Top | Jim Dixon
Short Rib Sugo and Farro
(recipe, Jim Dixon)
- 2 cups farro
- 1½ lb. beef short ribs
- 1 Tbsp. exra-virgin olive oil, plus more if needed
- 1 to 2 tsp. salt
- 1 onion, chopped into medium dice
- 1 carrot, chopped into medium dice
- 2 stalks celery, chopped into medium dice
- 1¾ cups decent red wine (about half a bottle)
- 1 shot espresso or ½ cup strong hot coffee
- 1 can (28-oz.) tomatoes, ground or diced
- Chopped parsley (optional garnish)
- Soak farro overnight.
- In a good-sized pot (I use a cast-iron Dutch oven), brown the short ribs in the olive oil. Add some salt, then add the onion, celery, and carrot, and cook for a few more minutes.
- Add the red wine and the shot of espresso (or half-cup of strong coffee). Cover, and stick into a 200-degree oven for about 3 hours.
- Remove the short ribs from the pot, let cool, and pick the meat off the bones. You can reduce the braising liquid if you like, but it’s not absolutely necessary. Chop the meat coarsely and return it to the pot, adding the can of ground or diced tomatoes. Simmer for another 20 minutes or so, adjusting the salt if necessary.
- Meanwhile, simmer the farro in salted water until tender (or as tender as it gets, which is a little al dente), 35 to 45 minutes. Drain.
- Serve the sugo dished over a couple of spoonfuls of farro. Garnish with parsley if you wish.