Hope you guys enjoy this one! :) Pappardelle is a great option, but you can use really any pasta you like. And If you can't find short ribs available, chuck roast is an easy substitute! Just cut it into cubes. Appreciate all your support! 💛
Hi Bethany! I saw this recipe video while I was on vacation in Sedona/Grand Canyon so I didn’t comment. But when I got back home, I went to Costco and found the same kind of beef short ribs you used, so I bought them and will be making this recipe for some dinner guests next weekend. I can’t wait to make it…it looks SO good! I’ll let you know how it turns out 😊 Also, Rosie is absolutely adorable! Such a perfect anniversary gift for your parents 🥰
@@connie4883 Oh wonderful, I've always wanted to go to Sedona area! I am so happy to hear you're going to make this ragu! I really hope you and your guests enjoy it🥰 And appreciate that so much with Rosie! We love her💛
Hey Bethany! I just wanted to let you know that I made your short rib ragú and it was excellent! Served it over pappardelle & topped with freshly grated parmigiano reggiano. Chef’s kiss! My friends and I thoroughly enjoyed it 😋
Thanks! And I know what you mean. Every time I watch one of your videos I get hungry. Haha Next on my menu is your chicken thighs with potatoes. Can’t wait to try that one! Have a great week and I look forward to the next video 🥰
Bumped into an old friend recently who remarked “you’re looking good!” I replied with one word: “Bethany.” She asked if that was a special diet or a program I was on, was it the name of a gym I went to, maybe a trainer I was using. I chuckled and said, “No. You see Bethany is this incredibly talented chef on You Tube who produces these absolutely amazing cooking videos of dishes that look SO ******* GOOD! And since I like to try them at home, and eat them…a lot, I HAVE to get to the gym regularly. So not only is she keeping me fed, she’s keeping me fit as well!” Bethany = food, fed, fit.
Bethany, you are so wonderful ,I really love your style of cooking. You make it look so easy ,and I find your your approach to cooking and explanation very relaxing. Thank you, Bethany
Bethany, you got me! I have never made this ragu but endeavor to soon thanks to this! Look forward to it and saving enough to fry for a next day sandwich on great bread with melted provolone. Madone! Love Your content, food, and always your kitchen! Thanks and good health to all!
Absolutely amazing recipe Bethany!! I made this a few weeks ago and it was a huge hit with the family. Really enjoy your videos. Please keep them coming ❤
Yum! Love pappardelle noodles with a beef dish. I also remove as much fat as possible from the meat and use cheese rind! Looks delish. Thank you for the recipe. Such a cute Puppy!
Yes! I got yelled at in my bolognese video for saying to remove the fat😂 so I didn't include it in this one. However it's noted in my recipe card on the website to remove the fat. I do it every time cuz it's not necessary! And thank you about little rosie💛
I only started cooking a few years ago, and ragu was one of my firsts. Glad i found your recipe (and methods)! Now i can do it correctly. I love the ragu dish. Best!
We made this over the weekend and we definitely enjoyed it, it is a great Sunday dinner dish and for company , Looking forward to making it for family with the rosemary garlic bread, added to our recipe collection! Thank you for sharing.
Ah, parmigiano Reggiano! Amazing looking dish! I'll be making it this weekend, with an extra handful of that heavenly cheese, of course. Little known fact: God rested on the seventh day, and on the eighth day He created parmegiano 😊
😂best comment. I never read that part of Genesis ;) but I love it lol! I know I went too many videos with my Parm in it. Would love to hear what you think of the dish if you try it!
ANother dish to try! My mom watched it with me, she's 90 year old, and wants me to make it! I'll watch it again, your mother was just over today making my mother's birthday special by a surprise visit
Although I do not eat beef, but the way your mom tasting the food that brought water in my mouth. Another great video. Welcome Rossi. Congratulations to your parents anniversary in advance.
that looks sooo good. on a cruise last week had a similar dish only it was duck ragu. it was outstanding. gonna use your recipe this winter. thank you.
Yesterday I came across your channel and normally I watch a little bit of content before I commit to subscribing. However you didn't have that many videos so I just binge watch them. Very nice classic recipes & I'm looking forward to see more in the future.
@@Asimplepalate Well I'm glad I found the channel just when it was starting out. I enjoy cooking & I like finding genuine people & recipes to experience. I have over 30 cooking different style channels I watch from all over the world because I like variety. Good night & enjoy the rest of your weekend.
