works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
So I made this tonight, followed the recipe exactly. Received rave reviews from a tough crowd. Total time is around 2 hours including 1:10 in the Instapot, with depressurization. Only thing I'd do differently next time is remove the silver skin. Delicious.
Yum. I've been bouncing around stews that use alcohol (Irish stew with Guiness, beef Bourguignon, Belgian Stoofvlees etc.) and this seems to be the most tenderized version.
I grew up on that. Fall off the bone Short Ribs in the sauce. What the ribs do to the sauce is amazing. A bit of San Marzano and chili flakes never hurt any red sauce
@@abdullahiahmed6855 No, I don't think so, though I think it's somebody who they've known for a while, like a friend of Max's. Still, it's a "cooking with Dad" vibe.
@@sophaspecialfood8218 Seriously almost made it look civilized with a hand towel! I stop watching when he uses a real napkin, you know Sam has gone Corporate then!
As the temperature goes down the pressure decreases inside the pressure cooker. You can manipulate the pressure release valve to make this happen faster. I would only do it with a wooden spoon from a distance, jest sayin'...letting the pressure decrease naturally is usually best for the recipe.
I've got a couple of "old-timey" pressure cookers, but I've made similar recipes to this. You can do this with a $20 pot and a heat source. Shutting up now, because the recipe looks good. And indeed, I have done beef short ribs in the pressure cooker. And with the big pressure cooker, I've canned vegetables! Thanks, I always enjoy your videos and your enthusiasm. Max's comments are just an added bonus!
I made this last night and it was fantastic, served with mashed potatoes instead of pasta. We finished off the leftovers for lunch today as a delicious topping on hot dogs. Love your videos and recipes, keep them coming! A quick comment, if I may, on this beef ragu recipe. Some electric pressure cookers (including my model of the Instant Pot) are quite sensitive to "burned food" events. For your subscribers who have this issue, they should delay adding the flour until after the short ribs are fully cooked. After removing the cooked beef (and bones) they can then add the flour to thicken the sauce into a delicious gravy (thereby avoiding the dreaded burned food warning). Cheers!!
This recipe is AWESOME!! Made it for the first time on Saturday, definitely will be marking this again. Leftovers on Sunday were even better! Thanks, Sam!
Now that he's not saying it people are going to want it back. Something is missing from the show and I don't know what she said it is. Will she ever say it again?
Love what you guys are doing. I find myself watching and listening to the shows while I cook. Even if it's not the same dish because I feel like you guys are my cooking buddies. Lol
Stopped by Seisel’s and picked some short ribs and pasta made this for dinner tonight for the family. Added a side of sour dough bread with homemade garlic butter toasted to a golden brown. Everyone was pleased and satisfied.
Made it this weekend. Holy crap - it was delicious. I'm up to 6 of your recipes so far and every one was amazing, especially Lobster Mac-n-Cheese and I upped it by adding Scallops as well. I was in the kitchen preparing and found my self saying "And we Stir" I was cracking up. Thanks Sam and Sons.
Sam! I had to travel for work and I was close to San Diego so I decided to visit(my first time) and went to not not Tacos for dinner. AMAZING! Love your food. Wish we had not not Tacos in Michigan! Much love and keep up the good work Sam!
I made this today. I couldn't source all the ingredients, so I used water instead of beef broth, dry herbs, and braised on the stove top for 2.5 hours. Also, I served it with potatoes instead of pasta, but I think it would go very well with bread too. One little tip: you can use fish sauce instead of soy sauce for that umami hit. Amazing recipe, thanks Sam!
Sam and fam, just wanted to say this was one of the best meals I've made in my entire life. It was so tasty succulent and overall delicious. I highly recommend it. I made it w/roasted vegetables & pea soup. I couldn't find the pasta you recommended but I found a nice fettuccine to go w/it. On a scale of 1-10, I have to give it a 15. Indulge ppl!! this was awesome!!
Neoplolitan Ragu only uses onion ! No Carrots! No Celery! And you only use the sauce on pasta and serve the meat seperatley. It uses a bunch of basil as well
Oh I am absolutely making this next weekend. One hundy percent. Edit: I made it and it turned out GREAT! It is so easy and relatively quick to make, most of the time is just waiting on the instant pot to do it's thing. Highly, highly recommend!
