Fat Bastard Chardonnay Short Rib Ragu

Celebrate Chardonnay Day with FAT bastard chardonnay and a delicious short rib ragu from Chef Nono Mtshali

FAT bastard, one of South Africa’s favourite and most awarded Chardonnays, has collaborated with Chef Nono Mtshali from In the Kitchen with Nono for this year’s Chardonnay Day, celebrated on the 26th of May. FAT bastard is working alongside the talented Chef Nono to create the perfect ‘winter warmer’ recipe that showcases the rich, round flavours of its celebrated Chardonnay. Infact, FAT bastard is so dedicated to celebrating the cultivar, they’ve renamed the whole month #FbChardonMay!

Riekie Viljoen from FAT bastard says that with Chardonnay Day falling in the Southern hemisphere’s cooler months, the brand felt it was the ideal time to showcase Chardonnay as an all-weather wine choice. “Our Chardonnay boasts rich buttery notes and undertones of vanilla with a creamy texture on the palate. We believe that it is the ideal accompaniment for a rich curry or stew, with the citrus finish of the wine pairing perfectly with the heavy consistency and texture of a winter dish.”

Chef Nono Mtshali’s Short Rib Ragu


  • 1.5 kg bone-in beef short rib
  • 2 tsp salt, plus more to taste
  • Black pepper, to taste
  • 1 tbsp cooking oil
  • 1 onion, finely diced
  • 3 sticks celery, trimmed and finely diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 2 bay leaves
  • 4-5 leaves sage
  • 500g pappardelle pasta, cooking according to package directions
  • Fresh parsley, finely chopped, for garnish
  • Grated pecorino cheese, for garnish


  1. Season beef with salt and pepper all over
  2. Heat oil and brown beef in two batches until crispy brown, about 3 minutes on either side. Remove to a plate and set aside
  3. Place onion, celery, garlic in the pot. Saute until softened, about 5 minutes. Stir in tomato paste until vegetables are coated
  4. Pour beef stock into the pot. Add meat back in, making sure it is mostly submerged in liquid. Add bay leaves and sage
  5. Close lid, and cook on medium heat for 2 hours, until meat falls off the bone
  6. Open lid and remove all of the beef to a plate. Trim the fat off the short ribs, remove all bones and skim as much oil off the top of the sauce as you like
  7. Now simmer and reduce the sauce. Shred the meat
  8. Once the sauce has reduced and is nice and thick, return shredded beef to sauce and stir well
  9. Add pappardelle to the pot, tossing as the sauce simmers. Toss for 2 minutes, until pasta is covered in shiny sauce. Serve immediately with chopped and grated pecorino cheese.
  10. Enjoy with FAT bastard Chardonnay

Fat Bastard Chardonnay

Get your hands on FAT bastard Chardonnay

In addition to the 750ml glass bottle, the FAT bastard Chardonnay is also available in a slimline 2-litre box for living on the large size of life. This format fits snugly in the fridge door making for convenient chilling. It’s also fresher for longer in a box, with a lifespan of 4 weeks in the fridge.

The FAT bastard Chardonnay is available nationally, retailing at approximately R100 for the 750ml glass bottle and approximately R150 for the 2l.