Short ribs with pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta. Beef short ribs are braised in a tomato and red wine sauce then tossed with pappardelle ribbons and topped with Parmigiano Reggiano. This is the ragu to end all other ragus.
Editor’s Note: Originally Published on April 4, 2018. Updated with full process shots and expanded info.
As much as I love the summer, I do get a little excited when the weather cools down because that means heartier foods, like porchetta roast, baked butternut squash pasta, and this short rib ragu with pappardelle.
This is one of my most favorite dishes for a few reasons:
- Smells incredible. There is nothing quite like the smell of short ribs braised in red wine and herbs, or white wine and herbs like these braised short ribs. It smells like home, warmth, and family.
- It's affordable. Mixing the beef with sauce and pasta allows you to extend the beef allowing you to get the most bang for your buck. I was able to get the short ribs on sale for $6.29 per pound but you can also use chuck or beef stew meat to make this even more affordable.
- Simple to make. But doesn't taste simple. This is one of the easiest dishes to make as the prep is pretty basic and most of the cooking time involves braising in the oven, allowing you time to focus on other things. Because it braises for a few hours, the taste is deep and complex.
Variations and additions
Pappardelle is one of my favorite kinds of pasta.
Its ribbon-like shape and texture make it perfect for meat or cream-based sauces, like my Italian sausage pasta or creamy garlic mushroom pasta.
If you're not able to find pappardelle, you can use tagliatelle, fettuccine, bucatini, or even rigatoni for this dish.
This also goes fantastically with homemade potato gnocchi or homemade pasta if you have the time.
This recipe calls for red wine. I almost always use a chianti when I'm making this dish, but really any bold red wine, such as a cabernet, super Tuscan, or Valpolicella would work well.
If you're not able to find beef short ribs, you can opt for beef stew meat or use a 2-3 pound chuck roast cut into cubes.
One of my favorite additions to short ribs with pappardelle, in addition to the Parmigiano Reggiano, is to grate some bittersweet dark chocolate on top, right when I'm plating.
The chocolate adds another layer of flavor contributing to the complexity of the dish. I'd recommend using 80% cacao or higher and start with a little at a time to make sure you like it.
If you want to stretch the dish even further and add additional flavor, you could also add diced white button, baby Bella, or porcini mushrooms to this dish.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 300f and set racks apart so that one large Dutch oven pot can fit in the middle of the oven. Finely dice 1 medium onion and a 2 medium carrots. Also, slice 2 cloves of garlic.
- Season the short ribs very well with a total of 2 teaspoons kosher salt and a ½ teaspoon black pepper on all sides.
- Heat a large Dutch oven to medium heat and wait 5-7 minutes before adding the short ribs. Once the pot is very hot add 1 tablespoon of olive oil to the pan, pat the short ribs dry with paper towels to remove any excess wetness, and place into the pot. Working in batches to avoid overcrowding, sear the ribs on all sides until well browned (should take about 10 minutes per batch). Set the seared ribs to the side and turn the heat down to medium-low.
- At this point, there will be a lot of beef fat in the pot. Add the carrots and onions to the pot and saute them until very soft (about 10-12 minutes).
- Next, add in the garlic and cook for 2 minutes longer.
- Add in the 3 ounces of tomato paste, mix around constantly and cook for 3 minutes more.
- Add 2 cups of dry red wine (Chianti, Cabernet, Valpolicella, etc) to the pot and turn the heat back to medium. Using a wooden spoon, scrape and dislodge all of the brown bits. Cook for 3 minutes.
- Add the plum tomatoes, thyme, and bay leaf, and bring the sauce to a simmer.
- Return the short ribs to the simmering sauce. Try to keep them all submerged, but don't worry if parts of some are sticking out.
- Turn off the heat and cover. Cook in the oven for 2 hours, then remove and turn over any short ribs. Crack the lid, leaving it open by about 1 inch, and return the pot to the oven. Let the ragu cook for 1 hour more.
- After 3 hours the short ribs will be falling apart. With tongs or a slotted spoon remove all of the short ribs, bones, thyme stems, and the bay leaf. Discard the thyme stems and bay leaf.
