Short Rib Ragu - The Number 1 Cold Weather Comfort Meal
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- Опубликовано: 28 окт 2024
- Today we're making the best short rib ragu with pappardelle pasta. The short ribs are braised until super tender in red wine, plum tomatoes, fresh thyme, and with a Parmigiano Reggiano rind. If short ribs are too expensive, you can use a 2-pound piece of chuck or packaged stew meat. I hope you enjoy this pappardelle with short ribs recipe!
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For even more flavor refrigerate the ragu overnight and use it the next day. When it's cold, you can easily remove some of the fat that has risen to the top as well. Enjoy!
And save the "solidified" beef fat. It is a great flavor enhancer for sautees.
I make this ragu with Oxtails as well, pretty much the same recipie. I always let it sit overnight and remove the fat from the top before reheating and serving. Hard to beat....
@@theonemavIf the oxtail are braising and then the meat is stripped off when finished, the collagen in the oxtails add to the richness! 👍 I've got to try the oxtails next time.
I use a bouquet garni for my spices. Twine & cheesecloth for dried herbs and twine only for fresh herbs. It makes separating them after cooking very easy.
dude have been watching your vids for a while now. i cant understand why your subs are not over 1 million. the channel is amazing. keep it up.
"Could I have done a better job? Of course I could've" ~ Those are the words of someone who will improve each time they do something. Not just in cooking, that's a lifestyle.
Thanks! I try to never say this is the best ever or things like that lol.
Sure. You could have used the metric system :) Besides that it is a great video.
@@ClaesN1973 measuring is not vitally important. That is a clear message for most of the steps in all his videos. You should see my Mother's recipes, hardly a measurement on them.
The words of a humble person. My favorite kind. Nicely done.
Yes.
I'm italian and I like to say that this is one of the very few italian recipe videos from USA that shows real italian cooking instead of the american version of it. Bravo! I suggest also to try the same with pork cheeks. And every time I make ragù I make a huge quantity (it takes the same time to make it small or big!). Then you can freeze it flat (I use Ikea plastic bags), like a tablet. When you need it you can crack as much as you need and - being flat - it's very easy to reheat it in a pan. Pasta al ragù will be ready in 10 minutes.
Thanks very much! Good idea on making large quantities.
I've only had this sort of Italian food a few times, being from the St. Louis which has great Italian-American food but very little Italian. This dish was everything I imagined it could / should be. Depth of flavor, rich without being overpowering, and satisfying in a portion that doesn't weight you down. I'm just a good cook, the real magic is in the cuisine itself. It has a life of its own.
Learned that trick from an old aunty in Mondragone. She'd pour the ragú on a serving tray lined with baking paper, then paper on top and another tray, light squeeze and in the freezer. After about an hour she'd pull it out and score lines in it for portions, then back in the freezer. Once thoroughly frozen, it was very easy to break along the lines into portions and put in zip lock bags. Been doing this for decades now and saved my hungry butt many times or when you get surprise guests.
Very good job on making a real Ragù !
this is why us Sicilians say you Italians don't know how to make sauce... I'm sure it is tasty, but stick with just making your noodles, we will make the sauce properly for you... FYI ragu isn't supposed to be a meat sauce, that's bolognese, originally made in the town of bologna by a chef that got the idea from visiting Sicily then made it famous by serving it to the pope, but even italian bolognese isn't made right because he put carrots in a tomato sauce... this is why we say you italians are full of bolonga when it comes to making sauce, you couldn't even copy us properly... who puts carrots in tomato sauce?
I love finding recipes like this. I'm not a great cook, not even a good one in my own opinion, my wife (who passed away just last year) always kept sharing with me new recipes to try to get me out of my comfort zone and I've been slowly improving more and more. I definitely want to try this one as it just looks so amazing...and honestly easier than I thought. You good sir have just made a new subscriber here, thank you so much for sharing this.
Love is.. family and homemade food
Condolences to your wife
I hope that wherever your wife may be, she smiles by seeing and knowing how good you're cooking now. Condolences and love to all your family :') 🍝💕
Delicious
Awe honey, so sorry about your wife!🙏🏻💔
But yeah, get in the kitchen, it’s not rocket science, you can learn! Are some people more inclined than others, yes, my son is a gifted chef, me, I’m a home cook, I follow recipes. And I’m a good cook. But guest what, that fancy-schmancy chef, loves. My food always has. 😉♥️🙌🏻🙌🏻
I like the fact that, unlike anyone else who has a cooking show, you actually cook the onions and then add garlic in later. Drives me insane. Stop burning garlic!
