Short Rib Ragu
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Serve over pasta or polenta.
  • 2 ounces pancetta
  • 2 pounds short ribs
  • Salt
  • Freshly ground black pepper
  • Flour
  • 3 oz shallots
  • ¼ large sweet onion
  • 1 carrot
  • 1 small rib celery
  • ½ cup Italian parsley
  • 2 cloves garlic
  • 1 oz dried porcini mushrooms
  • 1 14 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 cups beef broth
  • ½ bottle red wine
  1. Soak porcini in ½ - 1 cup of hot tap water for 5 min or until soft. Squeeze excess water out and reserve liquid.
  2. In a food processor, pulse shallots, onion, celery, carrot, parsley, garlic, porcini.
  3. Season short ribs with salt and pepper and dredge in flour.
  4. In a large skillet or saucepan or dutch oven heat 2 tbsp of the fat of your choice (olive oil, butter, veg oil) and fry pancetta until browned and crisp. Set pancetta aside.
  5. Brown short ribs on all sides. Set short ribs aside.
  6. Add the vegetable mixture and pancetta back into skillet, saute 5 minutes.
  7. Deglaze with red wine, allow wine to reduce by half.
  8. Add in all the ingredients. Season with salt and pepper. Simmer covered for 1 hour 15 min.
  9. Simmer uncovered at least 1 hour 15 min, until short rib meat can be easily shred, and the sauce is the desired consistency.
Sauce should coat the meat if serving with polenta, sauce can be a little more wet if serving with pasta.


I fed my Schmoopie pasta on his birthday.

On the one hand I feel a bit guilty because it’s just pasta. But it conforms to the Chinese tradition of serving noodles on birthdays to represent longevity. But that’s really just a cop out. As is the fact that I had a meeting and a class today blah blah blah.

I served the pasta with salad. /CRY. I’m so terrible.

It’s good though. I made a serving suggestion that it can be served over polenta even though I detest polenta and would never voluntarily ingest it. Pasta every time for me. I wanted to get pappardelle but although Woodman’s has a pasta isle approximately the length of a football field, they do not have pappardelle or tagliatelle.

I did gussy up the basic recipe quite a bit though, with shallots and porcini mushrooms. And I made a point of finally using fresh rosemary instead of scrimping and using dried as I usually do, and WOW. I am now a fresh rosemary convert. I used to think rosemary was just a so-so herb but the aroma of fresh rosemary as it went into the sauce was just heavenly.