SHORT RIB RAGU

This ragu is rich, decadent but less saucy than you’d expect and is perfect mixed with pasta or served over mashed potatoes.
​The recipe takes 20 minutes to throw together then hangs out in the oven for two hours. Perfect Sunday activity for a hearty dinner.
Makes: 4-5 servings                                                                                         Takes: 2.5 hours

SHORT RIB RAGU

Adapted from America's Test Kitchen
​Makes: 4 servings
​Takes: 2.5 hours
  • 3 tablespoons olive oil
  • 1/2 oz dried porcini mushrooms
  • 1 1/2 cups beef broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 3 anchovies, rinsed, patted dry and minced
  • 1/2 teaspoon five spice
  • 1/2 cup red wine
  • One 14 oz can of whole, peeled tomatoes, roughly chopped
  • 2 pounds boneless short ribs - if you can’t find, buy chuck roast
  • 1 pound of pasta, rigatoni or pasta shape of your choice
  1. Soak dried porcini mushrooms in 1/2 cup of beef broth in a small microwave safe bowl. Set aside. Preheat your oven to 350 degrees.
  2. Heat olive oil in a dutch oven or large heavy bottomed pot over medium heat. Once oil is hot, add diced onion and let cook for five minutes.
  3. Meanwhile, microwave your soaking mushrooms for one minute and let stand for five minutes more.
  4. Add garlic to the pot with the onions and cook for one minute.
  5. Add tomato paste, anchovies and five spice and cook for 3-4 minutes.
  6. Strain the liquid from the mushrooms, save the liquid and finely chop the mushrooms.
  7. Deglaze your pot with 1/2 cup of red wine until liquid is reduced by about half, 4-5 minutes.
  8. Add tomatoes and tomato liquid, as well as the mushrooms and mushroom liquid. Add one cup of beef broth and let simmer while you prepare the beef.
  9. Season the beef generously with salt and pepper on all sides and add to the pot, covering them by the liquid.
  10. Place the pot in the oven for 1 hour with the cover on and 1 more hour with the cover off. 
  11. After about 2 hours, remove the pot, take the meat out and let rest for 5 minutes. Shred the meat and then add back to the pot. 
  12. If serving with pasta, add the cooked pasta to the ragu and thoroughly mix to combine. Recommend serving with caesar salad and my favorite garlic bread. If serving over creamy mashed potatoes, recommend with some roasted carrots on the side.