Thank you! I try my best.
shut up
I really do not see the point of adding garlic. Personally I do not think that fresh pasta and garlic mix well. Garlic is often used to flavour the oil at very low temperature and then removed before getting burnt.
There’s enough water content in the onions and carrots that will prevent the garlic from burning.
Burnt garlic is the best.
I love dads little smile at the end when his son goes back in for that second bite. He definitely knows his kid! So sweet!
If you've watched the channel you know how big of a deal is that his kid said he likes the ragu better than ravioli 😂
I have made a lot of short ribs over the past several years, but nothing has compared to this. I made it last weekend, and it was ABSOLUTELY INCREDIBLE!
I can’t wait myself! I’ve never ever made them! My husband has had them made by his mom in law and apparently they were like outta this world good. I have no idea how or what she did, all he could tell me was they came out of the oven lol. SOO after seeing this, I know I won’t feel inadequate if they’re not the same. My mom was from the south and all I was taught growing up was Southern food, of course so I’m not well versed in the art of cooking meat. Meat Wasn’t ever the main part of the meal on Southern tables, For many reasons I suppose. But I’m definitely Going to try these thank you so much!
Made this for my wife and some friends the other night. It was easily the best pasta sauce I’ve ever made. All I can say is I’m now binge watching your channel. Cheers and thanks for the amazing quality videos and recipes!
Thanks so much! So glad you enjoyed it and hope you like the other recipes too.
Is your name a play on the Portroguese words for Scar Face?
I like how chill he is that you don’t have to go exactly step by step to the recipe, and sometimes gives alternatives
Thanks very much.
I treat all recipes as guides and add what I like
My husband made this 2 nights ago after we stumbled across the video while looking for something to do with short ribs that were in our freezer. I cannot stop raving about it!!!! Honest to goodness I swear the best pasta dish I've ever had. Love your real scenario type cooking. Easy going and awesome results.
Telling a son, “take another bite if you want” and the kid smiling n diggin in for another rip is pure joy. I cherish those moments with my three boys.
10:30 kid burned his own dad for hug hhhahhahaaa
@@slobodanmarkovic4079 He didn’t notice.
Yeah, me too. My sons are juniors in college so I only get to cook for them in the summers and on holidays now. You wish they could stay little forever.
He's a great dad, and he clearly gets it. You can see it with every interaction with his son. One more reason he's one of my favorite chefs. What a boss.
Imagine existing lol
That looks great! I would suggest a couple of details that really enhance the flavour. When you get the tomatoes you should add one cup of water per can, this allows you to cook the ragu longer, making the meat "melt" without having to shred it, those unedible parts are actually edible if you let everything cook long enough. I would also add celery and put the meat back in the pot before the wine (though I am not sure how much of an impact it might actually have. My last tip is regarding spices, if you add a small spoon of 100% cocoa poweder (this is a neapolitan ragú trick) and some nutmeg you can really bring out the flavours of the meat. Lovely video!
Let us know how you get on, I don't think he's looking for tips on this.
This is how I would cook it! Barring the cocoa powder trick, which sounds like an interesting way to complicate the flavor. I learned the milk trick, which add some sweetness and creaminess to the sauce. And I prefer to use parmesan as garnish along with some chopped parsley.
@@zixiusu7106 similar. I'd just like to add that the unedible parts are also edible when not soft and cooked into disintegration. I always eat apples whole. Sometimes even a kiwi. It tends to be good fibre and keeps your stomach and intestines busy for a while (as opposed to sugar, pasta, etc).
Only thing I do different is that I nearly always use fresh tomatoes and I skin them (skin is a bit bitter) before cooking them to bits. I add some tomatopaste/concentrate to thicken it up and give it some extra deep color. I don't need to add water, since the tomatoes have more liquid this way. Charring a bit of that tomatopaste before can also work wonders (especially in soups). It's similar to roasting paprika/peppers in the oven; adds an 'earthy' flavor. Tomatoes are awesome ;) Cooking is too. I tend to stray from exact recipes, just to have a little mystery in every meal. Doesn't always work out xD
@@corbeau-_- Charring the tomato paste is always something I try to do in any recipe..it adds another layer of depth and flavor.
Cocoa powder sounds so interesting!!
