Short Rib Ragu

2014Jan06_3330 2014Jan06_3331

This is probably one of my favorite meals of all time. It is a slow braised short rib with homemade pappardelle and a little bit of Locatelli (pecorino romano). I found this recipe by chance a few summers ago when we were planning our vacation meals, luckily the owner of the house we rent has a Le Cruset dutch oven, which makes it even better. If you don't already know, Le Cruset is well known for having a perfect seal and thus slow cooking meat really well ( a dutch oven also has the benefit of being able to be on the stovetop or in the oven). I just received one from the wedding and have been using it nonstop. This short rib, by the time it is done with its 3 hours in the oven, is shred itself fall-off-the-bone delicious. The pappardelle I made as lasagna sheets with my kitchen aid attachment and I went to the #6 setting to get it really thin, then used a pizza cutter to make the smaller strips. I've already showed a picture of this one long ago, but didn't talk about it and do it justice. I also just bought a new camera (Canon Rebel t2i) so my pictures should be much better most of the time ! This is a really easy recipe and if you don't have a dutch oven I would recommend trying it in a bigger pot that has a lid and can go in the oven, if you try it in a crock pot it needs to cook for more than 4 hours, probably more like 8-10 to have the same effect as the dutch oven. Buon Appetito!