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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.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/short-rib-ragu/

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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

Watch more recipe videos:
Bolognese: https://youtu.be/FCSFy2vlgbc
Pomodoro Sauce: https://youtu.be/_adBje4G454

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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.

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36 Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. Your onion method isn't the best; it's easier to hold onto the onion half and keep it all together if you leave the root end on. Also, carrots don't need peeling.

  6. 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…..

  7. 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.

  8. 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.

  9. 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 🙂

  10. “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

  11. Blind taste test
    One with the parsley in bouquet garni. One without.
    Think you’ll taste the difference?

  12. 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.

  13. 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

  14. 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!

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