As a Chef who has short ribs on the menu and cook them often - I was hesitant to see what this video would entail... when he seared all sides (INCLUDING THE NARROW!) I was so freaking happy I almost knocked over my drink! Absolutely BEAUTIFUL sear on those bad boys, and using the fond after! So rare, I feel like, is this in cooking RUclips videos. Absolutely beautiful preparation of the short ribs - GORGEOUS!
This has been one of the most enjoyable cooking videos I've ever seen.
Thanks so much!
Partly down to the chill music. I’m a divorced dad, and now love cooking for my kids
From what I've learned from watching youtube cooking for years, this channel is gonna blow up and soon. Trust me. Its already hit the algorythm. Good job.
Thanks for the support and I'm hoping you're right!
Obviously you haven’t seen Webspoon World channel lol
Apparently you're right about the algorithm..
It popped up on me, and I didn't even look for it
@@stevenwheat3621 It popped upon me too and the ragu looked delicious so I’m here now because I love a good slow cook recipe
@@jacquelynn2051
It's weird how that works.
I'm a similar example of the ole "algorithm" thing.
I have around 38,000 subs & it was because of ONE video I have. It's of my son dancing like Pennywise. Watch it! It's not even that good!
I have 70 other vids with maybe thousands of views BUT that 1 vid has over 10 MILLION views! Go figure..
Unfortunately I've got somewhat "black listed" due to a couple reasons. The whole "algorithm" bologna again....
(Hit like and sub! 😉)
I'm no UToober, they're just personal vids I don't want to loose..
Most down to earth RUclips chef I’ve found. Wish you all the success brother.
Looks incredible, I do have a couple of tips though:
1. You can tie the bay leaves and the thyme with a simple knot and then remove them all at once after cooking, you only need their taste in the sauce you don't need them to spread out at all
2. Add celery. It's a staple of this dish, you don't have to add much and you can chop it pretty fine if you don't like celery that much but trust me, it makes the sauce so much more earthy and thick.
3. I'm a huge fan of garlic, but you don't need garlic for Ragu
4. Add some pork to the meat. Even a small amount, it fits the Ragu sauce perfectly
I was wondering about the lack of celery!!
I was wondering why no celery too but just thought it was his choice. I add a bit of pork too and it totally changes the flavour.
one of the few recipes i see that uses the parmesan rind - keep your rinds people freeze them then stick them in your Italian sauces - its a game changer for sure been doing it for years.
Thanks! I've been doing this for so long and normally take them out for soups, but figured it would be good for this recipe.
@@SipandFeast Can I also use manchego or grana padano rind?
I made this exactly following the recipe - and made the Ragu a day ahead of time. Not only does it enhance the flavor, you have an opportunity to skim off the solidified fat. As G. Franco Romagnoli (Italian chef, restaurateur, and TV personality) tells us in his cookbook "The Romagnoli's Table" - the less fat in your sauce, the better your pasta dish. And that was certainly the case with this recipe. I also made the Pappardelle using Italian 00 flour that I normally use to make pizza dough. The pasta was fantastic. So much flavor in this dish! We put a dollop of ricotta on top, along with lots of freshly grated Parmigiano.
I made this for Mother’s Day 22. It came out fantastic even using a chuck roast instead of short rib. I love watching this channel and look forward to trying many more of your recipes!!
same, i had a chuck roast in the freezer
Man I’m really obsessed with this guys videos I’m surprised he hasn’t blown up yet. I was raised in the PNW so Italian-American food wasn’t common. I’ve used several of this guys recipes and everyone has enjoyed them. Thank you!
I appreciate that!
So my wife and I made this a couple days ago. Fantastic! We didn’t have Chianti , so we used some merlot for the wine, other than that we followed the recipe to a T. It’s not hard, but is time consuming. We made it on a rainy Sat with nothing else to do. It’s hearty as a stew! We found the right pasta at the local Winn Dixie of all places, first time we tried it and we love it too. Plus, the leftovers soak in the flavors like a lasagna overnight.
Will be putting this on the rotation list for sure.
Thanks for a great recipe!
Loving this channel, man. It has the intangible aspect of just being easy to sit and watch.
I think I've watched 5 straight at this point.
It's all explained well, the food choices are excellent, the video quality/production is definitely well done, the music is relaxing, etc.
This is the perfect food channel to sit back and relax to before bed.
You just earned a sub! Keep up the awesome work!
Thanks for the kind words and for the sub!