- Discard all of the short ribs bones (or save for a bone broth). The membrane that holds the meat to the bone needs to be removed. Cut it away with a sharp knife. Once all of the membrane parts have been removed, shred the beef with two forks, or alternatively chop it up. Note: The membrane will have a hard texture, distinct look and feel, and will be easily noticeable. Just take your time to remove the membrane before shredding the short rib meat. The collagen-filled membrane or connective tissue can be eaten, but for the purposes of shredding the beef and to have a uniform texture, I recommend removing it. You can save it with the bones to make a stock if desired.
- Place all the shredded beef into the pot and keep the pot on low heat. Give the ragu a taste test and adjust salt and pepper if required.
- Bring a large pot of salted water (2 tablespoons kosher salt) to boil and cook the pappardelle to almost cooked (about 1-2 minutes less than al dente. While the pasta is cooking place about 2 cups of the short rib ragu into a large pan and turn the heat to medium-low.
- Before draining the pasta save 1 cup of pasta water. Place the pasta into the pan with the hot ragu and stir well to thoroughly coat the pasta.
- Finish cooking the pasta in the ragu for 1-2 minutes or until al dente then turn the heat off. If more ragu is needed, add it now. If the pasta is a bit dry use some of the reserved pasta water ( a couple ounces at a time) to loosen it up. Serve with grated Parmigiano Reggiano cheese and the extra ragu on the side. Enjoy!
Note: you'll have about ½ bottle of wine left after making the sauce. If you're so inclined, this meal pairs perfectly with a glass of chianti, super Tuscan, or a cabernet. Cin Cin!
- Sear the short ribs very well - Taking the time to put a great sear on all the sides of the shorts ribs will increase the ragu's flavor tremendously. The maillard reaction whereby the protein and sugars of the beef are transformed by intense heat makes the flavor that much better.
- Sweat the veggies - Just as building the flavor with the seared meat, sweating the carrot and onion through slow cooking will impart a sweetness to the short rib ragu. Don't rush this step.
- Fresh thyme - Thyme just goes so well with braised beef and red wine. It's one of my favorite herbs to use for short ribs but feel free to experiment.
- Refrigerate overnight - You will get an even better flavor if you make this red wine short rib ragu one day in advance. An added bonus is the fat will come to the top overnight, and you can remove most of it the next day by scraping it off with a spoon before reheating. This makes the dish a tad healthier, but in the end, there is nothing too healthy about this dish ;).
More hearty Italian pasta recipes
If you like short ribs with pappardelle, try these other super hearty and comforting pastas.
- Rigatoni lamb ragu - Lamb shoulder slowly cooked with red wine, rosemary, and plum tomatoes and tossed over pasta.
- Pasta alla Genovese - This rustic dish combines beef chuck roast, pancetta, and 5 pounds of onions for one of the best dishes you've never heard of.
- Pasta Bolognese - The classic recipe that combines ground beef, pancetta, carrots, onions, and celery in a tomato, white wine ragu.
- Meatballs and Sunday sauce - The quintessential Italian-American Sunday dinner.
- Pasta al forno - Baked pasta with meat sauce.
- Salsa di Noci - Otherwise known as pasta with walnut sauce.
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- 10 3-4" bone-in short ribs about 3-4 pounds
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 2 medium carrots diced
- 1 medium onion diced
- 2 cloves garlic sliced
- 3 ounces tomato paste
- 2 cups dry red wine chianti, cabernet, etc
- 1 28 ounce can plum tomatoes hand crushed or blender pulsed
- 1 large bay leaf
- 2 tablespoons fresh thyme
- 1 pound pappardelle
- 1 cup reserved pasta water will most likely not need all of it
- ½ cup Parmigiano Reggiano grated, for finishing
- Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
- Pat the short ribs dry and season with 2 teaspoons kosher salt and a ½ teaspoon of black pepper on all sides. Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Give the short ribs one more pat to make sure they're dry, then add them to the pot and and sear on all sides. Work in batches and do not crowd the pan. Short ribs should take about 10 minutes to sear on all sides per batch.
