Hope you guys enjoy this one! :) Pappardelle is a great option, but you can use really any pasta you like. And If you can't find short ribs available, chuck roast is an easy substitute! Just cut it into cubes. Appreciate all your support! 💛
Bethany, every time I watch your mouthwatering videos, I can't help it but think how many men out there watching your videos are so jealous of your guy ( Mr. Drew )! How often do you find a guy to have a gorgeous wife who can cook like you do!!!???
Ed, I'm flattered. That is truly so kind! 💛 Thank you! I know Drew is thankful, though not all my recipe testings are as successful as this one, so he does have to put up with those not so great ones too😉
Ah, parmigiano Reggiano! Amazing looking dish! I'll be making it this weekend, with an extra handful of that heavenly cheese, of course. Little known fact: God rested on the seventh day, and on the eighth day He created parmegiano 😊
😂best comment. I never read that part of Genesis ;) but I love it lol! I know I went too many videos with my Parm in it. Would love to hear what you think of the dish if you try it!
Yum! Love pappardelle noodles with a beef dish. I also remove as much fat as possible from the meat and use cheese rind! Looks delish. Thank you for the recipe. Such a cute Puppy!
Yes! I got yelled at in my bolognese video for saying to remove the fat😂 so I didn't include it in this one. However it's noted in my recipe card on the website to remove the fat. I do it every time cuz it's not necessary! And thank you about little rosie💛
Bumped into an old friend recently who remarked “you’re looking good!” I replied with one word: “Bethany.” She asked if that was a special diet or a program I was on, was it the name of a gym I went to, maybe a trainer I was using. I chuckled and said, “No. You see Bethany is this incredibly talented chef on You Tube who produces these absolutely amazing cooking videos of dishes that look SO ******* GOOD! And since I like to try them at home, and eat them…a lot, I HAVE to get to the gym regularly. So not only is she keeping me fed, she’s keeping me fit as well!” Bethany = food, fed, fit.
Bethany, you got me! I have never made this ragu but endeavor to soon thanks to this! Look forward to it and saving enough to fry for a next day sandwich on great bread with melted provolone. Madone! Love Your content, food, and always your kitchen! Thanks and good health to all!
Although I do not eat beef, but the way your mom tasting the food that brought water in my mouth. Another great video. Welcome Rossi. Congratulations to your parents anniversary in advance.
that looks sooo good. on a cruise last week had a similar dish only it was duck ragu. it was outstanding. gonna use your recipe this winter. thank you.
Kid, I'm definitely going to make this, and very soon. Looks like a perfect Fall dish. In fact, I'll invite friends over for it. And, I'll make my own pasta and hand cut the pappardelle noodles. Thanks!
Soooooo does it make me less Italian when I say I have never heard of short rib pappardelle? 😝 literally never heard of it but this sounds so freaking good?! Never had any type of pasta with a rib. What!!! I’d like to make this but without the alcohol. 🍷 and hi Rosie 🥹❤️ God bless you and may those razor sharp toofers soften 🎉 more Rosie and huddy and maybe a kitty please
Now Bethany I know i seem to have a lot of coincidences with your dishes so all i will say is that my daughter had a rare day off today, so we cleaned down the herb and spice cupboards then cleaned the Oven (oh i hate that job) Just after Lunch my daughter said why don't we clean and sort the freezer out to. She noticed there was loads in there so said she would make a list as to whats left in there (great idea i thought). Well there was various fish, pork, chicken, and the main thing about three pounds of spare ribs (i kid you not). Well we finished all this at 4pm this afternoon, to which your recipe came on just an hour ago, so all i can say is the ribs are now back out the freezer and defrosting. As always will let you know how this goes (probably Saturday or Sunday) Chris (In UK) PS - As it was rare for my daughter to be off she said shall we go out for lunch and have something really different ? So i took her to a new place in town that was doing roast Pelican, sadly all she did was moan about the size of the Bill
🤣 Chris, these never fail to make me laugh out loud. My oven needs cleaning as I've noticed in several shots of my videos lol and I am avoiding it. I guess this is my reminder to do it. I'm so glad we keep having these coincidences! Excited to hear how you and your family enjoy the ragu💛
Yesterday I came across your channel and normally I watch a little bit of content before I commit to subscribing. However you didn't have that many videos so I just binge watch them. Very nice classic recipes & I'm looking forward to see more in the future.