You are *so* precious! I'm on hour 2 on my braise right now (chuck since the store didn't have enough short ribs). Putting rosemary in RIGHT NOW at your suggestion 🥰
Kid, I'm definitely going to make this, and very soon. Looks like a perfect Fall dish. In fact, I'll invite friends over for it. And, I'll make my own pasta and hand cut the pappardelle noodles. Thanks!
This is great. The only thing to change up is reducing the wine by half to intensify the flavours. Once done you can increase the stock amount by what you lose in the wine reduction. And the cheese rind trick is one I always forget to add, so thanks for the reminder!
Looks amazing. My son's 18th birthday is on New Year's Eve and I think I'm going to make this, accompanied by a Caesar Salad. Maybe tiramisu for dessert so we keep up with the theme.
Born and Raised in World Famous Bensonhurst Brooklyn 100% Italian I make this dish going back to my Grandmother's Recipe. You did a amazing job Princess. Yes if you only heard my strong NYC Italian Accent not yuppie like lol. You did a amazing job on this dish. My Osso Bucco you would love as well 👌 like "Butter"
@@techny1549 that means so much! Thank you ❤️ I can imagine your accent is a lot of my relatives since they’re from Brooklyn, queens, Long Island. I would love some tips on osso bucco! I will be making that in the future 😊
@Asimplepalate Your Welcome Princess 👸 you hit this dish on the head. Yes born and raised in Brooklyn NY it was the BEST back then now it will never be the same most of us got out. I would be more then happy to share my Osso Bucco Recipe with you in return for sharing this masterpiece. Love making this dish not easy. If you would like my Osso Bucco Recipe I can share here or email whatever you like. I hope you and your family are having a great weekend ❤️
Soooooo does it make me less Italian when I say I have never heard of short rib pappardelle? 😝 literally never heard of it but this sounds so freaking good?! Never had any type of pasta with a rib. What!!! I’d like to make this but without the alcohol. 🍷 and hi Rosie 🥹❤️ God bless you and may those razor sharp toofers soften 🎉 more Rosie and huddy and maybe a kitty please
I'm so glad the YT algorithm suggested your video and am a new subscriber. I'm going to be trying some of these recipes real soon, like the bolognese. Your kitchen is gorgeous! Is that your real kitchen or a studio? The reason I ask is I don't see a sink by either window and you are cooking on a portable electric unit instead of a built-in. So I was just curious. I'm thinking of updating mine so I guess I am paying more attention to kitchen styles lately. :)
@@podcaster_emeritus so glad you found my channel! I appreciate the support:) and yes that’s my kitchen! A few of my videos we get some of shots of other parts. It’s easier for me to film on the island so I don’t use the range a ton but we did in our recent video!
Brava, Bethany! This recipe is spot on. Whenever I see a Ragú on the menu in Italy I have to try it; my favorite is Ragú Cinguale (wild boar). Ragú is a simple recipe but hard to get right. You have captured its essence in this video! I wonder if you like the vegetables better chopped than minced? I usually make a double batch of sofrito in a food processor and toss the other half in the freezer. Always San Marzano, always the Parmesan rind in the sauce, always cook it for hours and hours! As great as it is, it’s even better the next day, so I keep the sauce separate from the pasta. I find Pappardelle hard to get and very expensive, do you have a good source? Ciao!
