Short Rib Ragu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 lbs meaty bone-in beef short ribs, preferably English style
2 TB extra-virgin olive oil
3 ounces thickly sliced pancetta (about 1/4 inch thick slices) or 3 ounces thick cut bacon, cut into half inch strips
1 medium yellow onion, diced (about a cup)
1 celery stalk, diced (about 1/2 cup)
1 carrot, diced (about 1/2 cup)
1/2 cup sliced white mushrooms
3 large garlic cloves, coarsely chopped
2 TB tomato paste
pinch crushed red pepper flakes (optional)
1/2 cup dry white wine or dry vermouth
1 28 ounce can whole peeled tomatoes
parmesan for topping, to taste
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Directions: |
Directions:Position a rack in the lower third of the oven and heat to 300º. Trim away any excess fat from the top of each rib down to the first layer of meat, but don't remove the silverskin or though-looking tissue that hod the ribs together or onto the bone. Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a 5-6 qt Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit w/o touching, and brown them all sides, turning with tongs until nicely browned, 3 to 4 minutes per side. Transfer to a platter and continue until all the
ribs are browned. Pour off and discard most of the fat from the pot. Return the pot to medium heat, and add the pancetta or bacon. Cook, stirirng occasionally, until the meat has rendered some of its fat but is not crisp, about 3 minutes. Add the onion, celery, carrot, mushrooms, and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and red pepper flakes, and cook 2 minutes, stirring. Add the wine, increase the heat to medium-high, stir to scrape up any browned bits on the bottom and bring to a boil. Add the tomatoes and their juices and bring to a simmer. Return the short ribs to the pot in a single layer, nesting them into the sauce. Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Set the lid in place, and transfer to the oven. Braise, turning the ribs with tongs every 45 minutes, until fork-tender and the meat is pulling away from the bone. About 2.5 hours. Use tongs or a slotted spoon to carefully transfer the ribs to a shallow baking dish or wide bowl. Set aside until just cook enough to handle. Skim any visible surface fat from the braising liquid and bring to a gentle simmer over medium heat. If the tomatoes haven't broken up, break them up with a wooden spoon. If the sauce seems watery, increase the heat to medium-high and simmer to thicken. If not, keep it warm. Taste for salt/pepper. When the beef is cool enough to handle, remove from the bones and the connective tissue. Remove any visible remnants of fat. Chop the meat into bite size chunks or shred into strips. Return the meat to the sauce and keep warm til ready to serve. Top with fresh Parmesan to taste. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:several hours....be committed! |
Personal
Notes: |
Personal
Notes: This is great over mashed potatoes, polenta, or even pasta. If you prefer a more rugged look, serve the ribs whole with sauce spooned over. I use a large saucepan to make the sauce, and then transfer it and the ribs to a La Crueset heavy oval pot with lid. In fact, I borrow my neighbor's large identical pot and make a double batch, since this freezes so well if you are taking it off the bone. This was a favorite of Henry Powell's when we were at Grandfather during the summer of 2009. On a final note, look for the meatiest ribs you can find, not too marbled with fat. I also use some ribs that are boneless to supplement, if I see some that are particularly lean. It is important to use at least half ribs on the bone, as this enhances the flavor tremendously.
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