Yes! I keep watching his videos while laying in bed!
I'm making this as I write this. I had to place a spin on it. The grocery store had 3 pieces of short ribs for $10.00. So I'm using cross-cut beef shank bone-in. After 3 hours in the oven, I'm pretty confident it will be just fine. By the way, I love your channel. I think it is down-to-earth and original. I also cook with wine as much as possible. It's a game-changer.
I'm sure your spin will be great. Thanks for liking the channel!
Shanks are fantastic for braising - a different texture to short ribs but equally as delicious. I like to braise them in Guinness. Your ragu will be amazing with shanks.
@sipandfeast, happy new year. I have had this recipe bookmarked for over a year now, finally got around to making it today...and it was excellent! I did, however, have to make some adjustments...
1. None of my grocery stores had short ribs, so I used a 2.5lb chuck roast.
2. My Dutch oven is a bit too small to contain all the ingredients...so I went with a slow cooker! I did the sear/sauté in a high sided pan on the stove, added the wine and tomatoes to same to simmer, then poured over the meat in the crockpot. 4 hours on low, shred the meat, then another hour on low.
3. Don't skip the cheese rind in the sauce! I did a taste test about half way thru, was OK...before I added the rind. I added it at this point and it made a fairly big difference, sort of smoothed out the flavors at the 4 hr. mark.
4. This recipe will feed a small army! So much left over, SO happy! I suppose I could have cut the recipe in half...been able to use my Dutch oven, but would have sacrificed all the meals yet to come from this work today!
Thanks for the recipe! Will be trying more soon.
Made this recipe today and it was absolutely fantastic. Thanks for sharing! One thing I realized is that I've never taken the time to remove the tough membrane from short ribs in other recipes, and taking the time to go through that process made a big difference for the end product. I'm very excited to try out some of your other dishes in the near future.
Thanks! Hope you enjoy the other recipes too.
Folks, I gotta tell you - I made this and it truly was one of the most delicious things I've ever had. I was looking for a recipe that was close to something my Mom used to make (basically the same thing but she'd shred stew beef) and this captured it EXACTLY. The only thing I did different was I served it with flat rigatoni the way my Mom used to and it was actually not just freaking delicious, but an emotional experience. Oh, and I did meatballs in the sauce like she used to. Outstanding.
So short rib AND meatballs? OMG that sounds like heaven.
This is how recipe videos should be done. Chill and true. No need for exact measurements on every single thing
Best recipe video I've possibly ever watched
I made this recipe the other day. I used the whole bottle of wine, added chopped celery to the carrots and onion and I added two heaping tbsp of beef flavored “better than bullion” and fresh parsley.
It was amazing!!!
Also, I used boneless short ribs from Costco so I didn’t have to bother with picking out the inedible part of the meat
I just tried this recipe and I was not disappointed! The sauce is so good and the ribs almost melted in my mouth. I must say though, if you don’t have a big family do not use the whole pound of the Pappardelle, it’s huge and makes sooo much. Keep on sharing your wonderful recipes!!
Made this recipe about 4 times now and it gets better every time. So good for cold windy nights.
Made this a few times. Celery added makes a huge difference. (carrot, onion, celery = mirepoix)
In Italian Soffrito, in French Miraqua. Most European dishes use these three basic ingredients as the base, can't go wrong with this base 😊
celery is not universally loved
I not only added celery, I also added a tablespoon of balsamic vinegar into the finished ragu sauce. Just great.
I think broccoli would be dope as well when steamed! I've never had ragu this fresh but I would love to try it! It's one of my favourites
Sip & Feast, what a fantastic web site, videos, recipes, etc.! I've bought a few cookbooks and then came across a video of yours the other day. Wow!!! Can't wait to try a recipe. Your grandmother and family must be beaming!
"History makes you smart, heritage makes you proud."
Well done!
Wow, really appreicate the generosity and the comment. Thank you so much!
As a disclaimer, I’m not of Italian descent, but my first experience learning to make ragu went terribly and I’ve never tried since. This video is making me want to try again. Thanks for teaching in such approachable way.
Wonderful! Also, the exact same thing but with lamb and white wine, minus the tomato paste is also incredible. This makes the house smell SO good too. Perfect for fall.
I have plans for a lamb ragu soon. Love the idea and thanks for liking the video!
So not the same thing?
I'd recommend to remove the membrane of the short ribs before searing them in the pan. Beautiful recipe!
Thanks very much!
