Remember folks.. even though Franks ingredients are all homegrown, farmed and raised, (besides the can of tomatoes), doing this with store bought ingredients work as well lol
4:49 This is one of the clichés circulating around the world. We Italians, as you well know, only put garlic where it is needed and in the right quantity and not “a lot of garlic". Ciao from Italia ! 🇮🇹 👋
I agree with you both as well, and it does taste great that way. However, I think this is a case where both can be right, particularly since I'm American and am as obsessed about garlic as Frank is about salt. So I made yummy modifications. Fourth time I've made this btw. I used Merlot and Flat Iron Dark and Smokey pepper flakes. Should be amazing.
I made this tonight for me and my girlfriend. I was running out of time because I'm terrible at time management and I was only able to keep it in the oven for 2 hours. I had to bring it to a boil to let some of the water evaporate. we both loved it with homemade fettuccine. a local italian shop even had rinds they gave me and some extra. definitely adding this to our "to make again list"
Love this making it tomorrow with homemade pappardelle. Yessss a good Italian sauce always has a nice layer of olive oil on the top yum!!!! Thanks for this
I'm about to make this for the second time. This time I'm using Merlot wine, and instead of Flat Iron Pepper flakes' traditional blend (a bit too spicy), I'm going to use their Smokey blend.
Great job, great instructions. You are the real deal. I like your discourse on dealing with garlic and browning of tomato paste. Would love to see a bowl of tagliatelle, rigatoni or fettuccini with the tender rib with bone placed on top intact on the pasta for presentation and just for fun.
I've seen you made different versions of this before here and on Epicurious, and I've done versions of them with some of my own changes, and it's probably my favourite thing to make. Really delicious, and extremely satisfying.
Hey frank just wanted to say thanks for getting me cooking all sorts of new dishes. You explain these so well and it really takes the scariness out of these meals
I did a similar ragu using a tough venison leg since the boyfriend came home with a whole deer. It came out really well. Next time, I'll probably add pancetta next time since venison is so lean.
Making this for the fifth time. This time I'm going to use the sauce in lasagna. I'm making ricotta cheese thanks to Chef John, and lasagna noodles thanks to Frank and Andrew from Basics with Babish. (I need all the help I can get lol).
greetings from Wolverhampton UK! I made this recipe only I made a few adjustments; using roasted garlic as well as other things. I noticed the sauce had a more savoury foundation with the addition of the roasted garlic. It had more of a hum rather than the spice raw garlic tends to give.
ok off to the store for short ribs................ question? have you ever said " that's perfect"? and not added salt. lol not that i mind........ i add salt to EVERY thing. lol loved the video.
Making this today, surprisingly easy to get together, it's our Sunday dinner tonight ! My dad used to make a gravy with beef bones & it was out of this world. Thank you for this delicious recipe 😊*Update, took it out of the oven after 2 1/2 hours & omg DELICIOUS !!!
Chef Frank - love your videos and your teaching! Will you please include some traditional vegetarian Italian dishes. Maybe spinach pie or something similar?
When shopping for ingredients tonight, I used the ingredient list Frank put in the introduction to the video. I noticed it wasn't an actual recipe, just the ingredients. Reminded me of Chef vs. Home cook. "Hello, Rose? I don't need your help. I've got this. You and Frank can come over and have some. Bring Lorenzo to help me put out a grease fire because I think that should be hilarious."
Dear Frank .... I thought if you hadn't had an Italian grandmother (Nonna), who showed you so many beautiful Italian dishes, so many beautiful Italian things, maybe today you would have done another job. 😉
When Frank said things came over from Italy and got a little exaggerated New Jersey and New York came to mind. Never heard such a butchery of the Italian language
Hey Frank, thanks for the great video. I attempted this and I think my short ribs might be particularly fatty but I’ve got a massive amount of oil separation and was wondering how you might suggest to save it? Or would you just drain some of the oil even though it’s full of flavour? Thanks again 😁
Oof. This looks absolutely delicious! What else would you use besides the beef short ribs since they're so ridiculously expensive now? A mix of normal beef ribs and chuck maybe? That's all I can think of for similar texture and flavor..
Hey Frank - gorgeous food as always, looks a lot like my grandma used to make! Definitely want to give this a shot, but do you have any recommendations on where to pick up an R2D2 spoon for tasting? I don't see it in the description, unfortunately.
Please, chef, we're not superhuman like you, touching that extremely hot iron pot with your bare hands. 😩 During lockdown, i burned my hands & feet, doing that, coz you know, "how hot can it be???" 🤦 Wasn't able to cook for a month. BRUTAL.
