Cast Iron
Short Rib Ragu
Popular on Food52
300 Reviews
Dave
February 22, 2024
I did like the recipe however I wonder if anyone has tried this with chuck. I'm not sure why but
at least in my part of the country short ribs have gotten stupid expensive. Like $15 a pound.
Thanks
at least in my part of the country short ribs have gotten stupid expensive. Like $15 a pound.
Thanks
Burchie
December 26, 2023
Delicious! SO happy I waited to blend the ragu until I removed the hardened fat on day 2 because once I removed the fat/bones, it was very clear there was not enough meat for 8 adults. Surprised no one else had this issue because I started with the recommended 6 lbs of short ribs. Ran out and grabbed another roast to slow cook and add to the recipe which worked fine in the end. Also wish I had tripled the gremolata - not enough for 8 adults to each have a spoonful.
monkeyrump
April 24, 2023
Made this and served it with homemade gnocchi. It was delicious. I will make this again and again!
Karen M.
April 6, 2023
This is one of my favourite Food52 recipes. I use lamb blade chops and chunks of sweet potatoes with onions and chopped mushrooms. I use a braising pan in the oven for delicious results. We eat it the day I cook it and don’t purée the sauce. The combination of garlic, anchovies, tomato paste and mustard are so flavourful and I use them in other stews.
Minimally I.
April 10, 2023
Oooh, I love the addition of sweet potatoes! I'll have to try that next time.
margaret
March 15, 2021
OMG this was delicious! This was my first time braising meat of any kind. And despite the 80 degree weather outside in Florida ( had to crank up the AC) the smell alone was worth it!!! Didn't have bay leaves, and I used 1/2 a can of regular tomato sauce - but I had everything else. I did reduce the oven temperature after about an hour to 325, because the liquid was really bubbling away. We had the leftovers next with a baguette - so good. Thank so much for this recipe!
Minimally I.
March 15, 2021
I'm so happy you enjoyed it, and thought the extra AC usage was worth it!
Ginny E.
December 6, 2020
This is one of my favorite cold weather dinners. The flavors simply meld together. All good stews start with a mirepoix- i can use left over wine, and homemade chicken stock. It’s a great recipe. Thank you!
Colleen K.
March 30, 2020
Awesome! Made exactly according the the recipe, but halved everything - there are two of us and this was still multiple meals worth - and it came out perfectly. We were inclined to skip the blender step, but decided to go for it while shredding the meat and it was definitely worth the extra thing to clean. We did, however, eat it right away instead of leaving it overnight, it was not overly fatty so no need to wait.
MStubbee
March 7, 2020
I've cooked this in the crockpot and in the oven and last weekend I did a mash-up. I cooked everything through step 3 but went ahead and put all the liquid in the pot before putting it in the crockpot. In otherwords, I braised the ribs, set them aside and then sauteed and cooked everything else in the same pot, thinking that flavors would build better using that process than throwing everything into the crockpot raw. Following an earlier poster's advice I reduced the amount of broth (I used beef) and wine, about a cup each. I didn't have celery but did have carrots and red bell pepper so those went into the saute pot as well. It cooked in the crockpot on low for about 9 hours (it was soft and lovely before that). I pulled the meat off the bones and then skimmed off the visible oily liquid on the top of the pot and did not bother to blend any of it. It would have been delicious right then, but we had something else planned for dinner, so I let the pot cool down, transferred the whole mixture back into a dutch oven and stuck it in the fridge. The next night I was able to lift off the remaining fat and then I simply reheated it on top of the stove. Wow, I forgot how ridiculously delicious this dish is! And I think letting it sit for 24 hours improved it. I served it with a big pot of cheesy, buttery grits. We ate it three nights in a row and wished we had made more! I'll definitely not wait so long to have this again and will make a day ahead the next time we have people over.
Minimally I.
March 7, 2020
So happy you like the dish. I'm convinced buttery, cheesy grits make everything at least 20% better!
Noemie
December 17, 2019
Delicious recipe! I don't blend the sauce, but rather leave the vegetables rustic, soft, and yummy. I take everything out and reduce the sauce a bit and then add all the veg and meat back in. Love this recipe!
Judy
November 25, 2019
Disappointing. I did it in the crockpot. Way too much liquid, and I only used one quart of the broth. My large crockpot was full. Beef broth would have been better. It just needed something.
Nicole P.
November 5, 2019
This is absolutely delicious- very rich, and makes a ton. We have a seafood allergy, so no anchovy paste, but other than that made it per instructions in the oven. Seriously good, will absolutely make again when I see shortribs on sale!
Katherine O.
June 15, 2019
Since this is listed on the page for recipes for the 6" Staub mini fry pan, I hesitate to try getting 5 1/2 pounds of bone-in short ribs into that little skillet.
Jen
June 15, 2019
If you take a look at the recipe, and all the glowing comments, you'll see you're in good hands! It's a great one and I wouldn't let a glitch (on another page no less) stop you from having a wonderful meal.
SPark0101
October 29, 2018
Sharing my thoughts having made this in a slow cooker. Overall, the dish was tasty and my family enjoyed it, but it is pretty time-consuming.
In terms of my method, a few notes:
- I browned the short ribs, but didn't cook anything else before putting the ingredients in my slow cooker.
- I reduced the liquid and only used 1 cup of wine, 1/2 cup of stock, but all of the tomato juice and mushroom liquid.
- I mixed everything but the ribs in the slow cooker and then nestled the ribs in the pot.
- Otherwise, I followed the directions given except that I didn't puree the vegetables. Because I didn't have much liquid, the consistency of my ragu with the shredded meat was more of a stew than a soup.
From a taste standpoint, I increased seasonings and added crushed red peppers, and if I make this again, I will double vegetables but decrease the meat.
In terms of my method, a few notes:
- I browned the short ribs, but didn't cook anything else before putting the ingredients in my slow cooker.
- I reduced the liquid and only used 1 cup of wine, 1/2 cup of stock, but all of the tomato juice and mushroom liquid.
- I mixed everything but the ribs in the slow cooker and then nestled the ribs in the pot.
- Otherwise, I followed the directions given except that I didn't puree the vegetables. Because I didn't have much liquid, the consistency of my ragu with the shredded meat was more of a stew than a soup.
From a taste standpoint, I increased seasonings and added crushed red peppers, and if I make this again, I will double vegetables but decrease the meat.
Kathryn L.
October 8, 2018
Sounds absolutely delicious! I’ll wait until Chanukah or New Year’s Eve to try. It’s too hot outside to think about this dish. But come late November, December I’ll be looking for this to cook. My crock pot can’t wait.
Elizabeth C.
September 23, 2018
Just curious as to why you’d use chicken stock as the braising liquid as opposed to beef?
Minimally I.
September 23, 2018
Just because I usually have homemade chicken stock in my freezer. Also, when I don't, I'm always happier with the chicken stock I purchase than the beef stock. Could be my crappy grocery store, but I've never found a really great beef stock there.
kathleen B.
September 23, 2018
Isn't this supposed to be a group of slow cooker recipes? Please - it sounds great, but I'd really like the slow cooker instructions!
Robin
September 23, 2018
Read #7 in the instructions:
Slow-cooker variation: After browning the meat, add it to a slow cooker, along with the rehydrated mushrooms and the rest of the ingredients, and cook on "low" for 8 hours.
Slow-cooker variation: After browning the meat, add it to a slow cooker, along with the rehydrated mushrooms and the rest of the ingredients, and cook on "low" for 8 hours.
See what other Food52ers are saying.