I'd eat the membrane as a chef's treat. It's so good
@@lugscogs5976 when my parents braise beef they leave in the membrane. It's the best part lol, so much texture.
@@lugscogs5976 yeah I was like why is he removing them. Then I remembered some people really don’t like the texture.
Yeah, I like the membranes too, but since he removed them, I'd just recommend doing it before searing, so you don't have to make a mess after x)
I have been cooking almost every night, for three Covid Years, from Sip and Feast. Everyone loves the dishes I make, but this one was deemed the best of all time. My husband said it was the best pasta he's ever had (including anything in a restaurant) and he is a major foodie. Thank you for making cooking southern Italian food easy and it's so much fun to watch you doing it. I have nothing to say about young James but we really love watching him, too. Thank you.
Thank you so much and for being there watching since the beginning!
Jim. Wow. I made this superb short rib ragu for dinner tonight and it was a stellar success. And I mean stellar. It immediately was added to my Hallowed Recipe Box, where only the best-of-the-best are allowed to reside, and I thank you most sincerely for the excellent recipe, as well as your easy-to-follow instructions. My very well-fed husband thanks you also. He’s now reached the point that if I share with him I’m making one of your recipes for dinner, his smile never leaves his face for the rest of the day. And, as always, we offer sincere thanks to The Taste Tester for his superb guidance in the minute details of advanced taste-testing, as well as his always boundless enthusiasm for your dishes. He truly understands the last word on excellence. 👍☺️
I really appreciate this comment, Cindi. So happy you and your husband are enjoying the recipes and videos. Thanks for watching.
Damn Cindi now I’m excited to make this! 😊
I'm so glad I came across your channel my friend, I am going to start cooking your recipes as soon as I get my order from Cento, may God bless you and your family.
Thanks very much and welcome to the channel!
Wow that looks great. This SipandFeast should have his own TV show. Not only is he a geeat cook, but he is also a great and clear presenter at what he is cooking. Well done Sir (i have been watching your cookery videos for most of the day).
OK. Made this Friday night after work. Let it sit for the night and we had it tonight, Saturday, for dinner with friends. This was OUTSTANDING! It will be a part of our regular dinner rotation I am sure! Wow, just really, really good! Thanks for this and the channel!
It's great to hear that you all enjoyed it and thanks for liking the channel.
Just made this one and it’s a huge hit! I just started watching last month and this is the second recipe I’ve tried and I’m very happy thanks great show!
That's great to hear! Thanks for the support.
Came here from the vid you did with pro home cooks, this is my 1st vid I've watched. When judging a cooking channel you can tell from their Ragu and how they finish their pasta. This is how I make my Ragu, I like celery in there as well and sometimes I'll use chuck or brisket instead of short rib. I really liked the mood of your vid, there's no shouting at the camera no fake hype. It's just good cooking with good info. Now it's time to binge the rest of your vids.
This is my 6th dish I’ve made from your channel. Again, a WINNER, incredibly rich sauce and with fresh fettuccine it was delicious. With a dollop of fresh ricotta on top it’s Heaven. I made a double recipe and it’s going to be with gnocchi next time. Taking the tough stuff off the meat is the most difficult part. How wonderful. Thank you James.
Ohhhhhh..with FRESH fettuccine and ricotta yummm 🥰! I’ve always fantasized about making fresh pasta 🍝
According to my entire dinner party: "Confirmed. This absolutely ended ALL other ragus." Thanks for the share, we thoroughly enjoyed!
I have wanted to make this dish for a while. It's on my list for Winter because it's been 100 degrees outside the last week. I love pappardelle pasta. I ordered from Delallo online. I love your channel and you have played a part along with a couple of others to put the spark back into cooking for me. I cooked in a few area resturants and over time, I lost some of my zest for cooking. I'm so happy to have it back. Cooking is more than just food for me, I think you and your lovely Family get what I'm trying to say. Bon Appetit....
Solid basic youtube cooking like this is better than Netflix
One tip: tie your thyme together into one bunch so you can fish it out in one shot. I use (unflavoured) dental floss to tie it. Works like a charm!
Your son is the best! He is so smart and so thoughtful. The interaction between the tow of you is terrific!
Made this for the family last weekend.Absolutely insanely delicious.Thanks so much for sharing!
So glad you all enjoyed it!
