Short Rib Ragu with Pappardelle and Pecorino Romano

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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!

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My friend made this last night for dinner, and it was AMAZING!! Huge hit in my house, and I will definitely be making this myself. Super comfort food!!!

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This recipe takes a bit of a time investment but the results are good. It ends up serving more than four because it is so rich. Make certain to use a broad noodle that can stand up to the sauce. It is a keeper.