Short Rib Ragu A Family Recipe! | Chef Jean-Pierre

Hello There Friends! Enjoy this heartwarming Short Rib Ragu with your family and friends, and let this dish become a comforting staple in your home cooking repertoire! Immerse yourself in the rustic charm of this Short Rib Ragu recipe, a hearty and fulfilling dish that brings the rich flavors of tender, slow-cooked meat together with a robust tomato-based sauce. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/pasta/short-rib-ragu-recipe/
————————————————
VIDEOS LINKS:
Shrimp Fra Diavolo (Polenta): https://youtu.be/aXtnLngm-mw
————————————————
PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: https://chefjp-com.3dcartstores.com/Staub_c_41.html
❤️ Woll Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/search.asp?keyword=Lite+Fry+Pan
❤️ Digital In Oven Thermometer: https://chefjp-com.3dcartstores.com/Digital-In-Oven-Thermometer_p_653.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
————————————————
✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
————————————————
CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
————————————————
OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
————————————————
CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
————————————————
CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/

Well hello de friends today I’m making one of my mom’s favorite pasta dish padel pasta with bra short ribs absolutely delicious the meat falls off the bone bra to Perfection I’m going to show you how to make it’s delicious really easy remember thumbs up if you like the video don’t forget to subscribe

To the channel and don’t forget to ring the bell stay tuned we’re making it right now [Applause] okay friends well this reminds me my mom used to make that on Sunday if we were good now if you didn’t make chicken she made one of those those papella pasta

Thick fucini with a ragu uh you can make it with a chuck roast and but I saw the uh the short ribs the other day at the store and they were not that expensive and they’re beautiful so morning short ribs certainly don’t need the bone for

That but um we dust them in flour and we’re going to we’re going to sauté them now you can do this in one partt you see look look see right there the the bacon I got a half a pound of bacon in there that I’ve been sautéing the and you do

It slowly when you do this remember okay friends you got to do it slowly so then the the fat has time to render and you don’t burn the lean part of the bacon right so it would be enough fat right there toh to do the whole thing but for

The purpose of this video it makes it easier for me if I do them separately but you can certainly do it in in the same part all right so I got a a big onion right there actually it’s not that big this one I saute the onion and

Remember always the onion number one always always always always always if I turn the burner on it works better and we’re going to caramelize the onion first and then we’re going to put it right it’s very simple and this is like a no-brainer and we’re going to do it in

The oven so it’s easier to do it in the oven but you can certainly do it in in the pot you’re just going to have to watch it watch it so look a flow on all side I season the the short rib first I season them with salt and pepper and

Then I season the flour okay but season them first okay and then what we’re going to do we’re going to get we’re going to put them in the pan and we’re going to saute them otherwise like I said if it was for at at

Home at home we do it in the same partt okay and then you remove them then I’ll show you it’s very simple this is a really simple recipe anybody can do this okay friends remember I try to do things that anybody can do there’s not like

Somebody can say well sure he does it and but this experience I’m not experienced friend it’s not that big of AAL look right we’re going to saute those we’re going to really get some beautiful May reaction salt and paper nice nice nice we’re going to saute this guy right there and then

Let’s make sure I get some nice nice heat on everything yes yes yes yes we’re going to sort them around and uh now what else we putting in here this this like I said this is Nob brainer friend I got some uh carrots then I cut not too big but remember this

Is going to take a long time to cook friends a good two and a half hours I wanted to fall off the bone and I want to be able to shred the meat my mom with just stick it out take the bone out and Shred the meat and put serve it with a

Pasta you can serve with mashed potatoes you can serve it with penta oh Penta was delicious right that Penta I made the other day you guys got to check it out I’m telling you a lot of people don’t like poanta because they go to restaurant and usually they make it with

Water water M me so we make us with stock and and cheese and butter and it’s delicious and uh people are on the die going oh he goes again with the butter hey why not but is good for you see we got it here all the time so very

Important all we’re going to away for this to get with oh look see that’s what I want right there this is what I want right there about all the way around it though I want it all the way around it give me that caramelization right there

All right so we’re going to put a little garlic all right just a little garlic in here in a minute in a minute I want to get the onion caramelized a little bit first then we’re going to put some fresh time I got about uh I don’t know would

You say a tablespoon and a half of fresh time if I were to measure I got a about I’m going to put about a tablespoon and a half maybe 2 tablespoon of garlic chopped garlic you can put the whole glove of garlic in there it’s going to

Bra we’re going to braze it right and we got the C we got the celery it’s about three or four stock of celery you know the the rib and uh this is about what a cup and a half of that of Tom of carrots and I got a 28 can of peeled Laval