@@Asimplepalate Well I'm glad I found the channel just when it was starting out. I enjoy cooking & I like finding genuine people & recipes to experience. I have over 30 cooking different style channels I watch from all over the world because I like variety. Good night & enjoy the rest of your weekend.
Brava, Bethany! This recipe is spot on. Whenever I see a Ragú on the menu in Italy I have to try it; my favorite is Ragú Cinguale (wild boar). Ragú is a simple recipe but hard to get right. You have captured its essence in this video! I wonder if you like the vegetables better chopped than minced? I usually make a double batch of sofrito in a food processor and toss the other half in the freezer. Always San Marzano, always the Parmesan rind in the sauce, always cook it for hours and hours! As great as it is, it’s even better the next day, so I keep the sauce separate from the pasta. I find Pappardelle hard to get and very expensive, do you have a good source? Ciao!
George, that means so much! I rarely see Ragu on the menu even at top quality Italian restaurants so I had to make it at home! Glad to hear we're on the same page with the ingredients :) and I love a good food processor chop for soffritto. You are totally welcome to it however you like! I do mince it for bolognese though as I said in the video. Ahhh, yes pappardelle is expensive. I just found one I added to my amazon store by Dececco that's very affordable! www.amazon.com/shop/asimplepalate
Ive never had this. Curiosity kills the cat.My taste buds activated.I might have to use Mogen David 20/20 though cause im trashy....J/K. I only wish i had more time and someone to make this for. I love italian. Your looking so lovely as always.
This is on my menu for next week. Looking forward to it. But I have a question for you. I had a discussion with my wife about Olive Oil. She buys the low end generic brand like Star and believes its not worth it to spend more. In your opinion, how important is it to use good quality high end Olive oil? And what brand do you recommend?
Hi Douglas :) am excited to hear what you think of this dish! I believe in quality olive oil completely, and that's because so much of the quality is lowered in our products to make it affordable. Olive oil is actually so good for you, but cheap ones can sometimes not be. I'm not familiar with star, but most important thing to look for is single origin, cold pressed, and I prefer organic. DOP certified is also great because it ensures it's from a protected region. Costco's Kirkland brand is known to be very high quality so that's an option, but my top choice is BONO, I use that in my salad dressings and anything that's not cooked. My mom always buys Atlas, and I like that one too! Then I use Graza olive oil for cooking! I have all of these linked in my amazon store front for you, I hope this is helpful💛
yes, soffritto is for Italian cooking, but if this was a French dish I would call it a mire au poix :) they're the same thing, so you can call them either!
on camera pulling pasta takes a bit, and it over cooks when I do that. So my timing would have to be perfect, so I drain it to make it easier. You're welcome to do it anyway you like!
Typically love your stuff, this sounds great, but if your goal is to show others how to make a great dish, why would you use a cut that the vast majority of your audience will have difficulty obtaining?
Hi Andy, I believe short ribs are available at most grocery stores, especially at this time. I was in no way saying people needed to get them just like mine! I shared this recipe because I loved it and I knew my audience would enjoy it. However, I know not everyone has access to all the ingredients I share about, I try to be mindful of that. But I also can't have that hold me back from sharing recipes that I really enjoy. Hope this answers your question :) I appreciate your feedback.
