Short rib ragu from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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Reviews about this recipe

  • Serious Eats

    Unctuous, meaty, and laden with mushroomy umami, this is one seriously comforting dish. Be sure to include the gremolata; it's verdant brightness keeps the richness at bay.

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