short rib ragu

something to warm you up (and your home because radiators are really loud and unreliable and the windows in your prewar apartment are not insulated whatsoever)

Happy new year (I don’t know when it stops being acceptable to say this but it’s still January so…)! So many of you asked for the recipe for this short rib ragu I posted a couple of weeks ago on my story, it’s a bit of a long winded one so apologies for taking this long to type it up. That being said most of the time it takes to prepare is hands off, however be prepared to spend a good amount of your day shopping and chopping prior to its 3 hour nap in the oven. When buying short ribs I obviously prefer bone in for the flavor the bones impart, however buy whatever looks nicest to you. For this batch I ended up getting boneless short ribs because the marbling was nicer and the bone in option looked a little sad and sparse. This ragu is both a labor of love and a once in a while treat (it’s not cheap) but I cannot emphasize how worthwhile the end product is. This recipe is for a big batch, because why not if you’re going through all the effort! Stash a quart in the freezer for future you <3

Short Rib Ragu

makes 3 quarts