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Braised Short Rib Ragu
3 hours, 30 minutes
Main Dish
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unavailable
closetcooking.com
Ingredients
  1. 1oz (28.3goz → g) Porcini Mushrooms, dried
  2. 1tbsp (≈13.5gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  3. 3lb (1360.8glb → g) Beef Short Ribs, Bone-In 2-3 inches long
  4. 2cups (≈320gestimated from: Onions, raw [cup, chopped]) Onion diced
  5. 1cup (≈101gestimated from: Celery, raw [cup chopped]) Celery diced
  6. 1cup (≈128gestimated from: Carrots, raw [cup chopped]) Carrot diced
  7. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic chopped
  8. 1tbsp (weight unavailable) Anchovy Paste
  9. 1cup (≈235.2gestimated from: Alcoholic beverage, wine, table, red [fl oz]) Red Wine
  10. 1cup (≈250gestimated from: Tomato products, canned, puree, without salt added [cup]) Tomato Puree
  11. 2tbsp (≈32gestimated from: Tomato products, canned, paste, without salt added [tbsp]) Tomato Paste
  12. 1tbsp (≈15gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
  13. 1tsp (≈5.7gestimated from: Sauce, worcestershire [cup]) Worcestershire Sauce
  14. 1tsp (≈1.8gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano
  15. 1tbsp (≈2.4gestimated from: Thyme, fresh [tsp]) Thyme, Fresh chopped
  16. 1tbsp (≈1.7gestimated from: Rosemary, fresh [tbsp]) Rosemary chopped
  17. 1/2tsp (≈1gestimated from: Spices, fennel seed [tsp, whole]) Fennel Seeds ground
  18. 1piece (weight unavailable) Parmigiano-Reggiano rind, optional
  19. 2medium (≈0.2gestimated from: Spices, bay leaf [medium leaf] - MANUAL/ESTIMATE_OBSERVATION: 28 dried leaves per 0.12 oz container (Great Value brand)) Bay Leaves
  20. 3cups (≈720gestimated from: Soup, stock, beef, home-prepared [cup]) Beef Stock
  21. 1/4cups (≈15gestimated from: Parsley, fresh [cup chopped]) Parsley, Flat-Leaf chopped
Steps
  1. 1 Soak the mushrooms in 1/2 cup boiling water.
  2. 2 Meanwhile, heat the oil in a pan over medium-high heat.
  3. 3 Sear the short ribs until brown on all sides and set aside.
  4. 4 Drain all but 2 tablespoons of the oil and fat from the pan and reduce to medium heat.
  5. 5 Add the onions, celery and carrots and saute until tender, about 10-15 minutes.
  6. 6 Add the garlic and anchovy paste and saute until fragrant, about a minute.
  7. 7 Add the red wine and deglaze the pan.
  8. 8 Add the ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, parmigano reggiano rind, bay leaves, salt and pepper and enough beef stock to cover the ribs.
  9. 9 Bring to a boil, cover, and transfer to a preheated 350F/180C oven and cook until the meet is falling off the bones, about 3 hours.
  10. 10 Remove the beef from the pan, set aside to cool
  11. 11 Puree the sauce.
  12. 12 Pull the beef from the bones, shred it, return it to the sauce and simmer to thicken if desired.
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