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Short Rib Ragu

This recipe for Short Rib Ragu creates a deeply flavorful and tender dish by slowly braising bone-in short ribs in a rich sauce. Enhanced with dried porcini mushrooms, red wine, fire-roasted tomatoes, and aromatic vegetables, the ribs become fall-apart tender. Finished with a vibrant gremolata, it’s a robust and comforting meal, perfect for serving with pasta or polenta.
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Total Time 4 hours
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 11276.9 kcal

Equipment

  • 1 Large Dutch Oven Or heavy-bottomed pot suitable for searing and braising
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Small Bowl For rehydrating mushrooms
  • 1 Ladle For serving

Ingredients
  

Main

  • For the short rib ragu
  • 1 ounce dried porcini mushrooms
  • 5 1/2 pounds bone-in short ribs
  • 1 pinch kosher salt and freshly ground black pepper to taste
  • 1 tablespoon bacon fat lard or oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 large cloves garlic finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle big red wine
  • 14 ounces can fire-roasted whole tomatoes and juice
  • 1 tablespoon Dijon mustard
  • 3 dashes Worcestershire sauce more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary leaves chopped
  • 2 bay leaves
  • 2 quarts chicken stock or water more or less as needed
  • 1 recipe gremolata as follows
  • Gremolata
  • 1 large clove garlic minced
  • 1 1/2 tablespoons zest from one large lemon
  • 1/4 cup parsley finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Instructions
 

  • Rehydrate dried porcini mushrooms in hot water; reserve the strained liquid and finely chop the mushrooms.
  • Generously season the short ribs with salt and pepper. Sear them in bacon fat or oil in a large Dutch oven until deeply browned on all sides, then remove and set aside.
  • Add diced onion, carrots, and celery to the pot, sauté until softened, then add garlic, tomato paste, and anchovy paste, cooking for a few minutes until fragrant.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom, and reduce the wine by half.
  • Stir in fire-roasted tomatoes (crushing if whole), Dijon mustard, Worcestershire sauce, dried thyme, oregano, chopped rosemary, bay leaves, chopped porcini, and the strained mushroom liquid.
  • Return the seared short ribs to the pot. Add chicken stock, ensuring the ribs are mostly submerged. Bring the mixture to a simmer.
  • Cover the Dutch oven and transfer it to a preheated oven (around 325-350°F / 160-175°C) for 3-4 hours, or until the short ribs are fork-tender.
  • Carefully remove the ribs from the pot, shred the meat from the bones, and discard the bones. Skim any excess fat from the sauce and reduce the sauce on the stovetop if a thicker consistency is desired. Return the shredded meat to the sauce.
  • Prepare the gremolata: finely mince the garlic, lemon zest, and parsley, then mix with salt and olive oil.
  • Serve the short rib ragu hot, garnished generously with the fresh gremolata.

Notes

Achieving a deep, rich ragu starts with proper searing of the short ribs; ensure a dark, even crust for maximum flavor development. Deglaze the pot thoroughly to capture all the fond. Rehydrate dried porcini mushrooms in hot water, then strain and add the liquid along with the chopped mushrooms for an intense umami boost. Allow the red wine to reduce completely before adding other liquids, concentrating its complex notes. The long, slow braising process is crucial for tenderizing the short ribs to fall-off-the-bone perfection. Taste and adjust seasoning frequently, especially after adding the stock and at the end. The gremolata provides a bright, fresh counterpoint to the rich ragu.