Beef Short Rib Ragu

224 comments
By

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

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.

SERVES 4 to 6 (Makes 5 cups, enough for 1 lb pasta)

TIME 3 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 ...

Print