Short Rib Ragu - The Number 1 Cold Weather Comfort Meal

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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[@SipandFeast]

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!

[@Lou_Snuts]

And save the "solidified" beef fat. It is a great flavor enhancer for sautees.

[@theonemav]

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....

[@Lou_Snuts]

@@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.

[@coolcpa3321]

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.

[@goutambhola5646]

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.

[@thegettokidZz]

"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.

[@SipandFeast]

Thanks! I try to never say this is the best ever or things like that lol.

[@ClaesN1973]

Sure. You could have used the metric system :) Besides that it is a great video.

[@ronc9165]

@@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.

[@eyeofbass]

The words of a humble person. My favorite kind. Nicely done.

[@LastWish2]

Yes.

[@gregorydonohue8789]

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.

[@slobodanmarkovic4079]

10:30 kid burned his own dad for hug hhhahhahaaa

[@foxx2990]

@@slobodanmarkovic4079 He didn’t notice.

[@johnelder4273]

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.

[@bbloggins8490]

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.

[@bagieta7]

Imagine existing lol

[@mooboy2000]

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.

[@sandyk1714]

Love is.. family and homemade food

[@viktorbalslv6160]

Condolences to your wife

[@mariaalexandra5958]

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 :') 🍝💕

[@dioris8]

Delicious

[@gingerharmon3674]

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. 😉♥️🙌🏻🙌🏻

[@jaredgoble1718]

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!

[@lesleyfahrenkamp711]

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!

[@rassp3860]

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!

[@HunkyHeathen]

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 😂

[@wasshisface]

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!

[@SipandFeast]

Thank you! I try my best.

[@alexilaiho321]

shut up

[@favino67]

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.

[@skip0]

There’s enough water content in the onions and carrots that will prevent the garlic from burning.

[@stevetarrant3898]

Burnt garlic is the best.

[@shanebell5183]

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 KZbin videos. Absolutely beautiful preparation of the short ribs - GORGEOUS!

[@katie-wompus7842]

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.

[@elcansler]

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!

[@SipandFeast]

Thanks so much! So glad you enjoyed it and hope you like the other recipes too.

[@t900badbot]

Is your name a play on the Portroguese words for Scar Face?

[@stefanodainese359]

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.

[@SipandFeast]

Thanks very much! Good idea on making large quantities.

[@josefwitt9772]

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.

[@soupfork2105]

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.

[@quentindescotte6037]

Very good job on making a real Ragù !

[@aleuttrel2260]

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?

[@bmcallister1974]

Most down to earth KZbin chef I’ve found. Wish you all the success brother.

[@neilslovek6609]

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!!

[@jernigan007]

same, i had a chuck roast in the freezer

[@TheCrooksandCastle]

I like how chill he is that you don’t have to go exactly step by step to the recipe, and sometimes gives alternatives

[@SipandFeast]

Thanks very much.

[@Diabolus1978]

I treat all recipes as guides and add what I like

[@logan5420]

This has been one of the most enjoyable cooking videos I've ever seen.

[@SipandFeast]

Thanks so much!

[@daighnugent4976]

Partly down to the chill music. I’m a divorced dad, and now love cooking for my kids

[@altumax]

According to my entire dinner party: "Confirmed. This absolutely ended ALL other ragus." Thanks for the share, we thoroughly enjoyed!

[@tonysopranosduck416]

I’m building my winter recipe rotation and this is definitely in top spot! Out of your simple kitchen, with a portable element, you create the most amazing dishes! Bless you for sharing!

[@RistoBuffa]

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.

[@SipandFeast]

Thanks for the support and I'm hoping you're right!

[@alanarrez3656]

Obviously you haven’t seen Webspoon World channel lol

[@stevenwheat3621]

Apparently you're right about the algorithm.. It popped up on me, and I didn't even look for it

[@jacquelynn2051]

@@stevenwheat3621 It popped upon me too and the ragu looked delicious so I’m here now because I love a good slow cook recipe

[@stevenwheat3621]

@@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..

[@MateusVIII]

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!

[@waterboy8999]

Let us know how you get on, I don't think he's looking for tips on this.

[@zixiusu7106]

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.

[@corbeau-_-]

@@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

[@yanifree114]

@@corbeau-_- Charring the tomato paste is always something I try to do in any recipe..it adds another layer of depth and flavor.

[@knocknockify]

Cocoa powder sounds so interesting!!

[@joypaulson6093]

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!

[@Tzodie]

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

[@AJ1990.]

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!

[@SipandFeast]

Thanks for the kind words and for the sub!

[@aachovanec]

Yes! I keep watching his videos while laying in bed!

[@ian837]

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!

[@SipandFeast]

I appreciate that!

[@thomaschillemi4464]

Absolutely perfect! I love all your videos and this one is no exception! Moves right to the top of our family list of great pasta recipes! Thank you

[@giovannasqueo]

I love your videos. And I love that you're teaching your adorable son an appreciation for good food. 👍🏻 Great job, dad! He will keep those memories close to his heart all his life.

[@commonsense2680]

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!

