We’ve shared the more traditional Genovese recipe before, but this version elevates an otherwise humble dish with the use of short ribs. I like how the minerals from the bones impart a deeper flavor to the sweet onions.
If you can’t find short ribs in your local grocery store, you can order directly from Vincent’s
Meat Market on Arthur Avenue. They offer free delivery to homes in Manhattan, the Bronx or Westchester, or ship anywhere in the United States.
Short Rib Genovese
4 tbs olive oil
2 short ribs, cut into pieces
5 sweet white onions, cut in half and then thinly sliced)
1 small carrot, chopped
1 celery rib, chopped
2 cups warm water
1 tbs of tomato paste
3 tbs of kosher salt
1 tsp ground black pepper
1 cup of dry white wine
An hour before cooking, take the short ribs out of the fridge and cover all sides with the kosher salt. Unlike table salt, kosher salt is for tenderizing the meat and will not make the meat taste overly salty.
Place a dutch oven over a very low flame then cover the bottom with the olive oil. Put the meat in the center and surround it with the chopped onions, celery, carrots and salt. Add 8 cups of warm water. Stir once and then cover the pot and leave it alone for two hours.
After 2 hours, open the pot and flip the short ribs over with tongs. (You’ll also get an onion facial in the process.) The meat will be cooked through, but you want it to completely fall off the bone and easily shred with a fork. You might think you’re done, but the delicious condensing of flavors hasn’t happened yet.
Add the white wine and the tomato paste. Stir the vegetables together and then let everything continue to cook for an additional hour. During this last hour the onions will evaporate and condense to create a creamy texture reminiscent of French onion soup — but better!
After three hours, your Genovese should be ready. While still in the pot, shred any meat still left on the bones with a fork and remove any chewy bands of fats that remain on the meat.
Serve your genovese sauce over ziti or ridged pasta. Traditionally the meat is served as a second course, but here the meat will mix with the pasta. If you like, sprinkle grated parmigiano reggiano cheese over the top of the pasta before serving.