The Short Rib Ragu My Family is Addicted to

[@ChefBillyParisi]

Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0924-chefbilly

[@jnorth3341]

Are you using the 6 or 10 quart rondo in these videos?

[@Berkana]

11:05 The old adage that pasta water should be as salty the ocean is misleading. Sea water is typically around 3% salt by weight. That is way too salty for pasta water; pasta boiled in water that salty will be inedible. I have found that pasta water shouldn't be saltier than a good chicken broth, which is around 1% to 1.5% salt by weight. That results in pasta that is pleasantly seasoned. Anything saltier than that is too much, especially if the pasta water will be employed to thicken the sauce.

[@MrRoth-b6h]

I Giggle every time I see this comment. Spot on

[@AnaLipton-r4g]

this looks like something my dog shat out.

[@maryschiff9580]

We had a Sicilian neighbor who made this type of ragu when I was a child. You brought back all those yummy memories. I will be making this recipe, thank you!

[@cerronecomposer]

Here to say that I made this yesterday. It's surprisingly easy and unbelievably delicious! Strong recommend.

[@ChefBillyParisi]

Appreciate you trying it! Many thanks!

[@kurzhaarguy]

Great rendition. I did add Parmesan rind by habit. This produces a many-layered, old-world sauce. I don’t have enough family to get rid of this recipe in one meal. So, I did it with rigatoni, then papardelle, and still had some. I filled brioche sliders with this, topped with chopped Calabrian chiles and pecorino. Might be the best pulled beef sandwich ever. Thanks again!

[@sfdanceron1]

Way too much prep. I'm just coming to your house.

[@adamyoung480]

Aloha. Mirepoix? Really?

[@stephenpaquet]

Says the person who will never make great food.

[@bettysmith5201]

I'll come also. All his recipes look wonderful 😊

[@mannyr8795]

@@stephenpaquetyou won’t either

[@NZtechfreak]

It's really not that bad, you're talking like 30 mins or something, prep the sofrito while browning the short ribs, work through the steps until everything in the pot and then leave it to go a few hours. Cook some pasta towards the end and you're done. During winter I make ragu a few times a month and totally worth it.

[@JasonMarkowitz-v1w]

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!

[@tomobrien6388]

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.

[@ChefBillyParisi]

Thanks for giving it a shot!!

[@MysterThomas316]

Add a piece of leftover parmesan rind during the braising stage for extra umami.

[@dyehead]

I do mine very similar to this, but I’m not a fan of having to try to separate the membrane after cooking. I’ve solved this by deboning the short ribs before cooking, roasting then bones with the membrane, then making stock out of it to add to the braising liquid. That way when you shred there’s no concern about having to pick these out. Also, a Parmesan rind adds some great flavor, and you can skip the salt entirely.

[@MTDixonSr]

Chef! Thank you for this recipe. I might have mentioned this before but you made an impact on me big time. My 33 year career at Whole Foods Market molded me into a diverse foodie but I was always intimidated by baking. Your bread series helped me big time. I make sourdough bread often and use your recipe and methods precisely…my family is always excited when I make bread. Anyway, long message but just grateful for you amazing knowledge, skills, and content 💚💚🤓

[@stevennesterasalters5444]

This may be our new addition to our Christmas dinner! Absolutely enjoy everyone of your recipes. Thank you for sharing!

[@eamonlong]

I've seen a million Ragu videos, this one is the best, my favorite dish to cook

[@cadiehl1]

I can’t even imagine how good that is. I love making different pasta dishes. This one just made my list. Wife and the girls will absolutely love this! Love Pappardelle.

[@jamescampolo7824]

Hi Billy, I perpetually watch cooking videos. Every cook peels carrots. When we used to raid gardens in the middle of the night and get carrots, after we pulled them out of the ground, we would just rub the dirt off of them and eat them. The only reason I can see for peeling carrots from the store is to remove the dried surface and any dirt from them. I'm sure if you got fresh carrots from somewhere like a farmers market, peeling would be unnecessary. I peel things like potatoes, onions, garlic, things that obviously have a peel. Most times I just use a stiff brush under running water on carrots. Another thing that works good is Scotch Brite.

