The Ragu To End All Other Ragus
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Today we’re making the best short rib ragu with pappardelle pasta. The short ribs are braised until super tender in red wine, plum …
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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!
I’m getting an Adam Sandler/Keanu Reeves vibe from this guy.
I think that recipe mighta had one too many onions cause I've a twinkly tear at the corner of my eye after watching that video
OMG subbed 🥰
Is that a Le Creuset pot you're using?
Con esa carne tan maravillosa se pueden rellenar unos canelones…
I though a shortbread was part of an organ like the pancreas but these look like ribs?
I love how fast this video started
Just a sidenote to help everybody out the can of plum tomatoes he used the brand is key for a nice fresh authentic taste make sure to get that exact can
Thanks for this amazing recipe and video. A couple of questions if possible. How come you didn't evaporate the alcohol from the wine when you initially put it in the pot? Also, how come you only add the salt to the pasta water just before throwing the pasta into the water and not before?
One of my favorite dishes that you make. I would never make this dish without bay leaf
Looks amazing!!!!
I am a first generation Italian woman, and made this sauce for my family. This sauce is outstanding! My family absolutely loved it. I chose to not remove meat from the bone and served meat on the side. Great way if your short for time!
Just stumbled across this channel. Great camera work and video quality. The only thing i would say is that the part of the meat that was close to the bone that you removed, is edible and quite tasty. I understand some people might not like the texture but I don’t think its a MUST to remove it. Other than that really nice video and recipe!
Looks delicious… especially for the $13 Chianti.
I'm French and I would never put such an expensive wine (yes $13 for a bottle is fairly expensive to me) in a dish.
We buy small wine bottles and there is even wine in bricks like orange juice.
Quality does not matter much when you're cooking. Wine gives a flavour no matter what.
As for good wine better appreciate it in a glass.
Nonetheless I'm drooling looking at that pasta.
Great Presentation of this and the finish in the pan, thats how we always finish pasta in the Restaurant, I subscribed after your son came in and was the "critic" and noticed Dad going in for the one more bite also, Did that make it to the Table for dinner? LOL
i love how he's from new york but still sounds like a nice guy xD
There is only ONE HOLY GRAIL of canned tomatoes! CENTO San Marzano! Trust me….you will not be disappointed.
You tell my dad that’s inedible.
I save tomato paste by putting it in a baggie with a long spoon (getting it right to the bottom of the bag without smearing it around). I flatten it out when it's all in there, then I can put the bag in the freezer and the paste breaks off into portions when I want it.
amazing and simple. Keep it up!
As a chef of thirty years I appreciate your videos! Bon a petit!