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Short Rib Ragu

Gluten free • Serves 8-10

Meat

1 tbsp Bacon fat
5 lbs Short ribs, bone-in

Produce

2 Bay leaves
2 Carrots, medium
2 stalks Celery
3 large cloves Garlic
1 Lemon, large
1 Onion, large
1 tsp Oregano, dried
1/4 cup Parsley
1 oz Porcini mushrooms, dried
1 large sprig Rosemary, leaves
1 tsp Thyme, dried

Canned Goods

1 tbsp Anchovy paste
2 tbsp Tomato paste

Condiments

1 tbsp Dijon mustard
1 Gremolata
3 dashes Worcestershire sauce

Baking & Spices

1 Kosher salt and freshly ground black pepper
1/2 tsp Salt

Oils & Vinegars

1 tsp Olive oil

Drinks

14 oz Tomatoes and juice, fire-roasted whole

Beer, Wine & Liquor

1/2 bottle Red wine, big

Liquids

1 Chicken stock or water

Related Pins

I want a warm bowl of this right now... Boneless Short Rib Ragu - This is a staple in our house, usually on weekends when I can get this simmering and then let it just cook away for hours til it shreds. It's not beautiful, but it tastes WONDERFUL! Great over mashed potatoes, rice or homemade french fries.

Short Rib Ragu | This is a hearty, earthy ragu that we’re confident would be just as satisfying over pasta as it is over polenta. The mushrooms, which get pureed with the rest of the sauce once the short ribs are fall-apart-tender, make the liquid cloaking the shredded short ribs nice and meaty, and the wine, anchovy, tomato paste and mustard make it sing. On a frosty winter evening, this would be perfect with a big, green salad and the other half of that bottle of red wine.

Guess I need to buy short ribs soon - my short rib chili is a finalist at food52 this week!

Slow-Cooker Short Rib Ragu Slow-cooked short ribs with tomatoes, carrots, and onions are adaptable and appetizing. (Note: not really necessary to use slow cooker; it's just braised short ribs, can be done in a pot on the stove)

Notions & Notations of a Novice Cook — Making Breakfast Pizza

Easiest and tastiest roast chicken ever! The secret is in the trussing! I didn't even use the thyme and it was melt-in-your-mouth delicious!

Lynne Curry's Prime Rib with Mustard and Herb Butter on Food52. It's a reverse-sear method. Cooks Illustrated is loving this method as well. Something to try