Short Rib RaguRecipe by Chef Heidi Fink

Directions

1. Preheat oven to 400 F.
2. 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.
3. To this same pot, without cleaning, add olive oil.
4. Add onion and saute until softened, about 5 minutes. Add carrot & fennel and saute a few minutes.
5. Now add minced garlic, herbs and anchovy. Saute until fragrant, about 1 minute. Add tomato paste, saute  about 1 minute.
6. 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.
7. 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.
8. Remove bay leaves and short ribs from the pot. Let short ribs cool enough to handle.
9. Meanwhile, puree the sauce remaining in the pot.
10. Shred meat off the bone, discarding fat and gristle. Return meat to the pot of pureed sauce and heat through.
11. Sauce can be stored in the refrigerator up to 4 days and frozen up to 3 months. Reheat before serving.
12. Serve wth pasta or polenta.