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Food52's short rib ragu (Cook the Book) from Serious Eats by Amanda Hesser and Merrill Stubbs

  • anchovy paste
  • bay leaves
  • beef short ribs
  • carrots
  • celery
  • polenta
  • rosemary
  • lemons
  • onions
  • dried oregano
  • parsley
  • tomato paste
  • dried porcini mushrooms
  • red wine
  • Worcestershire sauce
  • dried thyme
  • chicken stock
  • fire-roasted tomatoes

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Notes about this recipe

  • Eat Your Books

    Can substitute bacon fat or lard for vegetable oil.

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