- Set the seared short ribs aside and turn the heat down to medium-low. Add in the carrots, and onions and saute in the beef fat until very soft (about 10 minutes) then add the garlic and cook for 2 minutes longer.
- Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
- After cooking the wine for 3 minutes, add the plum tomatoes, thyme, and bay leaf and bring to a simmer. Once simmering add the short ribs to the pot, stir, then turn off and cover. Cook short ribs in the oven for 2 hours. After two hours, place the lid partially ajar and continue to cook for 1 more hour.
- Remove Dutch oven, then remove short ribs and place onto a large cutting board. Using 2 forks, shred the meat. Discard any hard parts of fat and the bones. Also, discard any thyme stems and the bay leaf. Return the shredded meat to the pot and keep warm over low heat. Taste test the ragu and season with salt and pepper to taste.
- Bring a large pot of salted water (2 tablespoons kosher salt) and cook pappardelle until al dente. Heat a large pan to medium-low heat and add in 2 cups of the short rib ragu. Add the al dente pasta to the pan and cook for 1 more minute mixing well to thoroughly coat the pasta.
- If the pasta needs more ragu, add more now. If the sauce seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!
- Makes 6 moderate or 4 large servings.
- Making the ragu 24 hours in advance and refrigerating overnight will yield even better flavor. If doing so, you can remove some of the fat that will rise to the top with a spoon after being chilled.
- The collagen-filled membrane or connective tissue can be eaten, but for the purposes of shredding the beef and to have a uniform texture, I recommend removing it. You can save it with the bones to make a stock if desired.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
- The leftover ragu can be frozen for up to 3 months.
This recipe was originally published on April 4, 2018. It was completely updated on October 5, 2021.
Just found this website a few days ago and really like the videos. I know nothing of real back east style Italian American cooking but Jim’s approach is very doable. Two things: I am obsessed with short ribs and I NEVER follow a recipe exactly but I tried to stay pretty close on this one. It came out AMAZING!!! Definitely wants to make me try some of the other recipes. Thank you Jim!!!
Hi Peg, I'm glad you're enjoying the videos. I also love short ribs and hopefully will make another video or two in the future. I hope you enjoy the other recipes too!
Like every dish Jim makes...this is AMAZING!
OMG..can't get enough of this guy..what a fantastic cook.
Thank you Jim, you make me look good. Everything I made from you came out Fantastic!
You have the best cooking channel on the web!
You should be on TV...you would have the number 1 show.
Hi Karen. Really appreciate the support and I'm glad you enjoyed the recipe!
I made this recipe, but did not use short ribs. In this area, very expensive. I used strip steak instead, less time, less work. I didn't have chianti, I used sweet red. Was I supposed to cook the pappardelle (al denti) and add it to the ragu? I also added mushrooms.
Hi Denise, yes you would cook the pappardelle until a little less than al dente, then add to the sauce and continue cooking until al dente.
Jim, I’ll eventually make everything you post! 🙂 I’m a NY/NJ transplant to Minneapolis. Whenever we get out East, its all about the beaches of Southold and the Italian food (usually Saviano’s in Bohemia on the way out)! Now that I’ve discovered your site and YouTube channel, all I miss is the beach 🙂 I made two Stromboli last night and they turned out amazing but I also planned to make the Short Rib Ragu. So I finished it up just after 1am and put in the fridge. We’ll reheat the whole thing later today. It turned out perfect!!
Hi Terry. Sorry for the late reply. Really glad you enjoyed the stromboli and the short rib ragu. I'm not sure if you know but I lived in the Minneapolis area for 3 years so I know everything about moving from NY to MN. Crazy you mention Southhold. That's where we want to open up a pizzeria. Thanks again for liking the recipes and the videos!
God bless you for posting this recipe. My mother-in-law used to make this and let me have the bones for tortellini soup later. This brings back such memories!
Hi Dee. Glad the recipe has brought you back!
Been watching your videos on youtube for a while, and just made my way to your website. Having moved to New Zealand 5 years ago, we don't get a huge amount of European influences (outside of British) to our food so your videos have inspired me to introduce my wife to foods I loved living abroad. I love how straightforward and delicious your recipes are, with no page filler. Your videos have the same, simple but informative approach that makes it easy to follow and results in amazing food.
