Short Rib Ragu

INGREDIENTS

• 1/2 bottle big red wine
• 1 teaspoon dried oregano
• 1/4 cup parsley, finely chopped
• 1 ounce dried porcini mushrooms
• 2 medium carrots, diced
• 14 ounces fire-roasted whole tomatoes and juice
• 1 large clove garlic, minced
• 2 stalks celery, diced
• 1 tablespoon bacon fat, lard or oil
• 3-4 dashes Worcestershire sauce
• chicken stock or water
• 1 teaspoon olive oil
• 1 large lemon, zest only
• 1/2 teaspoon salt
• 1 large onion, diced
• 1 large sprig rosemary, leaves chopped
• 2 bay leaves
• gremolata, recipe follows
• 2 large cloves garlic, finely chopped
• 1 tablespoon anchovy paste
• kosher salt and freshly ground black pepper
• 5-6 pounds bone-in short ribs
• 1 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• 2 tablespoons tomato paste