Short Rib Ragu

By • December 31, 2010 • 188 Comments

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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 Minimally Invasive

Food52 Review: 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&MThe Editors

Serves 8-10

Short Rib Ragu

  • 5-6 pounds bone-in short ribs
  • kosher salt and freshly ground black pepper
  • 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 fire-roasted whole tomatoes and juice
  • 1 tablespoon Dijon mustard
  • 3-4 dashes Worcestershire sauce
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary, leaves chopped
  • 2 bay leaves
  • chicken stock or water
  • gremolata, recipe follows
  1. Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.

Gremolata

  • 1 large clove garlic, minced
  • 1 large lemon, zest only
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  1. Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.
Jump to Comments (188)

Tags: Italian, savory

Comments (188) Questions (15)

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6 months ago angerawrrr

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 :)

Minimallyinvasive

6 months ago Minimally Invasive

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!

Wrong_apple

6 months ago sevenfaces

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 :)

Minimallyinvasive

6 months ago Minimally Invasive

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. :)

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7 months ago littlesister

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!

Minimallyinvasive

7 months ago Minimally Invasive

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. :)

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9 months ago Whites5

These are in the oven right now. Didn't understand what it meant to "carmelize" the tomato and anchovy pastes. Any advice?

Minimallyinvasive

9 months ago Minimally Invasive

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.

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10 months ago Jack

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.

Minimallyinvasive

10 months ago Minimally Invasive

Oh, dried chanterelles are wonderful and I'm sure they elevated this dish well beyond the original. So happy you enjoyed it!

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10 months ago martacamer

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!!

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10 months ago JLP1984

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. :)

Minimallyinvasive

10 months ago Minimally Invasive

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!

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10 months ago Shrinkrap

Any thoughts about using preserved lemon rather than fresh lemon peel for the gremolata? I have everything else on hand.

Minimallyinvasive

10 months ago Minimally Invasive

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.

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10 months ago Shrinkrap

Thanks!

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10 months ago Nicole

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.

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10 months ago Alexandra

funny, i'm having the same v-day dinner as you, brownies and all! what a perfect meal :)

Minimallyinvasive

10 months ago Minimally Invasive

Two votes for those brownies, huh? I may have to indulge!

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10 months ago Gilda Barco-Pritchard

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!

Food52

10 months ago Benny

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 ;)

Minimallyinvasive

10 months ago Minimally Invasive

Oh, this is the PERFECT day for it. Hope you enjoyed!

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11 months ago DeeDee

Has anyone tried serving this over gnocchi?

Minimallyinvasive

11 months ago Minimally Invasive

I haven't, because my attempts at a gluten-free version have been disastrous, but I'll bet it would be good. :)

Ice-cream-says-ok-470

10 months ago DeeDee

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.

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11 months ago gumgum5

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.

Minimallyinvasive

11 months ago Minimally Invasive

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!

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11 months ago JLP1984

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!!

Minimallyinvasive

11 months ago Minimally Invasive

I'm so glad you read the comments before blending the sauce! Gremolata really punches up so many savory, rich dishes, doesn't it?

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11 months ago Magda Reichenberg

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

Minimallyinvasive

11 months ago Minimally Invasive

One thing I love about braises is that they're so adaptable. No tomato paste, no worries!

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11 months ago allison969

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.

Minimallyinvasive

11 months ago Minimally Invasive

Oooh, sweet & sour sounds excellent. I'll have to give Dan Barber's recipe a try next time around!

Stringio

11 months ago Maggie Vaughn Helseth

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.

Minimallyinvasive

11 months ago Minimally Invasive

Maggie, I'm so happy you enjoyed and your friends enjoyed it. Thank you for letting me know!

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11 months ago SaucyCuisine

This looks delicious. Thanks for the tips.

Stringio

about 1 year ago Jodi Spragins

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.

Minimallyinvasive

about 1 year ago Minimally Invasive

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.

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11 months ago bgavin

Making this again today (for tomorrow) and will remember to wait to purée.

Stringio

10 months ago Sophia Witheringhop

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!

Minimallyinvasive

10 months ago Minimally Invasive

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!

Stringio

10 months ago Sophia Witheringhop

Perfect, thanks!

