BEEF RAGU PASTA RECIPE (BETTER THAN BOLOGNESE?) | SAM THE COOKING GUY

ridiculously delicious short rib ragu on pap ardell in less than an hour john walter writes dear sam huge fans of the show my wife vanessa and i love to watch and make your things would love to see you make short rib ragu on some kind of pasta okay i made that up actually this is just my recipe for today but john walter is a person as is vanessa and they suggested this to max who shall never be seen again apparently his hair honestly since the pandemic is down to like here if you ever see him consider yourself lucky because not many people do right chance right right all right but this is really good this is really good really delicious huge big flavors and it happens simply and really in one pot apart from the pasta part but whatever so we're gonna start so with the short ribs get them going everything goes in turn on for an hour and then done boom beef short ribs about three ish pounds with bone as evidenced by the noise that you can make when you hit them so a little bit of fat's okay but let's just have a little look shall we like um take a little bit of this off you don't need to take too much like some fat you know what do we say boys fats flavor flavor it's like a third grade class what do we say everybody we say fat means flavor so a little bit right like you know never cut towards your hands kids that's a mistake that i just remembered come on buddy come on buddy work with me here that's fine and then we do this now we're going to uh give him a little shot of oil of course avocado oil like this rub it in and then we season nicely with kosher salt and pepper flip them over and do the other side yes it's the back or whatever the bone part and that's okay just a little seasoning here is never going to hurt right now these guys now are going to get browned in our pressure cooker and that looks like this so this is a pressure cooker like an instant pot except it doesn't do as many things as an insta pot does and that's okay but what we're going to start with is taking our big short ribs and getting them browned i'm on the saute setting and we're going to have to do this in two groups because they're all not going to fit so you put them in let them get some color on them that builds flavor take them out do the other ones and then we carry on from there is that on this yeah can you not hear it here look i guess no no i didn't because you were over there oh i need to be on browning that's why it wasn't doing anything and while a pressure cooker doesn't have as many functions as an instapot there's still a browning setting and that's what we're going to use right now to get some color which translates into flavor on our short ribs so let's not forget about their sides so we'll turn them up nice flavor that's what you're going for folks don't miss this step and when they're gorgeous like this all the way around take them out put the last of them in and do the same thing and when these guys are pretty all the way around out they come and we move on to the vegetable that means a small onion cut up a couple carrots and we mix and we let this soften in the leftover fat from the short ribs for three four minutes next in a couple fat cloves of garlic wow i'm always impressed with how much garlic comes out you know this drill it goes in until it becomes super fragrant about 45 seconds next in a couple tablespoons of tomato paste it looks like this and when you throw tomato paste into a hot pot like this it just amplifies the flavor and that's really what we're looking for so mix it well oh you can smell it and after a couple minutes a couple tablespoons of flour this is just going to help richen up everything thicken it a bit this gets about oh my god i just saw fly no yes this gets a couple minutes next in about a half a tablespoon of smoked paprika like that quick stir and you'll start smelling that right away we're almost there folks we add our liquids next first up a cup of beef broth beautiful followed by a cup of cabernet beautiful big-ass red wine we give that a lovely stir we're going to give this three four minutes so it starts to come together a little bit still on the browning cycle it might do a little bit of a simmer thing okay we're almost there last thing before the short ribs goes in two tablespoons of soy sauce like i know i love soy sauce and i use it because of what it does to everything else the umami factor the raising the deliciousness factor so that's in now we put in our short ribs like this hello buddy and no there won't necessarily be room for everybody to fit perfectly but that's okay i just like to give them a little turn in here give everybody sets i'm going to add some time sprigs like that get my lid and put it on lock it into place change it from browning to high pressure set your timer for 45 minutes and now there's nothing to do you've got 45 minutes until it starts to depressurize and that will take about i don't know 10 minutes let it happen manually when i've rushed it it's been a mistake and it's not been the way i wanted it to so that was convoluted when 45 minutes is up it changes from high pressure to i don't know what it's called at the end of 45 minutes it will start to release the pressure by itself that's called naturally or something pressurization no deep pressure here's the deal you can depressurize it yourself or you can let it happen naturally let it happen naturally but make sure that this little valve on the top is set to pressure and not pressure release because it'll never come to pressure if it's on pressure release it's not complicated it's a little bit complicated kate's i'm making it complicated i don't know why put your mic next to the thing i want to hear that sound i can hear it bubbling it's building pressure right now you can see it's starting to come out this isn't locked when it hits the pressure that will lock and you won't be able to open it up until first the 45 minutes has passed and then the natural release of the pressure inside the unit itself has passed the pressure inside the unit i don't know why making this so complicated here's what happens i have nothing to say about the pressure inside the u-net being released here's what happens it builds pressure when it gets to maximum pressure it locks oh we still stop it it goes for 45 minutes at the end of 45 minutes it starts to depressurize itself on its own when that's over you can open it up and eat this stuff i'll just push that i almost [ __ ] the whole thing up in the meantime go do what you want and write a letter about how mean max is and difficult to be with right chance no you'll never say it that's my boy damn it damn it well it's time the 45 minutes of uh high pressure cooking happened the 12 15 minutes of depressurizing happened and now we're at the point we get to take the lid off see what we've got and it looks like this a voila like i know it's not it's really not that exciting yet but i want you to get the sense that it's gonna be so here's what we start by doing here's what we do we take the ribs out because we're gonna take the meat off them shred it and put it back in oh gosh look at these let's get them all out first there's no meat here what happened to this one i know that had meat with it that means it's so tender it's absolutely falling off the bone like this look at this that's that's what's supposed to happen that's the magic of short ribs ladies and gentlemen they really are one of those absolutely deliciously anxious meats that are the best ever oh hello little bone with no one attached to you with nothing attached to you more me more and look this there's no bone here here's the bones i got a couple bones just take them out so here's what you want to do you just want to take your guy and do this just shred them up just get them into smaller biteable pieces oh my gosh like this and i think pieces about that size are great right so here this guy so this all now is going back into our pot and gonna richen up everything wow wow wow wow wow oh it's fantastic a little more here so you've got some beautiful bites here beautiful bites so now all of this goes right back into the pot like this wow like this like this little stir oh my god and now i like to take this guy and turn it to simmer and i'm just going to leave it now i'll put the lid on doesn't have to be on tight i'm going to give that about 10 15 minutes just let it start to thicken up a little bit get even more delicious and then we come back goes on pasta and boy are we gonna be happy we've simmered we're ridiculously delicious and now we're ready in goes our papardelle gorgeous i love these huge wide ribbons of pasta and nothing's gonna make this prettier than what we're about to put on top of it oh my goodness gorgeous one more and perfect perfect timing because the gardeners are on their way and now for this the luxurious gorgeous amazing short rib ragu like this oh mamma mia look at that okay i'm gonna finish this now my favorite way and it's with two things one is a little freshly grated parmesan on top that starts to melt the second that it hits mama and of course a tiny bit of parsley because i have to now somebody tell me that doesn't look amazing start to finish an hour [ __ ] away you go boy take your pictures and this is what we've made love the pepperdill love it this nonsense this gorgeous hugely rich delicious short rib that's gonna be one hell of a bite right there it's a big one it's a generous bite but it's what i've settled on two megabyte boys i think you can handle it thank you chance it does look perfect this is absolutely last meal worthy oh i'm not kidding this is stupid it's fantastic if you didn't have a pressure cooker or an insta pot you could do the same thing in a dutch oven in a big heavy pot with a lid in your oven at 300 degrees it would probably take you three hours to get it here however you get here just [ __ ] get here because this rich delicious amazingly tender beef is everything these boys haven't had any yet but they're gonna [ __ ] themselves sorry we're talking about food here they're going to crap themselves when they have this it is that good oh my god all right thanks for hanging in thanks for watching and as much as we love the fact that you're here with us watching we want you to make the food so change up what you're doing don't eat the same thing all the time and try some new stuff like this because this will change your life right boys wait you don't know that you haven't had it yet god they're just so anxious to be part of everything see ya you

