Best Beef Short Rib Ragu Recipes

BEEF SHORT RIB RAGU WITH POLENTA RECIPE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 350 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. 2. 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 five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, 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. 3. Toss beef with ¾ teaspoon salt and season with pepper. Add beef to pot, cover, and transfer to oven. Cook for 1 hour. 4. Uncover and continue to cook until beef is tender, 1 to 1 1/4 hours longer. 5. Remove pot from oven; using slotted spoon, transfer beef to cutting board and let cool for 5 minutes. Using 2 forks, shred beef into bite-size pieces, discarding any large pieces of fat or connective tissue. Using large spoon, skim off any excess fat that has risen to surface of sauce. Return beef to sauce and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days or frozen for up to 2 months.)

BEEF SHORT RIB RAGU

Steps:

• Heat the olive oil in a Dutch oven or a high-sided pan over high heat. When the oil is hot, add the ground meat. Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.
• Add the carrots, onion, celery, and garlic and cook until the vegetables are tender. Add the wine, stirring and scraping up any browned bits from the bottom of the pan.
• Meanwhile, put the tomatoes and their liquid through a food mill or purée in a food processor and strain to remove the seeds. Add the purée to the pot and bring to a boil. Add the bay leaves.
• Decrease the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the meat is quite tender, stirring occasionally to prevent sticking. While the ragu is cooking, make sure that the liquid in the bottom doesn't run dry and cause scorching. If the liquid evaporates before the meat is tender, add a little water and stir. When the sauce is finished, it should be a thick sauce with good body. Remove the bay leaves and serve.