Cast Iron

Short Rib Ragu

December 31, 2010
4.4
53 Ratings
  • Prep time 30 minutes
  • Cook time 4 hours
  • Serves 8-10
Author Notes

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. —Minimally Invasive

Test Kitchen Notes

This is a hearty, earthy ragu that we’re confident would be just as satisfying over pasta as it is over polenta. The mushrooms, which get pureed with the rest of the sauce once the short ribs are fall-apart-tender, make the liquid cloaking the shredded short ribs nice and meaty, and the wine, anchovy, tomato paste and mustard make it sing. Gremolata is an nice, bright touch at the end. On a frosty winter evening, this would be perfect with a big, green salad and the other half of that bottle of red wine. –A&M —The Editors

What You'll Need
Watch This Recipe
Short Rib Ragu
Ingredients
  • For the short rib ragu
  • 1 ounce dried porcini mushrooms
  • 5 1/2 pounds 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 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle big red wine
  • 14 ounces can fire-roasted whole tomatoes and juice
  • 1 tablespoon Dijon mustard
  • 3 dashes Worcestershire sauce, more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary, leaves chopped
  • 2 bay leaves
  • 2 quarts chicken stock or water (more or less as needed)
  • 1 recipe gremolata (as follows)
  • Gremolata
  • 1 large clove garlic, minced
  • 1 1/2 tablespoons zest from one large lemon
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
Directions
  1. For the short rib ragu
  2. Preheat oven to 350° F. Soak dried mushrooms in 2 cups boiling water.
  3. Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
  4. Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
  5. Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
  6. Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
  7. Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.
  8. 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.
  1. Gremolata
  2. Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.
Contest Entries

See what other Food52ers are saying.

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  • Ginny Eaton
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  • Colleen Kestner
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    Nicole Pamelia

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
 
Jocelyn G. January 13, 2024
Fabulous. That is all.
 
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.
 
Minimally I. June 15, 2019
When algorithms go wrong!
 
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.
 
sue February 1, 2019
This is wonderful...absolutely restaurant quality 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.
 
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.
 
Hannah October 1, 2018
Do you think I could make this in a crockpot? I want a special meal for Thursday but I work until 5😣
 
Hannah October 1, 2018
Omg Nevermind!!! I saw #7 on instructions!! Thank you
 
Elizabeth C. September 23, 2018
Thank you!
 
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.
 
Trindi C. December 20, 2019
Would bone stock work?
 
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.
 
Jill June 3, 2018
I just made this...weird for a summer meal, I know! I toned down the liquids to be lazy and make it in the instant pot and it was fantastic! Just had to remove the meat to boil down the sauce at the end and I forgot to puree it, but still amazing. I used boneless short ribs and didn't have any fat to skim, served on the day I cooked and was still fantastic. The gremolata was key.
 
Minimally I. June 4, 2018
I haven't even thought to make this in the Instant Pot — thanks for the tip! (Think I'll wait till this fall, though. :))
 
Hart W. June 4, 2018
Did you use manual pressure? And if so, would you share the time setting and whether natural or quick release? Sounds wonderful!
 
Cmgrauer February 12, 2018
I love love love this the regular way!
 
Cmgrauer February 12, 2018
I just bought a Crockpot...Would I adjust anything in this recipe to make it in the crockpot?
 
Amy January 13, 2018
Is it necessary to refrigerate overnight? I want to eat this today :)
 
Alecsandra T. November 17, 2017
Does anyone know if this freezes well? Ideally, I'd like to freeze this in portions and use it for weeknight dinners.
 
em-i-lis November 17, 2017
Yes! It freezes beautifully! (Minus the polenta)
 
Alecsandra T. November 19, 2017
Great, thanks!
 
ihaventpoisonedyouyet September 6, 2017
This recipe is very similar to one I found on another site - its Bobby Flay's recipe which I'm making at this very moment. I like the extra additions here though and I'm adding the anchovy paste, Worcestershire, porcini mushrooms, gremolata. These are strong flavor punches and I bet they up the ante in the Flay thing on my stove. No offense Bobby.
 
Minimally I. September 6, 2017
Hope you like it! #nooffensebobby LOL
 
Katherine September 9, 2017
I just made this the other day. Yum. A favorite. However wish I had read this first. I bet all those additions really added some punch. I love playing with flavors.
 
ihaventpoisonedyouyet September 9, 2017
Whoa, this was really good!! "Demeating" the short ribs is so disgusting that I don't think I can make this more than a couple of times a year but it's worth the gag reflex when I do. Since I was first going by Bobby Flay's recipe I had already purchased paparadelle (sp?) and used that, although I think polenta would have been better. All the add-ins - anchovy paste, tomatoes, gremolata, porcini shrooms, etc made this the superior dish to BF.
 
Minimally I. September 10, 2017
Thank you — I'm so happy you liked it! I feel the same way about peeling tongue as you do about the short ribs. :)
 
nickelhn May 6, 2017
IN order to avoid blending the fat from cooking the ribs into the sauce as instructed in paragraph 5 of the instructions, could I skim it, then blend it?
 
Minimally I. May 6, 2017
Yes, absolutely. Or, you could refrigerate it overnight to remove even more fat, then proceed with the recipe.
 
Terry January 31, 2017
Time consuming but worth it.....the gremolata is a grand slam - it adds a brightness and freshness needed in this dish. This makes a lot but no complaints as we will enjoy the leftovers
 
Jen December 9, 2016
Unfair question, I know I know, but I've recently developed an allergy to mushrooms. Any thoughts on modifying this recipe? Is there a way for me to try this recipe or should I find another?
 
Katherine December 9, 2016
Just looked over the recipe again, though haven't made it yet (a future must do!). There are tons of flavor elements in the recipe, so doesn't look like the elimination of mushrooms would be a fatal flaw -- may not even be noticeable. Personally, I think it would be delicious even without mushrooms.
 
Alison D. December 9, 2016
Are you allergic to all mushrooms? My mom developed an allergy to all mushrooms besides plain button mushrooms...didn't know if you could sub those?
 
Minimally I. December 9, 2016
Sorry to hear about the allergy, Footnotes! One thing I love about braises is that they're so tweak-able. The recipe already already includes so umami-rich ingredients that I'll bet it would be fine without.
 
Jen December 9, 2016
Oh that's a great question! I know I am allergic to those button mushrooms and shiitake mushrooms but I haven't explored much beyond yet. I used to do this amazing mixed mushroom reduction for topping steak and the like with. And that mix, being such a concentrated mushroom punch, was how I finally narrowed down the latest addition to the allergy catalogue. I really should try to narrow it down.
 
Jen December 9, 2016
Thanks! I think I'll give it a shot! Can't wait... it looks delicious!
 
Melissa H. November 28, 2016
For those who've made this...I'm making this for 4 people. I hate not having enough food for people, but feel like this recipe makes a LOT of ribs and I'm over having lots of leftovers post-Thanksgiving. Do you think if I halve it, it will be enough for everyone to have plenty of food?
 
