How to Make the Most Comforting Beef Short Rib Ragu

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is typically less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine can provide flavor without alcohol, while beef broth is a budget-friendly option.

Heat 1 tablespoon of extra virgin olive oil in a pot over medium heat until shimmering.

Add 1 chopped onion and sauté for about 5 minutes until softened.

Add 2 minced garlic cloves and cook for 1 minute.

Stir in 1 tablespoon of tomato paste and 3 rinsed and minced anchovies, cooking for a few minutes.

Add 1/2 teaspoon of five spice powder and cook for another 3-4 minutes.

Microwave 1/2 ounce of dried porcini mushrooms in 1/2 cup of beef broth for 1 minute, then let sit for 5 minutes.

Strain the liquid from the mushrooms using a coffee strainer inside a mesh strainer, then chop the mushrooms.

Deglaze the pot with 1/2 cup of red wine, scraping up any browned bits, and let reduce for 2-4 minutes.

Add 1 can of chopped whole peeled tomatoes, the reserved mushroom liquid, chopped porcini mushrooms, and 1 cup of beef broth to the pot.

Season 2 pounds of boneless beef short ribs with 3/4 teaspoon salt and black pepper, then add to the pot without browning.

Cover the pot and place it in a preheated oven at 350°F for 1 hour, then remove the lid and cook for an additional 1 hour and 15 minutes.

Remove the meat from the pot and let it rest for 5 minutes before shredding with two forks.

Add the shredded meat back to the pot and stir to combine.

Serve the ragu over soft polenta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens