Making a meat sauce out of short ribs is a breaking new ground for me. I was a little hesitant because I love short ribs just as they are. But this recipe from Fine Cooking issue #77 got great reviews so I decided to give it a try. Basically, short ribs are browned and then simmered in a vegetable-enriched tomato sauce until very tender. Then the meat is removed from the bones, all the fat trimmed and the meat is shredded and added back to the de-fatted sauce. It turned out great. The meat was a pleasure to eat because all the work had been done. The sauce was delicious. I served the ragout tossed with Ziti. But it would also be nice on top of a cheesy polenta.
1 comment:
The Today show had featured a recipe for gnocchi and then placed those in a short rib ragout. It looked delicious. And what a great and different way to get your meat and potatoes!
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