[@jenjoy3215]

@@jamescampolo7824 when it comes to carrots I only peel if they aren’t organic.

[@jamescampolo7824]

@@jenjoy3215 Now I only buy the baby peeled carrots. They're only $1 to $1.25 per lb. I'm getting lazy.

[@ScreamingSicilian70]

Hello Chef. My Italian mom used to make a ragu with spare ribs and serve it with rigatoni. It was the one of my favorite things that she made. We would fight over the ribs. This looks like a upgraded version. I'm definitely going to try this. Thanks for the great content!

[@looper451]

Same! We would have it at least once a week and my mom would always set aside a spare rib for me before my dad and older brother could eat them all lol. These cuts used to be the working man’s cut, its a shame how expensive they have gotten. A recipe like this is probably over $25-30 of short ribs

[@ScreamingSicilian70]

I love nostalgic foods that remind me of my childhood. Yes, short ribs are outrageously priced now. If I see them on sale, I'll buy them in in the vacuum seal them

[@bd80247]

@@looper451beef chuck would work nicely, or even pork shoulder also.

[@eliastaveras1760]

❤😂

[@nickk8416]

Great video Billy! I can't wait to try it. Looks beyond delicious. Best Regards.

[@javakalle8615]

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 :)

[@nickcusano2707]

I also add my Parm Rinds to the pot with about an hour left in the cooking time.

[@matthewjamesduffy]

Chef this looks awesome, will def be making this as the weather gets colder.

[@jjdruffel]

I made this on Sunday, it was awesome. Well done. I would suggest a bit of cayenne, I think it really sets it off.

[@KirkDavis1966]

I'm amazed at how close this recipe is to Osso Bucco! Amazing!

[@jenjoy3215]

This is an amazing recipe. Have made similar and served with pappardelle pasta, The best combo so says my family.

[@alicelawson]

Delicious inspiration. Pappardelle is an excellent choice to accompany this rage. I like Italian-made pasta as they are free of glyphosate. So would Italian wines. Personally, I like the membrane from any bone, for its texture, and its collagen.

[@eldwinc1546]

thank you for the glyphosate pointer. that's very important to me

[@kingfishca30]

OK @ChefBilly, I am going all-in on this ONE! WOW

[@dipstick5869]

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!

[@glennmiddendorf3261]

Looks delish Will definitely make this version

[@rickbachman993]

Thank you Chef. 😎 made me drool. I’m do for a good Sunday sauce adventure ✌🏻

[@bazzaah]

looks great - would be fab in a lasagne too.

[@thechef2k]

Love this recipe, thank you!

[@peterlarsen7779]

@ChefBillyParisi - this looks incredibly delicious! Interesting that you went with pasta, although you also suggested serving with polenta, or pan seared gnocchi. I was thinking creamy homemade mashed potatos. I'll definitely be making this for my wife and son 😋😋😋

[@JosephTerlingo]

Wonderful chef!

[@TheValkyron]

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

[@Taureanfitness]

That looks amazing. By the way, the kitchen you're working out of is supreme.

[@janostoth6306]

Wowww! This looks amazing!

[@carlajackson3137]

I gotta be honest I rarely watch the sponsor commercials but I was fortunate enough to find 3 of these pans in various sizes at a goodwill and I will completely agree, best at home pans I own and they take a beating. My dishwasher doesn't hurt them and my teenage boys can't kill 'em. Oh, and the recipe looks good too except for the fact I can't afford pancetta around here🎉 or decent short ribs

[@Ianbrownmusic-id]

Did you try the recipes?

[@Picit-13]

Looks so good and pretty easy!! Thanks Chef!!

[@wmr4463]

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.

[@Gori-hv9qi]

That was an amazing dish can’t wait to try it

[@bloodgain]

This goes great with some fresh egg pasta. If you don't want to make your own, high-end grocers like Whole Foods often carry some.

