I made the short rib ragu yesterday while puttering around the house, and wow. It came out delicious! The meat is incredibly meltingly tender, and the sauce is thick and fatty without feeling greasy or heavy.
I made a few modifications out of necessity: my grocery store didn't have porcini mushrooms this time, so I substituted 0.75 oz of assorted dried mushrooms. I also didn't have Worcestershire sauce, so I added a dash of tamari soy sauce and probably about a teaspoon of anchovy paste. And I skipped the gremolata (out of laziness).
For the meat, I used about 5.5 lbs of bone-in short ribs. I would have liked to put in more to increase the final amount of meat, but that's all that would fit in my pot! Lacking an immersion blender I pureed the sauce in my food processor in two batches. Finally, I ended up simmering it very gently for about 2 more hours to reduce it, in large part because that's just how long it was until we ate it.
The final product doesn't look like the picture of the recipe; mine is much more like a thick stew. I can imagine it would be delicious served over some sort of floppy pasta (like bowties) so I'm trying to figure out a good paleo substitution. Maybe thin blanched zucchini slices next time? It's delicious in a bowl by itself though so I'm not thinking too hard about it!
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