George, that means so much! I rarely see Ragu on the menu even at top quality Italian restaurants so I had to make it at home! Glad to hear we're on the same page with the ingredients :) and I love a good food processor chop for soffritto. You are totally welcome to it however you like! I do mince it for bolognese though as I said in the video. Ahhh, yes pappardelle is expensive. I just found one I added to my amazon store by Dececco that's very affordable! www.amazon.com/shop/asimplepalate
Now Bethany I know i seem to have a lot of coincidences with your dishes so all i will say is that my daughter had a rare day off today, so we cleaned down the herb and spice cupboards then cleaned the Oven (oh i hate that job) Just after Lunch my daughter said why don't we clean and sort the freezer out to. She noticed there was loads in there so said she would make a list as to whats left in there (great idea i thought). Well there was various fish, pork, chicken, and the main thing about three pounds of spare ribs (i kid you not). Well we finished all this at 4pm this afternoon, to which your recipe came on just an hour ago, so all i can say is the ribs are now back out the freezer and defrosting. As always will let you know how this goes (probably Saturday or Sunday) Chris (In UK) PS - As it was rare for my daughter to be off she said shall we go out for lunch and have something really different ? So i took her to a new place in town that was doing roast Pelican, sadly all she did was moan about the size of the Bill
🤣 Chris, these never fail to make me laugh out loud. My oven needs cleaning as I've noticed in several shots of my videos lol and I am avoiding it. I guess this is my reminder to do it. I'm so glad we keep having these coincidences! Excited to hear how you and your family enjoy the ragu💛
@@Asimplepalate Hi Bethany (You may need a coffee and biscuits due to the length of this email) So sorry i have not told you of our Short Rib Ragu with Pappardelle i made, as always i made it verbatim to your instructions, and oh WOW. Odd thing to say, but the first thing after the dish i noticed was its vibrant red colour it was amazing. As for taste, oh wow again, short rib, i felt so indulgent but it was fantastic, as you can imagine there was none left, and i had to cut a second french bread stick up to mop up the fantastic sauce. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------- The reason i took so long to give my comment was that my wife and i were given a surprise week in France by my Children with a coach tour of some of the best cheese making places over there. The best part was is it was by Coach, so when we did cheese testing it often went with wine, so we did not need to worry about driving. We stayed in some amazing Farmhouse's/Hotels, and the hosts were so so lovely. Now to tell you how many Cheese making places we went too would take an age, but we visited places that made Camemburt, Brie de meaux, Roquefort, Reblochon, Munster, Comte, etc etc. Now one of my favourite places we went was a place called Le-Chat-Bo, to which they made a 24 month old Parmesan that was to die for, im not sure if these chesses lose things in transport, but when tasted from a fresh wheel there amazing (I bought a 2 kilo wheel of this one) Bethany we had an amazing time, i would love to do this again in Italy, we will see. Chris. 🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀
@@geordiejones2 Chris! So glad to hear you're back. It was so sweet of your daughter to comment and let me know where you were! You have some great kids to gift you such a wonderful gift. So glad you enjoyed your time and got to experience all the cheese - I'm jealous of that alone! Thrilled you enjoyed the ragu :) Thank you as always for trying these recipes and sharing the feedback with me! I truly appreciate it so much.
This is on my menu for next week. Looking forward to it. But I have a question for you. I had a discussion with my wife about Olive Oil. She buys the low end generic brand like Star and believes its not worth it to spend more. In your opinion, how important is it to use good quality high end Olive oil? And what brand do you recommend?
Hi Douglas :) am excited to hear what you think of this dish! I believe in quality olive oil completely, and that's because so much of the quality is lowered in our products to make it affordable. Olive oil is actually so good for you, but cheap ones can sometimes not be. I'm not familiar with star, but most important thing to look for is single origin, cold pressed, and I prefer organic. DOP certified is also great because it ensures it's from a protected region. Costco's Kirkland brand is known to be very high quality so that's an option, but my top choice is BONO, I use that in my salad dressings and anything that's not cooked. My mom always buys Atlas, and I like that one too! Then I use Graza olive oil for cooking! I have all of these linked in my amazon store front for you, I hope this is helpful💛
Ive never had this. Curiosity kills the cat.My taste buds activated.I might have to use Mogen David 20/20 though cause im trashy....J/K. I only wish i had more time and someone to make this for. I love italian. Your looking so lovely as always.
I've watched a few videos of yours. I really only have one serious question: How can you all stand it to allow these sauces to slow cook for so long? The smell would likely make me ravenous within 30 minutes or so.
yes, soffritto is for Italian cooking, but if this was a French dish I would call it a mire au poix :) they're the same thing, so you can call them either!
@@randyblair205 my Dutch oven is 5.5 quart, I didn’t know that when we shot this video because there’s no writing on the pot for me to know. But you could tryyyyy to do this in a 4 quart but I’d do 3 pounds of short ribs and maybe just do the wine and no beef broth (unless it looks like it needs it). That could work!
I love short ribs but they have a lot of fat. At 9:54 you can see a large amount on top but she never degreased? I know she cut the solid fat off but there was so much floating on top also.
on camera pulling pasta takes a bit, and it over cooks when I do that. So my timing would have to be perfect, so I drain it to make it easier. You're welcome to do it anyway you like!
Typically love your stuff, this sounds great, but if your goal is to show others how to make a great dish, why would you use a cut that the vast majority of your audience will have difficulty obtaining?
Hi Andy, I believe short ribs are available at most grocery stores, especially at this time. I was in no way saying people needed to get them just like mine! I shared this recipe because I loved it and I knew my audience would enjoy it. However, I know not everyone has access to all the ingredients I share about, I try to be mindful of that. But I also can't have that hold me back from sharing recipes that I really enjoy. Hope this answers your question :) I appreciate your feedback.