Hey chef Frank, do you intentionally under season just a little so at the end you can say “I think it needs a little salt”? 😂 just kidding, love your recipes 👍👍
Can you perhaps do a video on macarons? I can't really find a recipe that uses a measuring scale and my macarons doesn't look smooth and have nice 'feet'
Hey Frank, I got one question. Is there any reason why you usually use a little gas or induction stove instead of your big kitchen? Besides camera issues perhaps.
@@ProtoCookswithChefFrank Ah ok, I can imagine. I was wondering perhaps if it was because gas or induction were faster or more efficient, but now I got the answer. Thanks Frank! Good recipes as always!
What counter top cooking appliance (for heat) do you use? I have a New Wave induction countertop appliance, but it’s rather complicated to use! Please and thank you!
Made a second batch of this. Is it wrong for me to reheat the last cup of this and eat it with tortilla chips? I hope not, because I'm doing it anyway. Also, I'm nearly out of grated Parmigianno-Reggiano so that means I need to buy a new wedge and save the rind so I can make this once AGAIN. I mean, I *could* buy pre-grated domestic Parmesan, but why?
Do you have the gas burner because your actual stove isn't gas? What's that cooking top that they use on Epicurious that lets you set the actual temperature?
Thanks Chef Frank for your truly nice videos and recipes. But i dunno, if it is possible to avoid that slow mo 10 fps camera shots, it would be great :D they`re just.. horrible. Otherwise - just can`t wait for your next video!
Chef. I have amateur cook legit questions that nobody has answered specifically, as a chef. 😁 1. WTH exactly is "golden brown"?? I need a pic, if not an explanation. Golden & brown are not the same. Like a golden retriever & brown labrador. What looks like golden brown??? 2. WTH is "brown on all sides"?? Front & back? Front, back & edges/sides? If it's a 6-sided cubed meat, all 6 sides, or 2 sides enough??
Short ribs are one of the best cuts of meat. you can do so many things with them. This sauce is something I like to make a big batch of and freeze.
Should I remove the silver skin when using short ribs for Ragu? I would think keeping that fat layer on would add more flavor.
Thanks! My cooking game is waaaaaaaay up since I've started watching your channel.
I say this in your comments all the time WHAT A CHEF!!!
get you a man who looks at you like chef frank looks at his short rib ragu 😩😩
The "oven" technique is quite interesting, and actually makes sense. Thanks Frank!!!!
Thanks
Remember folks.. even though Franks ingredients are all homegrown, farmed and raised, (besides the can of tomatoes), doing this with store bought ingredients work as well lol
Hey frank, will you make a cookie recipe in the future? Been in love with your brownie recipe since the first time i tried it
I'm making this today and while doing research I found your channel! I had no idea, really excited to explore your other vids!!
This is close to Frank having his own TV cooking show and I love it!
4:49 This is one of the clichés circulating around the world. We Italians, as you well know, only put garlic where it is needed and in the right quantity and not “a lot of garlic". Ciao from Italia ! 🇮🇹 👋
Agreed.
I agree with you both as well, and it does taste great that way. However, I think this is a case where both can be right, particularly since I'm American and am as obsessed about garlic as Frank is about salt. So I made yummy modifications.
Fourth time I've made this btw. I used Merlot and Flat Iron Dark and Smokey pepper flakes. Should be amazing.
Love your recipes Frank.
I made this tonight for me and my girlfriend. I was running out of time because I'm terrible at time management and I was only able to keep it in the oven for 2 hours. I had to bring it to a boil to let some of the water evaporate. we both loved it with homemade fettuccine. a local italian shop even had rinds they gave me and some extra. definitely adding this to our "to make again list"
Love this making it tomorrow with homemade pappardelle. Yessss a good Italian sauce always has a nice layer of olive oil on the top yum!!!! Thanks for this
Hope you enjoy
I'm about to make this for the second time. This time I'm using Merlot wine, and instead of Flat Iron Pepper flakes' traditional blend (a bit too spicy), I'm going to use their Smokey blend.
Frank you're my favorite chef to learn from! Thanks for sharing all knowledge and experience!
Thanks for the recipe Frank! I'm making this today--will let you know how it turns out!
It's amazing! If you have a Twitter or Instagram I can show you pics
Have a great day too Frank
I plan on making this. Looks so good! Thank you, sir! :)
This is one of my favorite dishes I have ever made...thank you so much for sharing! A show stopper for sure.
Glad you enjoyed. Thanks for watching.
I made this ragu this past weekend and it was a hit with everyone. Thank you for doing these videos!!!
Good to hear. You are welcome.