[@cristyperry9333]

Looks delicious

[@Ianbrownmusic-id]

Did you try the recipes?

[@mariacarey4239]

love it! thank u adorable taste tester 💛💖💛

[@paullb2440]

Tried this today and it tastes like steak pie filling to me - I prefer a simpler beef mince bolognaise for pasta. I’ve now got a giant vat of this sat in the fridge now, I’ll probably make some pastry and fill some pies with it instead.

[@joeleonard1314]

I usually add citric acid to my sauce at the end, but I'll have to try the lemon.

[@adamyoung480]

Aloha. Isn’t lemon citric acid?

[@Acheiropoietos]

Straightforward, but lots of subtlety. Added to favourites. 😊

[@ketamyna]

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.

[@danflaherty5218]

My wife makes this. It's a real treat!

[@wmbrice]

Thank you, Chef!

[@omarcortes5754]

It looks amazing.

[@matt02468]

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.

[@annemariepirrotta1035]

This Italian prefers a little red wine &basil in sauce.😁Great recipe 👍

[@Ianbrownmusic-id]

Did you try the recipes?

[@ThroughHisEyes444]

Wow❣️ and easy to cook short ribs.. what about bell pepper and mushrooms? I get tired of carrots.

[@timmypanic]

For those in the UK, tomato paste is tomato puree, and tomato puree is Passata. Thanks for the recipe :)

[@ChefBillyParisi]

Oh interesting. Thank you for that.

[@Beeezkneeez]

Looks delish Chef!! 👍😋

[@MrsPamB]

This is the perfect fall recipe! Short ribs are expensive, about $10 a pound here in San Antonio, but I think I’m gonna splurge and make it this weekend. 😊

[@adamyoung480]

Aloha. I get most of my meats from Mexican markets. A little cheaper and not prepackaged.

[@Kc-yu2jl]

Thank you

[@sitiaminah7231]

Wow amazing so yummy 😋

[@GPosner8]

Beautiful looking short ribs chef!👏🏻👍🏻 My granny would sop up the fat that got rendered off in the cooking process with a big slice of bread and share it with me instead of skimming it off. It was scrumptious🤤🤤🤤

[@italianspoken]

Ohhh I should make this when my Italian family comes over!!

[@MYFAMILYABI]

chef! Terima kasih untuk resep ini sangat bermanfaat bagi keluarga

[@888mf4]

Never expected the addition of lemon juice

[@chana6184]

Looks delicious 😋

[@liewchengng2130]

Like to check whether this stainless pan can be used on induction cooker?

[@ChefBillyParisi]

Yes

[@juliasquyres161]

I want to make this tomorrow. No stores around me sell pancetta. Can I use bacon instead? Also, is it better to make this sauce a day ahead? We are planning on eating it 2 days from now.

[@morganbrasee5639]

Incredible

[@stevennesterasalters5444]

I noticed that you use a lot of wooden cutting boards. How do you clean and preserve them?

[@duanegrantham266]

You are an incredible teacher! I absolutely love your step by step narrations 🍻

[@lliu301]

Does anyone know what pot he is using to boil the noodles in

[@RC75]

Looks fantastic ❤

[@RAS-zs6eq]

What's the name of that process at 6:39 in the video? "Pinsang?" (I'm not familiar with that descriptor.) Thanks!

[@ChefBillyParisi]

Pince

[@RAS-zs6eq]

@@ChefBillyParisi Thanks chef.

[@jerodjones6846]

This recipe looks delicious! But why the string for the fresh herbs? Just throw them all in the sauce.

[@michaelhofmann3292]

can you make this ahead of time and let it sit until you are ready?

[@davidhovey6045]

Perfect

[@mikechun4734]

“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

[@VulcanLogic]

I make mine with a hamhock instead of pancetta. Gives it some smoke and the hamhock ends up the same texture as the shortrib.

