is a favourite comfort meal in our home. It is packed full of incredible flavours, easy to prepare and can be served with a number of different sides.
If you have never cooked with beef cheeks before, you need to try them! They are an inexpensive cut of meat because they are generally so tough and sinewy. But, they are also packed with flavour and when cooked properly, they literally fall apart on your fork and become the unsung hero of this dish. Great value for money for maximum flavour!
Cook it in your slow cooker, or pressure cooker (Instant Pot).
Beef cheeks;
Beef cheeks are the cheek muscle in cows and are a very tough cut of meat. They need to be cooked slow, or in a pressure cooker, to become fall-apart tender. They can be easily found in most supermarkets and butchers. I suggest talking to your butcher or grocer and ordering them ahead. They can be purchased in bulk and frozen for convenience.
While beef cheeks are the best type of slow cooking meat, an alternative in this recipe is beef short ribs or any other slow cooking beef cuts.
Red wine for cooking;
This recipe is made with a tomato and red wine-based braising liquid. For this ragu sauce, an inexpensive merlot or Cabernet Sauvignon are perfect. Their deep and warm flavours add depth to the sauce.
You won’t use the whole bottle for this recipe. But if you don’t drink or don’t want to serve the wine with your meal afterwards, you can freeze the wine in individual portions to cook with next time!
Beef cheek ragu sauce recipe
This authentic beef cheek ragu recipe can be made in two ways. Either by cooking low in a slow cooker, or for (almost cheating!) quick beef ragu in less than an hour, the same result can be achieved by cooking the ragu sauce in a pressure cooker or Instant Pot.
Both methods taste exactly the same, only the cooking times vary.
For beef ragu Instant Pot/pressure cooker;
This is the easiest and fastest method to cook amazingly tender fall-apart beef cheeks!
After coating the beef cheeks in flour, they are browned directly in the pressure cooker pot. Then, all of the ragu sauce ingredients are all placed together in the pressure cooker and cooked for 45 minutes.
The vegetables are added once the sauce is cooked, so they don’t become soggy. Cook the vegetables for a further ten minutes while you shred the beef cheeks with a fork. The pulled beef is returned to the pot before serving.
Serve over your favourite base (pasta, creamy mashed potatoes, polenta; see suggestions below) and top with fresh parmesan cheese and chopped basil or parsley.
For slow cooker beef cheek ragu;
Cooking beef cheeks low and slow is a perfect option for busy weeknights or cold, wintery days! Instant dinner when you walk through the door is always welcomed!
Once the beef cheeks are browned, all of the ingredients get thrown in together to slow cook for 8-9 hours. The tender cheeks are pulled out at the end, shredded with a fork and returned to the ragu sauce before serving.
Tip: if you prefer firmer vegetables, keep them out and add them in the last 1-2 hours to cook.
Serve over your favourite base (pasta, creamy mashed potatoes, polenta; see suggestions below) and top with fresh parmesan cheese and chopped basil or parsley.
What to serve with beef cheek ragu
What to serve with beef cheeks ragu generally comes down to personal preference. And what mood you are in at the time!
For my hungry tribe, I generally serve ragu meat sauce spooned over the top of pasta.
Generally, most pasta pairs well with slow cooked beef cheeks, like spaghetti, fettucine, large shells, penne or linguine. Any type of pasta will work. But my absolute favourite pasta to serve with this quick beef ragu is pappardelle. It is a large, flat and wide pasta that works well with this recipe. Because the wide pasta strands hold onto the rich ragu meat sauce and shredded beef perfectly.
You can also make a variation of this delicious beef cheek ragu and make a beef cheek lasagne recipe! To do this, simply layer the ragu meat sauce between layers of fresh lasagne sheets, cheese and white sauce. You could also serve beef cheeks ragu over pillows of soft gnocchi.
Or, try serving it over a bed of rich polenta or smooth, creamy and buttery mashed potatoes (generously seasoned, of course!) for the ultimate comfort food. A good crusty bread works well too, to mop up the thick and rich sauce. The possibilities are endless!
Other affordable and delicious slow cooked meals that you will love;
If you try this beef cheek ragu recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Beef Cheek Ragu
Equipment
- Pressure cooker, Instant Pot or slow cooker.
