Monday, November 5, 2012

Braised Short Rib Ragu

Braised Short Rib Ragu
Braised Short Rib Ragu
Inspired by Closet Cooking
Servings: 6 or so

1 oz dried mushrooms (oyster or porcini)
1 Tbsp. olive oil
3 lbs. short ribs, 2-3 inches long
1 medium yellow onion, diced
1 c. celery, diced
1 c. carrots, diced
4 cloves garlic, chopped
1 Tbsp. anchovy paste
1 c. red wine
1 c. tomato puree
3 Tbsp. tomato paste
1 Tbps. Dijon mustard
2 tsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. fennel seeds
2 bay leaves
salt and pepper
3 c. beef stock
1 bunch parsley, chopped

Preheat oven to 350 degrees.

Soak the mushrooms in 1/2 cup hot water.

Meanwhile, heat the oil in a dutch oven over medium-high heat. Sear the short ribs until brown on all sides and remove to a plate. You may need to do this in batches.

Reduce to medium heat. Add the onions, celery and carrots and saute until tender, about 10-15 minutes. Add the garlic and anchovy paste and saute until fragrant, about a minute.

Add the red wine and deglaze the pan.

Add the seared ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, bay leaves, salt and pepper to taste and enough beef stock to cover the ribs.

Bring to a boil, cover, and transfer to the oven to cook until the meat is falling off the bones, about 3 hours.

Remove the beef from the pan, set aside to cool. Discard the bay leaves.

Using a stick blender, puree the sauce until no large chunks of anything remain. Stir in the chopped parsley.

Pull the beef from the bones, shred it, return it to the sauce and simmer to thicken if desired.

Serve over gnocchi or polenta.

NOTES: This takes a bit of time to get going, but once it's in the oven, it's pretty hands-off. Incredibly savory and satisfying - comfort food at its best. Freezes really well, too.