Short Rib Ragu
INGREDIENTS
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5-6 pounds bone-in short ribs
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kosher salt and freshly ground black pepper
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1 tablespoon bacon fat, lard or oil
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1 large onion, diced
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2 medium carrots, diced
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2 stalks celery, diced
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2 large cloves garlic, finely chopped
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2 tablespoons tomato paste
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1 tablespoon anchovy paste
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1/2 bottle big red wine
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14 ounces fire-roasted whole tomatoes and juice
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1 tablespoon Dijon mustard
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3-4 dashes Worcestershire sauce
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1 ounce dried porcini mushrooms
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 large sprig rosemary, leaves chopped
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2 bay leaves
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chicken stock or water
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gremolata, recipe follows
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1 large clove garlic, minced
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1 large lemon, zest only
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1/4 cup parsley, finely chopped
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1/2 teaspoon salt
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1 teaspoon olive oil
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