The Short Rib Ragu My Family is Addicted to

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This chunky Short Rib Ragu is a delicious beef gravy with incredible tomato, vegetable, and herb flavors for the ultimate Italian sauce. My family has become addicted to this sauce and love it with pasta.
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→ Ingredients
• 4 ounces medium-diced pancetta, about ½ cup
• 3 pounds bone-in short ribs
• 1 large, small-diced yellow onion, about 2 cups
• 3 peeled medium-sized small diced carrots
• 3 small diced ribs of celery
• 8 smashed garlic cloves
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 28 ounces tomato puree
• 3 cups beef stock
• 2 fresh rosemary sprigs
• 2-4 fresh thyme sprigs
• 2-4 fresh parsley sprigs
• 2 bay leaves
• coarse salt and fresh cracked pepper to taste
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Pomodoro Sauce: • Spaghetti with Tomato ...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

Опубликовано:

26 сен 2024

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Комментарии : 112

@ChefBillyParisi 7 дней назад

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 5 дней назад

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

@Berkana 4 дня назад

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 День назад

I Giggle every time I see this comment. Spot on

@maryschiff9580 6 дней назад

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!

@sfdanceron1 7 дней назад

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

@adamyoung480 5 дней назад

Aloha. Mirepoix? Really?

@stephenpaquet 4 дня назад

Says the person who will never make great food.

@bettysmith5201 3 дня назад

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

@MysterThomas316 6 дней назад

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

@jamescampolo7824 6 дней назад

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 5 дней назад

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

@jamescampolo7824 5 дней назад

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

@MTDixonSr 7 дней назад

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 💚💚🤓

@cadiehl1 2 дня назад

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.

@rickbachman993 6 дней назад

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

@eamonlong 2 дня назад

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

@matthewjamesduffy 6 дней назад

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

@pierre6625 7 дней назад

Hello Chef Parisi, This is a very good recipe. Can hardly wait to try it. And you are right your beef broth recipe is the best. I have tried many different broth recipes from many Chef's now the only one I make is yours. Thank you for sharing with us.

@alicelawson 5 дней назад

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.

@GPosner8 6 дней назад

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🤤🤤🤤

@jenjoy3215 7 дней назад

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

@nickcusano2707 5 дней назад

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

@joeleonard1314 6 дней назад

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

@adamyoung480 5 дней назад

Aloha. Isn’t lemon citric acid?

@janostoth6306 6 дней назад

Wowww! This looks amazing!

@thechef2k 2 дня назад

Love this recipe, thank you!

@Kc-yu2jl 3 дня назад

Thank you

@888mf4 3 дня назад

Never expected the addition of lemon juice

@danflaherty5218 5 дней назад

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

@peterlarsen7779 5 дней назад

@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 😋😋😋

@italianspoken 3 дня назад

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

@RC75 2 дня назад

Looks fantastic ❤

@Gori-hv9qi 4 дня назад

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

@wmbrice 6 дней назад

Thank you, Chef!

@Picit-13 7 дней назад

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

@mariacarey4239 7 дней назад

love it! thank u adorable taste tester 💛💖💛

@annemariepirrotta1035 5 дней назад

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

@Beeezkneeez 4 дня назад

Looks delish Chef!! 👍😋

@giancarlosoppelsa3851 5 дней назад

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.

@duanegrantham266 7 дней назад

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

@MrsPamB 7 дней назад

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 5 дней назад

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

@ThroughHisEyes444 6 дней назад

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

@davidhovey6045 6 дней назад

Perfect

@dyehead 2 дня назад

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.

@chana6184 7 дней назад

Looks delicious 😋

@leisastalnaker3790 6 дней назад

It is time consuming but worth it in the end.

@adamyoung480 5 дней назад

Aloha. And be even better the second day.

@michaelhofmann3292 2 дня назад

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

@vanessadaniels400 5 дней назад

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

@craigbrown5359 3 дня назад

Most outstanding!!!

@rxmoutonmouton5595 4 дня назад

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

@nickkambitis5340 6 дней назад

Yum 😋

@johnwood5150 7 дней назад

YUM

@gotskillz135 7 дней назад

Pans are expensive, wish I could afford it

@Jay-bu5qu 6 дней назад

How many portions does this serve

@nastynate46 7 дней назад

I need some new pots and pans, mine are all pretty old and lower quality.