Susan W. October 28, 2016
I'm making a mini version with 2 boneless grass fed ribs from my beef and pork CSA. It smells incredible. My big dilemma is whether to serve it over polenta or mashed potatoes. My daughter suggested both. Genius! Can't wait until tomorrow's dinner!
 
Minimally I. October 28, 2016
What a great solution!
 
Hart W. October 28, 2016
Thank you so much for this great recipe! I have made it three times now, and it is fabulous!!
 
Minimally I. October 28, 2016
So happy you enjoyed it, Hart! Thanks for taking the time to let me know. :)
 
Alison D. October 27, 2016
I know that I shouldn't puree the veggies until after I remove the fat after the ragu has been cooled, but should I remove the meat from the bones before putting in the refrigerator?
 
Minimally I. October 27, 2016
I don't think it matters too much. You'll need to remove it eventually, and I find it's easier to take care of earlier rather than later.
 
Amina B. October 19, 2016
great recipe!! congrats!! i have done it with mashed potato. it works great as well. the braising liquid was very thick and more of a very chopped vegetable blend rather than sauce. next time, i'll try to strain the sauce out & pour it over the serving dish plate.
 
Minimally I. October 19, 2016
Hey, Amina — so glad you liked it! I love the idea of serving it over potatoes (my favorite starch). I haven't tried straining the sauce, but I'll bet that would be really flavorful and much easier.
 
Annabelle C. July 5, 2016
Yum! I'm intrigued by the addition of anchovy but do you think it would impact the taste of the final product if they were removed? I've got a husband who's not a fan of the little fish.
 
Minimally I. July 5, 2016
Hi Annabelle! The dish is fine without anchovies, but you really can't pick out an anchovy flavor in the final serving; they just add a nice savory note.
 
Manhattan T. July 5, 2016
The anchovy taste is not even remotely discernible, honestly. Try it with to confirm for yourself -- and there's no need whatsoever to reveal the secret ingredient. My husband is NOT a fan of 'chovies and he was none the wiser about their addition!
 
Katherine June 26, 2016
Thanks, MI. If I cook every day and all day for the rest of my life, I will not begin to tap what I have said. I hope it's passion as opposed to obsession. Hopefully I will remember your recipe during the cold, cold winter. Sometimes it even gets down to 50ish, more or less.
 
Katherine June 26, 2016
Don't know why I missed this the first time. Haven't tried it, but looks fabulous. Can't wait. Probably the fall, since AZ is a tad warm at the moment. Will someone send me a reminder, in case it gets lost in my several life time supply of recipes?
 
Minimally I. June 26, 2016
Hah, I know just how you feel with more recipes than time left on this earth to cook them! Best of luck living on the surface of the sun for the next few months.
 
wingirl April 3, 2016
Thanks for a great recipe - to be brutally honest - completely ran out of time so threw all the main ingredients un-sauteed into the slow cooker and flipped it on for 6 hours. I am sure your version is better and look forward to making the effort - but in the meantime - we have one terrific dinner and that was EASY.
 
Manhattan T. January 30, 2016
I used double the carrots, celery and garlic and an already-opened bottle of Pinot. I couldn't find fire roasted whole tomatoes so used f.r. diced instead. I used a large sprig of fresh thyme (leaves are stripped during the braise so just remove when pulling out the bay), unintentionally left out the oregano and used low sodium beef broth. Refrigerated the pot overnight, leaving (6#) short ribs whole, per prior suggestions, so fat removal was easier. Left the ragu a bit chunky, shredded the meat and kept it separate so I could bring the sauce to a simmer before adding the meat back in (thereby avoiding dried out meat) which worked like a charm. It was FABULOUS as a main course for 7 people. Will happily add this into the winter rotation. The anchovy & tomato paste caramelization really ups the ante, don't skip that step. Was tempted to skip the gremolata but, per suggestions, went ahead and made it. I'm so glad I did; it really added a brightness that cut through the rich ragu -- and the pop of color was visually pleasing, to boot!
 
Minimally I. January 30, 2016
Oh, wow. I'm thrilled you enjoyed it so much! I like the idea of leaving the sauce chunky and will certainly give that a try next time. Thank you for taking the time to comment!
 
SFSydney January 7, 2016
Just made this tonight and it was amazing! I used a Rioja wine that we had opened the night before and paired it with an older, slightly bigger Pinot from Failla (if you can ever call a Pinot big!). I didn't wind up chilling and serving later and it seemed just right. This meal would be great as a weeknight meal OR for a larger, fancier dinner party.
 
Minimally I. January 8, 2016
I never would've thought to use a pinot! Thanks for letting us know that it can work here, too.
 
jennifer December 4, 2015
Made this and the family absolutely loved it. We served it with mashed potatoes and then rice both combinations where great. My question is what kind of red wine do you use? I am no wine expert so I ended up using Marsala red wine, is there one you recommend?

Thanks
 
Minimally I. December 8, 2015
A cabernet or a zinfandel would be fine, I think — just make sure it's drinkable, but not too pricey.
 
Aunt B. November 11, 2015
I think I did something wrong. Made it last night and there was no fat to skim off this morning. Sauce is very thick and tastes almost too rich (because there's no fat to skim?).
 
Minimally I. November 11, 2015
You didn't do anything wrong. I've tried to update the recipe repeatedly to take that into account — chill and skim first, then blend — but I'm unable to. I repeat it in the comments from time to time in hopes people will see it. I'm sorry it's too rich for your taste now.
 
Aunt B. November 12, 2015
Thanks for the reply; I appreciate it. I hadn't read through all the comments. I'll make a note and try it again another time.
 
maria S. November 26, 2020
Ugh. Just made the same mistake. Blended and added in shredded meat before chilling (I knew better, too!) The sauce is quite thick - but honestly looks quite a bit like the one Amanda and Merrill made in the pictures - but I am hoping it will still taste great. I used grass-fed meat which tends a little leaner. We'll see. I will report back.
 
Robin October 30, 2015
So excited to make this!! Must it be made one day ahead?
 
Minimally I. October 31, 2015
It's better if you let it rest overnight, but there's no reason you can't eat it the same day you make it. Just be sure to skim the fat before you blend the sauce, either way — refrigerating it makes that easier to do.
 
CanadaDan October 19, 2015
good god this is a good recipe. I made it last night for the second time (actually it's the second time since my girlfriend made it for me last year). I can't get over how good it is...the sauce has the perfect consistency for a ragu after blending it all together, and the umami-ness is off the charts thanks to the anchovies and porcinis. this recipe is now a staple in my recipe book.
 
Minimally I. October 19, 2015
Oh, wow! I'm so happy you like it enough to consider it a staple!
 
Cheri M. September 6, 2015
My daughter loves lamb shoulder as she dislikes the 'lamby' taste of roast lamb, could this be substituted if so this could become a family occasion dish sounds uncheous! Hope I spelt that right!
 