Hope you guys enjoy this one! :) Pappardelle is a great option, but you can use really any pasta you like. And If you can't find short ribs available, chuck roast is an easy substitute! Just cut it into cubes. Appreciate all your support! 💛
Hi Bethany! I saw this recipe video while I was on vacation in Sedona/Grand Canyon so I didn’t comment. But when I got back home, I went to Costco and found the same kind of beef short ribs you used, so I bought them and will be making this recipe for some dinner guests next weekend. I can’t wait to make it…it looks SO good! I’ll let you know how it turns out 😊
Also, Rosie is absolutely adorable! Such a perfect anniversary gift for your parents 🥰
@@connie4883 Oh wonderful, I've always wanted to go to Sedona area! I am so happy to hear you're going to make this ragu! I really hope you and your guests enjoy it🥰 And appreciate that so much with Rosie! We love her💛
Hey Bethany! I just wanted to let you know that I made your short rib ragú and it was excellent! Served it over pappardelle & topped with freshly grated parmigiano reggiano. Chef’s kiss! My friends and I thoroughly enjoyed it 😋
@@connie4883 Connie, I'm so glad to hear you enjoyed it!! Now I'm craving it again haha! Thank you so much for sharing. Thrilled to hear it 🥰
Thanks!
And I know what you mean. Every time I watch one of your videos I get hungry. Haha
Next on my menu is your chicken thighs with potatoes. Can’t wait to try that one! Have a great week and I look forward to the next video 🥰
Bumped into an old friend recently who remarked “you’re looking good!” I replied with one word: “Bethany.” She asked if that was a special diet or a program I was on, was it the name of a gym I went to, maybe a trainer I was using. I chuckled and said, “No. You see Bethany is this incredibly talented chef on You Tube who produces these absolutely amazing cooking videos of dishes that look SO ******* GOOD! And since I like to try them at home, and eat them…a lot, I HAVE to get to the gym regularly. So not only is she keeping me fed, she’s keeping me fit as well!” Bethany = food, fed, fit.
this gave me a good laugh😂 thats how my life is, I workout so I can eat this food lol. Appreciate the words, Mike! Made me smile and laugh.
Hi Bethany. What a delicious looking recipe. Great to see your Mom. I see where you get your looks and cooking ability from. Thanks ladies
Awww, John! Thank you for the kind words. I appreciate it😊
My husband will love this one ! Another good one ! Keep them coming …….
Debbie, I'm so glad to hear you guys tried the ragu! Thrilled to hear you enjoyed it:)
I love her recipes.
Love your cooking and that puppy is adorable 😍
Thank you so much Scott, we love her! 🥰
Great recipe! Rossie is super cute!
Bethany, you are so wonderful ,I really love your style of cooking. You make it look so easy ,and I find your your approach to cooking and explanation very relaxing.
Thank you, Bethany
@@samdisavia4510 Sam, thank you so much for the kind words of support! I truly appreciate it and am glad to hear you enjoy it😊
The richness of that ragu with pappardelle pasta? Perfection on a plate!
The dish looks amazing. I'm very impressed by the appearance. I need to try this recipe sometime. Rosie is very cute, by the way. Great video!
Thank you so much! :) Appreciate it.
That's how a dish should look:) Thank you Bethany! Great cooking skills...Excellent Video
I appreciate that! Thank you Bill :)
Bethany, you got me! I have never made this ragu but endeavor to soon thanks to this! Look forward to it and saving enough to fry for a next day sandwich on great bread with melted provolone. Madone! Love Your content, food, and always your kitchen! Thanks and good health to all!
I'm so happy to hear it, Nick! It sounds amazing with this on a sandwich, ahhh love it. Thank you so much for your support!💛
Absolutely amazing recipe Bethany!! I made this a few weeks ago and it was a huge hit with the family. Really enjoy your videos. Please keep them coming ❤
@@leighsowles4517 I am so glad to hear it was a hit!! That means a lot to hear. Thank you for sharing that with me💛
Yum! Love pappardelle noodles with a beef dish. I also remove as much fat as possible from the meat and use cheese rind! Looks delish. Thank you for the recipe. Such a cute Puppy!
Yes! I got yelled at in my bolognese video for saying to remove the fat😂 so I didn't include it in this one. However it's noted in my recipe card on the website to remove the fat. I do it every time cuz it's not necessary! And thank you about little rosie💛
Beautiful family amazing recipes and a gorgeous little puppy 🐶.
Thank you once again. 🖐️😊
Thank you so much!! we love her🥰
I only started cooking a few years ago, and ragu was one of my firsts. Glad i found your recipe (and methods)! Now i can do it correctly. I love the ragu dish. Best!