OMG I've never seen your channel before, you are amazing! The way you explain what you do, and the differences you explain from others cooking is amazing! My favorite Italian dish is pasta bolognese and I finally understand a way to make it! It is very difficult to not love Italian food!
Made this 4 times now, mostly with chuck as you call it, but it's one of my all time favs from this channel.
"That smell, It just stops you in your tracks"
Yes ma'am!
Cheers from the Netherlands
Okay, I really need your address so I can move next door, or are you in the market for another sister, aunt or cousin??… I know there are a ton of cooking channels out there but your approach and natural demeanor are so relaxing and comforting that I could watch you all day long! My son is a professional Chef at the Union League here in Philly and is so passionate about food but your Italian energy about your food makes me want to cook Italian recipes EVERYDAY!!! Looking forward to the next recipe! Thank you so much for everything you bring to your channel! 😉
Thank you so much for the kinds words. I appreciate the support and love getting comments like yours to balance out some of the not so nice ones haha.
Kathy, I have to agree with everything you’ve said here!! Let’s see if he’ll do a package deal and add a brother/sister or a new aunt/uncle or whatever he prefers to call us when we move in, lol. My nephew is a professional chef as well and he graduated from the culinary institute of America in New York in 2010 I think it was and I used to love learning things from him and it has always made for fun times come dinner time but he finally moved to Florida to a restaurant down there so I have to experiment on my own now and this meal looks absolutely wonderful, seems easy to make, and he did an amazing job explaining everything!!
I’ve been wanting to try braised short ribs for years but for some reason I’ve always been scared to try and attempt it but the method he showed here seems like it’s gonna be super easy and super duper delicious!! He is a fantastic teacher and is very easy to listen too and Learn from.
I hope you enjoy it Kathy, I’m gonna try it this week myself!! Take care and be safe out there
@@1982MCI lmao!!! First of all my husbands name is Don and so is my sons! And second my son graduated from The CIA in 2007 first in his class!! He has unbelievable talent but there’s no doubt about the fact that it’s a highly demanding career!! Good luck with the Ragu, I find that Short Ribs are not difficult to prepare and you get amazingly flavorful results!!! Yum!! But I’ve never prepared them like this so it will be a first for me too! I just bought the Pappardelle today! You stay safe as well and God Bless!!
I hosted a dinner party with some friends and made this dish. Unfortunately beef short rib was a bit too hard to find, so I went instead with Osso Bucco (Veal Shank), and the extra marrow taken from the bone and it marinating in that delicious sauce was something to die for. Paired with a very nice Chianti wine. It was to die for. They wanted seconds!
I have learned more about the simplicity of good cooking from your channel than anywhere else. Keep it up, and THANKS for the great simple explanations and tips... as well as the delicious recipes!
Dude I made this on Sunday and it was absolute perfection. Simple recipe, stellar results!! Thank you 🙏
I just found this year's Christmas Eve dinner...THANK YOU SIR....
Thanks! Hope it turns out excellent!
I was thinking the very same thing!
That’s a great idea
This is the BEST recipe OMG. I have a restaurant down the street that I order bolognese from regularly and I’ve always wanted to be able to make something similar at home and this is it!!!!!!! I finished the sauce today and I’m going to let it sit in the fridge overnight and serve with fresh pasta tomorrow. Thank you for this incredible recipe! 🥰
Have I cooked any of the dishes you make? No.
Do I plan to? Maybe, someday.
Will that stop me from binging your content because I enjoy your spirit? NO SIR!
Keep these coming I love them.
Also, your son is ADORABLE. 🥰
This is one of the best things I ever made!! Also busted out my pasta attachment for my Kitchen-Aid and made fresh pappardelle. What an amazing dish!!
We just love your recipes, we're trying them all out. This short rib ragu was outrageous. My only changes - after searing the ribs, I removed three-quarters of the fat before adding the vegetables. And a half-hour after taking the sauce out of the oven, I spooned off at least five tablespoons of fat floating on the top. Re: another recipe of yours we just made - baking soda on shrimp is amazing! Also loved that you cook the tomato paste - my old Italian mother, may she RIP, never once told me that, and she should have! Many thanks.
Made that recipe using a nice big venison roast instead of short ribs and it came out absolutely wonderful.
@Patrick M That sounds amaaazing!
That looks really good!
Suggestion from Bologna: you might wanna try without garlic, and throw some celery in with the onion and carrot for the best "odori".
Thanks for the tip!
By far the truth! We have cooked your recipe outside in nature. It turned out so extremely delicious! Thumbs up and thank you for your recipe!
