Recipe by Chef Heidi Fink
Short Rib Ragu
- Prep time 40 mins
- Cook time 3 hours
- Ready in 3 hours 40 mins
- Yield Serves 8 to 12
A slow simmered pot of beef short ribs, seasoned to perfection. The meat is then shredded and the sauce pureed before combining again into a luscious ragu. A perfect warming mid-winter meal.
Ingredients
Directions
- Preheat oven to 400 F.
- In a large pot with a heavy bottom, sear short ribs until brown on at least two sides each. Remove from pot and set aside.
- To this same pot, without cleaning, add olive oil.
- Add onion and saute until softened, about 5 minutes. Add carrot & fennel and saute a few minutes.
- Now add minced garlic, herbs and anchovy. Saute until fragrant, about 1 minute. Add tomato paste, saute about 1 minute.
- Add red wine. Bring red wine to a boil to burn of the alcohol before adding soy sauce, bay leaves, canned tomatoes, parmesan rind, salt & pepper. Bring everying to a simmer.
- Nestle the browned short ribs in there. Bring to a boil, cover, put the whole pot in the preheated oven for 20 minutes to make sure the whole stew is simmering, then reduce oven heat to 325 and cook about 2 to 3 hours, until meat is softened and just starting to fall off the bone.
- Remove bay leaves and short ribs from the pot. Let short ribs cool enough to handle.
- Meanwhile, puree the sauce remaining in the pot.
- Shred meat off the bone, discarding fat and gristle. Return meat to the pot of pureed sauce and heat through.
- Sauce can be stored in the refrigerator up to 4 days and frozen up to 3 months. Reheat before serving.
- Serve wth pasta or polenta.
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