Name: Short Rib Ragù
Yield: Serves: 2 to 4
Ingredients: 1 pound cooked pasta or gnocchi; 3 ½ cups beef stock, broth, or bone broth; 2 sprigs rosemary, fresh; 2 shallots; 2 tablespoons neutral oil; 1 onion, medium; 5 sprigs thyme, fresh; Pecorino romano; Salt & pepper; 2 stalks celery; 4 carrots; Fresh basil; 2 ½ cups dry red wine; 1 tablespoon all purpose flour; ¼ cup tomato paste; 3 tablespoons beef tallow or a neutral oil; 4 cloves garlic, finely minced; ½ cup dry red wine or beef stock; Salt & pepper to taste; 1 bay leaf, dried; 3 ½ pounds bone-in short ribs (1,575 g)