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The Short Rib Ragu My Family is Addicted to
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Great video, but no need to talk so much.
Entire recipe was great. The end bringing it together was not how it's done.
Wonderful chef!
never seen the lemon bomb at the end
Basically Bolognese
If you remove the pasta 3 minutes before it's due time, and you let it cooking into the sauce for that remaining time (what we call Mantecatura), it will add even more flavor to it.
Looks delish
Will definitely make this version
This was heavenly. The onions, garlic, herbs, and tomato puree that I used all came from my back yard. What a recipe! Thank you so much, Sir!
these tend to become really good after sitting in the fridge overnight. But also, if you put them there before removing the (way too much) fat that the dish has, you'll be able to do it much easier once its cold. Then, keep that fat and use it to make flour tortillas
Does anyone know what pot he is using to boil the noodles in
This is like Paul Manos in chesterfield
Made this for Thanksgiving. 9 lb turkey. It was super easy and resulted in super results. I have tried numerous methods but this was by far the best. Done quick super crispy skin and tender, juicy well seasoned meat. The most difficult part was trying to find a rack and pan wide enough. This will be my go-to from now on and will recommend to anyone who doesnt care to stuff a turkey.
Blind taste test
One with the parsley in bouquet garni. One without.
Think you’ll taste the difference?
What's the name of that process at 6:39 in the video? "Pinsang?" (I'm not familiar with that descriptor.) Thanks!
Almost exactly like Emeril Lagasse, Oxtail stew 🤷🏻♀️
“Smells like your grandma’s house” Maybe yours but not mine she was Korean 😂😂😂 Can’t wait to make my house smell like YOUR grandma’s house
Flavor is inside the bones after cooking… Scrape insides of the bones clean with a tea spoon – > extra flavor. If you wanna tune it up try flaming the bone marrow in etc sweet Rum.. I know it sounds crazy but that is cooking 🙂
I'm amazed at how close this recipe is to Osso Bucco! Amazing!
Here to say that I made this yesterday. It's surprisingly easy and unbelievably delicious! Strong recommend.
just need to use Kobe beef then you can call it Wagyu Short Rib Ragu
made this on Saturday for Sunday dinner. Excellent. He's right about the lemon. I accidentally used 4 cups of beef stock so I just simmered it down more after 2.5 hours in the oven. also to save a little cake I used 4 short ribs and 1 to 1.5 lbs of chuck roast cut to a similar size as the short ribs. served over peppardelle and fed 7 people with about a third of the sauce left over. big hit.
san marzano tomatoes or bust. nice job searing all sides of the ribs, adds tons of flavor! I usually use a cab instead of chianti or merlor but that's what I enjoy drinking more. try dropping a parmesan cheese rind in the sauce as it simmers for an even more developed flavor.
It looks absolutely delicious. I don't know about any of ya'll's Grandma's house, but mine smelled like moth balls and cats…..
I have a very similar recipe except I use ox tails.
Thicker sauce please!
I was admiring that pan even before you tried to sell it to me.
Do prep in advance
Your onion method isn't the best; it's easier to hold onto the onion half and keep it all together if you leave the root end on. Also, carrots don't need peeling.
Looks delicious
I cook a similar pasta sauce using a beef chuck roast but add the black pepper after plating. You Definitely have some flavor going on there!
I'm so glad I found your channel. I can't wait to leave Florida and get back home to try your recipes. And that's saying a lot lol.
The vast majority of the world use metric! Only an tiny minority of fools use pounds FFS!
That looks amazing. By the way, the kitchen you're working out of is supreme.