Emberhaus Red Wine Smoked Ragù
Beef & Pork
This smoked rib ragù is a refined take on classic slow-cooked meat sauce, made entirely in the Emberhaus Fire Oven. Using indirect heat, subtle smoke, and steady airflow, chuck roast is gently browned, then cooked low and slow until tender and richly developed. The result is a deeply flavorful ragù with elegant smoke character—proof that live-fire cooking can be both experiential and precise.
Ideal for pasta nights, gatherings, or anytime you want to showcase what controlled live-fire cooking can do.
Prep Time
50 Min
Cook Time
160 Min
Ingredients
4-6
- 3–4 lb chuck roast
- 2 tbsp olive oil
- Salt & pepper
- Garlic powder
- 1 carrot, diced
- 2 celery stalks, diced
- 1 onion (Spanish or yellow), diced
- 8–10 garlic cloves, smashed
- Dry red wine (Chianti or Cabernet)
- 2 cups beef stock
- 28 oz can San Marzano tomatoes, crushed
- 2 tbsp tomato paste
- 1 bay leaf
- 3 sprigs thyme
- 3 sprigs oregano
- 2 sprigs rosemary
- 1 tsp crushed red pepper (optional)
For Serving / Garnish
- Fresh parsley
- Grated Parmesan
- Pappardelle, potatoes, or polenta
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