I made this for Christmas dinner, my first-ever ragu! It was glorious! What a great recipe! Happy Holidays!
Really glad you enjoyed it!
Dad: You can have another bit if you want.
Kiddo walks back smiling because he was hoping for one more.
Haha. Bonus points dad.
Made this last night - ridiculously delicious! I was also very glad he mentioned the bit about cutting the tough part off the short rib. I've made short ribs before and hadn't had that explained to me. Now I understand why they were sometimes tough. Much gratitude for such an amazing recipe and the clear and accessible directions. No "folding in the cheese" here!! 😊
7:53 Thoughts on papardelle as the easiest pasta you can make...
Great insight. I always think of papardelle as a specialty pasta, but it is really the easiest and most basic pasta since it's just a rustic cut.
Ok Irish lady here…. I’m thinking let’s put this beautiful ragu on a hill of mashed potatoes… am I the only one?
I made this today in the crock pot and it worked perfectly! I used port wine this time and it's so good :)
The inedible part of the shortribs is called the membrame right? Would it be easier to remove it before seering, or would that affect the seer? Great vid, I'm going to make your recipe this weekend for my parents:)
If you cut the membrane from the back the meat will detach from the bone right away. The best thing to do is sear it like this and remove it/save for another purpose after braising. Hope you all enjoy it!
Easiest way to do it would be to leave the ribs to cool in the fridge overnight. Granted this means that you need to do this 1 day before you actually want to eat the ribs, which is not ideal but it makes it a million times easier and you don't get any meat with it. Really easy to remove the fat this way too, since it hardens at the top of the dish. One thing to really watch out for though, is the salt content if you plan on adding some of the pasta water, because that can oversalt it, and that can definitely ruin your dish.
I always leave it on though. It's definitely not inedible, it's just a bit chewy, but not tough or stringy. Have you ever had BBQ ribs? Well, you've eaten it before. It's only a big deal for the cook, really. It's just a cook's sense of pride to cut it off but it will not ruin your meal or anything.
Do listen to the person who made the video though. I'm just a random person on the internet.
It's called silver skin and it needs to be removed from any cut of meat you might find it, especially on ribs. Hope this helps.
@@skelletorjo3227 I agree with you. It's not going to hurt anything about it except the cooks pride.
It's just a visual thing.
(and with the horde of little greedy monsters I feed. I'm lucky to get all my fingers back.)
Don't know why he says it's inedible. After all the cooking, it's still quite soft. Waste of time really, especially if you cut it up a little. I mean when you go eat Korean ribs (which is just short ribs, but cut cross wise), you rip that part right off that is attached to the meat. No one would be insane enough to try to separate it.
6:38 thats my favorite part of eating meat from the bone
i used this recipe with bison short ribs that I got from a hunt in Alaska. Absolutely amazing! Thank you!
I'm going to try this with chuck roast instead of short ribs.
Wow this looks fantastic! Will definitely be making it! Always enjoy seeing your little taste testers!
Thanks a lot and I hope you enjoy it! My son pretty much has taken the role over now haha.
Looks great. I do the ragu using long ribs. They are browned using a blow torch then vacuun bagged with the sauce. Then sous vide for 24 hrs. The result is so good.
I made this tonight for the family. It was delicious! Thank you. Can’t wait to try your other recipes.
Great to hear!
That part when the dad is expecting a hug but the son just runs off lol .... NO SOUP FOR YOU~!
The great recipes made me like the channel, the way he treats his kid and family made LOVE this channel
This looks delicious! I am loving your videos, I’ve been binging since I found your Channel yesterday! 😊 The short rib looks so tender. 🤤
If you want to get the lining off the inside of the short ribs make the thing the day before, and store the ribs separately in the fridge. The next day, when the gelatin hardens, they will be much easier to remove, especially with shears / scissors. You also get the benefit of the fact that gelatinous meat dishes are always better the next day.
How is that inedible though? Not only I eat it, but I very much like it.
@@LbAnubio Europeans don't eat tendons or cartilage, you'll find it's very rare to see them not throwing away things like chicken feet
@@atcera8714 I don't put them in the trash, I feed them to other animals. But chicken feet, I would use for stock, if the store included them.
This looks so good right now. You are one of my favorites. I'm fasting right now and dreaming about making this when its over.
This looks so freaking amazing!!😍
Thank you very much!
This Is autentic RAGU.