Channel: SAM THE COOKING GUY

Views: 415,932

Rating: 4.9590845 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, ragu, easy ragu, cooking ragu, sam cooking ragu, sam the cooking guy ragu, easy cooking, delicious cooking, sam the cooking guy easy, sam the cooking guy delicious, cooking guy, sam ragu, ragu pasta, pasta, pasta recipe, ragu pasta recipe, sam the cooking guy pasta, sam the cooking guy pasta recipe, sam the cooking guy recipe, short rib ragu pasta recipe, beef ragu, beef pasta, beef recipe, cooking beef, sam the cooking guy beef

Id: pNxxAZlIK-w

Length: 14min 38sec (878 seconds)

Published: Fri Mar 05 2021

Reddit Comments

[u/yamki]

Why didn't I wait and schedule this in for the weekend? Looks incredible, but I'm all in on a pot of jambalaya!

Sam, you need to focus on awesome for Monday, and then grilled cheese and PBJ sandwiches, or maybe buttered toast, on Wednesday and Friday so that we can plan :D

[u/jasonmicron]

Made this tonight. Couldn't find that pasta, so I went with what I had - egg noodles. I also didn't use a pressure cooker - used a pot on the stove, and after it was ready for the "pressure cooker" phase I brought it up to a boil, set to simmer, covered, and let it just sit there for 4 hours.

My 7 year old loved it, so this is approved!

[u/Curry_Ramen]

Anyone have ideas for left over sauce?

Made this and it came out wonderful. I ended up a little light on the ribs and we have a lot of sauce left over.

[u/pcfreeman1]

Made this for Sunday dinner. Fed six with a few portions leftover. I probably would have pressure cooked for a little longer than 45 minutes to get it more fall-off-the-bone tender, but I imagine it depends on the ribs you end up with.

Big hit, will probably end up on our regular meal rotation.