Short Rib & Porcini Mushroom Ragù

Short Rib & Porcini Mushroom Ragù
Photo by Scott Phillips


  • 1 small celery stalk, finely chopped (about ½ cup)
  • ½ cup extra-virgin olive oil
  • 1 small carrot, finely chopped (about 1 cup)
  • 1 oz. dried porcini mushrooms (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 lb. bone-in beef short ribs, trimmed of excess fat
  • + 6 more ingredients
    • 1 cup dry white wine
    • 1 lb. boneless beef chuck, trimmed of excess fat
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1 medium clove garlic, finely chopped
    • 2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano
    • 2 oz. thickly sliced pancetta, finely chopped

Position a rack in the lower third of the oven and heat the oven to 300°F. Soak the mushrooms in 2 cups of warm water for 20 to 30 minutes. With a slotted spoon, transfer the mushrooms to a cutting board and chop them finely. Line a strainer with a coffee filter or two layers of paper towels and...

View full recipe at Fine Cooking


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