Food52's Short Rib Ragu

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.

	this recipe	typical
liquid	43%	11%
fat	1%	1%
aromatics	8%	9%
salt	0%	0%
vegetables and beans	25%	0%
collagen idx	0.9	0.9
marbling idx	0.9	0.9

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	1 ounce dried porcini mushrooms
2495 g	5 to 6 pounds short ribs
	Kosher salt and freshly ground black pepper
14 g	1 tablespoon vegetable oil, bacon fat, or lard
150 g	1 large onion, chopped
122 g	2 medium carrots, peeled and chopped
80 g	2 celery stalks, chopped
6 g	2 large garlic cloves, finely chopped
33 g	2 tablespoons tomato paste
8 g	1 tablespoon anchovy paste
	1/2 (750ml) bottle red wine
397 g	1 (14-ounce) can fire-roasted tomatoes, with their juices
13 g	1 tablespoon Dijon mustard
	3 to 4 dashes Worcestershire sauce
2 g	1 teaspoon dried thyme
1 g	1 teaspoon dried oregano
1 g	1 large rosemary sprig, leaves removed and chopped
2 g	2 bay leaves
1080 g	4 to 5 cups chicken stock, low-sodium broth, or water
3 g	1 large garlic clove, minced
	Grated zest of 1 large lemon
25 g	1/4 cup finely chopped fresh flat-leaf parsley
3 g	1/2 teaspoon salt
4 g	1 teaspoon olive oil
	Hot polenta, for serving

Method: 9 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“You say 5-6 lbs short ribs, how much would you convert it to if I bought boneless? And, how could you adjust the cooking time if they're boneless? Thanks!” — a cook

“Fantastic! made exactly as called for and served with pasta. Fantastic!” — a cook