Short Rib Ragu with Pappardelle and Pecorino Romano

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This recipe was easy to follow and was just as good as any dish I could have gotten in a restaurant. It took a lot of time but mostly unattended and was well worth it! I put the ribs over campenelle because I didn't want to make pappardelle.

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With 2 small kids, I tend to avoid long cooking recipes. I did the slow cook on the ribs in the oven for the evening while I did other stuff. I put everything in the fridge overnight and rewarmed it, stripped the bones and cooked it down the next day. Be sure to de-fat the sauce. Great great flavor, be sure to sprinkle with fresh pecorino romano as this makes the dish. I left out the ruby port as I didn't have anything close- just added an extra 1/2 c of red wine. Even my 18 month old went to town on this one! Also, it makes more than 4 servings, probably closer to 6- make extra noodles or save the sauce for round 2.

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I have fixed this twice. Everyone loves it. Sauce is very full flavored.
Second time I made it, I put in 1 cup of port. Still great!!

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Followed the recipe exactly. It was excellent. The port and red wine (we used a Spanish Rioja created a rich and flavorful sauce. It was easy, didn't read the recipe so I didn't realize it needed three hours in the oven - so we watched a movie, it was worth the wait.

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Delicious-not that hard to make-rich quality to the meal-I've served it with rice, mashed potatoes and egg noodles!
Fabulous!

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We had just visited The Tuscany Region of Italy and had a very similiar dish made with wild boar. But the short ribs were a great substitute.

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wonderful just wonderful!

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It's hard to go wrong with braised short ribs, but this recipe was fantastic. Wonderfully rich and flavorful. I substituted fettucine since I couldn't find papardelle, but I think broad egg noodles might have worked better. Either way, YUM.

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Substitutions I have tried: Can of tomato bisque instead of tomato paste and red wine instead of port.

This recipe is actually very easy and the flavors are very deep and hearty.