Delicious Beef Cheek Ragu

5 from 23 votes

If you haven't cooked with beef cheeks before, this beef cheek ragu is the perfect place to start. They might seem like an unassuming cut, but after a slow braise in red wine and tomatoes they become meltingly tender, creating a rich, silky sauce that is perfect with pasta. It's a restaurant worthy dish yet is surprisingly simple to make, with most of the work done in the oven.

Hi! Beef cheeks are one of the most underrated cuts of beef in my opinion. They're packed with connective tissue which slowly breaks down during cooking, creating an incredibly rich sauce and meat that's so tender it falls apart with the touch of a fork. If you've never cooked with them before, prepare to become completely obsessed.

I love serving this ragu with my homemade pappardelle, but any pasta will work. I don't love pasta rules, so use whatever you've got. Just be sure to finish the pasta in the ragu for a minute or two before serving so it can soak up the flavor. A sprinkle of my zingy gremolata on top is the perfect finishing touch.

Main ingredients

Beef cheeks - Beef cheeks are a hardworking cut of meat that become incredibly tender after slow cooking. I used three beef cheeks which weighed about 1.2kg (2.6lb) in total. Trim away any large pieces of silver skin before cooking if needed.

Pancetta - Pancetta adds a rich, savory flavor to the ragu. If you can't find it, thick-cut streaky bacon is a great substitute.

Soffritto - A classic Italian base of onion, carrot and celery. Finely chopping the vegetables helps them melt into the sauce as they cook, adding sweetness and depth without any noticeable texture. I like to yse a food processor.

Herbs - Please use fresh! It really makes a big difference.

Red wine - Use a dry red wine that you'd happily drink. A Cabernet Sauvignon, Merlot, Shiraz (Syrah) or Chianti all work beautifully.

Beef stock - Use a good quality beef stock or broth, as it forms the base of the sauce.

How to make beef cheek ragu

The full ingredient list and detailed method are in the recipe card below. This is a visual reference.

Beef cheeks browning in a frying pan before making beef cheek ragu.

1. Sear the beef cheeks until golden over a medium-high heat.

Pancetta cooking until golden in a Dutch oven.

2. Cook the pancetta or bacon until golden and the fat has rendered.

Soffritto with tomato paste, garlic and herbs cooking in a Dutch oven.

3. Soften the soffritto, then stir through the garlic, herbs and tomato paste.

Red wine, tomatoes and stock simmering for beef cheek ragu.

4. Pour in the wine, stock and tomatoes, then bring the sauce to a gentle simmer.

Browned beef cheeks returned to the braising liquid before slow cooking.

5. Return the beef cheeks and pancetta to the pot.

6. They should be mostly covered by liquid. Cover and transfer to oven for 3-3 ½ hours.

Shredding slow-cooked beef cheeks with two forks.

7. Shred the beef with two forks, discarding any excess fat if desired.

Finished beef cheek ragu with shredded beef stirred through the sauce.

8. Stir the shredded beef back into the sauce until rich, glossy and well combined.

Expert tips from Emilie

Make it ahead - Like most slow-cooked sauces, this beef cheek ragu is even better the next day. The flavors deepen overnight, making it a great recipe for entertaining. It also freezes beautifully.
Cook until it's truly tender - Don't rely solely on the cooking time. The beef cheeks are ready when they effortlessly shred with two forks. If they still feel firm, give them another 20-30 minutes and check again.
The gelatin is a good thing - Don't be alarmed if you notice some jelly like pieces when shredding the beef. This is melted collagen from the beef cheeks, and it will disappear back into the sauce, adding richness and body.
Finish the pasta in the sauce - Undercook your pasta by about a minute, then let it bubble away in the ragu with a splash of pasta water. This is the secret to a glossy sauce that clings to the pasta.
Brighten the finished dish - Don't skip the lemon zest (or my zingy gremolata if you're making it). That fresh citrus cuts through the richness of the beef and completely lifts the finished dish.

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Recipe FAQs

What are beef cheeks?

Beef cheeks are the facial muscles of a cow. Because they're such a hardworking cut, they're naturally tough and full of collagen. After a long, slow braise, that collagen breaks down, creating incredibly tender meat and a rich, silky sauce. If you can't find them at the supermarket, your local butcher should be able to order them for you.

Can I use another cut of beef?

If you can't find beef cheeks, my Beef Short Rib Ragu and Slow Cooked Beef Ragu (made with beef chuck) are both fantastic alternatives. Beef cheeks create the silkiest sauce thanks to their high collagen content, but all three cuts make delicious slow-cooked ragus.

Can I make ahead?

