Short Rib Ragu

Ingredients

• For the short rib ragu
• 1 ounce dried porcini mushrooms
• 5 1/2 pounds bone-in short ribs
• 1 pinch kosher salt and freshly ground black pepper, to taste
• 1 tablespoon bacon fat, lard or oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 large cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1/2 bottle big red wine
• 14 ounces can fire-roasted whole tomatoes and juice
• 1 tablespoon Dijon mustard
• 3 dashes Worcestershire sauce, more to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 large sprig rosemary, leaves chopped
• 2 bay leaves
• 2 quarts chicken stock or water (more or less as needed)
• 1 recipe gremolata (as follows)
• Gremolata
• 1 large clove garlic, minced
• 1 1/2 tablespoons zest from one large lemon
• 1/4 cup parsley, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon olive oil

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