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about 1 year ago maya

This was absolutely fantastic. I had to use pork spareribs but Oh My was it good.

Minimallyinvasive

about 1 year ago Minimally Invasive

Oooh, what a great idea to use pork! I'll give that a go the next time I make this.

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about 1 year ago Gilda Barco-Pritchard

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!

Stringio

about 1 year ago Jenny Clow

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.

Minimallyinvasive

about 1 year ago Minimally Invasive

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?

Stringio

about 1 year ago Jenny Clow

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.

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about 1 year ago MoriahBee

I cannot, for the life of me, find fire-roasted tomatoes. Will a jar of San Marzanos work?

Minimallyinvasive

about 1 year ago Minimally Invasive

Absolutely!

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about 1 year ago Laura

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?

Minimallyinvasive

about 1 year ago Minimally Invasive

I'd probably halve the entire recipe because you want the meat to peek out of the sauce a little bit while cooking.

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about 1 year ago SPurcell

Just went to the store to pick up the meat and all they had were boneless beef short ribs. Can I adapt the recipe?

Minimallyinvasive

about 1 year ago Minimally Invasive

Braises are pretty forgiving, so you shouldn't have any trouble using boneless ribs.

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about 1 year ago MStubbee

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!

Minimallyinvasive

about 1 year ago Minimally Invasive

Oh, excellent! Those mashed potatoes sound delicious; hope you enjoy the leftovers!

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about 1 year ago JennyCooks

What temp and for how long do you recommend reheating?

Minimallyinvasive

about 1 year ago Minimally Invasive

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.

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about 1 year ago L. Cook

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.

Minimallyinvasive

about 1 year ago Minimally Invasive

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.

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about 1 year ago L. Cook

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.

Minimallyinvasive

about 1 year ago Minimally Invasive

That's great! So happy you enjoyed it!

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over 1 year ago Sarah

Do you have a recipe for the polenta?

Minimallyinvasive

over 1 year ago Minimally Invasive

I'll either use my rice cooker or this fool-proof recipe from Marcella Hazan:
http://www.epicurious.com...

476

over 1 year ago Gilda Barco-Pritchard

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.

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11 months ago bgavin

In a true cross cuisine effort, I am serving this tomorrow over spaetzle.

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over 1 year ago Gilda Barco-Pritchard

I have made this recipe several times, it is easy, very forgiven, and delicious!! And the leftovers..MMMMMM., what leftovers?

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

MI, have you ever made these and then frozen them? if so, how do they reheat? thanks!

Minimallyinvasive

over 1 year ago Minimally Invasive

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.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

many thanks! i'll try and let you know! sounds fabulous!

Minimallyinvasive

over 1 year ago Minimally Invasive

Thank you — I hope you enjoy it! Have a great weekend.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

we just dined on huge bowls of this wonderful ragu! thanks, MI. what a treat!!!

Minimallyinvasive

over 1 year ago Minimally Invasive

So glad you liked it!

Stringio

over 1 year ago Kathy Katz

I am having a cook off with a friend on Saturday and this is the winning dish I think!

Minimallyinvasive

over 1 year ago Minimally Invasive

Haha, I'm rooting for you! :)

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almost 2 years ago Vstarr71

This was fantastic! Definitely a keeper. Nice blend of flavors:))

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almost 2 years ago greencurry

Thanks. Let the fun begin!!

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almost 2 years ago greencurry

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?

Minimallyinvasive

almost 2 years ago Minimally Invasive

Full-bodied. Sorry for the confusion.

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almost 2 years ago sarahelaw

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?

Minimallyinvasive

almost 2 years ago Minimally Invasive

I've served it with plain and cheesy polenta. It'd be good with rice, potatoes or pasta as well.

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almost 2 years ago kathy pastore

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

Minimallyinvasive

almost 2 years ago Minimally Invasive

I hope you try it. Kathy! The ingredient list is long, but it's not difficult at all to make.

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almost 2 years ago Lisa Simon

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.

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almost 2 years ago Lisa Simon

Okay, pictures seem to verify beef.

Minimallyinvasive

almost 2 years ago Minimally Invasive

That's right, Lisa. I used beef short ribs in this recipe.