[@MrBlurgon]

Made this for the family last weekend.Absolutely insanely delicious.Thanks so much for sharing!

[@SipandFeast]

So glad you all enjoyed it!

[@dinacox1971]

Your son is the best! He is so smart and so thoughtful. The interaction between the tow of you is terrific!

[@larryp.450]

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.

[@damon1717]

Wow this looks fantastic! Will definitely be making it! Always enjoy seeing your little taste testers!

[@SipandFeast]

Thanks a lot and I hope you enjoy it! My son pretty much has taken the role over now haha.

[@josephchowable]

Thank you for putting all the ingredients into the introduction. These recipes are working out great for my meal plans, fitness goals and overall physiological well being. Much love to you from Australia.

[@ryanjohnson2117]

I love your delivery of a cooking video. Absolute pleasure to watch! Keep it up :)

[@mattkerr67]

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.

[@SipandFeast]

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.

[@gg6007]

@@SipandFeast Can I also use manchego or grana padano rind?

[@cretracks]

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.

[@LY43537]

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.

[@PrinceOfGenovia]

Dude I made this on Sunday and it was absolute perfection. Simple recipe, stellar results!! Thank you 🙏

[@TheRadradrobot]

Dad: You can have another bit if you want. Kiddo walks back smiling because he was hoping for one more. Haha. Bonus points dad.

[@TheGlamorousLifeofNae]

This looks delicious! I am loving your videos, I’ve been binging since I found your Channel yesterday! 😊 The short rib looks so tender. 🤤

[@BurleyShan]

I save a lot of recipe videos, but yours are the best I've made. Your Italian beef stew and meatloaf are by far the best recipes I've used. Have made the beef stew twice now. This is the next one on my list. Thank you!

[@brjarrin]

Love your videos! I listen to them on my drive home from work to get inspired for a weekend dinner project. I made this and it was phenomenal!

[@olasore]

I made this tonight for the family. It was delicious! Thank you. Can’t wait to try your other recipes.

[@SipandFeast]

Great to hear!

[@markjaggers859]

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!

[@SipandFeast]

That's great to hear! Thanks for the support.

[@fascone]

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).

[@ccziv]

Looks amazing! And how lovely the chef is in his interaction with the child. ❤

[@garycornwell2431]

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.

[@SipandFeast]

Thanks very much and welcome to the channel!

[@Horrorbuns_]

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.

[@SipandFeast]

Thanks! Hope you enjoy the other recipes too.

[@smartnsavi]

I truly enjoy your content. You’re so down to earth. Thank you.

[@marilynwentworth6973]

Ohh i just LOVE your recipes! So glad I found your channel.

[@shelleyfrank6909]

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. 🥰

[@hodgeelmwood8677]

I made this for Christmas dinner, my first-ever ragu! It was glorious! What a great recipe! Happy Holidays!

[@SipandFeast]

Really glad you enjoyed it!

[@chrishart1974]

This is home cooking at its very best. I can’t wait to try this recipe. Wonderful wholesome content. Instant follow! ❤👌

[@cathywigand1000]

I love all the recipes you give us so awesome. I have made a lot of them and it reminds me of the way my mom taught me to cook. Love them all, thank you!!

[@PeteRFNY]

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.

[@jillcnc]

So short rib AND meatballs? OMG that sounds like heaven.

[@outdoorcookingbrothers8983]

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!

[@megastick9324]

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!

[@eliseleonard3477]

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.

[@SipandFeast]

I have plans for a lamb ragu soon. Love the idea and thanks for liking the video!

[@timtyndall4025]

So not the same thing?

[@NickyDunn]

Delicious, you are so calming and easy to watch. Have a great week.

[@cindirice5295]

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. 👍☺️

[@SipandFeast]

I really appreciate this comment, Cindi. So happy you and your husband are enjoying the recipes and videos. Thanks for watching.

[@SebbyDiggs]

Damn Cindi now I’m excited to make this! 😊

[@margaretbeltran7543]

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!!

[@theaveragefoodcritic4459]

Can vouch for this recipe, I made last night and it was ABSOLUTELY banging! 💯

[@stevenponce4853]

I made this for my family & they LOVED it...Thank you for sharing.

[@DopplerNC]

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!

[@SipandFeast]

It's great to hear that you all enjoyed it and thanks for liking the channel.

[@frederickimbimbo6246]

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.

[@Featherfinder]

Ohhhhhh..with FRESH fettuccine and ricotta yummm 🥰! I’ve always fantasized about making fresh pasta 🍝

[@joannparker1977]

This looks SO delicious and easy - thanks to your great instructions. I might make it in the coming week even though the temperatures down here in Austin will reach upwards of 107 degrees. What a brutal summer we’re having. So, we’ll just crank down the A/C and pretend we’re in another, cooler season. We love your channel. 👏🏼👍🏼

[@noahjohannis]

i used this recipe with bison short ribs that I got from a hunt in Alaska. Absolutely amazing! Thank you!

[@chrisjensen1814]

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!!!