@@reappraisal I appreciate it!! I hope you have great success if you try any of the recipes I share 😊
Excellent recipe! Looks fantastic, and I love the puppy at the end❤ such an amazing dish thank you for sharing
So glad you enjoyed Rosie and the recipe! Thank you💛
We made this over the weekend and we definitely enjoyed it, it is a great Sunday dinner dish and for company , Looking forward to making it for family with the rosemary garlic bread, added to our recipe collection! Thank you for sharing.
I''m so glad to hear it, Thomas! I agree, it's a wonderful Sunday dinner dish. And the rosemary garlic bread is a perfect pair with it! :)
Little doggy by your feet...so adorable 💕....really, very great videos, great teaching.
That means so much, thank you! And yes my kitchen wouldn't be complete without my pup at my feet. 🥰
I love short ribs -this was fantastic!!! My grandchildren said it's one of their new favorite dishes that Nana makes! Thank you honey!!!
I'm so glad you and your grandchildren enjoyed it! Means so much to hear. Thank you for sharing💛
short rib ragu and oxtail ragu both my favorites for years...been cooking Italian forever..since my Sicilian family...
Yes! I just had oxtail ragu the other day in NYC - it was a bit game-y but still delicious. I'll stick with beef short ribs when I make them though😅
I will definitely try this!! Rosie is adorable!!....and the name of my soul pup!
@@weder0011 that’s wonderful to hear it’s the same name ❤️ and thank you it’s so worth trying!
Awesome video as always
Pappardelle is my favorite as well, gonna give this a try soon!! Looks amazing.
watching from Adelaide Australia. Your dishes are amazing, elegant but very approachable. Thank you for sharing. Your partner is a lucky man..
Henry, I appreciate that! And I'd say that's the best way to describe the dishes I try to present. Thanks for the kind words and support💛
This is great! Thank you my dear as I am always looking for food made from scratch!
I'm so glad to hear that! From scratch is always best💛
I’m going to enjoy this with some rosemary garlic bread.
The perfect pairing💛
Ah, parmigiano Reggiano! Amazing looking dish! I'll be making it this weekend, with an extra handful of that heavenly cheese, of course. Little known fact: God rested on the seventh day, and on the eighth day He created parmegiano 😊
😂best comment. I never read that part of Genesis ;) but I love it lol! I know I went too many videos with my Parm in it. Would love to hear what you think of the dish if you try it!
@@Asimplepalate I'll be sure to let you know!
Btw, the puppy's absolutely gorgeous 😍
Got to make this one for Christmas dinner this year! Can’t wait to try it.
I hope you enjoy it!! :)
Short rib? Now you’re talking!! I love them, this recipe looks like it tastes divine!❤️keep up the great recipes, Bethany!!
Appreciate it so much! And yesss, it is truly divine💛
ANother dish to try! My mom watched it with me, she's 90 year old, and wants me to make it! I'll watch it again, your mother was just over today making my mother's birthday special by a surprise visit
So glad to hear that Doreen! Tell aunt sweetie I say hello. I would gladly make this for her if I lived closer! :)
Great recipe!
Although I do not eat beef, but the way your mom tasting the food that brought water in my mouth. Another great video. Welcome Rossi. Congratulations to your parents anniversary in advance.
Appreciate that so much!! 🥰
I will try this on a special day this wk... Also, your hair looks SO good 😍
I appreciate that so much! Hope you enjoy it :)
What a great dish for short ribs! Whenever i watch your videos i get the feeling im watching a show on Foodnetwork.
That means so much! I truly appreciate it. Comments like this always make me smile💛
Thank you so much for sharing this delicious recipe! I can’t wait to try it! ❤
Ps. The addition to the family has is absolutely adorable! 🥰
awww you're so welcome! Hope you get to try it🥰 and thank you for the love with Rosie!
that looks sooo good. on a cruise last week had a similar dish only it was duck ragu. it was outstanding. gonna use your recipe this winter. thank you.
oh so glad to hear it! I'd be interested to hear how this one compares :)
New subscriber 👋 hello 👋. I know what I’m going to make for Sunday dinner! Looks so yummy
That looked great! I could eat the whole recipe myself (not really...almost though).
Yesterday I came across your channel and normally I watch a little bit of content before I commit to subscribing. However you didn't have that many videos so I just binge watch them. Very nice classic recipes & I'm looking forward to see more in the future.
haha glad you could binge through them! We just started RUclips a few months ago. Appreciate the kind words :) thanks for subscribing!
