This is a hearty, earthy short rib ragu that's just as satisfying over pasta as it is over polenta. The mushrooms make the liquid cloaking the shredded short ribs nice and meaty, and the wine, anchovies, tomato paste and mustard make it sing. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8INGREDIENTS LIST 5 1/2 pounds bone-in short ribs1 pinch kosher salt and freshly ground black pepper, to taste1 tablespoon bacon fat, lard or oil1 large onion, diced2 medium carrots, diced2 stalks celery, diced2 large cloves garlic, finely chopped2 tablespoons tomato paste1 tablespoon anchovy paste1/2 bottle big red wine14 ounces can fire-roasted whole tomatoes and juice1 tablespoon Dijon mustard3 dashes Worcestershire sauce, more to taste1 ounce dried porcini mushrooms1 teaspoon dried thyme1 teaspoon dried oregano1 large sprig rosemary, leaves chopped2 bay leaves2 quarts chicken stock or water (more or less as needed)1 recipe gremolata (as follows)FULL RECIPE HERE ►► https://f52.co/2vXOxYsCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