Minimally I. September 6, 2015
I've never tried lamb in this recipe, but I'll bet that would be a delicious substitution! Please let me know how it turns out if you decide to try it.
 
hanachocho August 25, 2015
This was an umami bomb! Delicious.
 
Joeyman9 May 16, 2015
Thanks Hart, this will be our dinner tomorrow evening, can't wait....
 
Sarah May 12, 2015
I like to use fresh herbs, is there a reason I should used dried thyme and oregano? Perhaps the long cooking time would disrupt their flavor. If I can use fresh thyme at least, would you recommend 1 sprig finely chopped?
 
Minimally I. May 12, 2015
Hi, Sarah. I developed this recipe during the winter, when my fresh herbs were done for the year, so that's why I used dried. I think the general rule is one part dried = three parts fresh, so feel free to substitute!
 
Joeyman9 May 10, 2015
I have some boneless short rib steaks I would like to use in this recipe. Any suggestions on how to fit them to this meal?
 
Hart W. May 10, 2015
I used just over 2 lbs of boneless beef shoulder ribs, and I followed the instructions closely... Mine were so lean that there was no fat to remove at the end... They were delicious!
 
KitchenSinkCook December 8, 2015
Hi Hart - I have a question for you. I'm considering making this for a large crowd of 20 (including 6 kids). About how many servings did you get out of your 2 lbs of boneless beef short ribs? Did you make this ahead of time and cool it overnight or serve it right after cooking? Thanks.
 
Hart W. April 20, 2015
I am looking forward to making this recipe! I am defrosting just over two lbs of boneless beef shoulder ribs. Please let me know what adjustments you would make... Many thanks!
 
Brenda K. April 15, 2015
Thanks, gumgum5!!! I'll try it with the beef broth. We don't keep any kind of alcohol around, for any reason. (from experience living with an alcoholic for many years)
 
gumgum5 April 15, 2015
I would think that you could substitute with beef broth. Although the long cooking process would cook the alcohol out of it and leave the wine flavor. I made this again recently and it really is so delicious!
 
Brenda K. April 15, 2015
If we don't drink alcohol, can I substitute beef broth for the wine?
 
stephanie April 6, 2015
Could I use stew meat, that's what I have in the freezer right now, and I really don't wont to go to the store?
 
Nicole F. March 23, 2015
My family loved this dish. Made it on Friday, but didn't serve until Sunday and the flavors were rich and awesome. p.s. I baked the sinewy parts from the ribs in the oven until crunchy - voila, a perfect doggy treat! The whole family ate well!
 
Minimally I. March 23, 2015
So glad your family enjoyed this, Nicole! I never thought to bake the sinewy bits for my dogs, but will try that next time — they'll think they've died and gone to heaven! lol
 
Lindsey L. February 14, 2015
Also, is beef broth better than chicken broth for this?
 
em-i-lis February 14, 2015
I have made this a gazillion times b/c it is so awesome, and I think beef broth is better. The dish will be good tonight but even better tmrw so make enough for leftovers! :)
 
Lindsey L. February 14, 2015
thanks so much! :)
 
Minimally I. February 15, 2015
Sorry, busy day yesterday! Thanks for weighing in, em-i-lis and for the awesome review. :) I hope it went well, Lindsey!
 
Lindsey L. February 14, 2015
Does this dish have to sit overnight? I'm just finding this recipe now and would like to serve it tonight for Valentines Family Meal. Not sure if I need to let it sit overnight or not! Help!
 
Minimally I. February 14, 2015
It doesn't have to sit overnight, but it's easier to remove fat from the surface if you have the opportunity to chill it for a while before blending the sauce. Hope you enjoy the recipe and Happy Valentine's Day!
 
krystine February 6, 2015
Wow! This turned out perfect. Great recipe.
 
roberta January 21, 2015
I can't wait to try this recipe. Can you tell me if the flavor would be altered too much if I leave out the mushrooms?
 
Minimally I. January 22, 2015
Hi Roberta - I'm sure the flavor would be fine without mushrooms. Braises are pretty forgiving!
 
VVV03 January 19, 2015
I'm going to be the lone dissenter on this one. I'm just finishing this one off and it's good, but for me, really not worth the effort. 20+ ingredients, multiple steps, hours of cooking and an overnight wait? There are plenty of amazing short rib recipes that deliver the same (or better) bottom line with much less effort. Here's the disclaimer -- I'm all about maximum cooking for minimum effort. If you happen to groove to multi-step, multiple ingredient cooking, this is worth the time. But if you believe in the theory of diminishing returns when it comes to cooking, I would suggest passing on this recipe.
 
Minimally I. January 22, 2015
Shame it didn't work out for you, VVV03. Could you share the recipes you love for short ribs? I have a batch in the freezer and always want to try something new.
 
bgavin January 7, 2015
I am making this now (for the third time!). This time it is for my Bookgroup, that meets tomorrow night. Agree that chilling overnight, de-fatting and then blending is the way to go.
 
Pam December 31, 2014
This was delicious. The gremolata really added a taster finish. We served on masked yellow potatoes. Perfect winter dish. Thank you!!
 
Sheena H. December 21, 2014
I made this stew last night for my Christmas party last night and it was amazing! The instructions were so easy to follow and were explained so well. It was solo tasty and turned out exactly as I expected. The only alteration I had to make was adding about 1 cup of chicken stock to the dish after I broiled it for 3 hours in the oven. The stew was a little too dry but once I added in the chicken stock it was perfect and such an easy modification to make. Thanks for a fantastic recipe.
 
angerawrrr July 3, 2014
Hey there, would it be possible to braise on the stove top? I'm assuming that it'll be fine, but wanted to double check :)
 
Minimally I. July 3, 2014
Heya, I think it'd be fine. Just make sure to keep the flame low and check every now and then to make sure the bottom isn't scorching. Good luck to you!
 
sevenfaces June 29, 2014
This is a fantastic recipe! Such a big flavour to come from such simple ingredients. I blended the vegetables into a coarse paste before sauteeing, so I didn't blend the sauce when it came out of the oven - very pleasingly chunky result. I devoured this with pappardelle, can't wait to scoop up leftovers into a hearty po' boy :)
 
Minimally I. June 29, 2014
What a great idea to pre-purée the vegetables! I'm going to try that the next time I make this, probably six months from now. Enjoy that po-boy. :)
 
littlesister May 28, 2014
I just made a somewhat-bastardized version of this and it was still delicious! I had planned to follow it pretty closely, but when the short ribs I was going to use ended up being less-than-fresh, I went on without them and it ended up being a great vegetarian ragu. I didn't even use porcini - just baby bella mushrooms but I think that was the only substitution. The gremolata was awesome, don't skip that part if you're making this. Great dish, now can't wait to try it with the meat!
 
Minimally I. May 30, 2014
Wow, I love this — thank you for sharing with us! I'm always trying to make vegetarian versions of dishes, but it never would have occurred to me to try with something so meat-centric. :)
 
Whites5 March 31, 2014
These are in the oven right now. Didn't understand what it meant to "carmelize" the tomato and anchovy pastes. Any advice?
 
