Beef Short Rib Ragu

red wine ragu with pappardelle

This is a great dish, simple to make, requires only one cut of beef and can be ready to eat in about 2 hrs.

For this you need:  1 ½ c of beef broth, dried porcini mushrooms, olive oil, 1 lg onion diced fine, 2 garlic cloves – smashed, 1 tblspn of tomato paste, ½ c of red wine, 1 can of kitchen ready tomatoes, 2 lbs of boneless short ribs – trimmed, s&p.

Heat the oven to 350 degrees.

In the microwave – heat up ½ c of the beef broth and add the dried porcini mushrooms for 1 min.  Remove and let stand for 5 mins.  Now remove the mushrooms, press between two spoons to squeeze out all of the water – over the cup with the broth.  Save broth.

Chop the mushrooms.  Set aside.

Now in an over proof pot – heat the olive oil on medium heat and add the diced onions.  Saute for 5 mins or so.  Add the garlic, saute for a couple of mins.  Add the tomato paste, season with s&p and stir until the mixture turns darker – maybe 3 – 4 mins.  Add the wine, raise the heat to med high – when it boils, reduce to simmer and  – continue to cook until the wine is reduced and the pot is almost dry….4 mins max.  Add the tomatoes, 1 cup of beef broth and the mushroom broth and the mushrooms – allow to simmer.

Now season the beef with s&p – add to the pot, cover and transfer to the oven.  Cook for 1 hr.

Now – uncover and cook for another hour until the meat is tender.

Remove from the oven and remove the beef from the pot.  Let it rest for 5 mins…  Now the fun part – using two forks – shred the beef – (discard any tough connective tissue). Return the shredded beef to the pot.  Taste and adjust with s&p.

Now you can put this over rigatoni (something robust) or you can make a nice creamy parmegiana polenta and serve it over that.  Either way – you can’t go wrong.

Buon Appetito.

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