Short Rib Ragu Over Homemade Pappardelle – Episode 87By
So finally the short rib ragu- with a long holiday weekend in the rear view mirror it seems I have been waiting to put this up for a week- So here she be- Short ribs are very interesting to cook with because the get to a point were they become like rubber balls so timing your cooking process becomes key. If you plan on trying to create this dish in a 2 hour window believe me you will wish you were eating a super pinky instead of the short rib- but just a few more hours will reward you with a beautiful meat that unlike many other meats does not lose its rich, mouth fillingflavor. For me short ribs are like the triple chocolate warm molten dessert- just a decadent treat. Again the pasta dough recipe is Episode 85 and the making of the Pappardelle is Episode 86
I have seen recipes and cooking shows were they pre boil the short ribs to get a head start on the tenderizing process- PLEASE don’t do that, allow for the extra time to slow cook these beauties in the base it will be served in. Also I seemed have not hit record during the return of the meat to the sauce- basically I retrieved the bones from the sauce- they had separated from the meat then fished the meat out- the meat will have a piece of cartilage so depending on who you are serving you can just leave it or pick it out- I knew my audience pretty well-after all she never leaves! So I picked the meat off the cartilage returned 80% back to the sauce then tossed the pasta and applied a handful of meat to each serving.
With the weather cooling this really is the perfect dish to make on a Sunday and truthfully as long as you give it the proper cook time you could eliminate 50% of the ingredients and still get a great tasting ragu.
Also don’t forget to watch Episode 88 to win a Authentic Yankees Jersey