While a few of the tinned ingredients are a bit tough to find, we have a plethora of local options which have been great additions (although we have imported San Marzano tinned tomatoes as I have yet to find a local equivalent in flavour!).
Thanks for putting out amazing, and delicious content. It always brightens me day when I see a new video addition to your Youtube page.
Hi Sean. Really glad you're enjoying the videos and recipes. The overall theme of my cooking is that there are always substitutes and replacements and that recipes don't have to be followed exactly. Once you know the techniques, you can make anything your own and it will taste great!
Hi Jim. I saw your recipe for paparadelli with pork loin on iTunes. Where can I find it again. I love watching you.
Hi Sherelyn. That recipe is not on this website, but it is included in both the YouTube and Facebook videos written description. Thanks for liking my videos!
My Husband and I just made your papa deli short rib Ragu and oh my God it was so good we love your show on YouTube we are going to keep following you and he making all your recipes thank you so much keep up the good work Sharon Weiss
Hi Sharon. It's great to hear that you both enjoyed the short rib ragu. Also, I'm glad the videos are helping you out too.
i have recently discovered your site. Short rib ragù was on tonight's menu in our kitchen: in one word...YUM. Thank you and your wife for all the hard work and diligence.
P.S.: We are an Italo-Canadian family living on the east coast of Canada. It is -25C with the wind chill today. A perfect day for your delicious dish!
Hi Dree. Really glad you enjoyed the recipe. We are not quite as cold as you are right now, but I agree, nothing beats a short rib ragu in this weather!
I've cooked a lot of good Italian food: decades of meatballs, pasta dishes, Sunday gravies, chicken parm, piccata, seafood, etc. But with this recipe, my family looked at me with awe, like I was suddenly a chef. My kids argued fiercely about who was getting what as leftovers for lunch tomorrow. Thank you.
To anyone reading: Just follow the directions exactly. Don't be "that person" with online recipes and sub out the short ribs for hamburger, the good tomatoes for ketchup, the pappardelle for macaroni. Just do this recipe. It'll be amazing.
Hey Scott. Thanks so much. This comment made my day!
Could you make this dish with mashed potatoes?
We have made this before as listed and it was excellent. We are having a dinner party for 18 and I thought the mashed potatoes would be a little bit more manageable because I could make the potatoes ahead.
Thanks ..love your videos
Hey Diane. The dish would go great with mashed potatoes and I have done it before. I hope you enjoy it and thanks for liking the videos!
I live in Montreal Canada And I just love your videos and recipes. I made the Chicken milanaise with the tomatoe boccancini salad.Wish you had a cookbook with pictures Your instrutions are very easy to follow and your food is amazing. Thank you Giddy
Hey, Giddy. Glad you're enjoying the recipes and instructions. A cookbook is definitely coming soon!
Recipe looks fantastic! Going to try it tomorrow!
But I don't have a dutch oven. Do you think the same flavour can be had by braising it slowly over an induction cooktop in a large stainless steel pot?
Hey Ryan. Not sure if you attempted it yet, but you can definitely make it in a stainless steel pot on the stovetop. Just check for sticking and stir frequently. If needed, you can add a bit more stock or even water to keep things moist during the braising process.
THANK YOU for this delicious recipe. My family LOVED it and I was happy and full of love making it. The way you cook and work the camera is spot on. I'm learning how to.cook and you keep my stress level so low. Thanks! Catch you after I try another of your recipes.
Hi, Eleanor. Thank you for this comment. I'm so happy you're enjoying the recipes!
This tasted incredible! Though I would definitely recommend to make it the day before you wanna eat it because the flavours just come together when they have some time to mingle.
Hi Fiona, I'm happy you tried this one as well and that you enjoyed it. Totally agree that letting a sauce like this hang out for a day will intensify the flavors and make it better!
Great stuff. Good food, great recipe, well done and fun.
Thank you, Steve! Happy you enjoyed this recipe.
Awesome dish! Thanks James! 👍
Thank you, Ellie! I'm happy you liked this recipe!