Minimally I. April 1, 2014
Hi, it's a little late for you this time around, but just create a bare spot in the pan by pushing aside the vegetables and cook the tomato and anchovy pastes there (stirring them around so they don't scorch) until the tomato paste darkens.
 
Jack February 23, 2014
I just finished making this fantastic ragu. I didn't have dried porcini mushrooms but I did have dried chanterelle mushrooms. They were wonderful. Thanks for this recipe. I'll be making it again.
 
Minimally I. February 23, 2014
Oh, dried chanterelles are wonderful and I'm sure they elevated this dish well beyond the original. So happy you enjoyed it!
 
martacamer February 23, 2014
Hi there! I made the ribs last night exactly to the recipe and I can tell you the aroma in the house was delicious! I have 2 questions: I left the braise in the oven for 4 hours at 350, the ribs still have quite a bit of liquid, but wondering if maybe I cooked them for too long and if I should add more broth when I reheat.
For the OVEN POLENTA: do I cover the dish while cooking in the oven or leave it uncovered? If so, would a pyrex rectangular dish work? Thanks for the recipes! Serving tonight for guests!!
 
JLP1984 February 23, 2014
I used a glass dish for my oven polenta and it worked fine! Not sure on the liquid but the flavour is really rich so you don't want to mute that. :)
 
Minimally I. February 23, 2014
Hi, sorry I'm just getting to this! Depending on the pot I use, I'll have more or less liquid left when the ribs are cooked through, so I just cook the liquid down a bit on its own if necessary. I'm afraid I can't help with the oven polenta, though; I either make it on the stovetop or in my rice cooker. I hope it all worked out for you!
 
Shrinkrap February 15, 2014
Any thoughts about using preserved lemon rather than fresh lemon peel for the gremolata? I have everything else on hand.
 
Minimally I. February 15, 2014
I've used preserved lemon peel for other gremolatas, but not for this one. I'm sure it would be fine, just not quite as "bright" as it would be using fresh.
 
Shrinkrap February 16, 2014
Thanks!
 
Nicole February 13, 2014
I just popped this in the oven and it smells fantastic. I wasn't sure when the tomat/anchovy paste was carmelized. After a blustery winter day, I'm looking forward to sitting down to this comforting meal with my honey tomorrow on Valentines Day. I just need to prep the gremolata, boil some pappardelle, and pull together a nice green salad... and I'm thinking about those brown butter brownies that keep popping up on food 52.
 
Alexandra February 14, 2014
funny, i'm having the same v-day dinner as you, brownies and all! what a perfect meal :)
 
Minimally I. February 14, 2014
Two votes for those brownies, huh? I may have to indulge!
 
Gilda B. February 13, 2014
I am very happy for you!! I can imagine what your kitchen smells like!!!DELICIOUS!! Can we come over?? (it is one my husband's favorite meal) Enjoy, and Happy Valentine's Day!
 
Benny February 13, 2014
I've been meaning to make this for a looooong time. And now it's finally in the oven! Can't wait to finish it off and try it ;)
 
Minimally I. February 13, 2014
Oh, this is the PERFECT day for it. Hope you enjoyed!
 
DeeDee February 5, 2014
Has anyone tried serving this over gnocchi?
 
Minimally I. February 6, 2014
I haven't, because my attempts at a gluten-free version have been disastrous, but I'll bet it would be good. :)
 
DeeDee February 14, 2014
It's confirmed, the gnocchi pairing is perfect! Sophisticated meat & potatoes, if you will - for me & my partner that's the perfect Valentine's Day compromise. :)
Thank you for sharing this recipe. The caramelized tomato paste & anchovy were brilliant- the depth of flavour in this dish is simply incredible.
 
gumgum5 January 27, 2014
I made this last winter, we absolutely loved it! Since then, I have tried 2 other short rib recipes (even a Dorie Greenspan recipe) and I have to say this one is still our favorite! It is also a really good one to try if you are a short rib novice.
 
Minimally I. January 27, 2014
Wow, that's high praise! Thank you so much for taking the time to let me know; I really appreciate it. Hope you're keeping warm this winter!
 
JLP1984 January 23, 2014
This dish is wonderful. Great flavours and so comforting. I made sure to purée the sauce after it had chilled to avoid excess fat as per other comments. The gremolata is key to brightening this rich dish. I also am happy to report the oven cooked polenta as per another comment was great, simple and creamy. Thanks god a great recipe. It's a winter classic for sure!!
 
Minimally I. January 24, 2014
I'm so glad you read the comments before blending the sauce! Gremolata really punches up so many savory, rich dishes, doesn't it?
 
Magda R. January 20, 2014
Delicious - I got the short rib boneless - cooked them till they fell apart 4hrs as directed - the only item i changed was the tomato paste, did not have, replaced it with tomato sauce. was a hit
 
Minimally I. January 24, 2014
One thing I love about braises is that they're so adaptable. No tomato paste, no worries!
 
allison969 January 20, 2014
This most definitely my next new short rib recipe to try. Just made Dan Barber's and though it was very good, it was a little too sweet 'n sour-y for my tastes. This sounds completely savory and complex enough to make it interesting. Can't wait to test it out.
 
Minimally I. January 24, 2014
Oooh, sweet & sour sounds excellent. I'll have to give Dan Barber's recipe a try next time around!
 
Maggie V. January 15, 2014
I served this for a small dinner party tonight, and it was one of the best things I've eaten/made in recent memory. What a phenomenal recipe, and how gratifying to serve it to friends.
 
Minimally I. January 24, 2014
Maggie, I'm so happy you enjoyed and your friends enjoyed it. Thank you for letting me know!
 
SaucyCuisine January 12, 2014
This looks delicious. Thanks for the tips.
 
Jodi S. November 24, 2013
A little disappointing. Greasy....it smelled heavenly while cooking, but the final product, meh. The fat got emulsified when I puréed the sauce, and impossible to separate, even after overnight refrigerating. I would definitely recommend not pureeing until the sauce has been refrigerated, separately from the meat. I think the presentation might be more interesting without pureeing...it looked a little sloppy joe- ish to me.
 
Minimally I. November 24, 2013
I'm sorry it didn't work out for you. I've started blending the sauce after a night in the fridge for just the reason you mentioned here. Have tried to update the recipe to that effect, but the system won't allow it.
 
bgavin January 11, 2014
Making this again today (for tomorrow) and will remember to wait to purée.
 
Sophia W. February 20, 2014
If you are cooling overnight, but pureeing the next day, do you remove the ribs & shred the meat still the night before? Or do you leave the ribs whole in the sauce until the next day, skim the fat, then whilst the sauce is pureeing take the meat off the bone & shred it? I'm worried that if I de-bone the meat the night before it will dry out, but if I do it the next day the meat will have become too tough overnight in the fridge to de-bone and shred - help!
 