Ingredients
- 4-5 beef cheeks 1.2 kgs, sliced into quarters
- ¼ cup flour plain, all purpose
- 1 tsp salt
- black pepper
- 2 tbsp olive oil
For the ragu sauce
- 2 cups beef stock or chicken stock
- 1 cup red wine cooking wine, shiraz or merlot
- 2 cups canned tomatoes or passata
- 3 tbsp tomato paste
- 1 tsp brown sugar
- 3 sage leaves or dried sage (¼ tsp)
- 2 tsp fresh thyme
- 1 tsp fresh rosemary chopped
- 1 tbsp dried oregano
- 1 cinnamon stick
- 1 bay leaf
- 5 cloves garlic chopped
- 1 brown onion chopped
Vegetables
- 2 carrots finely diced
- 1 celery stalk finely diced
- 5 mushrooms chopped
To serve
- 450 grams fresh pappardelle pasta cooked, or mashed potatoes or polenta
- fresh parsley and basil chopped
- fresh parmesan cheese grated or shaved
- fresh ricotta cheese
Instructions
Pressure Cooker Method
- Set the pot to ‘sauté high temp’ and heat the oil. Coat the beef cheeks in the flour, add to the pot and brown on all sides. Set the vegetables aside in a bowl to be added at the end. Add all of the ragu sauce ingredients to the pressure cooker bowl.
- Secure the lid and select the ‘meat/poultry' or 'stew’ mode for 45 minutes. Allow time for the pressure to build before the cooker starts.
- Once the cooker is finished, carefully release the pressure and remove the lid. Remove the beef cheeks and add them to a plate or board to shred. Add the chopped vegetables and replace the lid.
- Set your cooker to ‘manual’ for 10 minutes to allow the vegetables to cook. While the vegetables are cooking, shred the beef cheeks with two forks.
- Once the vegetables have cooked, return the shredded meat to the ragu sauce, select sauté setting and stir the sauce until the liquid has thickened slightly. 1-2 tablespoons of cornflour/cornstarch mixed with a little water can be added, if required.
- Remove the cinnamon stick and bay leaf. Serve over your favourite base (cooked pasta, creamy mashed potatoes, polenta) and top with fresh parmesan cheese, a spoonful of ricotta and chopped basil or parsley. Enjoy!
Slow Cooker Method
- If your slow cooker/crockpot has a sauté setting, coat the beef cheeks in flour, salt and pepper and sauté them directly in the pot until browned on all sides. If not, heat the olive oil in a frying pan and brown the coated beef cheeks on all sides before adding to the slow cooker.
- Add the ragu sauce ingredients and vegetables. (If you prefer firmer vegetables, add them to the cooker in the last 1-2 hours and cook until tender).
- Slow cook the beef cheeks on low setting until they are fall apart tender (around 8-9 hours). Carefully remove the beef cheeks from the ragu sauce and shred with a fork.
- Stir the shredded beef cheeks back through the sauce. To thicken, 1-2 tablespoons of cornflour/cornstarch mixed with a little water can be added, if required.
- Remove the cinnamon stick and bay leaf. Serve over your favourite base (cooked pasta, creamy mashed potatoes, polenta) and top with fresh parmesan cheese, a spoonful of ricotta and chopped basil or parsley. Enjoy!
Notes
Nutrition
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Jane says
I made the pressure cooker version and it was amazing! My children who don’t usually like casseroles loved this dish. I used cauliflower in place of the mushrooms and served the ragu with mashed potato and green beans, divine!
Andrea Geddes says
Hi Jane! I’m so happy to hear that you and your family loved this recipe. It’s one of my favourites over winter! Especially with green beans and mash. Yum! Thanks for taking the time to let me know. Andrea 🙂
Sylvie says
What a perfect recipe, I’m drooling over the photos! This dish would make such a great mid week dinner that is both comforting and packed with flavours. Delicious!!
Andrea Geddes says
Thanks Sylvie! It’s the perfect dish for a cold day.
Sarah says
This looks like the perfect dish now that winter has arrived, hearty, rich and warming. Also love the set and forget aspect of the slowcooker! Beats running around cooking at the end of the day with hungry kids!
Andrea Geddes says
Thanks Sarah! Slow cookers are a lifesaver on busy days!
Sally says
This looks like the perfect hearty meal for the upcoming cooler months! Love how quick the pressure cooker can make a normally long process without compromising on the tenderness of the meat!
Andrea Geddes says
Hi Sally! I think my pressure cooker is my favourite kitchen appliance. Super delicious and tender meals in no time!
Alex says
I love hearty dishes that are full of flavour – especially as the weather starts to cool down in Australia. I love an excuse to get the slow cooker out too – SO delicious!
Andrea Geddes says
Hi Alex! I love slow and pressure cooker meals over winter. They are so easy!