Hope you guys enjoy this one! :) Pappardelle is a great option, but you can use really any pasta you like. And If you can't find short ribs available, chuck roast is an easy substitute! Just cut it into cubes. Appreciate all your support! 💛
Bethany, every time I watch your mouthwatering videos, I can't help it but think how many men out there watching your videos are so jealous of your guy ( Mr. Drew )! How often do you find a guy to have a gorgeous wife who can cook like you do!!!???
Ed, I'm flattered. That is truly so kind! 💛 Thank you! I know Drew is thankful, though not all my recipe testings are as successful as this one, so he does have to put up with those not so great ones too😉
Ah, parmigiano Reggiano! Amazing looking dish! I'll be making it this weekend, with an extra handful of that heavenly cheese, of course. Little known fact: God rested on the seventh day, and on the eighth day He created parmegiano 😊
😂best comment. I never read that part of Genesis ;) but I love it lol! I know I went too many videos with my Parm in it. Would love to hear what you think of the dish if you try it!
@@Asimplepalate I'll be sure to let you know!
Btw, the puppy's absolutely gorgeous 😍
Yum! Love pappardelle noodles with a beef dish. I also remove as much fat as possible from the meat and use cheese rind! Looks delish. Thank you for the recipe. Such a cute Puppy!
Yes! I got yelled at in my bolognese video for saying to remove the fat😂 so I didn't include it in this one. However it's noted in my recipe card on the website to remove the fat. I do it every time cuz it's not necessary! And thank you about little rosie💛
That's how a dish should look:) Thank you Bethany! Great cooking skills...Excellent Video
I appreciate that! Thank you Bill :)
Beautiful family amazing recipes and a gorgeous little puppy 🐶.
Thank you once again. 🖐️😊
Thank you so much!! we love her🥰
Hi Bethany. What a delicious looking recipe. Great to see your Mom. I see where you get your looks and cooking ability from. Thanks ladies
Awww, John! Thank you for the kind words. I appreciate it😊
This is great! Thank you my dear as I am always looking for food made from scratch!
I'm so glad to hear that! From scratch is always best💛
Excellent recipe! Looks fantastic, and I love the puppy at the end❤ such an amazing dish thank you for sharing
So glad you enjoyed Rosie and the recipe! Thank you💛
Bumped into an old friend recently who remarked “you’re looking good!” I replied with one word: “Bethany.” She asked if that was a special diet or a program I was on, was it the name of a gym I went to, maybe a trainer I was using. I chuckled and said, “No. You see Bethany is this incredibly talented chef on You Tube who produces these absolutely amazing cooking videos of dishes that look SO ******* GOOD! And since I like to try them at home, and eat them…a lot, I HAVE to get to the gym regularly. So not only is she keeping me fed, she’s keeping me fit as well!” Bethany = food, fed, fit.
this gave me a good laugh😂 thats how my life is, I workout so I can eat this food lol. Appreciate the words, Mike! Made me smile and laugh.
The richness of that ragu with pappardelle pasta? Perfection on a plate!
I love short ribs -this was fantastic!!! My grandchildren said it's one of their new favorite dishes that Nana makes! Thank you honey!!!
I'm so glad you and your grandchildren enjoyed it! Means so much to hear. Thank you for sharing💛
Can’t wait to make it!
Bethany, you got me! I have never made this ragu but endeavor to soon thanks to this! Look forward to it and saving enough to fry for a next day sandwich on great bread with melted provolone. Madone! Love Your content, food, and always your kitchen! Thanks and good health to all!
I'm so happy to hear it, Nick! It sounds amazing with this on a sandwich, ahhh love it. Thank you so much for your support!💛
What a great dish for short ribs! Whenever i watch your videos i get the feeling im watching a show on Foodnetwork.
That means so much! I truly appreciate it. Comments like this always make me smile💛
Sooooo good!!!!🤌🏽
Great recipe!
Looks amazing.
I need to make this NOWWWWW, Yum
Although I do not eat beef, but the way your mom tasting the food that brought water in my mouth. Another great video. Welcome Rossi. Congratulations to your parents anniversary in advance.