I’ve made several of your recipes and loved each and every one! It’s about time I found someone who’s recipe I don’t have to tweak! I love when you tell us to use as much as we like! Keep posting your videos and recipes! Love them and love seeing your taste tester (Son) as well!
Hi Judi, thank you so much for your comment, and really appreciate you watching the videos!
I made this on Sunday and it was probably one of the best dishes I've ever made. My Nonna would have been proud. Thank you for elevating my cooking!
That's wonderful to hear, Heidi! Thank you for the comment!
First time I’ve had guests salivate while eating this dish; as disgusting as it sounds, it’s actually a compliment!!
Made it exactly as posted (about 2-3 weeks in advance of our guests arriving; placed in our freezer and took it out 24 hours before) and it was marvellous. The bronze cut pappardelle is the key.
Have made several of your chicken dishes and all have been spot on in taste and texture. Thanks Jim (and your son and daughter) for these recipes.
Hi Rinaldo, thank you for the comment and we're so happy you're enjoying the recipes and that your guests enjoyed this one!
I went shopping for short ribs and couldn’t find enough. I happen to have a ribeye laying around and was wondering if that could be a good substitute or not?
Also, your mushroom brandy cream sauce spaghetti is a hit in my apartment.
Hi Nik, I would recommend using chuck/stew meat in place of the short ribs. Glad you're enjoying the brandy cream sauce pasta!
I'm in Canada as well.....braising ribs WAY out of my league expensive, so some type of browned blade meat? Stew beef? I'm really anxious to try this. Thank you for such a viewer friendly channel and recipes,
Hi Karen, stew beef would be a great option here. Happy you're enjoying the recipes and channel and hope you enjoy this one!
Hi Jim…. Heard your name mentioned on tv by Paul Walter Hauser this morning and 2.5 hrs later have pinned so many of these wonderful recipes. Can this recipe be made in a pressure cooker to shorten the cook time? I do not want to vary from the recipe at all, but thought cooking it in instapot would be ok. Thank you and continued success!
Hi Debbie, thanks for the comment! While I didn't write the recipe with Instapot instructions, you should definitely be able to use it with this recipe. Hope you enjoy!
I made this today, we were in Italy for 13 days and was inspired to try something new. This recipe was a huge hit, thanks so much! I’m looking forward to trying more of your recipes.
Hi Maureen, thanks for the comment and so happy you enjoyed the short rib ragu!
After trying many of your recipes I am hooked. Excellent common sense techniques and logical alternatives. The short ribs with pappardelle is so very delicious. And I cannot say enough about the vodka sauce. It has become a staple here in my humble southern home. Thank you so very much and the best to you and your family especially your unbiased taste tester James.
Hi Tom, I really appreciate the comment and am so happy you're enjoying the recipes and videos!
These were absolutely delicious! The meat fell right off the bone. Definetly would make again!
Hi Vikki, I'm so happy you liked this one! Thanks for the comment!
Hey Jim! Love your videos and looking forward to making my first Sunday sauce this weekend and I'm curious if I can add the ribs in with sausages and meatballs? I'd love to end up with a big batch of sauce for ragu and multiple meals.
Keep up the great work!
Hey Ben, so happy you're enjoying the videos and recipes! You can add short ribs to Sunday sauce. They tend to be very fatty so I'd suggest trimming them very well and skimming fat from the top as it rises. I hope this helps and hope you enjoy the Sunday sauce!
Man this recipe really came together at the last minute for me.
First time making something like this.
I made some mistakes (mediocre short rib and wine quality, not simmering the wine before adding tomatoes) and was really worried about that fermented/cooked fruit aroma and flavor that I've had when cooking with wine in other recipes.
It literally boiled off in the final cooking with the noodles. Great recipe. Gonna try it again with some higher quality beef and vino. The thyme was a great touch. I'd already made your lentil stew and was impressed by that so it looks like I'm gonna start working through your catalog this winter. Love the vids and presentation. The coffee shop jazz, no bs approach and emphasis on cooking for family are all great touches. Many thanks!
Hi Mark, thanks for the comment and so happy you're enjoying the recipes and videos!
