Beef Short Rib Ragu
Beef short rib ragu with deep, savory flavors of tomato, anchovy, and a hint of five-spice, combined with tender, shredded beef in a rich sauce.
Ingredients
- 1 ½ cups beef broth
- 1 ounce dried porcini mushrooms rinsed
- 2 tablespoons extra-virgin olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 3 anchovy fillets rinsed and minced
- 1 teaspoon five-spice powder
- ½ cup dry red wine
- 1 14.5-ounce can whole peeled tomatoes, drained with juice reserved, chopped
- 2 pounds boneless beef short ribs trimmed
- 1 teaspoon table salt
Instructions
- Preheat oven to 350°F.
- Microwave ½ cup broth and mushrooms for 1 minute, let sit 5 minutes, then drain and chop mushrooms.
- Heat olive oil in a Dutch oven over medium heat. Cook onion for 5 minutes.
- Add garlic and cook 1 minute. Add tomato paste, anchovies, and five-spice powder, cook for 3-4 minutes.
- Add wine, increase heat, and simmer until nearly dry, 2-4 minutes.
- Stir in chopped tomatoes with juice, remaining broth, mushroom liquid, and chopped mushrooms. Bring to a simmer.
- Season beef with ½ tsp salt and pepper, add to pot. Cover and cook in oven for 1 hour.
- Uncover and cook until beef is tender, 1 to 1¼ hours longer.
- Remove from oven, transfer beef to cutting board, and cool for 5 minutes.
- Shred beef, discard fat, skim sauce, and return beef to pot. Season to taste.