Food52's Short Rib Ragu
- Ragu
- 1 ounce dried porcini mushrooms
- 5 to 6 pounds short ribs
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil, bacon fat, or lard
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- Half a 750-ml bottle red wine
- 1 (14-ounce) can fire-roasted tomatoes, with their juices
- 1 tablespoon Dijon mustard
- 3 to 4 dashes Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large rosemary sprig, leaves removed and chopped
- 2 bay leaves
- 4 to 5 cups chicken stock, low-sodium broth, or water
- Gremolata
- 1 large garlic clove, minced
- Grated zest of 1 large lemon
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- Hot polenta, for serving
- Produce
- Bay leaves (2)
- Carrots, medium (2)
- Celery stalks (2)
- Flat-leaf parsley, fresh (1/4 cup)
- Lemon, zest of large (1)
- Onion, large (1)
- Oregano, dried (1 teaspoon)
- Porcini mushrooms, dried (1 ounce)
- Rosemary, large sprig (1)
- Thyme, dried (1 teaspoon)
- Tomatoes, fire-roasted (1 (14-ounce) can)
- Meat
- Short ribs (5 pounds)
- Canned Goods
- Anchovy paste (1 tablespoon)
- Chicken stock (4 cups)
- Tomato paste (2 tablespoons)
- Condiments
- Dijon mustard (1 tablespoon)
- Gremolata (1)
- Worcestershire sauce (3 dashes)
- Cooking & Baking
- Garlic clove, large (3)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Polenta, Hot (1)
- Beer, Wine & Liquor
- Red wine (1/2 750-ml bottle)
- Other
- Ragu
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 21, 2012 (2 months ago).
48 people saved this recipe.