You guys are the best cooking show out there...simple ...easy...down to earth...REAL....great variety of foods....”natural release” explanation by Sam I was rolling...way to chime in max ...hilarious....keep the recipes coming....maybe a show on seasoning and sauces for chicken ...pork...beef....you guys rocked keep up the great work
Hi Sam and boys! I made this for dinner tonite and it was delicious and incredibly easy to fix . My husband and sister loved it too! Thanks for being so inspiring!
Awesome recipe! I would say, you should mix pasta and ragù before serving, since pappardelle are specifically made with a rough surface which helps trapping the sauce
I been looking at other Ragu recipes but cooked one mainly based off this. The differences were adding diced bacon and celery, using a slow cooker instead and not adding the water just the bouillon cube, as well as emulsifying everything in a pan with a little pasta water instead of serving the sauce top of the pasta . I have to say it's the most amazing pasta I've ever eaten and has ruined mince Bolognese for me, I could never go back. Thank you for the inspiration and keep up the great work :)
You go through all of the trouble to make a great sauce for your pasta then you just dump it on top of a pile of bare-ass noodles? You need to toss it in a skillet. Add a few splashes of the pasta water. Stir/toss. hit it with parm. boom goes the dynamite
I made this exact meal tonight. I followed his instructions to the letter and it turned out pretty good I have to say. My suspect pressure cooker meant it should have stayed on 20-30 longer than it did but not a bad first try. Thanks Sam 👍
I tried this recipe by smoking the short ribs first. I then braised the ribs up to temperature in the sauce. I doubled the amount of wine just because the long braising process. It turned out awesome. The beef was fall off the bone deliciousness. The one part I need to work on is that there was a bit too much grease from the ribs that ended up in the sauce. I might try braising in the mostly wine sauce then adding the rest sauce late in the braise. Thanks Sam.
Thank you SO much for this channel! I made this last night for my fiancé and we about died! It is one of the tastiest things we have had in a LONG time! The flavor profile is so unique, like Italian BBQ. We love the Ragu so much I am going to make it again, simmer the liquids out a bit more and turn it into a slider (with baby Swiss, some spicy mustard and crispy onions!) Thank you for inspiring me to feel more comfortable and get creative in the kitchen! 😊
Just made this... Added some things out of sequence and needed to add a little salt... however... oh heck yes!! You've been inspiring me to cook more and try new things. THANK YOU ALL!
Sam, you’re gonna catch Vincenzo’s virtual hands brother. You need to throw the pasta in with the sauce and toss it together! Otherwise the pasta “dries up” on the plate.
![VENEZUELA vs. ARGENTINA [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/SJfoPdeOPCQ/mqdefault.jpg)
Besides the recipes I just love the banter between father and son. Priceless!
works great. i love that it has stainless steal pot inside ruclips.net/user/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
So I made this tonight, followed the recipe exactly. Received rave reviews from a tough crowd. Total time is around 2 hours including 1:10 in the Instapot, with depressurization. Only thing I'd do differently next time is remove the silver skin. Delicious.
I’m making it tonight. Pretty excited. About how many people did this recipe serve?
Yum. I've been bouncing around stews that use alcohol (Irish stew with Guiness, beef Bourguignon, Belgian Stoofvlees etc.) and this seems to be the most tenderized version.
I grew up on that. Fall off the bone Short Ribs in the sauce. What the ribs do to the sauce is amazing. A bit of San Marzano and chili flakes never hurt any red sauce
I was thinking of trying smoked chipotle powder next time. I didn't feel the need for it, but I think it would make it better
The dad vibe with Sam talking to Max and Chance completely makes the show.
Is chance one of his sons ?
@@abdullahiahmed6855 no max is his son
@@abdullahiahmed6855 No, I don't think so, though I think it's somebody who they've known for a while, like a friend of Max's. Still, it's a "cooking with Dad" vibe.
They are all members of his harem, a la Tiger King.
This can’t be a real Sam the cooking guy video, he didn’t wipe his face with the whole roll of paper towels lmao
Makes me cringe every time but I’ve come to expect it!!! 😂
Was thinking the same thing you’re just faster
Hi
@@sophaspecialfood8218 Seriously almost made it look civilized with a hand towel! I stop watching when he uses a real napkin, you know Sam has gone Corporate then!
Glad to know I am not the only person who noticed that Sam wipes his mouth with the entire paper towel roll.
This is possibly one of The Five Greatest Dishes Sam Has Ever Made.
And simple.
What’s your top 5?
If you make homemade pasta it is even better. Plus, make sure to keep the liquid to flour ratio. Also, it might be better the day after.
I am not doing pressure cooker or instapot. You can put these in a Dutch oven for three hours. I also recommend a holy trinity--onions carrots celery.
