Short Rib and Sausage Ragú
April 01, 2018
This is another of the Frank Prisinzano recipes that I’ve sort of been able toscrape from his various Instagram or Snapchat streams. He usually refers to it as his ”Sunday Ragú” because it takes all day to cook. The meat can vary a lot, and if you’re using a fatty meat like Short Rib you will want to put the slow cooker on the higher temperature setting to really break down the connective tissue.
Frank calls for the use of “Passata Di Pomodoro” which is strained, pureed tomatoes. It is sometimes difficult to find at American supermarkets, so if you can’t find it, you can use a can of crushed tomatoes.
- 2 lb short rib, on the bone
- 1 lb pork sausage, casings removed
- 1/4 cup celery, finely diced
- 1/4 cup carrots, diced
- 1/2 cup onion, finely diced
- 48 oz. pureed tomatoes
- 2 bay leaves
- 1 tsp. dried basil
- 1 tsp. oregano
- 1 cup red wine
- Preheat the oven to 450 degrees. Salt the short rib on both sides and lay on a well oiled cast iron skillet, surounded by the sausage. Roast the cast iron skillet in the oven for 20 minutes.
- Heat 2 tablespoons of olive oil in the Instant Pot on Sauté mode and add the onions, carrots, and celery. Sweat the onions for 20 minutes until they are translucent.
- Add 1/2 cup of wine to the Instant Pot and stir to scrape up any browned bits of onion from the bottom. Let the alcohol boil off for about 2 minutes until you can no longer smell any alcohol aroma.
- Add the tomato purée, oregano, and basil to the Instant Pot and stir to combine. Switch the Instant Pot to Slow Cooker mode on medium heat and set the timer for 8 hours.
- Remove the cast iron skillet from the oven and transfer the browned meat to the Instant Pot and submerge in the tomato sauce.
- Pour the reserved 1/2 cup of red wine into the cast iron skillet and scrape up the fond from the bottom. The wine should sizzle in the hot cast iron. Again, stir until you can no longer smell a trace of alcohol and then pour the reduced wine with the bits of browned meat into the Instant Pot.
- Allow the Sauce to cook for the remaining time.
- When the time is up, remove the short rib from the sauce- it should be falling apart. Remove all the bones and the Bay Leaves from the sauce. Shred the short rib with a fork and transfer back to the sauce. If the sausages need to be broken up, do the same thing with them. Stir to combine meat and sauce and serve over pasta.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.