Short Rib Ragù

Ever since I first saw this recipe over @ Food52 I've been obsessed with the idea of making it. The photos are unbelievable {which they always are over there} & it looked so delicious & real, that it almost felt as though I could reach through the computer screen & steal a bite.
It's been a long time since I've made a winter stew type of meal...the sort of thing that takes all day to cook & permeates your house with the smell of something good cooking. We've been getting dumped on pretty much weekly, here in the Northeast, with loads of snow. This past Sunday seemed like the perfect day to make this dish & I'm so glad I did...it's delicious.
For those of you unfamiliar with the website, Food52, you must go check it out. It's a recipe community website, where the 2 founders run weekly contests {52 weeks of the year} for the "Best of"...whatever that weeks subject happens to be. The winners get published in a cookbook, which is the year end result of all the contests.
Not only is the site beautiful to look at, it's a great place to find tested, tried & true recipes. About a month ago, I was lucky enough to win one of the contests for my "Warm Orzo Salad with Beets & Greens" recipe. So, look for it in their next cookbook!

To make this recipe, begin by preheating your oven to 350 degrees. Rehydrate a 1/2 ounce of dried porcini mushrooms by mixing them with 1 cup of boiling water. Let them sit while you prepare the other ingredients.

Next, get your mise en place ready. I always like to be prepared when I'm making dishes like this.
Dice a 1/2 a medium onion, slice 1 carrot & 1 stalk of celery. Mince 1 large clove of garlic.

Measure out 1 tablespoon of tomato paste & a 1/2 tablespoon of anchovy paste.

In a bowl, combine everything else...1 cup good red wine, 1 cup fire-roasted diced tomatoes {with their juice}, 1/2 tablespoon Dijon mustard, a few dashes of Worcestershire sauce, 1/2 teaspoon each of dried thyme & oregano, 1 tablespoon of chopped fresh rosemary & 1 bay leaf.

Then, start cooking...you will need 3 pounds of bone-in short ribs. Heat a 1/2 tablespoon of olive oil in a large, heavy pot, over medium heat. Add the short ribs & cook for about 2 minutes per side, until all the sides are browned. Remove them from the pot & set aside on a plate.

Pour off all but 1 tablespoon of fat from the pot & add in the onions, carrot & celery. Cook, stirring occasionally, until softened {about 5 minutes}. Stir in the garlic & cook for an additional minute.

Add the tomato & anchovy paste. Stir to coat all the vegetables thoroughly.

Add the wine, tomatoes, mustard, Worcestershire sauce, herbs...along with the porcini mushrooms & their soaking liquid {do not add the last 1/2" or so, as it will contain some grit from the mushrooms}. Stir to combine, scraping up any bits stuck to the bottom of the pot. Add the ribs back in & pour in enough chicken stock to cover the ribs. Bring the mixture to a boil, cover the pot & transfer it to the oven. Cook for 3 hours, or until the meat is very tender & falling off the bones.

Remove from the oven & transfer the meat to a cutting board to cool slightly.

Remove as much fat as possible from the liquid & vegetables that remain in the pot {I found it was helpful to pour the mixture into a measuring cup & then skim the fat off}. Then, puree the mixture in a blender, or food processor until mostly smooth. When the meat is cool enough to handle, pull all the meat off the bones & shred it into bite-sized pieces {remove any large pieces of fat while doing this}.

Transfer the meat to a serving platter, coat with the sauce & serve. I recommend serving this with some creamy polenta. But, it would also be delicious with egg noodles, or mashed potatoes.

Short Rib Ragù

Adapted from a recipe by Minimally Invasive via Food52
Serves 4
My take on this recipe is just slightly altered from the original. First off, I halved the recipe {though I wish I didn't} & I switched up some of the steps, purely for the sake of my convenience. The author suggests making this dish one day ahead, but I served it the same day & it came out great. Although, I would imagine it would be even better made ahead. I couldn't resist making some creamy polenta to go with it, as pictured over @ Food52...but, it would be delicious served with egg noodles, or some buttery mashed potatoes.

1/2 ounce dried porcini mushrooms
3 pounds bone-in short ribs
1/2 tablespoon olive oil
1/2 large onion, diced
1 carrot, sliced
1 stalk celery, sliced
1 large clove garlic, minced
1 tablespoon tomato paste
1/2 tablespoon anchovy paste
1 cup good red wine
1 cup fire-roasted diced tomatoes {with juice}
1/2 tablespoon Dijon mustard
1-2 dashes of Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon chopped fresh rosemary
1 bay leaf
1-2 quarts low-sodium chicken stock
chopped fresh parsley {as an optional garnish}

Preheat the oven to 350 degrees. Rehydrate the porcini mushrooms by mixing them with 1 cup of boiling water. Let them sit while you prepare the other ingredients.
Heat the olive oil in a large, heavy pot, over medium heat. Add the short ribs & cook for about 2 minutes per side, until all sides are browned. Remove them from the pot & set aside on a plate. Pour off all but 1 tablespoon of fat from the pot & add in the onions, carrot & celery. Cook, stirring occasionally, until softened {about 5 minutes}. Stir in the garlic & cook for an additional minute. Add the tomato & anchovy paste. Stir to coat all the vegetables thoroughly. Add the wine, tomatoes, mustard, Worcestershire sauce, herbs...along with the porcini mushrooms & their soaking liquid {do not add the last 1/2" or so, as it will contain some grit from the mushrooms}. Stir to combine, scraping up any bits stuck to the bottom of the pot. Add the ribs back in & pour in enough chicken stock to cover the ribs. Bring the mixture to a boil, cover the pot & transfer it to the oven. Cook for 3 hours, or until the meat is very tender & falling off the bones.
Remove from the oven & transfer the meat to a cutting board to cool slightly. Remove as much fat as possible from the liquid & vegetables that remain in the pot {I found it was helpful to pour the mixture into a measuring cup & then skim the fat off}. Then, puree the mixture in a blender, or food processor until mostly smooth. When the meat is cool enough to handle, pull all the meat off the bones & shred it into bite-sized pieces {remove any large pieces of fat while doing this}. Transfer the meat to a serving platter & coat with the sauce. Serve over polenta & garnish with some chopped parsley.
Click here for the printable recipe.