[@chrisjensen1814]

Also, I used boneless short ribs from Costco so I didn’t have to bother with picking out the inedible part of the meat

[@levezze]

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

[@gerardsukhram4607]

I was wondering about the lack of celery!!

[@beckyrawat]

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.

[@sandylee6025]

I LOVE your videos. You're an excellent teach by example instructor. So good! Can't wait to try this this weekend. 😊

[@Eduardado]

The great recipes made me like the channel, the way he treats his kid and family made LOVE this channel

[@greentea111]

That part when the dad is expecting a hug but the son just runs off lol .... NO SOUP FOR YOU~!

[@jonathanwilliams1974]

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!!

[@paralleler]

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!

[@SipandFeast]

Wow, really appreicate the generosity and the comment. Thank you so much!

[@C4M3120N]

You really do a phenomenal job at explaining everything. Well done to all involved, loved the video and the recipe. Liked and Subscribed!

[@harveyhagar]

I just found this year's Christmas Eve dinner...THANK YOU SIR....

[@SipandFeast]

Thanks! Hope it turns out excellent!

[@pleasantdaddy]

I was thinking the very same thing!

[@easmr1]

That’s a great idea

[@Nalianna]

Made this a few times. Celery added makes a huge difference. (carrot, onion, celery = mirepoix)

[@hellasboy900]

In Italian Soffrito, in French Miraqua. Most European dishes use these three basic ingredients as the base, can't go wrong with this base 😊

[@Ravenoftheda]

celery is not universally loved

[@marcdefant6027]

I not only added celery, I also added a tablespoon of balsamic vinegar into the finished ragu sauce. Just great.

[@HUYI1]

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

[@KramerEspinoza]

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.

[@nickanderson6855]

Stumbled across you here in Australia and have been sharing your recipes around. The Ragu is a amazing dish that packs the flavour punch you mentioned. Well done mate and keep it up 👍

[@safensecure67]

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.

[@SipandFeast]

I'm sure your spin will be great. Thanks for liking the channel!

[@patrickjamesbissett2910]

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.

[@Maeslin]

Made that recipe using a nice big venison roast instead of short ribs and it came out absolutely wonderful.

[@Featherfinder]

@Patrick M That sounds amaaazing!

[@thescrawnycook3650]

I just stumbled upon your channel and it is now my favorite. Thank you for these amazing videos!

[@avdad2000]

My new, favorite cooking channel!

[@kathyirwin6854]

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! 😉

[@SipandFeast]

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.

[@1982MCI]

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

[@kathyirwin6854]

@@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!!

[@chillcharity7610]

This recipe was amazing! I made it tonight with my girlfriend and it's now one of our favorite meals we have had together. You deserve 1M subscribers easily and are becoming one of my favorite go to food channels. Happy Holidays!

[@SipandFeast]

Thanks so much! Really glad you both enjoyed it.

[@HeidiAckermann]

This has been one of the top dishes I've ever made. Thank you for elevating my cooking.

[@baylorsailor]

This looks amazing! It is a lot like the Italian Braised Beef my mom makes for my birthday every year. It's so delicious!

[@VannieEats]

This looks so freaking amazing!!😍

[@SipandFeast]

Thank you very much!

[@adriannudelman4519]

This Is autentic RAGU. Concéntrate flavors for fresh pasta mmm ñam ñam ñam 😍😍

[@screwballsquirrel4473]

My veal ragu is pretty damn amazing

[@garyskinner2422]

@@screwballsquirrel4473 Send me some

[@6StimuL84]

Made it last might...It is......Wife and grandson loved it also.

[@madzen112]

Solid basic youtube cooking like this is better than Netflix

[@teekay8965]

Made this. Delicious! Thank you.

[@bieberswiftlove14]

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! 🥰

[@spicypickle889]

I'm going to try this with chuck roast instead of short ribs.

[@FilippoGualandi]

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".

[@SipandFeast]

Thanks for the tip!

[@sayyestolife333]

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.

[@jsnadrian]

one of my favorite recipes of yours; maybe ever. thanks so much.

[@ask230]

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.

[@ArepaLord1]

I'd recommend to remove the membrane of the short ribs before searing them in the pan. Beautiful recipe!

[@SipandFeast]

Thanks very much!

[@lugscogs5976]

I'd eat the membrane as a chef's treat. It's so good

[@choobivan]

@@lugscogs5976 when my parents braise beef they leave in the membrane. It's the best part lol, so much texture.

[@jojohntv2157]

@@lugscogs5976 yeah I was like why is he removing them. Then I remembered some people really don’t like the texture.

[@ArepaLord1]

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)

[@carableu]

Every recipe on this channel looks fantastic!

[@magicknight8412]

My mouth has been watering from start to end. Love the bit with your son at the end, top Dad !

[@mariokarter13]

"Dad, can I have Hamburger Helper?" "No, we have Hamburger Helper at home."

[@nolanrux7866]

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!

[@user-km4rk5sg5c]

I received your newsletter this morning, and was intrigued by this dish. Got the recipe from the website and now have the video of how to make it. This will be my Easter Sunday dinner. Can't wait to give it a try.