Short Rib Ragu
So I went to Chicago a few months ago in the fall and had some of the best dang short rib ragu EVER - Quartino's if you're wondering! ;) Whenever I travel I always like to come home and recreate dishes I loved while away - so the inspo for this one is coming from that!
This recipe is quite literally the opposite of all my simple recipes - it's def easy but not as quick as finishing a sauce in the time that your pasta is done boiling! It's a labor of love for sure and worth every second.
The recipe video that I posted to instagram is a doubled version. The finished sauce freezes really well and since it's so much work, I love to freeze half of it to have on demand for another time without having to simmer for 4 hours!
Recipe as is (4 short ribs) makes enough for 6 servings. The recipe doubled (8 short ribs) makes enough for 12 servings.
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1/17/2023 07:23:29 am
Does the simmer time change if I can only find boneless short ribs? (also...why is Kroger allowed to call them short RIBS if there's NO RIB?)
I just made this dish only it is called Pasta Genovese. A little known or published dish I learned in the 80’s and brought to mind again in Mimi Thorisson’s beautiful Italian cookbook. This weekend I used short ribs! It’s a household dish from Naples (not Genoa). Some people use veal or mix beef pork and veal. I I didn’t add a can of tomatoes just tomato paste but the ingredients and proportions are similar only I used a bottle of wine. You can also throw your Dutch oven in the oven at <300 and it will cook up fast and thicken. The Ragu/ Sugo is out of this world. Isn’t it amazing what carrots onions celery and garlic will magically proffer up?
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