1ouncedried Porcini mushrooms, soaked for an hour in 2 Cups of hot water
1Tablespoonfresh thyme, or 1 Teaspoon dried
1Tablespoonfresh oregano, or 1 Teaspoon dried
1large rosemary sprig
2bay leaves
Water or stock
Egg noodles or polenta, for serving*
Gremolata:
1large clove garlic, minced
1large lemon, zest only
¼Cupflat leaf parsley, minced
½Teaspoonsalt
1Teaspoonolive oil
Instructions
Add oil to large dutch oven and brown ribs (seasoned with salt and pepper) over high heat. Work in batches so ribs brown nicely. Remove ribs.
Add veggies to pot and cook for a few minutes. Scrape up any pieces of rib in the pot. Add tomato sauce and cook for another minute.
Add wine, tomatoes, spices, stock from mushrooms, mustard to pot. Stir and add ribs back in. Add enough water or stock to barely cover ribs.
Bring to a simmer, then cover, and braise in a 350 degree oven for 3 hours.
Remove ribs and let cool. Then shred rib meat off bones.
Once sauce is cool, blend until smooth and then strain. Spoon off any large fat pools. If you have time, refrigerating for a few hours will make it easier to remove grease and also intensify flavors. After blending and straining, you can add the shredded meat back to the sauce.
For gremolata, mix ingredients in a small bowl and let sit at room temp for at least 30 minutes.
When ready to serve, bring ragu to a simmer and thicken for a few minutes.
Serve over egg noodles or polenta topped with some gremolata.