Made this recently...IT'S THE VERY BEST! My husband just loved it, too. Thank you so much, Sam, for sharing this recipe. It will be made frequently!
As the temperature goes down the pressure decreases inside the pressure cooker. You can manipulate the pressure release valve to make this happen faster. I would only do it with a wooden spoon from a distance, jest sayin'...letting the pressure decrease naturally is usually best for the recipe.
I was drooling just looking at the finished dish. I want some.
I was as well. Made it this wknd. It was fantastic
I've got a couple of "old-timey" pressure cookers, but I've made similar recipes to this. You can do this with a $20 pot and a heat source. Shutting up now, because the recipe looks good. And indeed, I have done beef short ribs in the pressure cooker. And with the big pressure cooker, I've canned vegetables! Thanks, I always enjoy your videos and your enthusiasm. Max's comments are just an added bonus!
Yep, one of my regular weekly dishes throughout the year. Greetings from Italy🙂
Made pappardelle from scratch a lil while ago, super easy. Fresh pasta is key!
I made this last night and it was fantastic, served with mashed potatoes instead of pasta. We finished off the leftovers for lunch today as a delicious topping on hot dogs. Love your videos and recipes, keep them coming! A quick comment, if I may, on this beef ragu recipe. Some electric pressure cookers (including my model of the Instant Pot) are quite sensitive to "burned food" events. For your subscribers who have this issue, they should delay adding the flour until after the short ribs are fully cooked. After removing the cooked beef (and bones) they can then add the flour to thicken the sauce into a delicious gravy (thereby avoiding the dreaded burned food warning). Cheers!!
This recipe is AWESOME!! Made it for the first time on Saturday, definitely will be marking this again. Leftovers on Sunday were even better! Thanks, Sam!
All the Pressure Cook Nerds (ME included) come out of the woodwork yelling "NATURAL RELEASE!" LMAO
@TopFeedCoco "Nice hiss"
@TopFeedCoco Don't forget to get it onto a tray... Nice!
Lmao 😂
🤣 literally
I saw that movie, The Natural Release, with Robert Redford, right?
Sam's reaction to "I have nothing to say about the pressure inside the unit being released" is priceless.
🤣🤣
Now that he's not saying it people are going to want it back. Something is missing from the show and I don't know what she said it is. Will she ever say it again?
Pure gold!
Hello, I like to come on my channel, I like to cook and maybe I can show you something. thanks
Love this, nice change of pace from the "fried-cheesy" recipes
Pressure cookers rock! Niceto see you using one. Great cook!
I want to see “the boys” taste the food and get their reactions
OW hell yes
They’re too cool for that
want to see them do the cooking and sam do the filming
@@swoosh1873 Chance cooking with Sam instructing with his hands tied behind his back.
I feel like “the boys” are going to release a #metoo moment in the future.
What a beautiful day in Southern California! Feel & see the ambient temperature of the AIR floating around you all.
Just started the pressure pot part of the recipe,can’t wait to eat it! Thank you for the goodness!
Please do a video on how to handle and prepare a LIVE LOBSTER. Thanks
Called natural pressure release, NPR. When u leave it after cooking time is done until the button goes down on its own.
Next on NPR: All Things Devoured
Made this last night. Let it steep overnight. Delicious!!! Whole family loved it. Thx Sam!!!
Love what you guys are doing. I find myself watching and listening to the shows while I cook. Even if it's not the same dish because I feel like you guys are my cooking buddies. Lol
I’m making this for my Christmas dinner.
Stopped by Seisel’s and picked some short ribs and pasta made this for dinner tonight for the family. Added a side of sour dough bread with homemade garlic butter toasted to a golden brown. Everyone was pleased and satisfied.
I'll have to give this a try for sure
Made it this weekend. Holy crap - it was delicious. I'm up to 6 of your recipes so far and every one was amazing, especially Lobster Mac-n-Cheese and I upped it by adding Scallops as well. I was in the kitchen preparing and found my self saying "And we Stir" I was cracking up. Thanks Sam and Sons.
Sam! I had to travel for work and I was close to San Diego so I decided to visit(my first time) and went to not not Tacos for dinner. AMAZING! Love your food. Wish we had not not Tacos in Michigan! Much love and keep up the good work Sam!
I’d try these but without the pressure cooker. Smoke the short ribs and then do the sauce in a pot.
