It’s been a tough week and I am just feeling that I need some comfort food. If you love a pasta bolognese sauce, you will love this ragu! My favorite pasta these days is a pappardelle. It’s a wide noodle, wider than fettuccine and is perfect with braised short-rib.
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For this recipe, I like to use the “English-Cut” style of the beef short rib. You can find them boneless, but braising with the bone still attached will impart more beef flavor. If you are in a hurry, this may not be the perfect recipe. But if you do some preplanning, this 3-hour braise will produce the most tender meat ragu and will be well worth the wait!
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As always, thanks for Spending Time in My Kitchen!