Beef short rib ragu
Beef second courses
This ragu is delightfully rich with many layers of flavors. It is always a hit, especially with the red meat lovers. I have used bone-in and boneless and while bone-in ribs generally add an extra meaty flavor to the end result, the boneless take up less room in the pot, require less work and with a good beef stock, the depth produced by the bones isn't missed. This recipe is a little time consuming, but it is a lovely fall or winter meal and well worth the preparation. I love that this can be made in advance and can be prepared a few different ways. I have served over papardelle pasta and also polenta. I have also found that the leftovers make amazing sandwiches on good bread with some sharp provolone. I am a stickler for skimming fat throughout cooking and recommend you do the same to avoid too much grease. This dish can be made up to 4 days in advance and freezes very well. A good reason to make the ragu in advance is to enable the most effective fat skimming. This dish can also be slow cooked on the stove top (approx. 1 1/2 hours covered and another 1 1/2 uncovered), thus eliminating the use of the oven in step 3. Alternatively, the ragu can be cooked in a slow cooker on low for 6 hours in step 3, after adding the ribs and stock to the pot. If cooking in a slow cooker, I would reduce stock to 2 - 2 1/2 cups.
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