Minimally I. February 20, 2014
Hi Sophia - I usually leave the ribs whole in the sauce overnight, skim the fat from the top the next day and warm it through till the meat is shreddable and proceed from there. Hope this helps!
 
Sophia W. February 20, 2014
Perfect, thanks!
 
maya November 23, 2013
This was absolutely fantastic. I had to use pork spareribs but Oh My was it good.
 
Minimally I. November 24, 2013
Oooh, what a great idea to use pork! I'll give that a go the next time I make this.
 
Gilda B. November 17, 2013
Hi Jenny, yes the sauce comes out that color. I think it has something to do with the mushrooms too. Don't worry about no fat to skim..the ribs and the sauce will have plenty of flavor all together. As for the presentation, when you garnish the dish with the fresh Gremolata it will look perfect! Enjoy your party!
 
Jenny C. November 17, 2013
I followed the recipe exactly and the sauce came out brown after I blended it. Also I made it last night and when I checked on it in the refrigerator this morning there was no fat to skim off. This is most likely because the ribs I used didn't have much fat on them. Is you sauce usually brown? I'm serving the recipe at a dinner party tonight and I'm a little concerned! I'm thinking even if it doesn't have the best presentation, it should taste good.
 
Minimally I. November 17, 2013
Hi Jenny - Yes, the sauce is usually pretty brown when I make it, especially when I brown the ribs well so there's a lot of fond in the pan after that step. Did you taste it today?
 
Jenny C. November 17, 2013
Not yet. It's 7:45 here and I'm still drinking my morning coffee! :) I was just worried because it does not look like the picture. I'm sure it will be wonderful. The house smelled amazing while it was braising. I'll update you after the party.
 
MoriahBee November 2, 2013
I cannot, for the life of me, find fire-roasted tomatoes. Will a jar of San Marzanos work?
 
Minimally I. November 2, 2013
Absolutely!
 
Laura October 24, 2013
I only have a 2.5qt pan so I thought I should just halve the recipe so I don't overcrowd. I was thinking about halving the meat but making all the sauce. Or, should I just halve the entire recipe?
 
Minimally I. October 24, 2013
I'd probably halve the entire recipe because you want the meat to peek out of the sauce a little bit while cooking.
 
SPurcell October 13, 2013
Just went to the store to pick up the meat and all they had were boneless beef short ribs. Can I adapt the recipe?
 
Minimally I. October 13, 2013
Braises are pretty forgiving, so you shouldn't have any trouble using boneless ribs.
 
MStubbee October 12, 2013
Made the ragu this week and followed the directions to the letter -- it was delicious. I did have to add additional water to keep the short ribs submerged but the sauce was still thick and flavorful. There was quite a bit of fat to skim off, both after refrigerating and again after re-heating. I served my ragu with Parmesan mashed potatoes, also made in advance and reheated, and a Caesar salad. Enjoyed the gremolata, would not have thought to serve that but it did add a nice brightness to the dish. Can't wait for leftovers tonight!
 
Minimally I. October 13, 2013
Oh, excellent! Those mashed potatoes sound delicious; hope you enjoy the leftovers!
 
JennyCooks October 3, 2013
What temp and for how long do you recommend reheating?
 
Minimally I. October 3, 2013
I like to reheat, covered, in the oven at about 250 degrees F. Time depends on how much you're reheating, so check at 30 minutes and go from there.
 
L. C. September 24, 2013
Love this with polenta. Here is the easiest polenta recipie. Heat oven to 350. Place 1 cup polenta, 4 cups water and 1 tsp salt in a gratin dish. Stir. Put in oven for 45 min. Then stir in 2 TB butter and bake for another 15 min. Remove and stir in parmesan cheese. Fabulous and oh so easy.
 
Minimally I. October 3, 2013
I've been using my Zojirushi rice cooker and have been pretty happy with the results for something like this. But the polenta is pretty thin, so if I need something thicker, I go with the tried-and-true stovetop method. I'll give this a go next time, though; it sounds great.
 
L. C. September 24, 2013
Ihave made many short ribs recipies. This is by far the best ever. Everyone falls in love with them. A great winter guest party dinner.
 
Minimally I. October 3, 2013
That's great! So happy you enjoyed it!
 
Sarah September 2, 2013
Do you have a recipe for the polenta?
 
Minimally I. September 2, 2013
I'll either use my rice cooker or this fool-proof recipe from Marcella Hazan:
http://www.epicurious.com/recipes/food/views/Creamy-Polenta-236987
 
Gilda B. September 2, 2013
I just follow the first recipe on the bag of Golden Pheasant Polenta, adding 1/2 cup Parmesan cheese at the end, and really try to keep it thin, in that way it absorbs the juice from the ragu. When I double it, I add more warm water when it is cooked, 1/4 cup at a time, in that way it keeps thin and i don't have to add as much butter at the end...no that there is anything wrong with that!!!
Also, I have served this with mashed potatoes, brown rice and it is delicious with tricolor warm quinoa.
 
bgavin January 11, 2014
In a true cross cuisine effort, I am serving this tomorrow over spaetzle.
 
Gilda B. August 8, 2013
I have made this recipe several times, it is easy, very forgiven, and delicious!! And the leftovers..MMMMMM., what leftovers?
 
em-i-lis May 3, 2013
MI, have you ever made these and then frozen them? if so, how do they reheat? thanks!
 
Minimally I. May 3, 2013
I haven't frozen this dish, but I've frozen many other braises and they've all reheated very well. I think this would as well.
 
em-i-lis May 3, 2013
many thanks! i'll try and let you know! sounds fabulous!
 
Minimally I. May 3, 2013
Thank you — I hope you enjoy it! Have a great weekend.
 
em-i-lis May 4, 2013
we just dined on huge bowls of this wonderful ragu! thanks, MI. what a treat!!!
 
Minimally I. May 6, 2013
So glad you liked it!
 
Kathy K. April 8, 2013
I am having a cook off with a friend on Saturday and this is the winning dish I think!
 
Minimally I. April 9, 2013
Haha, I'm rooting for you! :)
 
Vstarr71 March 9, 2013
This was fantastic! Definitely a keeper. Nice blend of flavors:))
 
greencurry March 7, 2013
Thanks. Let the fun begin!!
 
greencurry March 7, 2013
what do you mean by 1/2 bottle big red wine? 1/2 bottle of red wine or 1/2 a big bottle of red wine?
 
Minimally I. March 7, 2013
Full-bodied. Sorry for the confusion.
 
sarahelaw March 6, 2013
made this last night for tonight's supper and hid it outside on the porch from my husband and his fork, smells Great!! i've never made polenta before, is it plain? i keep seeing recipes for cheesy or herb ones...would rice serve as well?
 
Minimally I. March 6, 2013
I've served it with plain and cheesy polenta. It'd be good with rice, potatoes or pasta as well.
 
kathy P. March 6, 2013
When I started to read this I thought, "Oh way to much for this not so great cook", but after reading the comments, I think I may have to give it a go. My Husband loves these big, rich, bold dishes. Love this site, thanks
 
Minimally I. March 6, 2013
I hope you try it. Kathy! The ingredient list is long, but it's not difficult at all to make.
 
