Short Rib and Cremini Ragu

If you love fork-tender ragu, add short ribs to your repertoire. Back home in Missoula, Montana, on the search for local meat, I met Scott Barger of Mannix Brothers’ Grass Finished Beef, a fifth-generation cattle rancher in the Blackfoot Valley. He said that cuts like short ribs often end up going into their ground beef, simply because folks don’t know how to use them. Like many tougher cuts, short ribs require a longer cooking time for the connective tissues to melt. When they do, the meat becomes fall-apart tender, infusing the sauce with an incredible richness. This ragu can be served two ways: with the rib portions intact over our Creamy Corn Polenta, or you can remove the ribs from the sauce, and once cool enough to handle, shred the meat, discarding bones and excess fat. Toss the meat sauce with a long pasta noodle like fettuccine or tagliatelle.

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