@@Asimplepalate Well I'm glad I found the channel just when it was starting out. I enjoy cooking & I like finding genuine people & recipes to experience. I have over 30 cooking different style channels I watch from all over the world because I like variety. Good night & enjoy the rest of your weekend.
Such a wonderful, hearty recipe 👏🥰
I couldn't agree more! Thank you💛
Loved, loved the recipe and can't wait to try😋🥰😋❤and Mom and Rosie🥰🥰😍❤️
yes!! Will have to make for you guys this week💛
Sooooo good!!!!🤌🏽
looks yummy. Great job.
Thank you💛
You are *so* precious! I'm on hour 2 on my braise right now (chuck since the store didn't have enough short ribs). Putting rosemary in RIGHT NOW at your suggestion 🥰
@@ndzapruder hey I appreciate it❤️ I hope you enjoy it! Would love to hear how it turns out with the chuck😊
Kid, I'm definitely going to make this, and very soon. Looks like a perfect Fall dish. In fact, I'll invite friends over for it. And, I'll make my own pasta and hand cut the pappardelle noodles.
Thanks!
ohh fresh pappardelle would be amazing with this!! Hope you enjoy it💛
Looks great and I'll try it with already bbq'd pulled pork which will save time but should work very well
Looks amazing.
It looks like an amazing dish Bethany. Again I wish I could reach into the screen and try it. No Canadian or Greek touch this time though.
Can’t wait to make it!
I need to make this NOWWWWW, Yum
This is great. The only thing to change up is reducing the wine by half to intensify the flavours. Once done you can increase the stock amount by what you lose in the wine reduction. And the cheese rind trick is one I always forget to add, so thanks for the reminder!
Great idea! :) Will have to try that next time. Thanks for sharing!
Great recepies and very well done videos. Keep 'em coming.
Appreciate it, Jim! :)
Looks amazing. My son's 18th birthday is on New Year's Eve and I think I'm going to make this, accompanied by a Caesar Salad. Maybe tiramisu for dessert so we keep up with the theme.
That sounds like a lovely meal! I hope you enjoy it☺️
Born and Raised in World Famous Bensonhurst Brooklyn 100% Italian I make this dish going back to my Grandmother's Recipe. You did a amazing job Princess. Yes if you only heard my strong NYC Italian Accent not yuppie like lol. You did a amazing job on this dish. My Osso Bucco you would love as well 👌 like "Butter"
@@techny1549 that means so much! Thank you ❤️ I can imagine your accent is a lot of my relatives since they’re from Brooklyn, queens, Long Island. I would love some tips on osso bucco! I will be making that in the future 😊
@Asimplepalate Your Welcome Princess 👸 you hit this dish on the head. Yes born and raised in Brooklyn NY it was the BEST back then now it will never be the same most of us got out. I would be more then happy to share my Osso Bucco Recipe with you in return for sharing this masterpiece. Love making this dish not easy. If you would like my Osso Bucco Recipe I can share here or email whatever you like. I hope you and your family are having a great weekend ❤️
Smell good!
Bravo!
Wow! Looks Fantastic:) Thanks...Can't wait to make it:) Molto Caldo
Deeeelicious
Wow, a hot looking Chef !
With the best recipes.
Soooooo does it make me less Italian when I say I have never heard of short rib pappardelle? 😝 literally never heard of it but this sounds so freaking good?! Never had any type of pasta with a rib. What!!! I’d like to make this but without the alcohol. 🍷 and hi Rosie 🥹❤️ God bless you and may those razor sharp toofers soften 🎉 more Rosie and huddy and maybe a kitty please
😂 yes we're all praying those razors fall out soon for her big girl teefers. And girl, yesss pappardelle or tagliatelle work for this. The best!
I'm so glad the YT algorithm suggested your video and am a new subscriber. I'm going to be trying some of these recipes real soon, like the bolognese. Your kitchen is gorgeous! Is that your real kitchen or a studio? The reason I ask is I don't see a sink by either window and you are cooking on a portable electric unit instead of a built-in. So I was just curious. I'm thinking of updating mine so I guess I am paying more attention to kitchen styles lately. :)
Ahh, now I see the farmhouse sink when you went to the wider shot when your Mom joined. Oopsie.
@@podcaster_emeritus so glad you found my channel! I appreciate the support:) and yes that’s my kitchen! A few of my videos we get some of shots of other parts. It’s easier for me to film on the island so I don’t use the range a ton but we did in our recent video!
