Short Rib Ragu with Pappardelle and Pecorino Romano

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This was delicious! Simple and easy to make. One pot wonder! I didn't have port so I increased the red wine by 1/2 cup. I only had 3 cups of beef broth so added 1/2 cup of water. The meat is flavorful and is fall off the bone tender. This is a keeper and will make it again!

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This is an amazing recipe! We had friends over that I consider to have excellent taste in food and restaurants, and they loved it! I didn't have any cheesecloth for the bouquet garni, so I just added the herbs to the broth. I also didn't have any port and only used the 2 cups of red wine and it was really fabulous. I will definitely make this again!

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Absolutely delicious, perfect not too expensive dish and a crowd pleaser. The fact that you can put it together before hand and then boil the pasta just when you're ready to serve is also nice.

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One of my all-time favorite recipes! It beats any dish of short ribs I've ever ordered in a restaurant. I've also added roasted mushrooms, and occasionally substituted in boneless ribs, and it's always one of the tastiest, most-requested dishes in my repertoire. Thanks, Bobby!

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Perfection! Not more I can say.

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This is a great recipe and very easy to make if you follow the directions. The short ribs fall off the bone and have the most amazing rich flavor that is perfect for a cool fall or winter evening.

While the recipe takes awhile to make, most of the time is hands off which is nice (since I love to multi-task!. My husband loved the dish and leftovers taste almost better than eating it the night you make it.

I will definitely be making this dish again but trying to find easier ways to skim the fat off the sauce. There is a ton of fat on short ribs so don't be shocked if you find yourself skimming for a bit.

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Just one word........WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I would kill for this dish. It's THAT good.lol

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This is my daughter's favorite dish in the world! I wouldn't change a thing.

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great, it may take a while but it's mainly hands off time. I usually pour my sauce in a defatter but lost the veggies when I did that so next time I'll just skim or refrigerate it and lift off the congealed fat

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Making for dinner tomorrow night! Yummy!