Perfect timing on this one. Ive been wanting to try a short rib ragu, I decided after watching this Im gonna do it this weekend
I made this this past Sunday! It was super rich and wonderful. Love this recipe!
Why am I watching cooking videos at 11pm and make myself hungry 🤔🤔🤔
Awesome chef Frank love the videos! I basically make the same rage using a chuck roast cut into 2in. pcs!
Chuck works great
Great job, great instructions. You are the real deal. I like your discourse on dealing with garlic and browning of tomato paste. Would love to see a bowl of tagliatelle, rigatoni or fettuccini with the tender rib with bone placed on top intact on the pasta for presentation and just for fun.
I've seen you made different versions of this before here and on Epicurious, and I've done versions of them with some of my own changes, and it's probably my favourite thing to make. Really delicious, and extremely satisfying.
I use this in lasagna, I saw him do it this in another video from munchies I think. This sauce recipe is fuego 🔥
Excellent Regards From Switzerland
Hey frank just wanted to say thanks for getting me cooking all sorts of new dishes. You explain these so well and it really takes the scariness out of these meals
I did a similar ragu using a tough venison leg since the boyfriend came home with a whole deer. It came out really well. Next time, I'll probably add pancetta next time since venison is so lean.
Making this for the fifth time. This time I'm going to use the sauce in lasagna. I'm making ricotta cheese thanks to Chef John, and lasagna noodles thanks to Frank and Andrew from Basics with Babish. (I need all the help I can get lol).
Homemade ricotta is a game changer!
@@DaveMorrowMusic And it was SO EASY!!!!! OMG I want to make some right now but I don't have the time, getting ready to take a trip.
greetings from Wolverhampton UK! I made this recipe only I made a few adjustments; using roasted garlic as well as other things. I noticed the sauce had a more savoury foundation with the addition of the roasted garlic. It had more of a hum rather than the spice raw garlic tends to give.
Frank: “I think it needs a little salt”
Crowd: *acts surprised*
ok off to the store for short ribs................ question? have you ever said " that's perfect"? and not added salt. lol not that i mind........ i add salt to EVERY thing. lol loved the video.
Making this today, surprisingly easy to get together, it's our Sunday dinner tonight ! My dad used to make a gravy with beef bones & it was out of this world. Thank you for this delicious recipe 😊*Update, took it out of the oven after 2 1/2 hours & omg DELICIOUS !!!
Chef Frank - love your videos and your teaching! Will you please include some traditional vegetarian Italian dishes. Maybe spinach pie or something similar?
Great idea.
When shopping for ingredients tonight, I used the ingredient list Frank put in the introduction to the video. I noticed it wasn't an actual recipe, just the ingredients. Reminded me of Chef vs. Home cook. "Hello, Rose? I don't need your help. I've got this. You and Frank can come over and have some. Bring Lorenzo to help me put out a grease fire because I think that should be hilarious."
Dear Frank .... I thought if you hadn't had an Italian grandmother (Nonna), who showed you so many beautiful Italian dishes, so many beautiful Italian things, maybe today you would have done another job. 😉
Food has always been a big deal in my family.
That ragu sure looks like a treat. :-)
I wish I could find a good pancetta near me. I've made my own, but it ain't right.
i smell time travel
@@YouKnowWhosBack Patreon, Baby. ;-)
You can use bacon if you want
@@ProtoCookswithChefFrank BACON! :-D
Definitely going to give this one a try😋
Can’t wait to make this!
This came out amazing, tonight’s dinner 🥘
Glad to hear
When Frank said things came over from Italy and got a little exaggerated New Jersey and New York came to mind. Never heard such a butchery of the Italian language
I need to try this one!
Gonna have to make this soon as well!
You can follow and copy Chef Frank's recipe but you can never be good as him... His secret? His Star Wars R2D2 Spoon.
hi, do you thinkg this would go well in a pressure cooker instead of the oven? You the best
Hey Frank, thanks for the great video. I attempted this and I think my short ribs might be particularly fatty but I’ve got a massive amount of oil separation and was wondering how you might suggest to save it? Or would you just drain some of the oil even though it’s full of flavour? Thanks again 😁
If there is a lot of oil I get rid of it
Oof. This looks absolutely delicious! What else would you use besides the beef short ribs since they're so ridiculously expensive now? A mix of normal beef ribs and chuck maybe? That's all I can think of for similar texture and flavor..
Chuck, but get a fatty piece
Frank can I replace the basil leaves with cilantro instead ? I love cilantro in almost everything as it makes everything fresh hehe
Absolutely but it will make it a totally different dish
That would make a great filling for your ravioli.