Absolutely. In fact, I think it's even better the next day once the flavors have had time to develop. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Can I make this in a slow-cooker?

Yes. Brown the beef and cook the pancetta and soffritto as directed, then transfer everything to a slow cooker and cook on low for 8-10 hours or high for 5-6 hours, until the beef is fork tender. Shred the beef, then return it to the sauce before serving.

Some other slow cooked meat sauces to try

Did you make this recipe?

I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!

Recipe

Delicious Beef cheek ragu

5 from 23 votes

Author: Emilie Pullar

Prep time:25

Cook Time:3 30

Servings: 6 People

Print Recipe Pin Rate

Slow-braised beef cheeks, red wine and tomatoes come together to create a rich, comforting ragu that's surprisingly easy to make and perfect for entertaining.

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Ingredients

1 - 1.2 kilo beef cheeks (about three cheeks, trimmed of any large pieces of silver skin)
Salt and pepper
olive oil
140 grams thick pancetta, cut into small lardons
1 small onion, very finely diced
2 stalks celery, very finely diced
1 carrot, very finely diced
5 garlic cloves, finely chopped
1 tbsp fresh rosemary leaves finely chopped
1 tbsp fresh thyme leaves finely chopped
2 tbsp tomato paste
500 ml red wine
1 x 400 gram tin tomatoes
500 ml beef stock

To finish:

Pasta of your choice (I allow 150g fresh or 100g dried per person)
zest of a lemon
3 tbsp butter
parmesan
finely chopped Italian parsley (or a gremolata)

Instructions

Preheat your oven to 160c (320f)
Pat the beef cheeks dry with paper hand towels and season well with salt and pepper all over.
Heat 1 tbsp of olive oil in a pan over medium - high heat and sear the cheeks all over until well browned. You might have to do it in a couple of batches or get two pans going to save time. Set aside.
Heat 1 tbsp oil in a heavy bottomed oven proof saucepan and fry the pancetta over medium - high heat for 10 mins until browned, lift out onto a plate with a slotted spoon, leaving the fat behind.
Add the onion, carrot, celery and a good pinch of salt and pepper and cook over medium heat until very soft, around 15 minutes. Lower heat if it starts to brown and add more oil if it dries out. Add the garlic and herbs in the last five minutes.
Mix in the tomato paste and let that cook for 2 minutes.
Add the wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
Add the tomatoes and stock and bring to a simmer.
Add the beef cheeks and pancetta in. The beef should be mostly covered by liquid and just bobbing at the surface. Add more stock if you need, it's OK if they are poking out slightly.
Cover and cook in the oven for three hours, turning the beef cheeks over in the liquid half way through. At three hours pull one of them out, it should easily fall apart with two forks. If not then cook for a further 30 mins.
Remove the beef cheeks and shred with two forks.
Blend the sauce with a stick blender until smooth (totally optional if you prefer a chunkier sauce).
Return the beef to the sauce. Season to taste and add a generous squeeze of lemon juice to brighten the flavors.
The ragu is even better the next day. If making ahead, cool completely before refrigerating for up to 3 days or freezing.

To serve:

Cook your pasta in a pot of well salted boiling water.
The ragu makes about 6 cups, enough for 6 generous servings. Allow 1 cup of ragu per person and refrigerate or freeze any leftovers.
Bring the amount of ragu you need to a gentle simmer in a large frying pan or skillet.
Stir in 1 tablespoon of butter per serving until melted.
Add your cooked pasta straight in with a splash of pasta water and let it gently bubble away for a minute or two, tossing to coat the pasta.
Finish with plenty of freshly grated parmesan, chopped flat-leaf parsley and freshly grated lemon zest. I also love a spoonful of my zingy gremolata on top for a fresh finish.

Notes

Beef cheeks - Trim away any large pieces of silver skin before cooking. The ragu is ready when the meat easily shreds with two forks.

Pancetta - Thick-cut streaky bacon makes a great substitute if you can't find pancetta.

Wine - Use a dry red wine such as Cabernet Sauvignon, Merlot, Shiraz or Chianti. Choose one you'd happily drink.

Cook time - Every oven is different, so cook until the beef is fork tender rather than relying solely on the timing.

Serving - The ragu makes about 6 cups. Allow around 1 cup of ragu per person and freeze any leftovers for another meal.

Storage - Keeps for up to 3 days in the fridge or freeze for up to 3 months. Like most ragus, the flavor is even better the next day.

Author: Emilie Pullar

Prep Time: 25

Cook Time: 3 30

Course: Main Course, Meat Sauces

Cuisine: Italian

Keyword: beef cheek ragu, ragu

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.