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almost 2 years ago Gabriela Valenzuela-Hirsch

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).

Minimallyinvasive

almost 2 years ago Minimally Invasive

I love the idea of using a crockpot instead of braising in the oven! Did you adjust the liquid in the recipe?

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almost 2 years ago Foodiewithalife

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

Minimallyinvasive

almost 2 years ago Minimally Invasive

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. :))

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almost 2 years ago EmilyArgh

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.

Minimallyinvasive

almost 2 years ago Minimally Invasive

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!

Stringio

almost 2 years ago Dana Nguyen

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.

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almost 2 years ago Gray Mere

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!

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about 2 years ago lan412

I have this in the oven now. Thank you so much for sharing this recipe! It looks like perfection already!

Stringio

about 2 years ago katrina_yeaw

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?

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about 2 years ago Kvanm

I browned the meat in a large heavy pot and the recipe turned out perfectly.

Minimallyinvasive

about 2 years ago Minimally Invasive

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!

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about 2 years ago sjaneparker

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!!!

Minimallyinvasive

about 2 years ago Minimally Invasive

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.

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about 2 years ago sjaneparker

great! thanks so much!

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about 2 years ago lindamettler

This is in the oven now and the kitchen smells wonderful. I love anything braised and this recipe looks especially tasty

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about 2 years ago Chughes0013

I finally got a chance to make this dish this past weekend. Insanely good.

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over 2 years ago Kvanm

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!

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over 2 years ago jenniebgood

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!

Food52

over 2 years ago Benny

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.

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over 2 years ago Demington

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.

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over 2 years ago Demington

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.

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almost 3 years ago catskill weather

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!

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almost 3 years ago LE BEC FIN

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!

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almost 3 years ago Amy Eddings

This was great. I paired it with a puree of rutabagas and butter. So good. Thank you, this is a keeper/repeater.

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almost 3 years ago treeamy

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!

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almost 3 years ago Cookn4fun

Absolutely delicious recipe! I served it over blanched spinach and it was such a "hit" with the family. Perfect for a blustery winter day!

Minimallyinvasive

almost 3 years ago Minimally Invasive

So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.

Minimallyinvasive

almost 3 years ago Minimally Invasive

So glad you enjoyed it! Nothing like a hearty dish to combat the chill in the air.

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almost 3 years ago SheCooksToo

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!

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almost 3 years ago SheCooksToo

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!

Minimallyinvasive

almost 3 years ago Minimally Invasive

Pork cheeks! That sounds fantastic. I'll certainly keep my eyes open for that cut, perhaps at our local farmers' market.

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about 3 years ago Brenzo

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!

Minimallyinvasive

almost 3 years ago Minimally Invasive

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...

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about 3 years ago ArielDos

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_offering

about 3 years ago Burnt Offerings

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!

Minimallyinvasive

about 3 years ago Minimally Invasive

I agree with Burnt Offerings. I love braised fennel and think the sweetness it'll add will be delicious with the savory elements!

Vincent-wedding-1214

almost 3 years ago Kimbees54

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!

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about 3 years ago sevimel

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!

Minimallyinvasive

about 3 years ago Minimally Invasive

Thank you! I hope you enjoy it!

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about 3 years ago Sasha (Global Table Adventure)

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.

Minimallyinvasive

about 3 years ago Minimally Invasive

I love cooking with dried porcini mushrooms. Have you ever ground them, then used the powder as part of a rub for meats? Delicious.

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over 3 years ago Bonnie Rae

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!

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over 3 years ago cascade

Has anyone tried making short ribs in pressure cooker? Following all steps the same, except for the braising time cut to about 45 minutes.

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over 3 years ago cookinbklyn

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!

Minimallyinvasive

over 3 years ago Minimally Invasive

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.

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over 3 years ago Newbie

Can you serve after Step 5 or do you have to refrigerate overnight? Is the purpose of Step 6 to remove additional fat? Thanks!

Minimallyinvasive

over 3 years ago Minimally Invasive

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!

Cimg0737

almost 4 years ago cookinginvictoria

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. :)

Cimg0737

almost 4 years ago cookinginvictoria

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.