[@nicholaswillhite5888]

Beef short ribs use to be cheap. I wonder how much better this is compared to some basic chuck roast considering the cost difference now a days. Might have to cook the chuck a bit longer, but that might be worth the cost. 🤔

[@bloodgain]

The cuts are near each other, so pretty close with the meat. The bone and connective tissue bring a lot of extra flavor and texture (gelatin) to the sauce, so adding some shank or another cheap cut with similar characteristics can help. If you can't find that cheap, substitute some tough, bony pork or even a trotter. The classic "Sunday gravy" version often has a bunch of different meats cooked in it.

[@tomobrien6388]

I made it half short ribs and half chuck to save money. came out excellent. didn't want to go all chuck because I wanted the flavor from the rib bones

[@alanabroad]

I was admiring that pan even before you tried to sell it to me.

[@vanessadaniels400]

Best chef to follow, clear instructions and lovely voice. Resulting dish looks amazing 😊

[@nicolafazio674]

Amazing, look your voice you should be a tv or radio host.

[@pnp8849]

Who need god when there's chef Billy. I'm glad you didn't use olive oil garbage that's how my family like it.

[@giancarlosoppelsa3851]

Like every ragu, even better when made the day before. Refrigerating overnight has the added benefit of letting you easily scrape off the excess fat.

[@leisastalnaker3790]

It is time consuming but worth it in the end.

[@adamyoung480]

Aloha. And be even better the second day.

[@Jay-bu5qu]

How many portions does this serve

[@Mottleydude1]

I have a very similar recipe except I use ox tails.

[@rxmoutonmouton5595]

Short Ribs are pretty expensive where I am. Is there another cut of meat to use that would be comparable?

[@tomobrien6388]

chuck roast but add some beef soup bones

[@nickkambitis5340]

Yum 😋

[@ernestopravisano6434]

Based on the he "ragù alla napoletana" principle: must taste great.

[@johnwood5150]

YUM

[@clarabell60z]

Did he show how to cut those carrots?

[@ChefBillyParisi]

Yup :-)

[@clarabell60z]

@@ChefBillyParisi Where please. I looked and looked. I want to learn the right way. Thanks! 🙏

[@clarabell60z]

4:44 Dicing or shredding carrots.

[@kwhatten]

Thicker sauce please!

[@ChefBillyParisi]

Add more tomato paste if you want

[@tanyav2289]

Almost exactly like Emeril Lagasse, Oxtail stew 🤷🏻‍♀️

[@Fth363]

No sugar to balance out the acidity?🤔

[@ChefBillyParisi]

Enough sugar in the caramelized onions. If you want though, feel free to

[@Fth363]

@ChefBillyParisi Normally, Nonna used to add just a small handful of sugar, just to sweeten a little bit and take down the acidity from the tomatoes and lemons... But yeah, you're right. Either than that, it's an awesome recipe.👍

[@tonyxenos1818]

This is like Paul Manos in chesterfield

[@samg8012]

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.

[@user-es1qt2ib2p]

Sorry where is the link to buy this pots I don't find this can someone tell me where os this please thanks

[@vx5468]

Click into the description and it's there.

[@Simplycomfortfood]

Billy, can you add at the end some heavy cream?

[@jjackson2225]

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.....

[@ChefBillyParisi]

💀💀😂😂

[@ericlunger8090]

never seen the lemon bomb at the end

[@trae_seymourmotivationalsp4102]

What’s he saying at 6:39??

[@itfitz]

Pincé (he actually said pincéing, which probably isn't really a word). The techniques allows the tomato paste to "cook out" (pincé) to reduce excessive sweetness, acidity, or bitterness, which might affect the finished sauce.

[@ExpectMiracles55]

@@itfitz Thank you! Edit.: I also copied and pasted your comment to two other people asking the same question about pince'

[@jcojrDTG]

at this point Siri could be just D replacement and they should stack with Vets and go with the bench of kids.... Get Catillo or Corbin and I'm In for Alonso and Peterson

[@MattyMattnj1]

Basically Bolognese