Main Dish

Short Rib Ragu

Fritz Underground Winery

24691 Dutcher Creek Road
Cloverdale, CA 95425

This is a super-hearty ragu that is satisfying over polenta or pasta. So comforting on a frosty winter evening! It will make you very happy with a big glass of Fritz Estate Zinfandel.

  • 1 ounce dried porcini mushrooms
  • 2 cups boiling water
  • 5 1/2 pounds bone-in beef short ribs
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon bacon fat or oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle Fritz Estate Zinfandel
  • 1 can (14 ounces) whole tomatoes with juices
  • 1 tablespoon Dijon mustard
  • 3 dashes Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large fresh rosemary sprig, leaves chopped
  • 2 bay leaves
  • 8 cups chicken stock or water, or as needed
  • Creamy polenta for serving
Preheat the oven to 350°F. 

Place the dried mushrooms in a bowl, pour in the boiling water and let soak. 

Season the short ribs generously with salt and pepper. In a Dutch oven or other large, heavy ovenproof pot over medium heat, warm the bacon fat until it is shimmering. Working in batches, add the ribs and cook, turning once, until browned, 2 to 3 minutes per side. Transfer to a plate. 

Add the onion, carrots and celery to the pot and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the tomato paste and anchovy paste and stir constantly until caramelized. Add the wine, tomatoes with juices, mustard, Worcestershire sauce, mushrooms and their soaking liquid, thyme, oregano, rosemary and bay leaves. Add the ribs and enough stock to almost cover the ribs and bring to a boil. Cover the pot with a lid, transfer to the oven and braise until the ribs are fall-apart tender, at least 3 hours. 

Transfer the ribs to a cutting board and set aside until cool enough to handle. Meanwhile, remove and discard the bay leaves from the braising liquid. Using an immersion blender, puree the liquid until thick. Set the pot over medium heat and cook for 5 to 10 minutes. 

Remove the meat from the bones, discarding the bones, and shred the meat, then return it to the pot. This is dynamitely delicious over creamy polenta! 

Fritz Underground Winery

24691 Dutcher Creek Road
Cloverdale, CA 95425