@MTDixonSr 7 дней назад

Oh…and, anything I can do to help boost your channel I’m at your service :)

@Fth363 4 дня назад

No sugar to balance out the acidity?🤔

@ChefBillyParisi 4 дня назад

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

@Fth363 4 дня назад

@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.👍

@theMick52 5 дней назад

Brawndo, it's got what plants crave. It's got electrolytes!

@GroguSlayer69 7 дней назад

why not sautee the pasta with the sauce, butter, parmesan, fresh herbs and lemon ?

@ChefBillyParisi 7 дней назад

Add the raw pasta to the sauce? Not quite enough liquid for that.

@bradparks3482 5 дней назад

Isn’t this really just a variant of beef bourguignon?

@vjaskowiak 3 дня назад

these forks scratching in the pan are breaking my heart :(

@LangCashman 3 дня назад

It's stainless steel.... it doesn't matter....

@trae_seymourmotivationalsp4102 6 дней назад

What’s he saying at 6:39??

@itfitz День назад

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.

@user-es1qt2ib2p 7 дней назад

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

@vx5468 6 дней назад

Click into the description and it's there.

@DrInk-pl2ns 4 дня назад

I do a very similar version with lamb shank but i also add mushrooms.

@hexzerone7034 7 дней назад

White wine gives it a better flavor

@pineshimmer 7 дней назад

❤

@zvonimirleko2131 7 дней назад

no pan commercial

@trae_seymourmotivationalsp4102 6 дней назад

How do you spell “Pensain?”

@jackp844 3 дня назад

Seems like you just wait for Sip and Feast to put out a recipe, then you wait a month and put out the same thing.

@ChefBillyParisi 3 дня назад

James is a good buddy, and I can tell you first hand that is not the case. He made a short rib ragu over two years ago. We talk often about what we are publishing and what we will be making. When I look at his recent videos we have two others that are common. One I did months before him and another I did after him.

@eugenedumitrescu2187 3 дня назад

Too many basic mistakes and lack of knowledge for a proud home cook. Much less a "chef." Please upvote so the chefs on Italian Squisita can make fun of this guy. Edit: Made In is rubbish.

@javivera9430 6 дней назад

Chef Billy misses the cup of idk what it was he didn't say . after he drops the cook pancetta chicken Soup. red Vinagre? He didn't say it was a cup

@ScreamingSicilian70 7 дней назад

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 5 дней назад

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 3 дня назад

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

@nicholaswillhite5888 День назад

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. 🤔

@nickk8416 6 дней назад

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

@kingfishca30 6 дней назад

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

@sertugakkorlu1405 7 дней назад

9000 yıllık medeniyet geyik muhabbeti ile anlatımı …..Siemens reklamı var olsun , sunucu köşe olsun …

@timmypanic 5 дней назад

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

@ChefBillyParisi 5 дней назад

Oh interesting. Thank you for that.

@kelgbrown007 6 дней назад

Advertising one pan, while using another pan

@Acheiropoietos 23 часа назад

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

@ALEXANDER090264 3 часа назад

Please do not call Pancetta Bacon. Pancetta is cured and bacon is smoked.

@VulcanLogic 20 часов назад

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

@nicolafazio674 День назад

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

@grancho4352 День назад

Lemon juice instead of milk? C'mon...

@jamescampolo7824 6 дней назад

My dog would love the bones and gristle.

@nansanfilippo7035 День назад

R u kidding me? OMG

@itfitz День назад

The average salinity of the world's oceans is around 3.5%. That's way too salty for your pasta cooking water. Shoot for 2%.

@ChefBillyParisi День назад

That’s not the correct way of looking at it. It’s used to season the pasta, it’s not like it is the ingredient used in the final outcome. For example, you would gently season water that is being used to cooked rice because it’s infusing right into the grain. This is not the same thing.

@itfitz 21 час назад

@@ChefBillyParisi Sorry, but research has shown that 3.5% salinity in your pasta water is way too much. Do a quick Google search on the topic and you will find that ocean salinity is way too much. There are even very scientific tests that show this. Maybe you know more than the experts, but I doubt it. Not a hater; just someone who wants the facts to be shared.

@carlajackson3137 5 дней назад

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