Tomatoes then I am going to then I Crush really really good okay let’s see let’s let’s see what do we got here let’s see what do we got we get we’re starting we’re starting okay it’s very important we got to do this all the way so now

Let’s uh let’s continue uh we’re going to put um let’s put a little bit of garlic so now what happen when you put a garlic friends what happened when you put the garlic when you put the garlic it means you are ready for your liquid

The minute you smell the G you know a lot of you have send comments you guys are fantastic by the way what a an amazing opportunity for a chef to to share what he knows on YouTube let me tell you and you guys have I say wow I

Don’t burn the garlic anymore and I smell so much better the minute you smell the garlic you smell it right like you smell it it’s fragrant the the trust me the whole place smells now the whole studio smells beautiful you smell it and then you put something wet on it okay

And what are we going to put wet in it wine now I remember the whole time you know this you got to measure carefully okay put a whole bottle in there buy a good wine I remember my mom being the Italian and my father being the French uh my uh

My mom would say use a Cy use a use a a good Italian wine or baroro or something and uh and my father said Italian don’t know how to make wine we’re going to use French wine you make the dish and and and I do the wine so sure enough we

Would end up doing frch wine and guess what I’m doing I’m using a French cab okay but use whatever wine makes you happy okay friends it was always Italian don’t know how to do that the French don’t know how to do that M me my whole life I had to deal with

This but it was a very happy family so look we’re going to put the carrots in there and they’re not cut very small otherwise you see what happened if they cut very small let’s turn this off because we got it and then we’re going

To put a tomato oh no no no no no no no no I got to wait wait for the wine to reduce I almost forgot I broke the cardinal rule whenever you’re putting wine you have to wait for the wine to reduce by half just by half all right so

I’m going to get those continue man they really Browning they really are doing a good job that’s what I want I really want this beautiful color right here friends okay so I’m going to continue getting those nice and brown I’m going to get the wine to reduce by half so I

Put a whole bottle so so by the time I got a half a bottle left then I’m going to put a little bit of stock I’m going to put the ribs in there and I’m going to pop it in the oven I got the oven at

375 I’m waiting for oh it’s important at 375 and I’m going to cook it until they fall off the bone the reason why is important friends sometime I forget to tell you things you cannot put any liquid on top of the wine if you’re doing a wine reduction okay you come put

Tomato like this would be like three cup of of liquid on top of the wine it’s very difficult to do a wine reduction if you have a bunch of liquid with it so your let reduce first and then you add the liquid letter all right so I’m going

To wait for this to reduce by half I’m going to add my tomatoes I’m going to add the ribs and I’m going to go in the oven and I’ll see you when I’m done with it and it falls up the bone and we’re going to serve with a papad pasta you

See how beautiful it looks see you in a while okay friends as you can see the wine is reduce at least by half but remember what you want to do friends also is you want to test it you want to go in there and you want to test it to make

Sure it’s nice and smooth if it’s not nice and smooth keep cooking it it will eventually get smooth unless you really really worked with a very bad wine look how beautiful that looks friends look at this okay they look good but yeah they got to really really cook now okay so

We’re going to put the tomatoes in there the whole kind of tomatoes now that the wine is reduced going to put a whole can of tomato in there you see it’s beautiful and then we’re going to put our ribs really simple no biggie right there boom boom

Boom and uh they will release quite a bit of fat there’s a lot of fat in there but nothing wrong with it so what we’re going to do friends we’re going to submerge them reduce the heat we’re going to submerge them in liquid I’m going to put the top on and

Going to pop them in the oven for the next two two and a half hours until they are nice and tender and tender make sure you um uh uh you put a you put a cover on 375 right okay and oh a little bit of be stock always forget

Something I tell you little bit of be stock right here we don’t need a lot just enough because you see I got enough liquid but the be stock I mean my be stock is beautiful it’s homemade beef stock you can certainly make this and uh

And and put just a little bit you see it doesn’t need a lot cuz we still got a lot of liquid between the tomato and the stuff all right friends it’s going in the oven and I see you in about 2 and 1 half hours okay friends well 2 and 1/2 o

And they’re ready and I took the papad out of the water so they’re hot just big fetuccini use regular Pini you a mashed potatoes you a palenta all right so here we go we come out of the oven so now friends a lot of the fats you know they

Have a lot of fat the rib so uh people like it you know you can keep it on if you want want uh I kind of like to remove some of that fat you see look right there friends it’s pretty simple to do take a little and push it in see

