Main Dishesclosetcooking
Braised Short Rib Ragu
Short ribs braised in a tasty flavour packed sauce until fall apart in your mouth tender and good.
👥 4 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 10 min🔥 Cook: 3h 20m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Soak the mushrooms in 1/2 cup boiling water.
2
Meanwhile, heat the oil in a pan over medium-high heat.
3
Sear the short ribs until brown on all sides and set aside.
short ribs, 2-3 inches long3 pounds
4
Drain all but 2 tablespoons of the oil and fat from the pan and reduce to medium heat.
5
Add the onions, celery and carrots and saute until tender, about ⏱️ 10-15 minutes.
onion, diced2 cupscelery, diced1 cupcarrots, diced1 cup
6
Add the garlic and anchovy paste and saute until fragrant, about a minute.
garlic, chopped4 clovesanchovy paste1 tablespoon
7
Add the red wine and deglaze the pan.
red wine1 cup
8
Add the ribs, the mushrooms and their liquid, tomato puree, tomato paste, Dijon mustard, Worcestershire sauce, oregano, thyme, rosemary, fennel, parmigano reggiano rind, bay leaves, salt and pepper and enough beef stock to cover the ribs.
tomato puree1 cuptomato paste2 tablespoonsDijon mustard1 tablespoonWorcestershire sauce1 teaspoondried oregano1 teaspoonthyme, chopped1 tablespoonrosemary, chopped1 tablespoonbay leaves2salt and pepperbeef stock3 cups
9
Bring to a boil, cover, and transfer to a preheated 350F/180C oven and cook until the meet is falling off the bones, about ⏱️ 3 hours.
10
Remove the beef from the pan, set aside to cool
11
Puree the sauce.
12
Pull the beef from the bones, shred it, return it to the sauce and simmer to thicken if desired.
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