Lisa S. March 6, 2013
This may seem like a silly question, but don't "short ribs" come in both beef or pork? I'm not seeing a specific mention of either in recipe or comments. I'm imagining it's beef, but I'm not sure.
 
Lisa S. March 6, 2013
Okay, pictures seem to verify beef.
 
Minimally I. March 6, 2013
That's right, Lisa. I used beef short ribs in this recipe.
 
Gabriela V. March 6, 2013
I've made it in the crock pot, I sautéed and braised the garlic and onions with a drizzle of olive oil in a cast iron pan, I added the herbs and then the meat. While this was cooking I chopped the dry mushrooms and soaked them in warm water.
I took the whole thing out of the pan and pour it directly onto the crock pot.
added all the juices including the mushroom and their flavourful water. I cook it all day and added the wine towards the end I was Amazing! ( no anchovies).
 
Minimally I. March 6, 2013
I love the idea of using a crockpot instead of braising in the oven! Did you adjust the liquid in the recipe?
 
Foodiewithalife March 6, 2013
My mom recently went gluten-free and feels a little lost as to what grains she should eat. This is right up her alley (and mine!) Maybe I'll 'suggest' she try it and invite myself over for dinner!

Christina
www.foodiewithalife.com
 
Minimally I. March 6, 2013
Haha, I like the way you think. Christina. (And now that I've visited your blog, I know just what I'm going to do with the grapefruit sitting in my refrigerator. :))
 
EmilyArgh February 18, 2013
I've made this a few times and the flavors are wonderful - specifically, the umami flavors from the dried mushrooms and Worcestershire are genius. I don't usually have anchovies around so I've used fish sauce to great effect. The only problem I've had with this recipe is letting it go in the oven for the full 3 hours without checking it - the one time I did this a lot of the sauce evaporated and the remaining liquid burned. It may have just been a fault of my pot, but I'd recommend checking on the short ribs periodically while they are in the oven and adding more broth if the sauce seems to be drying out.
 
Minimally I. February 20, 2013
Oh yes, good point. The one time I made this in a much larger pot, something similar happened to me. I caught it just short of the liquid burning, thank goodness. I'm glad you didn't let your first experience put you off making it again!
 
Dana N. January 23, 2013
this got even better the longer it was in the fridge! though i made it 2 days ahead of time, the leftovers were even better. def recommend letting it sit in the fridge for a few days if you can. the gremolata is a must, it really freshens it up and balances out the richness of the sauce. delicious.
 
Gray M. January 11, 2013
This is an absolutely fabulous dish that will now become a staple for dinner parties at our house. I made it ahead of time for a New Year's Eve dinner party and served it with a simple romaine/dried cranberry/almond bits/arugula salad with vinaigrette dressing. For dessert: browned pears and vanilla ice cream with gingersnaps. Slam dunk!
 
[email protected] December 23, 2012
I'm new to this site & am LOVING the recipes I've lookd at and saved so far, cant wait to try them. I'm always looking for something different to make.
 
lan412 November 11, 2012
I have this in the oven now. Thank you so much for sharing this recipe! It looks like perfection already!
 
katrina_yeaw November 1, 2012
I have wanted to make this recipe for a while but I do not own a dutch oven. Any ideas on how to braise the meat without a dutch over? Could it be done on the stove?
 
Kvanm November 5, 2012
I browned the meat in a large heavy pot and the recipe turned out perfectly.
 
Minimally I. November 7, 2012
Hi katrina_yeaw, sorry - our power has been out for the past week! Kvanm is right, any heavy pot will do, just make sure the lid fits tightly. Hope you like it!
 
sjaneparker October 23, 2012
Made this recipe for a rainy san fran dinner party recently and it was heavenly! I'm going to a pumpkin carving party this week and would like to make this for a crowd (1.5-2X recipe). Other commenters have mentioned using brisket/pork cheeks/tenderloin tips. Which of these would you most recommend for budget-cooking and what adjustments would you make? Thanks so much!!!
 
Minimally I. October 23, 2012
Hi there! I'm so glad you liked it, and well enough to serve it again so soon! I can't really comment on the three options you listed, but if I were cooking this for a crowd, I'd just go with a chuck roast, cut into chunks.
 
sjaneparker October 23, 2012
great! thanks so much!
 
lindamettler October 16, 2012
This is in the oven now and the kitchen smells wonderful. I love anything braised and this recipe looks especially tasty
 
Chughes0013 October 11, 2012
I finally got a chance to make this dish this past weekend. Insanely good.
 
Kvanm September 9, 2012
I made this two nights ago with boneless short ribs and served it over papardelle. My guests are still raving! What a wonderful recipe. After the short ribs were cooked, I removed them from the sauce and shredded them while removing the extra fat. Then I put the sauce and the beef into the fridge overnight separately. The fat on the top of the sauce came off easily the next morning in large pieces - no hassle. After that all I had to do was puree the sauce and reincorporate the beef. I was such a pleasure to do all the work before my guests arrived. Thank you!
 
jenniebgood May 16, 2012
I made this for Superbowl 2012, and it was a winner (unlike my Patriots that day....)! The flavors were all perfectly balanced and the sauce and ribs were in perfect proportion - enough meat and sauce in each serving. This dish is so deserving of it's win!
 
Benny May 16, 2012
Made this a week ago. It was fantastic. I had some beef tenderloin tips in the freezer that I decided to use up, and just happened to have all the ingredients on hand, so it was quite possible the best thing to make. The resulting sauce from the braise was an explosion of yummyness. Thank you for sharing! this will be made again and again.
 
Demington April 19, 2012
This was delicious. I had under 2 pounds of ribs so halved the recipe. I used half of a salt-packed anchovy. It worked very well. I find those pack in salt are much milder than their canned, oiled cousins.
 
Demington April 19, 2012
This was delicious. I had under 2 pounds of ribs so halved the recipe. I used half of a salt-packed anchovy. It worked very well. I find those pack in salt are much milder than their canned, oiled cousins.
 
catskill W. February 19, 2012
i made this last night, substituted hard cider for the wine, threw a couple of chopped apples in the pot and spiced up the paste with chopped adobo sauce peppers. Now the waiting game untill dinner has begun!
 
LeBec F. February 10, 2012
MI, i'm new to 52 and have just discovered this recipe. I must say, you had me at bacon fat, but then....anchovy paste? hip hip hoorah! look forw to making this, so thnx much!
 
Amy E. January 31, 2012
This was great. I paired it with a puree of rutabagas and butter. So good. Thank you, this is a keeper/repeater.
 
treeamy December 24, 2011
This was a smashingly delightful Christmas Eve dinner...polenta is the perfect base, given its slightly sweet and creamy nature and its contrasting texture, and then the gremolata!!! what a wonderful span of flavors when its is all combined. beyond the belly yum!
 