Look push it in push it in don’t push it too hard otherwise you’ll remove some of that delicious uh juices juice see this is mostly fat see they have a lot of fat plus the bacon contributed to some fat too so a lot of people leave it you can

Certainly leave it’s not going to kill you if you eat enough a we to kill you no no you’re not going to kill you I rather have butter to tell you the truth then see this is just fat it’s all fat you see how easy this to remove

Friends not that difficult you just push slowly though if you do it hard you see if you do it hard then uh see all that right there it’s all all fat 100% fat right there sometime you know when I was in a hurry in a restaurant business I would do it faster

And then I would take whatever is I add my whole bowl of fat right and I would refrigerate it because I didn’t have time to be very good so I would take a lot of the the the the stock oh see I would take a lot of the sauce I mean a

Lot of the actual sauce with me and and this is like gold you know so you don’t want to waste it so what I would do I would refrigerate that and then tomorrow morning in the fridge you have a big thick layer of fat you remove it and

What’s underneath is like gold you see right there it’s all fat all right so now what we’re going to do friends I’m going to take a couple of them out to show you I’m not going to do them all right there but you have it right there

And you see and and and the bone should it should come right out of the bone you see now not everything not everything in there for friends is easily to eat there some cartilage in there then you want see look look look how beautiful that looks

Look at look at this friend look how beautiful that looks you see look at this you see this is all goodies right there so you break it up like that you see my mom would do that for us and then we would she would just put it all back

And I’m going to show you exactly how she would do it you see this is all goodies right there this is all now some of that cartilage right there not so good so you want to take your time see with a fork I think it works out great you see

Then you can leave the bones right there you see look how beautiful that is f you see let me do one more okay look look at this look how beautiful that is you see it’s still beautiful right so you can put a you can put a all

If you want but some of that stuff right there friends you can’t eat it some of that cartilage right there you can’t eat it so but it’s up to you some people said I eat everything I think it’s Jack he said I eat it I eat everything all so look

Guys I just put a little bit here cuz I just cooked see this is what I mean right there this this stuff right there you can’t eat that I mean you can try uh but I promise you this is not the pleasant to eat so you want to take it

Out of there and now see look right there I’m going to make just a little bit okay I I just cook myself a half a pound of the p pasta the the the the pasta right there so I’m going to put it in there like

This you see take a little more time you know I’m going fast here because I don’t want to bore you with my details you know what friends I’m going to take a couple of more minutes but I’m going to I’m going to do one more cuz

I’m really needing I got a lot of pasta in there so I’m going to take a couple of more minutes and we’re going to do it really quick okay I’ll be back in a second friends I’m going to do them all all right I did clean them all all up

Because I really uh really needed a I actually cooked a lot of pasta in here I got a good uh 3/4 of a pound of pasta but cook and you put as much of the sauce as you want and then you mix it up and this my friend is an amazing pasta

Dish this is like a Sunday dinner night with beautiful meat and falls and we’re GNA put we’re going to use it all because it’s beautiful you see put it all in there just don’t eat the bones there you go mix it all up you see and then what I do it’s starting to

Look good yeah that reminds me of my mom doing it yeah you see it’s pretty simple this will be one of the best pasta dish you you make friend friends I promise you with as much or less meat it’s really up to you we’re going to push

It push it right here you going to put a little bit of freshly Cho parsel on it I I like to add a little bit of fresh chopped parsel in it can you see make it look nice and then of course you got a good uh four serving CH just says one for

Me and uh and you just stick it in and put it right there on a big plate make sure you got a lot of meat in there friends a lot of pasta a lot of meat a lot of vegetables I should put it and then you

Finish it up with little bit of rean pazon all right however you do it friends just take your time this is an amazing pasta dish friends you’re going to love it I like to always put some of the vegetables in there and then I take some Parmesan and grad it right there on

Top and right there my my friends we have ourself a beautiful pasta right here I promise you this is going to become one of your fav pasta and I’m going to test it to make sure it’s good to make sure it’s good yeah I’m going to mostly test the

Oh look at that look got a piece of meat right there boy let me just test the little piece here I don’t want to have too much in my mouth when I’m talking wow F it’s delicious I hope you make it remember give yourself plenty of time to

Cook them and remember you can also serve them with a a mashed potato it’s delicious I hope you make it remember thumbs up if you like the video don’t forget to subscribe to the channel and don’t forget to ring the bell thanks for Watching well there’s enough right there for you for for you and everybody look at this this is gorgeous this remind me of Sunday dinner yeah my mom would make that everybody would like oh yeah we got the the beef pasta you see look look how beautiful it is perfect it tastes delicious