Short Rib Ragù

Short Rib Ragù
Photo by Scott Phillips

Ingredients

  • ½ cup dry white wine or dry vermouth
  • 1 28-oz. can whole peeled tomatoes
  • Pinch crushed red pepper flakes
  • 2 Tbs. tomato paste
  • 3 oz. thickly sliced pancetta (about 3 ¼-inch-thick slices) or 3 slices thick-cut bacon, cut into ½-inch squares
  • 3 to 4 lb. meaty bone-in beef short ribs, preferably English style
  • 1 carrot, diced (about ½ cup)
  • + 6 more ingredients
    • 3 large cloves garlic, coarsely chopped
    • Kosher salt and freshly ground black pepper
    • 1 medium yellow onion, diced (about 1 heaping cup)
    • 2 Tbs. extra-virgin olive oil
    • ½ cup sliced white mushrooms
    • 1 celery stalk, diced (about ½ cup)

Position a rack in the lower third of the oven and heat the oven to 300°F.

View full recipe at Fine Cooking

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