Ragu for the Weekend
Beef Short Rib Ragu
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 and robust flavor while porcini mushrooms, tomato paste, and anchovies added savory notes to make this relatively quick sauce taste as though it had taken all day to make. Braising it in the oven made it a largely hands-off proposition, and removing the lid partway through cooking browned the meat, deepening its flavor and eliminating the messy step of browning it before braising.
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