Absolutely delicious dish! I used short ribs, which definitely resulted in a ton of fat. I cooled it for several hours and scrapped the fat out. Next time I make it I’m going to try Chuck roast. Thanks for the delicious recipe.
Hi Andrea, so happy you liked the recipe and thanks for the comment!
I am anxious to try this. We were in Italy for two weeks in September and I had a couple of different Tagus including wild boar. I found it so odd that none had the carrots in it that seem to be common in Italian American.
First night of Sip and Feast Fest and I made this because it takes so long and Sunday is generally when I have time for cooking all day. It seems very similar to when my husband makes boeuf bourguignon except served over pasta and with an Italian flavor profile. It is delicious and I'm so happy that I picked this one for this week. Definitely something people will be jealous of in the break room tomorrow. You absolutely have a fan at our house and I can't wait to try the other two dishes I chose for this week.
Hi Tori, I'm so happy you enjoyed this one and that you started the Sip and Feast fest! I really appreciate the comment and hope you enjoy the other recipes in your line up as much as this one!
Was looking for something spectacular to make for Thanksgiving dinner for my Italian boyfriend (dad from Sicily, mom from Abruzzo) and my "pasta addict" son, because no one likes turkey. This was absolutely amazing!! I was hopeful for leftovers....there weren't any...lol.
Like many others here, I am BEYOND happy to have found this site. Looking forward to many more successful Italian meals. Keep up the amazing work Jim.
Hi Thomi, thanks so much for the comment and I'm happy you were able to enjoy this on Thanksgiving!
Hi Jim - I was wondering if substituting something else for the red wine would be OK for this dish. Trying to make this as close to alcohol free as possible (I know most of it will be gone after several hours in the oven but need to be very careful). I was thinking of replacing the 2 cups of red wine with 1 cup of red wine vinegar and 1 cup of high-quality beef stock, but since there is already beef in the dish, that might be overkill. Any thoughts or suggestions?
Hi Scott, yes, you can definitely omit the wine from this dish and replace with low-sodium beef stock. I haven't tested it with red wine vinegar so I can't say how that will turn out, but for most of my recipes (Peposo being the exception), you can always replace the alcohol with something non-alcoholic. Hope you enjoy it!
I have boneless short ribs. What adjustments do I need to make? I am planning on making these for Christmas Eve. Thank you!
Hi Jeanine, as far as cooking, you don't need to make adjustments, however, you can get away with less than the 3-4 lbs my recipe calls for since mine accounts for the weight of the bones. 2 pounds should be enough.
Thank you so much! Looking forward to making this dish and will leave a review after 🙂
Thank you so much for responding to my question and for this recipe! I tripled recipe for a large crowd on Christmas Eve and every single person raved about the ragu. My brother is from food and wine country in California and said it was unbelievable and tastes like something you would get at a high end restaurant. I will definitely make this again and more recipes from you 🙂
Hi Jeanine, thanks for the awesome comment and so happy you all enjoyed this one!
fantastic recipe and explanation of the recipe. Highly reccomend!
Hi Alain, so happy you liked the recipe, thanks for the comment!
Made this today, it was fantastic. This the 3rd recipe of yours we have made in the last week. All were very good, but this was the best. Looking forward to trying more recipes.
Hi Gary, I'm so happy you liked the ragu and the other recipes as well. Thanks for the comment!
So delicious! My family of five ate every last bit. I was thrilled to have enough sauce to refrigerate and get another pound of pasta sauced for another meal.
Hi Sarah, thanks for the comment and thrilled you all enjoyed this one! It's definitely one of our favorites too.
Always enjoy your recipes, comments, suggestions, and your kids' input. We made several of your Christmas cookie recipes this week and have been getting great accolades from our neighbors that we've shared them with.
Question on the short rib pappardelle recipe video - at the end your son mentioned he liked it even more than your "rafiata" (?) recipe. What is that, and do you have a recipe of it you might share? Many thanks, and happy holidays!