Exactly what I'm going to do, likely this weekend
@@242-f5u invite me
I made this today. I couldn't source all the ingredients, so I used water instead of beef broth, dry herbs, and braised on the stove top for 2.5 hours. Also, I served it with potatoes instead of pasta, but I think it would go very well with bread too. One little tip: you can use fish sauce instead of soy sauce for that umami hit. Amazing recipe, thanks Sam!
Hi Sam, love your cooking show!! Any ideas for St. Pats? Possibly a smoked corned beef? Keep up the great work!
Sam - I made this for my dad and sister visiting for the first time together in a year since the pandemic. Absolutely delicious! Thank you sir!
4:00 "I'm always imPRESSED with how much garlic comes out"
Making this right now. Stoked!!!
Sam and fam, just wanted to say this was one of the best meals I've made in my entire life. It was so tasty succulent and overall delicious. I highly recommend it. I made it w/roasted vegetables & pea soup. I couldn't find the pasta you recommended but I found a nice fettuccine to go w/it. On a scale of 1-10, I have to give it a 15. Indulge ppl!! this was awesome!!
Now I need a dribble bib .. I wish we had big ass beef short rib here in Australia.
We still need that montage of when Sam takes the first bite of his food.
Hi
and burns his mouth :)
I loved your meltdown over describing how the pressure cooker works haha
Just how high was Sam when he explained the "natural" functions of a pressure cooker?
So simple but so delicious!
Dear Sam, ragu needs celery along with carrot and onion. Belive me. Love your show, keep up the good work. Greetings from Poland. Cheers!
Neoplolitan Ragu only uses onion ! No Carrots! No Celery! And you only use the sauce on pasta and serve the meat seperatley. It uses a bunch of basil as well
@@craigbasarab531 Ok I had no idea! Interesting, thanks for explaining.
That looks incredible...I have to make this
Oh I am absolutely making this next weekend. One hundy percent.
Edit: I made it and it turned out GREAT! It is so easy and relatively quick to make, most of the time is just waiting on the instant pot to do it's thing. Highly, highly recommend!
Definitely making this tomorrow
This is a genius idea!
Looks good. Gonna have to make it ASAP.
It wouldn’t have been complete without tha neighbors mower, lol. Great job guys. It looks delicious!
So hungry everytime I finish watching your videos
Max’s little cuts always sound like the beginning of an upbeat song
We are having this for dinner tonight! Can't wait til we can come visit your restaurants!!
I died laughing at that last bit..
"RIGHT BOYS!?"
"Right"
"You don't know that yet you haven't had it!".
😂😁😂🤣. Killed me
I would recommend having a buttered bun on the side to sop up the leftover drippings
Sam could you do any wild game recipes? Elk, deer, buffalo, pheasant etc.
Get out of china man
@@shankarchoudhary825 first off that’s just racist and secondly, wild game isn’t even from China
Yeah link up with Joe Rogan and do a wild game series.
Maybe Joe Rogan’s podcast. Hahaha
@@shankarchoudhary825 these species live in North America, and are delicious.
Loved the Birria Tacos! Made it and LOVED IT!!!!
I’m so glad I just ate. Mr Sam, that was gorgeous. Holy Effing , Ess!
why would you eat sam you monster
@@pyrosnappy7641 😂😂
Your better than Netflix and I’m learning so much! Good evening from Sydney Australia 🍲🍜🍝🥩🥕🥦🍍🥬🥥🥝🧁🍰🍩🍪🫖☕️🍵🍷🥂🍾
I'm watching this, eating a ham sandwich.
The universe is unjust.
At the 12:58 mark, that look. Sam's taste buds are stunned.
Scrolling through countless Sam videos trying to find one that I supposedly dreamed up and made it here 14 minutes after posting. Vibes
Looking for a simple mushroom and Swiss burger recipe. Also a bottle of the avocado oil. Thanks in advance
He brought his John Wayne today. " thats gonna be one he'll of a bite right there"
11:50 that parmesan melting on top was so satisfying
YOU WANT TO MASTER BAIT ON THE PARMESAN
The Irony of an Arby's commercial while watching this is beyond funny!
You guys are the best cooking show out there...simple ...easy...down to earth...REAL....great variety of foods....”natural release” explanation by Sam I was rolling...way to chime in max ...hilarious....keep the recipes coming....maybe a show on seasoning and sauces for chicken ...pork...beef....you guys rocked keep up the great work
The way he described max at the beginning made him sound like big foot or something lol
Ha i had the exact feeling
Hi Sam and boys! I made this for dinner tonite and it was delicious and incredibly easy to fix . My husband and sister loved it too! Thanks for being so inspiring!