@@Asimplepalate I love all the natural light you get from those windows and the styling of the cabinets, counter and everything is so clean.
Brava, Bethany! This recipe is spot on. Whenever I see a Ragú on the menu in Italy I have to try it; my favorite is Ragú Cinguale (wild boar). Ragú is a simple recipe but hard to get right. You have captured its essence in this video! I wonder if you like the vegetables better chopped than minced? I usually make a double batch of sofrito in a food processor and toss the other half in the freezer. Always San Marzano, always the Parmesan rind in the sauce, always cook it for hours and hours! As great as it is, it’s even better the next day, so I keep the sauce separate from the pasta. I find Pappardelle hard to get and very expensive, do you have a good source? Ciao!
George, that means so much! I rarely see Ragu on the menu even at top quality Italian restaurants so I had to make it at home! Glad to hear we're on the same page with the ingredients :) and I love a good food processor chop for soffritto. You are totally welcome to it however you like! I do mince it for bolognese though as I said in the video. Ahhh, yes pappardelle is expensive. I just found one I added to my amazon store by Dececco that's very affordable! www.amazon.com/shop/asimplepalate
That looks fantastic! What size is that Dutch oven?
It's a 5.5 quart! :)
"Nothing Trashy". Perfect general life advice.
@@danielvillarini1777 🤣 exactly
Merry Christmas Sweetheart ❤ Bob C.
Now Bethany
I know i seem to have a lot of coincidences with your dishes so all i will say is that my daughter had a rare day off today, so we cleaned down the herb and spice cupboards then cleaned the Oven (oh i hate that job)
Just after Lunch my daughter said why don't we clean and sort the freezer out to.
She noticed there was loads in there so said she would make a list as to whats left in there (great idea i thought).
Well there was various fish, pork, chicken, and the main thing about three pounds of spare ribs (i kid you not).
Well we finished all this at 4pm this afternoon, to which your recipe came on just an hour ago, so all i can say is the ribs are now back out the freezer and defrosting.
As always will let you know how this goes (probably Saturday or Sunday)
Chris (In UK)
PS - As it was rare for my daughter to be off she said shall we go out for lunch and have something really different ?
So i took her to a new place in town that was doing roast Pelican, sadly all she did was moan about the size of the Bill
🤣 Chris, these never fail to make me laugh out loud. My oven needs cleaning as I've noticed in several shots of my videos lol and I am avoiding it. I guess this is my reminder to do it. I'm so glad we keep having these coincidences! Excited to hear how you and your family enjoy the ragu💛
@@Asimplepalate Hi Bethany
(You may need a coffee and biscuits due to the length of this email)
So sorry i have not told you of our Short Rib Ragu with Pappardelle i made, as always i made it verbatim to your instructions, and oh WOW.
Odd thing to say, but the first thing after the dish i noticed was its vibrant red colour it was amazing.
As for taste, oh wow again, short rib, i felt so indulgent but it was fantastic, as you can imagine there was none left, and i had to cut a second french bread stick up to mop up the fantastic sauce.
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The reason i took so long to give my comment was that my wife and i were given a surprise week in France by my Children with a coach tour of some of the best cheese making places over there.
The best part was is it was by Coach, so when we did cheese testing it often went with wine, so we did not need to worry about driving.
We stayed in some amazing Farmhouse's/Hotels, and the hosts were so so lovely.
Now to tell you how many Cheese making places we went too would take an age, but we visited places that made Camemburt, Brie de meaux, Roquefort, Reblochon, Munster, Comte, etc etc.
Now one of my favourite places we went was a place called Le-Chat-Bo, to which they made a 24 month old Parmesan that was to die for, im not sure if these chesses lose things in transport, but when tasted from a fresh wheel there amazing (I bought a 2 kilo wheel of this one)
Bethany we had an amazing time, i would love to do this again in Italy, we will see.
Chris.
🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀🧀
@@geordiejones2 Chris! So glad to hear you're back. It was so sweet of your daughter to comment and let me know where you were! You have some great kids to gift you such a wonderful gift. So glad you enjoyed your time and got to experience all the cheese - I'm jealous of that alone! Thrilled you enjoyed the ragu :) Thank you as always for trying these recipes and sharing the feedback with me! I truly appreciate it so much.
This is on my menu for next week. Looking forward to it. But I have a question for you. I had a discussion with my wife about Olive Oil. She buys the low end generic brand like Star and believes its not worth it to spend more. In your opinion, how important is it to use good quality high end Olive oil? And what brand do you recommend?
