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Beef Short Rib Ragu with Porcini Mushrooms
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Beef Short Rib Ragu with Porcini Mushrooms

Course: EntréeCuisine: Butchery, Steak
Servings

4

servings
Prep time

20

minutes
Cooking time

4

hours 

Slowly braised beef short rib ragu with a deep, rich flavor made with tomato, red wine, and porcini mushrooms (the secret ingredient for next level flavor). James, our head butcher, taught me recently that the Denver steak we sell is actually boneless short ribs! So if you don’t want to mess with the bones (although they do add some flavor), use Denver steak instead. Serve this comforting dish with pappardelle pasta and plenty of Parmigiano Reggiano grated on top! 

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Ingredients

  • 3 lb. beef short ribs (8 pieces from Littleton’s meat case) or 1 ½ lb. Denver steak

  • .5 c. dried porcini mushrooms

  • 1 large carrot, peeled and small dice

  • 1 stalk celery, small dice

  • 1 medium yellow onion, small dice

  • 4 cloves garlic, minced

  • .5 t. dried french thyme

  • 2 bay leaves

  • .75 c. Red Wine. A robust Italian red with good acidity such as Chianti or Brunello (it is an excellent idea to cook with the same wine you’re drinking with dish)

  • 3 c. Passata (tomato puree)

  • Avocado Oil

  • Salt and pepper

  • 12 oz. papparedelle pasta

  • Grated Parmigiano Reggiano

Directions

  • Preheat the oven to 325°.
  • Add the poricini mushrooms to a heat safe bowl and cover with 2 c. boiling water. Set aside
  • Salt the meat on all sides.
  • Add around 2T. oil to a heavy deep and wide pot which has been preheated over medium high heat.
  • Brown the meat on all sides, working in batches if necessary. Remove them to a plate.
  • Add the soffritto (carrot, celery, onion) to the pan with the thyme and bay leaves and cook over medium low heat for about 10 minutes or until softened.
  • Remove the mushrooms from the soaking liquid and finely chop them.
  • Add the garlic to the pot and cook for 30 seconds, then add the chopped mushrooms, red wine and tomato paste. Stir and let it simmer for 1-2 mins.
  • Add the beef stock, passata, the porcini soaking liquid (be careful not to add any grit that is at bottom of the bowl), a good pinch of salt and a few grindings of black pepper.
  • Add the meat back into the pot, put on a lid, and bake in the oven for about 3 hours, or until the meat is very tender.
  • When you remove the pot from the oven, skim off the excess fat at the top. Remove the meat to a cutting board, allow it to cool until it can be handled, and remove the bones, sinew, and any excess fat.
  • Break the meat into smaller pieces and return to the pot.
  • Simmer the sauce uncovered for another 30 minutes until the sauce reduces to a nice consistency.
  • This ragu can be made ahead of time, it tastes even better the next day. It is also easier to pick off the excess fat when the ragu is cold. This also freezes beautifully.
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