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beef short ribs ragu over polenta

Beef Short Rib Ragu

This beef short rib ragu is deep and savory, with rich umami from anchovies, porcini mushrooms, and slow-braised short ribs. Hints of five-spice and red wine add warmth and complexity to the tomato-based sauce.
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Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes

Ingredients

  • 1 ½ cups beef broth
  • ½ oz dried porcini mushrooms rinsed
  • 1.5 tbsp extra-virgin olive oil
  • 1 onion chopped fine
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 3 anchovy fillets rinsed, patted dry, and minced
  • ½ tsp five-spice powder
  • ½ cup dry red wine
  • 1 14.5-ounce can whole peeled tomatoes, drained with juice reserved, chopped fine
  • 2 lbs boneless beef short ribs trimmed
  • 1 tsp table salt

Instructions

  • Preheat oven to 350°F and position rack in the middle.
  • In a microwave-safe bowl, combine ½ cup broth and mushrooms. Cover and microwave until steaming, about 1 minute. Let sit for 5 minutes.
  • Drain through a coffee filter-lined strainer, pressing to extract liquid. Reserve liquid and finely chop mushrooms.
  • Heat olive oil in a Dutch oven over medium heat until shimmering.
  • Add onion and cook until softened, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 1 minute.
  • Add tomato paste, anchovies, and five-spice powder. Cook until darkened and a fond forms, 3 to 4 minutes.
  • Add wine, increase heat, and simmer until nearly dry, 2 to 4 minutes.
  • Stir in chopped tomatoes with juice, remaining ⅔ cup broth, reserved mushroom liquid, and chopped mushrooms. Bring to a simmer.
  • Season beef with ½ teaspoon salt and pepper. Add to the pot, cover, and transfer to the oven. Cook for 1 hour.
  • Uncover and cook until beef is tender, 1 to 1¼ hours longer.
  • Transfer beef to a cutting board and let cool 5 minutes. Shred with forks, discarding fat and connective tissue.
  • Skim excess fat from sauce. Return shredded beef to the pot.
  • Season to taste and serve.