Hi Douglas :) am excited to hear what you think of this dish! I believe in quality olive oil completely, and that's because so much of the quality is lowered in our products to make it affordable. Olive oil is actually so good for you, but cheap ones can sometimes not be. I'm not familiar with star, but most important thing to look for is single origin, cold pressed, and I prefer organic. DOP certified is also great because it ensures it's from a protected region. Costco's Kirkland brand is known to be very high quality so that's an option, but my top choice is BONO, I use that in my salad dressings and anything that's not cooked. My mom always buys Atlas, and I like that one too! Then I use Graza olive oil for cooking! I have all of these linked in my amazon store front for you, I hope this is helpful💛
Oh no! The fat is the best part! LOL! Looks so delicious!
For extra flavor when you sauté the vegetables, add some anchovies and let them dissolve, it really enhances the dish.
oh I'm sure that would add nice flavor!
Ive never had this.
Curiosity kills the cat.My taste buds activated.I might have to use Mogen David 20/20 though cause im trashy....J/K.
I only wish i had more time and someone to make this for.
I love italian.
Your looking so lovely as always.
thank you so much! And hey you can use any wine. :) I was mainly hinting on boxed wine. and you can always make half and freeze the rest!
Aha there is a bay leaf conspiracy! Now I don't have to feel guilty about leaving them out. ty
hahaha yes, I just never found they did anything to recipes I added them to
Ah Hi Barb!
I've watched a few videos of yours. I really only have one serious question:
How can you all stand it to allow these sauces to slow cook for so long? The smell would likely make me ravenous within 30 minutes or so.
They do tempt me haha!
Aloha. Is there a reason why you call it sofrito vs mire au poix?
yes, soffritto is for Italian cooking, but if this was a French dish I would call it a mire au poix :) they're the same thing, so you can call them either!
Bethany, would any beef short rib work like from Walmart or Winn-Dixie?? We don’t have a butcher😢!!
short ribs from any grocery store work just fine!! :)
I have a 4qt. Dutch Oven will that work?
@@randyblair205 my Dutch oven is 5.5 quart, I didn’t know that when we shot this video because there’s no writing on the pot for me to know. But you could tryyyyy to do this in a 4 quart but I’d do 3 pounds of short ribs and maybe just do the wine and no beef broth (unless it looks like it needs it). That could work!
Wait,
Wouldn’t make sense if do it in a crockpot instead ?
Cast iron is great for braising, but you could opt for a crockpot too!
Good video :) You could use an apron lol :)
Thank you! and I probably won't ever wear an apron because I never have😅
Oooooo😮
basil?
Always welcome!
I’m sure you’re excited to have it again…..
I believe they are Flaken cut, which is why they look different.
That would make sense because they cut through the bone with them! Thanks for sharing!
I love short ribs but they have a lot of fat. At 9:54 you can see a large amount on top but she never degreased? I know she cut the solid fat off but there was so much floating on top also.
You can for sure skim the fat off the top, I do it in my bolognese sauce.
Just pull the pasta wet people. No need to drain. You’ll never not have enough pasta water.
on camera pulling pasta takes a bit, and it over cooks when I do that. So my timing would have to be perfect, so I drain it to make it easier. You're welcome to do it anyway you like!
Typically love your stuff, this sounds great, but if your goal is to show others how to make a great dish, why would you use a cut that the vast majority of your audience will have difficulty obtaining?
Hi Andy, I believe short ribs are available at most grocery stores, especially at this time. I was in no way saying people needed to get them just like mine! I shared this recipe because I loved it and I knew my audience would enjoy it. However, I know not everyone has access to all the ingredients I share about, I try to be mindful of that. But I also can't have that hold me back from sharing recipes that I really enjoy. Hope this answers your question :) I appreciate your feedback.
I think these are flanken style ribs that you can find in most stores.
Torture! And I just had lunch!
😂 I get it, I wish I had some right now as well.
It's spelled " RAGOUT" it's French. Ragu is bad spaghetti sauce
Ragout is a completly different dish. Its more like a stew than a pasta dish.
Also ragu... Is a classic itallian pasta sauce. You were wrong twice.
Holy crap, I would love to eat the hell out of that. The pasta looks amazing, too.
lol!
I adjusted your recipe Bethany, I added two cans of tomato paste with the addition of roma tomatoes and the san marizono tomatoes
Men don't lie your not here for cooking
You’re as gorgeous as the food you cook angel!!😇 😊
That's incredibly kind, thank you💛
@@Asimplepalate I recognize talent and beauty in such an effortless way!!😃😀💕