Hi Dan, thanks for the comment and so happy you're enjoying the recipes and that the Christmas cookies were a success! Yes, the dish he was referring to is arrabbiata which pasta in a spicy cherry pepper sauce. I have a recipe on the site for Spaghetti arrabbiata and one for shrimp arrabbiata. You can search the site for the term "arrabbiata" and both recipes will come up. Hope you enjoy!
Jim, I made the short rib ragu a few months ago. It was a hit. I shared the link with my sister, she made it, hit again. We make homemade pasta as one of our Christmas traditions. Guess which sauce is in demand? Yup, will be making the short rib ragu in a couple of days.
Merry Christmas and I look forward to trying more of your ideas.
Hi Maurice, thanks for the awesome comment and I'm so happy to hear you'll be having the short rib ragu again for Christmas! Hope you enjoy and here's to a wonderful Christmas!
Wow! What a hit with the family. Thank you for sharing. Cooked for the last two days, I let the ragu cool and sit for 24hrs.
Wish I could share the pictures of the end result… what a great winter dish.
Hi CJ, so happy you and the family enjoyed and thanks for the comment! If you're on Instagram, feel free to tag us in the picture!
Made this with the idea that I’d be too hungover on Sunday (day after New Year’s)to cook anything. Added a few extra bay leaves as I love the flavor the impart. I can’t begin to tell you how flavorful and tender the meat is. Jim I gotta tell ya, I’ve never had such great success with recipes as I have yours. You know that feeling when you just get what somebody’s trying to teach you and you just “ get it”, well that’s what it’s like with me and your instruction.
Hi Pete, this comment made my day, thank you. So happy you're enjoying the recipes and that you find my instruction to be helpful. Wishing you a wonderful New Year!
I’m making this tonight for NYE and was wondering how important it is to heat the ragu in separate pan and add in the papperdelle? I was hoping to add the Al dente pasta to the original Dutch oven after I shred the beef.
Hi Corrine, that's fine. You might want to start by removing some of the sauce from the Dutch oven that way you don't over-sauce the pasta. Hope that makes sense. Enjoy, and Happy New Year!
Fantastic recipe! Was able to follow this pretty closely. Thank you for making such good food appear to be within my reach!
Hi Shell, thanks for the comment and so happy you enjoyed it!
DELICIOUS! Cooked recipe as is for a birthday dinner and it was a hit with my family! Perfect for this winter weather! Will be definitely cooking more of your recipes! Thank you!
Hi Lorener, so happy you liked this one and thanks for the comment!
Made this a few nights ago and it was amazing. I usually stray from recipes, but this time decided to follow it to the letter. I can’t wait to try more recipes!
Hi Marceline, so happy you enjoyed this one and thanks for the comment and review!
This recipe is amazing... and the step by step directions are so helpful. Thank you, Jim! This is now my family's favorite dish!
forgot to put the stars from my review lol
Hi John, so happy you enjoyed this one and really appreciate the comment!
This looks amazing , I had a question about the parmigiano rind. I noticed you used it on the video but it’s not listed on the recipe, I’m wondering if to include it or not, or how important it is to the overall dish. Thanks , look forward to making this!
Hi Dennis, while the rind will add depth of flavor, it's certainly not mandatory. If you have one, use it, but if not there's no need to go looking for rinds. Hope that helps!
I am making this for Valentine's Day. Better than any restaurant dish. James, your recipes are the best! You cannot go wrong with the video help.
So happy you enjoyed, Bob, and really appreciate the comment!
I have made this meal for my family a half dozen times and it quickly has become a favorite with my daughters. I will be making it this Sunday for my Super Bowl party because I know everyone will love it. Thank you for sharing!
Hi Ben, thanks for the comment and so happy you enjoyed the recipe!
I have to make it . Thank u
Hi Roz, we hope you enjoy it!
Made this for my Monday night Girl Crew. Made the ragu yesterday afternoon (house smelled amazing!) so it had time to really come together. A few of us tried it with a tiny drizzle of truffle oil. Everyone loved it! Thank you.
Hi Catherine, so happy you all enjoyed this one and thanks for the comment!
Love this chef and everything he makes. He’s so easy to understand and makes it look easy! Keep it up!
Hi Diane, thanks for the comment and so happy you're enjoying the recipes!