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

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.

Ry_400

almost 4 years ago melissav

I made this over the weekend for a small dinner party and it was a total hit. Thanks for the great recipe.

Burnt_offering

almost 4 years ago Burnt Offerings

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.

Kt_4_web

almost 4 years ago FamilyStyle Food

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!

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almost 4 years ago Katcook

Does the recipe work ok cut in half? I was going to make this for a smaller group than 8-10...

Minimallyinvasive

almost 4 years ago Minimally Invasive

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.

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almost 4 years ago Rivercook

absolutely yummy...excellent with pasta.!

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almost 4 years ago cornelia

Made this last night, was absolutely delicious! thanks for this recipe :)

Karen_and_amy

almost 4 years ago My Pantry Shelf

This looks amazing. I think I'll make it for my husband's birthday dinner.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Minimallyinvasive

almost 4 years ago Minimally Invasive

Thank you, thank you, thank you all! So happy I finally joined food52 -- what a great, supportive community we have here!

Eda_takoyaki_cooking

almost 4 years ago edamame2003

this really looks delicious--i like the mushroom as flavoring. congrats on this!

Kay_at_lake

almost 4 years ago Kayb

Congrats! Lovely recipe; anxious to try!

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almost 4 years ago onetribegourmet

Congrats on the win! :)

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almost 4 years ago fortheloveofyum

congrats! A lovely recipe, I hope to try it out soon. It looks like the ultimate wintertime comfort dish!

Christine-28_small(1)

almost 4 years ago cheese1227

Lovely!! Congrats on the win.

Bike2

almost 4 years ago Sagegreen

Congrats on this stellar recipe!

Khat

almost 4 years ago artfulgourmet

This looks absolutely delicious and heartwarming for a cold Winter night. Can't WAIT to try this dish!

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almost 4 years ago zeus

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.

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almost 4 years ago brownhut

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!!

Minimallyinvasive

almost 4 years ago Minimally Invasive

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. :)

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almost 4 years ago nicfas

AMAZZZZZZZING! Love it and cannot wait to try it myself.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Minimallyinvasive

almost 4 years ago Minimally Invasive

Please let me know! I'm stumped, apart from creating a tighter seal on the pot. :)

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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_offering

almost 4 years ago Burnt Offerings

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.

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almost 4 years ago BrianS

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

Dsc00363

almost 4 years ago wingless

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

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almost 4 years ago Rebecca

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.

Minimallyinvasive

almost 4 years ago Minimally Invasive

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_2006

almost 4 years ago jocelyng

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.

Minimallyinvasive

almost 4 years ago Minimally Invasive

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_2006

almost 4 years ago jocelyng

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_2006

almost 4 years ago jocelyng

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!

Minimallyinvasive

almost 4 years ago Minimally Invasive

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!

Rays-2

almost 4 years ago Abra Bennett

That is a beautiful recipe!

Minimallyinvasive

almost 4 years ago Minimally Invasive

Thank you, Abra!

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

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.

Minimallyinvasive

almost 4 years ago Minimally Invasive

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_offering

almost 4 years ago Burnt Offerings

PS I might add some parsnips to the veg for a little more sweetness.

Minimallyinvasive

almost 4 years ago Minimally Invasive

I do love me some parsnips. I'll bet that would add a nice component to the sauce.

Jocelyn_2006

almost 4 years ago jocelyng

Very excited to try this tonight/tomorrow.

Burnt_offering

almost 4 years ago Burnt Offerings

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.

Minimallyinvasive

almost 4 years ago Minimally Invasive

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.

Stringio

almost 4 years ago bobsances

yummy on a winter's day

Minimallyinvasive

almost 4 years ago Minimally Invasive

It really warms you up AND sticks to your ribs.

My_love-1

almost 4 years ago Table9

Congrats! This looks wonderful.

Minimallyinvasive

almost 4 years ago Minimally Invasive

Thank you!

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almost 4 years ago julia_formichella

Now that's what I'm talkin' about!

Minimallyinvasive

almost 4 years ago Minimally Invasive

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. :)

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almost 4 years ago lastnightsdinner

I am so glad you submitted this :)