Braised Short Rib Pasta | Bon Appetit


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Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu …

45 replies
  1. Tom Brablec
    Tom Brablec says:

    The first ten seconds were fine, but once she started up her vocal fry thing, the video got significantly worse and she got significantly more obnoxious. She's making a cooking video, not talking about facials with her girlfriends… wait, why is she talking about facials in a cooking video?

    Reply
  2. Shadee Rios
    Shadee Rios says:

    I made this tonight! Only things I did different was blanched, peeled and crushed my own tomatoes instead of canned ones and added a couple stalks of celery to the carrots and onion. I also let the sauce boil for about 15 minutes after removing the cooked vegetables and beef to reduce a little more . It was AMAZING! definitely going to be making this again! 🙂

    Reply
  3. MrBeatboxmasta
    MrBeatboxmasta says:

    For those who want to replace the wine, you could use pomegranate juice or any earthy liquid. You could also just skip it altogether. She DID say it would still taste delicious if you just added water (or broth).

    Reply

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