Appreciate that so much!! 🥰
Loved, loved the recipe and can't wait to try😋🥰😋❤and Mom and Rosie🥰🥰😍❤️
yes!! Will have to make for you guys this week💛
Short rib? Now you’re talking!! I love them, this recipe looks like it tastes divine!❤️keep up the great recipes, Bethany!!
Appreciate it so much! And yesss, it is truly divine💛
Bravo!
that looks sooo good. on a cruise last week had a similar dish only it was duck ragu. it was outstanding. gonna use your recipe this winter. thank you.
oh so glad to hear it! I'd be interested to hear how this one compares :)
looks yummy. Great job.
Thank you💛
Kid, I'm definitely going to make this, and very soon. Looks like a perfect Fall dish. In fact, I'll invite friends over for it. And, I'll make my own pasta and hand cut the pappardelle noodles.
Thanks!
ohh fresh pappardelle would be amazing with this!! Hope you enjoy it💛
Thank you so much for sharing this delicious recipe! I can’t wait to try it! ❤
Ps. The addition to the family has is absolutely adorable! 🥰
awww you're so welcome! Hope you get to try it🥰 and thank you for the love with Rosie!
Soooooo does it make me less Italian when I say I have never heard of short rib pappardelle? 😝 literally never heard of it but this sounds so freaking good?! Never had any type of pasta with a rib. What!!! I’d like to make this but without the alcohol. 🍷 and hi Rosie 🥹❤️ God bless you and may those razor sharp toofers soften 🎉 more Rosie and huddy and maybe a kitty please
😂 yes we're all praying those razors fall out soon for her big girl teefers. And girl, yesss pappardelle or tagliatelle work for this. The best!
Such a wonderful, hearty recipe 👏🥰
I couldn't agree more! Thank you💛
Wow! Looks Fantastic:) Thanks...Can't wait to make it:) Molto Caldo
Now Bethany
I know i seem to have a lot of coincidences with your dishes so all i will say is that my daughter had a rare day off today, so we cleaned down the herb and spice cupboards then cleaned the Oven (oh i hate that job)
Just after Lunch my daughter said why don't we clean and sort the freezer out to.
She noticed there was loads in there so said she would make a list as to whats left in there (great idea i thought).
Well there was various fish, pork, chicken, and the main thing about three pounds of spare ribs (i kid you not).
Well we finished all this at 4pm this afternoon, to which your recipe came on just an hour ago, so all i can say is the ribs are now back out the freezer and defrosting.
As always will let you know how this goes (probably Saturday or Sunday)
Chris (In UK)
PS - As it was rare for my daughter to be off she said shall we go out for lunch and have something really different ?
So i took her to a new place in town that was doing roast Pelican, sadly all she did was moan about the size of the Bill
🤣 Chris, these never fail to make me laugh out loud. My oven needs cleaning as I've noticed in several shots of my videos lol and I am avoiding it. I guess this is my reminder to do it. I'm so glad we keep having these coincidences! Excited to hear how you and your family enjoy the ragu💛
Deeeelicious
Yesterday I came across your channel and normally I watch a little bit of content before I commit to subscribing. However you didn't have that many videos so I just binge watch them. Very nice classic recipes & I'm looking forward to see more in the future.
haha glad you could binge through them! We just started UA-cam a few months ago. Appreciate the kind words :) thanks for subscribing!
@@Asimplepalate Well I'm glad I found the channel just when it was starting out. I enjoy cooking & I like finding genuine people & recipes to experience. I have over 30 cooking different style channels I watch from all over the world because I like variety. Good night & enjoy the rest of your weekend.
I will try this on a special day this wk... Also, your hair looks SO good 😍
I appreciate that so much! Hope you enjoy it :)
Ah Hi Barb!
