This is a classic dish from northern Italy where it is often served atop a bowl of creamy Parmesan polenta. It's a great way to use boneless beef short ribs and as they are slow-cooked in a flavorful ragu they come out fork tender and delicious.
After having enjoyed the meal at a restaurant, I started looking for a recipe and found this one, completed with the polenta, on Cooks Illustrated. I've made some minor modifications over time. You can double the recipe or even increase it 1.5x using approximations of the other ingredients, which do not have to be exact to get a good result.
After having enjoyed the meal at a restaurant, I started looking for a recipe and found this one, completed with the polenta, on Cooks Illustrated. I've made some minor modifications over time. You can double the recipe or even increase it 1.5x using approximations of the other ingredients, which do not have to be exact to get a good result.
Ingredients
1 1/2 cups beef broth
3/4 to 1 ounce dried porcini mushrooms, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon tomato paste
3 anchovy fillets, rinsed, patted dry, and minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 to 3/4 cup dry red wine
1 (14.5-ounce) can crushed tomatoes
2 to 2.5 pounds boneless beef short ribs, trimmed
Salt and pepper
Instructions
Adjust oven rack to middle position and heat oven to 350F degrees. Microwave 1/2 cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, pressing to extract all liquid; reserve liquid and chop mushrooms fine.
Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and spices and cook, stirring frequently, until mixture has darkened and begins to stick to the bottom of the pot, 3 to 4 minutes. Add wine, increase heat to medium-high, and bring to simmer, scraping up any browned bits. Continue to cook, stirring frequently, until wine is reduced and pot is almost dry, 2 to 4 minutes. Add tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
Sprinkle the beef with salt and freshly ground black pepper. Add beef to pot, cover, submerging it in the sauce. Cover and transfer to oven. Cook for 1.5 hours.
Uncover and continue to cook until beef is tender, 1 to 1.5 hours longer to reduce the cooking liquid
Remove pot from oven; transfer beef to cutting board and let cool for 5 minutes. Pull the beef apart into bite-size pieces, discarding any large pieces of fat. Using large spoon, skim off any excess fat that has risen to surface of thick ragu. Return beef to sauce and turn to gently coat without further breaking up the pieces. Serve hot over garlic/Parmesan polenta, Parmesan risotto, orzo pasta or rice.
1 1/2 cups beef broth
3/4 to 1 ounce dried porcini mushrooms, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon tomato paste
3 anchovy fillets, rinsed, patted dry, and minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 to 3/4 cup dry red wine
1 (14.5-ounce) can crushed tomatoes
2 to 2.5 pounds boneless beef short ribs, trimmed
Salt and pepper
Instructions
Adjust oven rack to middle position and heat oven to 350F degrees. Microwave 1/2 cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter, pressing to extract all liquid; reserve liquid and chop mushrooms fine.
Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and spices and cook, stirring frequently, until mixture has darkened and begins to stick to the bottom of the pot, 3 to 4 minutes. Add wine, increase heat to medium-high, and bring to simmer, scraping up any browned bits. Continue to cook, stirring frequently, until wine is reduced and pot is almost dry, 2 to 4 minutes. Add tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
Sprinkle the beef with salt and freshly ground black pepper. Add beef to pot, cover, submerging it in the sauce. Cover and transfer to oven. Cook for 1.5 hours.
Uncover and continue to cook until beef is tender, 1 to 1.5 hours longer to reduce the cooking liquid
Remove pot from oven; transfer beef to cutting board and let cool for 5 minutes. Pull the beef apart into bite-size pieces, discarding any large pieces of fat. Using large spoon, skim off any excess fat that has risen to surface of thick ragu. Return beef to sauce and turn to gently coat without further breaking up the pieces. Serve hot over garlic/Parmesan polenta, Parmesan risotto, orzo pasta or rice.
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| Beef Short Rib Ragu Awaiting Service |
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