Concéntrate flavors for fresh pasta mmm ñam ñam ñam 😍😍
My veal ragu is pretty damn amazing
@@screwballsquirrel4473 Send me some
Made it last might...It is......Wife and grandson loved it also.
The connective tissue becomes a wonderful meat gelatin when, and ONLY when, the ribs have cooked long enough. Please do not discard...just cook them a little longer.
Good to know!
Love your excellent dishes. The dishes are relatively straightforward, however, they totally represent what makes Italian food so stunning. My sister lives in Italy and is married to a top chef… this is the real thing you are teaching.
The bit around the bone is the best part though!
This looks so freakin tasty!!! My hubby would probably die if i made this for him lol. Btw video quality is excellent!
Thanks for liking the video!
Plot twist: you arrive home to find he made it for you.
@@Kragith a story from a book of impossible events lol
@@ariliving Ye its a shame thats the world we live in, I've never had a GF that was anything less than shocked that I like cooking as much as I do. Don't even know if I should feel good or bad about that.
@@Kragith I think thats a great thing if you have a skill most dont. I think even women these days are not cooking as much due to the shift of women taking on less traditional roles and having to make "quick" meals instead. Although I have a 1 year old boy and you better believe he is going to learn the true enjoyment of cooking and how to prepare a real meal... none of the half processed stuff you see on tiktok these days
The part that you called inedible and tossed is my favorite part of the short rib!
What do you mean that part around the bone is inedible? I love biting into that stuff and I always eat it lol
Yeah, same, I actually look forward to it lol
Same here. It’s all beef and very edible.
Same, the bad part is the part I love the most in ribs.
doesnt work well when you try to have 'pulled pork' base
I always used the "inedible" fatty, grizzly part and mixed it into my dogs dinner! They both (dachshunds) lived to be over 20 so....
Looks amazing, I'd never have thought of using short rib in ragu. Question, not a criticism, why no celery?
Thanks! I didn't have celery, but to be honest it makes little difference taste or texture wise in the end.
Soffritto or Mirepoix. For me it’s essential in ragù.
But yes there are a million different recipes for ragù and all of them good.
In Bologna, they don’t add any garlic or herbs. Really basic.
And then there’s Heston Blumenthal’s ‘in search for perfection’ recipe which will take 3 days to prepare.
I will definitely try this style ragù, it looks fantastic but I will add the celery ;p
Happy to see you kept the tallow in for the sauce. Must taste divine
Such a timeless classic. Looks delicious. I'm always shocked when I go to an Italian restaurant outside of the East coast and cannot find dishes like this on the menu. I usually walk out but I feel like asking the owner, how can you consider this an American Italian restaurant when you're not even attempting to cover the basics :)
Dreaming of $4.99/lb short ribs in 2024 😂
It's $3.99 in Milwaukee this week....🙄
@@michaelharman1816 Just made this a few days ago when short rib was on sale for $7.99 here in NY 😃
Your videos are comfort food for my soul. I watch them after a long hard day of work. I love the pace, music, and excellent explanations.
I eat the “bad” part every time I make short ribs. It’s as tender and delicious as the meat. For what this meat costs I am not wasting any of it!!
Lol agreed. We eat that too!! In fact, it's a delicacy where I come from. I was surprised to see him removing it.
I shouldn't have said inedible. I eat those parts when I make whole braised short ribs on polenta or whatever. When the meat needs to shredded and mixed in, I don't want to put any hard bits into the ragu. This isn't unusual. I've eaten this dish in many restaurants and the bits are always removed.
Respectfully, ya gotta give short ribs an hour in a pressure cooker until the collagen and sinew is edible, that's when it starts to get good. Your ragu will taste like consomme.
It's just too long to get the breakdown without a pressure cooker. I think this is a fair tradeoff for a great dish in 3-4 hours.
@@SipandFeast to me short ribs are always an overnight dish, 8 hours at 270 is perfect. 300 maybe a bit high for this length of time. Collagen will keep the ribs fairly moist but you'll definitely get some fat leakage at 300.
Great video! I love your son's taster comments at the end which clearly make the whole video even better! He is absolutely adorable and so very precious!
i love how much you talk with you hands. this is a meal i will only be able to dream of having. 10/10
I’m a good Italian cook and you’ve done about the best I’ve seen on this meal. Awesome. Thanks.
Been cooking for quite a while, watched tons of cooking shows etc. This is my new favorite.