Short Rib Ragu
Let's be honest—short ribs are great in any incarnation. I wanted to use them in a ragu that had a little more oomph than the typical braise so I went into umami overdrive with porcini mushrooms, Worcestershire sauce and anchovy paste. It's great over polenta or pasta, but maybe even better as leftovers in a po-boy. - Minimally Invasive
Let's be honest—short ribs are great in any incarnation. I wanted to use them in a ragu that had a little more oomph than the typical braise so I went into umami overdrive with porcini mushrooms, Worcestershire sauce and anchovy paste. It's great over polenta or pasta, but maybe even better as leftovers in a po-boy. - Minimally Invasive
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 teaspoon olive oil
- 2 leaves
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 1 large onion diced
- 2 stalks celery diced
- 1/4 cup parsley finely chopped
- 2 medium carrots diced
- 1 large clove garlic minced
- 1 ounce dried porcini mushrooms
- 2 large cloves garlic finely chopped
- 5 1/2 pounds bone-in short ribs
- 1 pinch kosher salt and freshly ground black pepper to taste
- 1 tablespoon bacon fat lard or oil
- 1 tablespoon anchovy paste
- 1/2 bottle big red wine
- 14 ounces can fire-roasted whole tomatoes and juice
- 3 dashes worcestershire sauce more to taste
- 1 large sprig rosemary leaves chopped
- 2 quarts chicken stock or water (more or less as needed)
- 1 recipe gremolata (as follows)
- 1 1/2 tablespoons zest from one large lemon
- Carbohydrate 5.20653483516033 g
- Cholesterol 4.24750000517355 mg
- Fat 2.37546702421197 g
- Fiber 1.32252255607355 g
- Protein 1.77703288648802 g
- Saturated Fat 0.677815075091498 g
- Serving Size 1 1 Serving (422g)
- Sodium 160.327580020543 mg
- Sugar 3.88401227908678 g
- Trans Fat 0.345948870861352 g
- Calories 47 calories
Step-by-step
- Preheat oven to 350° F.
- Soak dried mushrooms in 2 cups boiling water.
- Season ribs well with salt and pepper.
- Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering.
- Brown ribs in batches for 2-3 minutes per side, then set aside.
- Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft.
- Add garlic and stir until fragrant.
- Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare.
- Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables.
- Add red wine to deglaze and cook until liquid is reduced by half.
- Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
- Add ribs to pot and fill with chicken stock or water until ribs are nearly covered.
- Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
- Remove ribs from liquid and set aside until cool enough to handle.
- Remove bay leaves and discard.
- While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin.
- When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot.
- Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
- Refrigerate overnight.
- The next day, remove additional fat from the surface before reheating.
- Serve over polenta, sprinkled with gremolata.
- Slow-cooker variation: After browning the meat, add it to a slow cooker, along with the rehydrated mushrooms and the rest of the ingredients, and cook on "low" for 8 hours.
- Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.
My Unexpected Culinary Adventure: Short Rib Ragu
As a busy working mom, my life often feels like a whirlwind of school runs, deadlines, and the constant juggling act of keeping everything afloat. Finding time for elaborate cooking is a luxury I rarely have, but my love for good food never fades. So, when I stumbled upon a recipe for short rib ragu, I was intrigued. Short ribs? Ragu? It sounded both incredibly delicious and possibly time-consuming – a recipe that seemed perfect to make on a rare weekend when I had a bit of extra time.
The initial prep felt slightly daunting; the list of ingredients was longer than my to-do list some days. However, the process was surprisingly therapeutic. Chopping vegetables, searing the ribs – it was a moment of mindful cooking, a chance to escape the daily grind. The aroma of garlic, herbs, and red wine filled my kitchen, a sensory promise of the rich flavors to come. Watching the short ribs slowly braising in the oven, their meat tenderizing into fork-tender perfection, was a rewarding process in itself. It felt like a small act of rebellion against the hurried nature of my life, a tiny rebellion in the form of a rich, flavorful dish. The ragu, once completed, was unbelievably tender and flavorful, a far cry from the fast food options that often tempted me on busy weeknights.
The resulting ragu surpassed all expectations. The deep umami notes from the porcini mushrooms and anchovy paste harmonized beautifully with the richness of the short ribs and the subtle sweetness of the carrots and celery. It was a revelation, a taste of culinary artistry that I never thought I could create amidst my hectic schedule. This wasn't just a meal; it was a testament to the rewards of slowing down, of appreciating the simple pleasure of cooking, and of experiencing the transformation of humble ingredients into a dish of exceptional flavor. The recipe was surprisingly simple, even with its long list of ingredients, and the results were absolutely delicious. Served over polenta, it was a simple, yet elegant and deeply satisfying meal.
But the story of this ragu doesn't end with the first meal. The leftovers were just as magical. I transformed the remaining ragu into a series of delightful meals. I enjoyed it on a simple pasta, made gourmet sandwiches using the ragu as a filling, even adding a spoonful to my eggs one morning. The rich, complex flavors held up beautifully, and each meal was a small victory in reclaiming my time and my love of cooking. The ragu became a symbol of resourcefulness, a reminder that even amidst the chaos of life, moments of culinary exploration are not just possible but highly rewarding.
This ragu isn't merely a recipe; it’s a story of transformation. It’s a story of finding joy in the midst of the everyday hustle, of connecting with food in a more meaningful way, and of transforming simple ingredients into a culinary masterpiece that nourishes not just the body but the soul. The journey from a busy working mom to a weekend chef, fueled by a passion for good food, was worth every minute. And, trust me, the extra time I spent crafting this ragu was a small price to pay for the incredible satisfaction of creating something so delicious and memorable.
