Beef Short Rib Ragu

Name: Beef Short Rib Ragu
Yield: Serves 4 to 6 (Makes 5 cups, enough for 1 lb pasta)
Ingredients: 1 1/2 cups, beef broth; 1/2 ounce, dried porcini mushrooms, rinsed; 1 tablespoon, extra-virgin olive oil; 1 , onion, chopped fine; 2 , garlic cloves, minced; 1 tablespoon, tomato paste; 3 , anchovy fillets, rinsed, patted dry, and minced; 1/2 teaspoon, five-spice powder; 1/2 cup, dry red wine; 1 (14.5-ounce) can, whole peeled tomatoes, drained with juice reserved, chopped fine; 2 pounds, boneless beef short ribs, trimmed; 3/4 teaspoon, table salt

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Appears in Cook's Illustrated September/October 2017, America's Test Kitchen TV

Main Courses

Beef

A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.

SERVES4 to 6 (Makes 5 cups, enough for 1 lb pasta)

TIME3 hours

has video

WHY THIS RECIPE WORKS

For this ragu, we chose a rich, beefy cut of meat—boneless short ribs—and paired it with umami-rich ingredients to produce a deeply flavored sauce that required far less time and work. Boneless beef short ribs contributed a velvety texture ...

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