Cookn4fun December 23, 2011
Absolutely delicious recipe! I served it over blanched spinach and it was such a "hit" with the family. Perfect for a blustery winter day!
 
Minimally I. December 23, 2011
So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.
 
Minimally I. December 23, 2011
So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.
 
SheCooksToo December 22, 2011
I made a great dish of braised pork cheeks over the weekend. (Very rich, tasty and inexpensive cut of meat, if you can find it!) This sounds like it would be great with the pork cheeks. I may try that sometime. But first, I do have some boneless short ribs in the freezer. I may have to try this next week. Looks great!
 
SheCooksToo December 22, 2011
I made a great dish of braised pork cheeks over the weekend. (Very rich, tasty and inexpensive cut of meat, if you can find it!) This sounds like it would be great with the pork cheeks. I may try that sometime. But first, I do have some boneless short ribs in the freezer. I may have to try this next week. Looks great!
 
Minimally I. December 22, 2011
Pork cheeks! That sounds fantastic. I'll certainly keep my eyes open for that cut, perhaps at our local farmers' market.
 
Brenzo December 10, 2011
Made this a couple weekends ago--flavors turned out great!
Only complaint was that when I blended the sauce together, the fat didn't separate out even after chilling overnight. So, next time, I think I will do a quick chill first to get rid off the excess oil.
Truly enjoyable! Thnks!
 
Minimally I. December 22, 2011
Yes, you're right. I've made it both ways since submitting the recipe and you definitively are able to get rid of more fat by chilling, then blending. I wonder if i can update...
 
ArielDos December 3, 2011
I'm getting ready to make this tonight. I have some fennel from our CSA. Any idea if I can incorporate some fennel into this at all? Thoughts? Add it as part of the veggies?
 
Burnt O. December 3, 2011
I often substitute fennel for celery in a mirepoix. Especially if it's a long braise like this - adds extra sweetness and a lovely flavor. I think celery can be a little overpowering sometimes. I say definitely add it!
 
Minimally I. December 3, 2011
I agree with Burnt Offerings. I love braised fennel and think the sweetness it'll add will be delicious with the savory elements!
 
Kimbees54 January 28, 2012
Oh my I have a "why didn't I think of that" moment! Fennel instead of celery, brilliant! My boyfriend hates celery with a passion and I always feel like I'm missing something in the mirepoix if I don't put it in. I think you just solved a 9-year issue... Thank you!
 
sevimel December 3, 2011
I choked back a sob when I saw this on tastespotting and came immediately to get the recipe! Will be trying this in the VERY near future! Thanks!
 
Minimally I. December 3, 2011
Thank you! I hope you enjoy it!
 
Sasha (. December 2, 2011
I was just telling my husband I wanted to have short ribs for dinner this weekend. I think I'll try your recipe - it looks so, so good. And I love the dried porcini mushrooms - I just so happen to have a big bag of them I need to use up, leftover from a different cooking adventure.
 
Minimally I. December 3, 2011
I love cooking with dried porcini mushrooms. Have you ever ground them, then used the powder as part of a rub for meats? Delicious.
 
Bonnie R. August 15, 2011
Oh wow! I just made this and all I can say is "WOW!" This recipe produces an absolutely delicious meal. Good call on the gremolata. That really adds a nice, distinguishing flavor. Bravo!
 
cascade August 10, 2011
Has anyone tried making short ribs in pressure cooker? Following all steps the same, except for the braising time cut to about 45 minutes.
 
cookinbklyn May 1, 2011
I just made this using brisket instead of short ribs. Probably less fatty/rich, but it had a delicious beefy flavor. I also realized my can of tomatoes was actually "crushed" not whole, so I opted not to puree the sauce to preserve the chunky texture. Served over polenta. YUM--can't wait for the leftovers!

 
Minimally I. May 3, 2011
Sounds wonderful! I've always been a little afraid of brisket, worried I'd dry it out, but I may just have to give it a try after reading this! So glad it worked for you.
 
Newbie April 18, 2011
Can you serve after Step 5 or do you have to refrigerate overnight? Is the purpose of Step 6 to remove additional fat? Thanks!
 
Minimally I. April 18, 2011
Hi, Newbie. You definitely can serve it right away, and I do whenever time is short. Refrigerating overnight helps to remove a bit of fat, but also lets the flavors mingle more. Like chili, it's always better the second day!
 
cookinginvictoria February 22, 2011
Thanks for the suggestion, Chef June! I used some fish sauce, as you suggested, but I also added a few drops of tamari and a tiny bit of miso. The short ribs are braising in the oven now. :)
 
cookinginvictoria February 22, 2011
I posted this question on Food Pickle as well, but thought that I would put it here, too. I am making this dish today. It totally smells wonderful. Anyway, I just realized that I have no Worcestershire sauce. Is there an acceptable substitute? I only need three or four dashes. Thanks -- I will make sure to report back after tomorrow night's dinner.
 
ChefJune February 22, 2011
If you have any Vietnamese fish sauce, you could sub that. Or you could use a couple of teaspoons of anchovy paste, or a couple of canned anchovies. The flavor profile is very similar to Worcestershire sauce.
 
melissav February 21, 2011
I made this over the weekend for a small dinner party and it was a total hit. Thanks for the great recipe.
 
Burnt O. February 12, 2011
This would be equally wonderful as a slow cooker recipe. Prepare everything up to step 4, pour into a slow cooker and set it on low for 8 -10 hours. It would also eliminate the evaporation issues. I would also recommend removing the ribs, and letting both the ribs and sauce cool so you can degrease this sauce before blending and adding the ribs back in - and season, season, season! I made a big pot of this to take to a friend's home whose husband was seriously injured in a car accident this week. They can heat it up, serve over pasta or freeze.
 
FamilyStyle F. February 9, 2011
I'm making a version of this for dinner, using the leftover shredded braised short ribs I made for Superbowl Sunday, even better that it's a busy weeknight and the long, slow cooking is already done!
 
Katcook February 8, 2011
Does the recipe work ok cut in half? I was going to make this for a smaller group than 8-10...
 
Minimally I. February 8, 2011
It does, but add a little extra stock or water up front and check the level of the liquid during cooking to make sure it doesn't cook off too quickly.
 
Rivercook February 3, 2011
absolutely yummy...excellent with pasta.!
 
cornelia January 22, 2011
Made this last night, was absolutely delicious! thanks for this recipe :)
 
My P. January 20, 2011
This looks amazing. I think I'll make it for my husband's birthday dinner.
 
AntoniaJames January 20, 2011
That's such a good idea . . . Mr T has a birthday right around the corner, so I'm going to make it for his!! He will love it, as will I. Of that, I am certain. ;o)
 
Minimally I. January 20, 2011
Thank you, thank you, thank you all! So happy I finally joined food52 -- what a great, supportive community we have here!
 
edamame2003 January 19, 2011
this really looks delicious--i like the mushroom as flavoring. congrats on this!
 