Brava, Bethany! This recipe is spot on. Whenever I see a Ragú on the menu in Italy I have to try it; my favorite is Ragú Cinguale (wild boar). Ragú is a simple recipe but hard to get right. You have captured its essence in this video! I wonder if you like the vegetables better chopped than minced? I usually make a double batch of sofrito in a food processor and toss the other half in the freezer. Always San Marzano, always the Parmesan rind in the sauce, always cook it for hours and hours! As great as it is, it’s even better the next day, so I keep the sauce separate from the pasta. I find Pappardelle hard to get and very expensive, do you have a good source? Ciao!
George, that means so much! I rarely see Ragu on the menu even at top quality Italian restaurants so I had to make it at home! Glad to hear we're on the same page with the ingredients :) and I love a good food processor chop for soffritto. You are totally welcome to it however you like! I do mince it for bolognese though as I said in the video. Ahhh, yes pappardelle is expensive. I just found one I added to my amazon store by Dececco that's very affordable! www.amazon.com/shop/asimplepalate
Ive never had this.
Curiosity kills the cat.My taste buds activated.I might have to use Mogen David 20/20 though cause im trashy....J/K.
I only wish i had more time and someone to make this for.
I love italian.
Your looking so lovely as always.
thank you so much! And hey you can use any wine. :) I was mainly hinting on boxed wine. and you can always make half and freeze the rest!
You’re as gorgeous as the food you cook angel!!😇 😊
That's incredibly kind, thank you💛
@@Asimplepalate I recognize talent and beauty in such an effortless way!!😃😀💕
This is on my menu for next week. Looking forward to it. But I have a question for you. I had a discussion with my wife about Olive Oil. She buys the low end generic brand like Star and believes its not worth it to spend more. In your opinion, how important is it to use good quality high end Olive oil? And what brand do you recommend?
Hi Douglas :) am excited to hear what you think of this dish! I believe in quality olive oil completely, and that's because so much of the quality is lowered in our products to make it affordable. Olive oil is actually so good for you, but cheap ones can sometimes not be. I'm not familiar with star, but most important thing to look for is single origin, cold pressed, and I prefer organic. DOP certified is also great because it ensures it's from a protected region. Costco's Kirkland brand is known to be very high quality so that's an option, but my top choice is BONO, I use that in my salad dressings and anything that's not cooked. My mom always buys Atlas, and I like that one too! Then I use Graza olive oil for cooking! I have all of these linked in my amazon store front for you, I hope this is helpful💛
Oooooo😮
Wait,
Wouldn’t make sense if do it in a crockpot instead ?
Cast iron is great for braising, but you could opt for a crockpot too!
Bethany, would any beef short rib work like from Walmart or Winn-Dixie?? We don’t have a butcher😢!!
short ribs from any grocery store work just fine!! :)
Aloha. Is there a reason why you call it sofrito vs mire au poix?
yes, soffritto is for Italian cooking, but if this was a French dish I would call it a mire au poix :) they're the same thing, so you can call them either!
Just pull the pasta wet people. No need to drain. You’ll never not have enough pasta water.
on camera pulling pasta takes a bit, and it over cooks when I do that. So my timing would have to be perfect, so I drain it to make it easier. You're welcome to do it anyway you like!
Great recepies and very well done videos. Keep 'em coming.
Appreciate it, Jim! :)
Torture! And I just had lunch!
😂 I get it, I wish I had some right now as well.
Typically love your stuff, this sounds great, but if your goal is to show others how to make a great dish, why would you use a cut that the vast majority of your audience will have difficulty obtaining?
Hi Andy, I believe short ribs are available at most grocery stores, especially at this time. I was in no way saying people needed to get them just like mine! I shared this recipe because I loved it and I knew my audience would enjoy it. However, I know not everyone has access to all the ingredients I share about, I try to be mindful of that. But I also can't have that hold me back from sharing recipes that I really enjoy. Hope this answers your question :) I appreciate your feedback.
Holy crap, I would love to eat the hell out of that. The pasta looks amazing, too.
I'm so glad to hear it:)