Short Rib Ragu

Ingredients:

• 2 tablespoons vegetable oil
  
• 3 to 4 pounds of our bison short ribs,  
  
• Salt and freshly ground pepper
  
• 4  carrots, diced
  
• 2 stalks celery, dice1 medium onion, diced
  
• 2 medium shallots, diced
  
• 1 tablespoon all-purpose flour
  
• 2 tablespoons tomato paste
  
• 1/2 cup ruby port
  
• 2 cups red wine, such as cabernet
  
• 1/2 head garlic, cloves separated and peeled
  
• 3 1/2 cups beef stock homemade if available.
  
• cheesecloth
  
• 1 dried bay leaf
  
• 2 sprigs fresh rosemary
  
• 5 sprigs fresh thyme
  
• 2 sprigs fresh flat-leaf parsley
  
• 1 pound long, flat pasta
  
• Chopped parsley
  
• Grated Pecorino Romano, for garnish

Procedure:

Place  a 5-quart casserole or Dutch oven over medium heat.

Add oil, and heat  until it is almost smoking.

Season short ribs generously with salt and  pepper.

Working in batches if necessary, add short ribs to the hot oil.

Cook ribs until browned on both sides.

Remove ribs from casserole, and  transfer to a large bowl.

Set aside.

Add  carrots, celery, onion, and shallots to oil in the casserole, and cook  over medium heat, stirring occasionally, until vegetables are softened  and golden, about 10 minutes.

Meanwhile: Place bay leaf, rosemary, thyme, and parsley in the center of a square  of cheesecloth. Bring edges together, and tie with kitchen string.

Set  seasons aside.  

Add  flour and tomato paste to the casserole, and stir to combine.

Add ruby  port; stir until all browned bits have been scraped from the pan and the  bottom of the casserole is clean.

Add red wine, and simmer until the  liquid is reduced by half. Preheat oven to 325

Add garlic, beef stock, and the spice bag.

Return  browned ribs to the casserole.

Bring the liquid to a simmer over  medium-high heat.

Cover the casserole, and place it in the oven.

Cook  until ribs are very tender, about 3 hours.

Remove  the cooked ribs from the casserole.

Set the casserole on the stove top  over medium heat, and simmer to thicken sauce just slightly.

Fill a large pot with water and add a few tablespoons of salt.

Set over high heat, and bring to a boil.

As  soon as the short ribs are cool enough to handle, remove the meat from  the bones, and shred into small pieces.

Degrease the sauce and discard  the spice bag.

Return shredded meat to casserole, and simmer to reduce  sauce by about half.

Once  water is boiling Salt well, and stir in pasta.

Cook until pasta is al  dente. Drain pasta, and serve with short-rib sauce, sprinkle with the  parsley.

Serve with freshly grated Percorino Romano.

I like to add a  little salt and pepper to season.