Kayb January 19, 2011
Congrats! Lovely recipe; anxious to try!
 
onetribegourmet January 19, 2011
Congrats on the win! :)
 
fortheloveofyum January 19, 2011
congrats! A lovely recipe, I hope to try it out soon. It looks like the ultimate wintertime comfort dish!
 
cheese1227 January 19, 2011
Lovely!! Congrats on the win.
 
Sagegreen January 19, 2011
Congrats on this stellar recipe!
 
artfulgourmet January 19, 2011
This looks absolutely delicious and heartwarming for a cold Winter night. Can't WAIT to try this dish!
 
zeus January 18, 2011
folks,
definition braising as i understand it is browning of the protein followed by immersion in liquid bringing it to a boil which is then covered and cooked low and slow around 200F/ 92C. therefore the issues of evaporation and tight lids cease to be an issue.
 
brownhut January 17, 2011
Well, since I can never follow a recipe, I used dried shitake instead of porcini and fish sauce instead of anchovy paste. I don't have an immersion blender, so I used my potato masher to puree the sauce. Maybe it was a little bit chunkier than intended, but absolutely delicious!
Oh, did I mention that I served it over pasta instead of grits? Anyway, still delicious!!
 
Minimally I. January 18, 2011
Love the spin you put on this! I'm incapable of following most recipes to the letter as well, so I think we're kindred spirits. :)
 
nicfas January 17, 2011
AMAZZZZZZZING! Love it and cannot wait to try it myself.
 
AntoniaJames January 17, 2011
The best way to prevent the liquid from all evaporating is to cover the ribs or whatever else you're braising loosely with aluminum foil (directly over the meat, down inside the pot) and then put the lid on. Even a tightly sealing lid, unless you are using a very shallow braising dish, may permit too much evaporation over a long, slow braise. The aluminum foil works for me, every time. I have another idea about what could be contributing to the problem, but need to test it to confirm. Stay tuned . . . . .;o)
 
Minimally I. January 17, 2011
Please let me know! I'm stumped, apart from creating a tighter seal on the pot. :)
 
AntoniaJames January 17, 2011
I actually have two ideas, and will test both of them, separately. I'm so looking forward to this. This recipe includes just about all of my all-time favorite ingredients, so it's going to be quite a pleasure. Putting the foil down over the meat and veggies surrounding them prevents the liquid from evaporating onto the sides of the cooking pot above the foil. That's why (I think) the enamel-covered "braisers" are so popular . . . they're quite shallow, so this is less of a problem. ;o)
 
Burnt O. February 12, 2011
Thomas Keller recommends a parchment paper circle cut snug to fit the pan and its contents. I use it all the time - much healthier alternative than aluminum foil.
 
BrianS January 17, 2011
I'm making this right now. Was reading Mrs Wheelbarrow and saw the link to food52. What's that I thought. Then saw the pictures for the short rib ragu. Mmm, gotta have me some of that I said. I doubled the tomoatoes as I like a tomatoey (sp) ragu. Of the people that made this and had the liquid boil off were you braising on the stove or in the oven. And is there really a difference?

BrianS
 
wingless January 16, 2011
Dear cook colleagues,

The incident with the liquid reducing too much too soon is due to that in step four, A&M did not specify that after you bring the contents in the pot to a boil, you need to lower the heat to a gentle simmer. You should not have a problem then, as (particularly when braising) anything is best cooked low and slow.

One Love and Praises.

m
 
Rebecca January 15, 2011
Made it tonight for 3 adults and 3 kids. Not a drop leftover. I had the same issue with the liquid, but just added water and it was still delicious.
 
Minimally I. January 16, 2011
Really happy it worked out for you, Rebecca! I'll remember to post about the seal/liquid issue if I ever submit a similar recipe. Oops.
 
Jocelyn G. January 14, 2011
I started this last night, and I was shocked to see that all of the liquid had boiled off after 3 hours. I did cut the recipe in half, but since I did mostly cover the short ribs with liquid, I'm confused. Might make a little reduction of red wine/stock tonight if it seems too dry.
 
Minimally I. January 14, 2011
That's really upsetting! Does the lid form a tight seal with your pot? I usually cover my pot with foil before putting on the lid, just to be sure. The only time I've had the experience of losing too much liquid has been when I forgot that step. (I didn't include it in the recipe because I assumed I had especially poor cookware.)
 
Jocelyn G. January 14, 2011
You know, I thought about doing that and didn't. It's a Le Creuset pot, and I thought I'd be okay. Next time I will. I had most of the ingredients on hand (I hoard dried porcini mushrooms), so it would be easy to repeat it. Will have to get more short ribs, of course ;-).
 
Jocelyn G. January 15, 2011
I want to make it again, but I just wanted to say that even with my "issues," this was really delicious. I added some of the leftover tomatoes and stock to wet it a little, and that added just enough liquid. We loved the gremolata, too. Add a nice hit of acid (ha, ha). Thanks for posting!
 
Minimally I. January 16, 2011
lol, nice one! Glad it worked out for you in the end, but I wish I'd thought to add that line about the foil in the recipe. Oh well, live and learn!
 
Abra B. January 13, 2011
That is a beautiful recipe!
 
Minimally I. January 14, 2011
Thank you, Abra!
 
ChefJune January 13, 2011
In addition to sounding completely delicious and satisfying, sounds like it would feed a crowd pretty affordably, and everyone would feel totally pampered.

I didn't enter my short ribs in this contest because they are far too similar to Daniel Boulud's. But I'm def going to try this ragu.
 
Minimally I. January 14, 2011
It IS pretty affordable, depending on your butcher. Probably too big of a recipe, but I always cook extra when I'm making a braise because it's just as easy to do and it freezes so well.
 
Burnt O. January 13, 2011
PS I might add some parsnips to the veg for a little more sweetness.
 
Minimally I. January 14, 2011
I do love me some parsnips. I'll bet that would add a nice component to the sauce.
 
Jocelyn G. January 13, 2011
Very excited to try this tonight/tomorrow.
 
Burnt O. January 13, 2011
Classic and awesome! I love the idea of pureeing the veg and mushrooms. I'm guessing you could prepare this to the point of braising it in the oven, and transfer it to a slow cooker and cook on high for 6-8 hours with the same outcome. May have to try it this weekend.
 
Minimally I. January 13, 2011
That sounds like a great idea; I'd love to know how it works. Sadly, my slow cooker is nowhere near big enough to work with the full recipe.
 
bobsances January 13, 2011
yummy on a winter's day
 
Minimally I. January 14, 2011
It really warms you up AND sticks to your ribs.
 
Table9 January 13, 2011
Congrats! This looks wonderful.
 
Minimally I. January 14, 2011
Thank you!
 
julia_formichella January 2, 2011
Now that's what I'm talkin' about!
 
Minimally I. December 31, 2010
Thanks! I made this for my parents during our extended stay over the holidays and they went gaga, so I thought it was safe to submit. :)
 
lastnightsdinner December 31, 2010
I am so glad you submitted this :)