WE LOVE YOU SAM THE COOKING GUY!!!!
My favorite from your history is when you went on the aircraft carrier and spent time with the troops.
Awesome recipe! I would say, you should mix pasta and ragù before serving, since pappardelle are specifically made with a rough surface which helps trapping the sauce
Sam's sharp. He's one of those guys that can self correct. Rare characteristic. Not kissing ass...just laying out the facts.
Definitely making this for my guy! Thanks
ruclips.net/video/nZnLkDomCKs/видео.html
Thank you! Made this for the family. My wife said i have to repeat for the extended family!!
Sam: describes the pressure cooking process pretty good....
Max: messes that up and makes the description all convoluted...
great video though!
I been looking at other Ragu recipes but cooked one mainly based off this. The differences were adding diced bacon and celery, using a slow cooker instead and not adding the water just the bouillon cube, as well as emulsifying everything in a pan with a little pasta water instead of serving the sauce top of the pasta . I have to say it's the most amazing pasta I've ever eaten and has ruined mince Bolognese for me, I could never go back. Thank you for the inspiration and keep up the great work :)
You go through all of the trouble to make a great sauce for your pasta then you just dump it on top of a pile of bare-ass noodles? You need to toss it in a skillet. Add a few splashes of the pasta water. Stir/toss. hit it with parm. boom goes the dynamite
Love u guys !!!!! Everything you cook is delicious!!! Keep cooking Sam
Avocado oil is the new olive oil!!
And for me I tried Avocado Oil and it sucks. Yep, I like the high temperature point, but the smell of it is really nasty.
Really does ruin alot of dishes
@@mcfcjack ... and then you get to eat a delicious meal!!
Love your editing on your videos
What happened to Jilli? We never hear about her anymore
She got fed up listening to Max and Sam bitchin' at one another
And what happened to Mrs. STCG?!?!
@@midgeta6864 You dont wanna know
@@Gmark25 you say that cause you don't know. So cool
They got divorced. That's why he's not allowed in the house or condo. 😂
I made this exact meal tonight. I followed his instructions to the letter and it turned out pretty good I have to say. My suspect pressure cooker meant it should have stayed on 20-30 longer than it did but not a bad first try. Thanks Sam 👍
It’s not a Ragu without the tomatoes!
I tried this recipe by smoking the short ribs first. I then braised the ribs up to temperature in the sauce. I doubled the amount of wine just because the long braising process. It turned out awesome. The beef was fall off the bone deliciousness. The one part I need to work on is that there was a bit too much grease from the ribs that ended up in the sauce. I might try braising in the mostly wine sauce then adding the rest sauce late in the braise. Thanks Sam.
This is the earliest I've ever been
Thank you SO much for this channel! I made this last night for my fiancé and we about died! It is one of the tastiest things we have had in a LONG time! The flavor profile is so unique, like Italian BBQ. We love the Ragu so much I am going to make it again, simmer the liquids out a bit more and turn it into a slider (with baby Swiss, some spicy mustard and crispy onions!) Thank you for inspiring me to feel more comfortable and get creative in the kitchen! 😊
“I’m always impressed with how much garlic comes out.”
That’s what she said.
“Hello, little bone...”
I just had supper and you made me hungry all over again lol
Sam, I love ya and don’t want you to be skewered by the Instant Pot nazis. There is no such thing as Instapot. It is an Instant Pot.
Just made this... Added some things out of sequence and needed to add a little salt... however... oh heck yes!! You've been inspiring me to cook more and try new things. THANK YOU ALL!
Sam, you’re gonna catch Vincenzo’s virtual hands brother. You need to throw the pasta in with the sauce and toss it together! Otherwise the pasta “dries up” on the plate.
Made short ribs before as stew but not a ragu and now I will.
Sam was prepared with a towel in advance? I'm not even sure that's allowed.
Yummy! gonna give this a try in my slow cooker
There is nothing called "Bolognese" in Italy.. it's called ragu and its as many recepies as towns and villages in Italy. U forgot ur celery btw :)
Best thing I have *ever* seen you cook.
Programmed machines perform specific pre calculated functions "AUTOMATICALLY", never "naturally"...
The Natural release is Physics.
@@Tom-oz7iy
Explain your phrase to us, in context of what ...? It has been a long time since ...
I have short ribs, papardelle, and a pressure cooker. I should probably make this.
I was literally looking for this recipe then boom you posted a video right when I started looking for it. Thanks Sam!