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Food52's Short Rib Ragu

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Food52's Short Rib Ragu

Ingredients

  • ragu
  • 1 ounce dried porcini mushrooms
  • 5 to 6 pounds short ribs
  • kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil, bacon fat, or lard
  • 1 large onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • half a 750-ml bottle red wine
  • 1 (14-ounce) can fire-roasted tomatoes, with their juices
  • 1 tablespoon dijon mustard
  • 3 to 4 dashes worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large rosemary sprig, leaves removed and chopped
  • 2 bay leaves
  • 4 to 5 cups chicken stock, low-sodium broth, or water
  • gremolata
  • 1 large garlic clove, minced
  • grated zest of 1 large lemon
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • hot polenta, for serving
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Published 2014-09-09 12:30:47 (2 years ago).

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