Hey Frank if o don’t have an oven proof pot can I use a normal oven tray and cover it w aluminium foil?
Yes. Absolutely
Nice and Helpful video, Chef Frank. Those who like and will try this recipe
👇
I had no idea that I STILL KNOW NOTHING ABOUT COOKING. 😭
And that's how you separate the wannabes from the real deal. 😎
is a 3CPO spoon also good?
nice ragu, looks amazing
Agree, we don't use that much garlic🇮🇹😂
YUM
Yum, do you have written recipes
Recipes are in the description
Hey Frank - gorgeous food as always, looks a lot like my grandma used to make! Definitely want to give this a shot, but do you have any recommendations on where to pick up an R2D2 spoon for tasting? I don't see it in the description, unfortunately.
eBay I think
Delicious
omg @ 4:00 i could've sworn he said "my undies are starting to get a little bit of colour" and had to replay it.
Please, chef, we're not superhuman like you, touching that extremely hot iron pot with your bare hands. 😩
During lockdown, i burned my hands & feet, doing that, coz you know, "how hot can it be???" 🤦
Wasn't able to cook for a month.
BRUTAL.
Why do canned tomatoes always taste better than fresh tomatoes? I always use the Cento San Marzano tomatoes. Great product!
Because they are always canned at their ripest ;)
Hey chef Frank, do you intentionally under season just a little so at the end you can say “I think it needs a little salt”? 😂 just kidding, love your recipes 👍👍
😂
Can you perhaps do a video on macarons? I can't really find a recipe that uses a measuring scale and my macarons doesn't look smooth and have nice 'feet'
I might have to find a friend to help me out for that one
@@ProtoCookswithChefFrank thank you!:)
Anyone else burned his hands when chef Frank touched the stewpot?
Hey Frank, I got one question. Is there any reason why you usually use a little gas or induction stove instead of your big kitchen? Besides camera issues perhaps.
Camera angles. Setting up by my stove top is a really bad angle and doesn’t look good in the finished video.
@@ProtoCookswithChefFrank Ah ok, I can imagine. I was wondering perhaps if it was because gas or induction were faster or more efficient, but now I got the answer.
Thanks Frank! Good recipes as always!
Chef Frank my local butcher has minced beef and short rib combo. Any suggestions? Thanks
Sounds great! Use that!
How do you make Mac and cheese?
What counter top cooking appliance (for heat) do you use? I have a New Wave induction countertop appliance, but it’s rather complicated to use! Please and thank you!
I have an induction and a gas one. They are both linked in the description
@@ProtoCookswithChefFrank thank you!
Made a second batch of this. Is it wrong for me to reheat the last cup of this and eat it with tortilla chips? I hope not, because I'm doing it anyway. Also, I'm nearly out of grated Parmigianno-Reggiano so that means I need to buy a new wedge and save the rind so I can make this once AGAIN. I mean, I *could* buy pre-grated domestic Parmesan, but why?
You should eat this any way you want to.
Could you use beef or chicken stock instead of the water for extra flavor?
Sure
Do you have the gas burner because your actual stove isn't gas? What's that cooking top that they use on Epicurious that lets you set the actual temperature?
I have an induction cooktop. I am using a portable gas cooktop here.
6 cloves of garlic MINIMUM for me
Thanks Chef Frank for your truly nice videos and recipes. But i dunno, if it is possible to avoid that slow mo 10 fps camera shots, it would be great :D they`re just.. horrible. Otherwise - just can`t wait for your next video!
What happened to the induction burner?
I still have it. Trying something new.
Chef. I have amateur cook legit questions that nobody has answered specifically, as a chef. 😁
1. WTH exactly is "golden brown"?? I need a pic, if not an explanation. Golden & brown are not the same. Like a golden retriever & brown labrador. What looks like golden brown???
2. WTH is "brown on all sides"?? Front & back? Front, back & edges/sides? If it's a 6-sided cubed meat, all 6 sides, or 2 sides enough??
Wait. Wut. There's a diff between fork-tender & falling apart??
Those are actually technical culinary terms?? 😕
Garlic heavy cuisine. More like Spain
3. WTH is a little "pull"??
Please do a side-by-side? 😁
How could you dislike this video!?
He left some tomato when he rinsed out the bowl he used to pointlessly hold the canned tomatoes = instant dislike
4 minutes ago 😎
Celeri + carot + onion = soffrito. So the ragu is what the frenchies call a bolognaise sauce.
Definitely waste some tomato rinsing out your tomato holding bowl
you do not work as a chef, i dont think you are one