Short Rib Ragu

Name: Short Rib Ragu
Cuisine: American
Ingredients: 1 ounce dried porcini mushrooms; 5 1/2 pound bone-in short ribs; 1 pinch kosher salt and freshly ground black pepper, to taste; 1 tablespoon bacon fat, lard or oil; 1 large onion, diced; 2 medium carrots, diced; 2 stalks celery, diced; 2 large cloves garlic, finely chopped; 2 tablespoon tomato paste; 1 tablespoon anchovy paste; 1/2 bottle big red wine; 14 ounce can fire-roasted whole tomatoes and juice; 1 tablespoon Dijon mustard; 3 dash Worcestershire sauce, more to taste; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 large sprig rosemary, leaves chopped; 2 bay leaves; 2 quart chicken stock or water (more or less as needed); 1 recipe gremolata (as follows); 1 large clove garlic, minced; 1 1/2 tablespoon zest from one large lemon; 1/4 cup parsley, finely chopped; 1/2 teaspoon salt; 1 teaspoon olive oil

Instructions

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.

Updated at: Thu, 18 Dec 2025 00:12:27 GMT