Totally awesome. Love Elle!

350f oven

Funny, I was actually just thinking about how I’d rather serve this ragu with cheese grits rather than polenta.

Always save some Pasta water - to loosen up the Ragu. The starch in the pasta water makes it a better choice than plain water although that will do too.

@@Thommadura But this recipe isn't using pasta. I'd like to make it as-is. I guess I'd just use more beef broth to make it more saucy.

@@judyorr-realtor - Most any edible liquid will do, wine, liquor, broth, stock, even moonshine. I always serve this over a wide pasta so I have pasta water available. WE are not polenta people in our house. In addition, the cost of Short Ribs has gone through the roof so I use Chuck except for Company. Basically this a version of Italian Sunday Gravy - of which there are plenty. Substitute the Beef for some Italian Sausage and Pork Country ribs for another slant on the same dish.

Irasshaimase

What they seem to be doing over the last few years, is showing the season of whole episodes, both on KZfaq & TV. Then after the end of the season, they break up the episodes and release the individual "recipe segments" on KZfaq as "shorts".

Kevin Reynolds yeah, it was 104 today in Central California. And we never get snow here. Need to drive about 25 miles east to get it.

Your still on point my friend, was a SHORT post, lol

@@stevelogan5475 haha, thanks Steve! 😁

@@Passionforfoodrecipes your welcome friend

@@stevelogan5475 I see you comment on a lot his posts, you should really click on his name and check out his channel, it's full of similar jokes and puns!

@@mrmelkor1 thank you for the info my friend, he has never mentioned that he had a food site, i'm sorry , i did not know, is his site "Passion for food " ? , you'll have to forgive me as i'm recently retired & until then i had no experience on the internet, but i'm learning a little at a time, God bless you & yours & please stay safe.

Maybe try it in an electric slow cooker or maybe an electric pressure cooker? I don't have a pressure cooker of any kind and have never used one, but those Instant Pots seem to be all the rage. Perhaps if you have a gas grill with a side burner, then you could even try cooking it outside on that? I live in the Central San Joaquin Valley of California, USA and I share your miserable hot summer plight. It is normal to have temperatures over 100° F for weeks, if not months on end, with temperatures reaching up to 117° F at times and my old farmhouse only has a couple of window AC units and ceiling fans, so I COMPLETELY understand about not wanting to heat up the house for cooking. Stay cool this summer and happy cooking!!!

@Cheri Finkbiner 😂😂 How is this a winter meal?

This is basically a one of a number of recipes for Italian Sunday Gravy - generally served over a wide pasta by Nona. It can be made with a number of different meat, sausage, and various Mushrooms too. Adding Broth or Pasta water to loosen it up is a normal thing. While many italians call all of them Gravy - I was taught that Gravy is made with meat or meat Juices - and Sauce doesn't have meat. It was not unusual for Pork Chops to be included and cooked for 3-4 hours in a looser version of the sauce along with Italian Sausage as well. Others used Pork Country ribs. When beef is expensive - stew cubes made from CHUCK will break apart just as well and cost a lot less. Avoid the ROUND - which does not break down the same way.

Regular old fashion CHUCK Cubes have enough connective tissue to be a Viable option ALTHOUGH you might have to cook it slightly longer.

I always thought that polenta was similar to grits and after a quick search I learned that polenta normally is a coarse-ground dried yellow corn product with a hard(er) starchy center and grits are normally a more finely ground dried white corn product with a soft(er) starchy center.

In addition to what CDawg said, grits also contain quite a bit of finely ground husk from the outside of the corn kernels, and they're often made from hominy, which is a corn product that has been soaked in a lye solution, then dried & ground. Since I had cancer surgery on my stomach, I can't handle cornbread or whole kernel corn (both of which I love!). I can only properly digest hominy, or hominy grits, which is what led me to learning about the differences. By the way, "Cream of Wheat" is more properly called "farina" (I can eat that, too!).

Duke Of Hesse oh I see them in the store.

True. I could not find any such in my local Wal-Mart Supercenter nor Winn-Dixie, but I did find some at a local boutique butcher in P-cola (of course, I paid a premium for them there!).

For years, Chris Kimble was the "Moderator" for ATK and he was in every dish. WHen he left - he was replaced by Julia and Bridget. Imagine a Julia Child show without Julia in it?

Official recommendations for cold food storage are always way shorter than I would give the foods. This is nothing new.

What you need is a cut of beef with plenty of connective tissue - and yes they do all taste different. But they all share mouth feel because they fall apart without drying out like "round" based cuts do. So that is why Chuck becomes a cheaper option.

Can you please tell us which law says that it's illegal to add five-spice & anchovies to this dish? Or that it's illegal to skip the searing step when cooking the beef? Especially since it gets browned in the oven? It's good to cook food the way YOU like it, not limiting yourself to someone else's opinion of what is "the proper way" to cook something. Otherwise, you end up with arrogant cooks, or "chefs", getting upset because someone put salt or mustard on a steak they had "perfectly seasoned"! (True story, I thought the damn' fool was gonna try to get physical!) How asinine can they get? They don't know what I like, and their sense of taste is not going to be the same as mine, so where do they get off telling me what I should like? After the food is served to me, it's mine, to attempt to make edible, despite the best efforts of arrogant "celebrity chef" wannabes.

Oh Keerist first I never said this dish does not taste good. Also once served you can season a dish and do whatever you please to your tastes. Call this dish what you want, a braise or a stew but not a ragu. A ragu is an Italian term. In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta or polenta. The recipe would never call for Chinese five spice or anchovies. Italy is very protective of its recipes, preparations, foods, ingredients and wines. All carry designations like IGT, DOC and DOCG and PDO. This is done to preserve its integrity, quality and authenticity. For example Parmigiano Reggiano, is an Italian cheese. This cheese must be made with milk from the Parma region. It’s preparation must be followed according to strict guidelines approved by the government and EU and aged a minimum of 12-36 months. Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. So “Parmesan” style or grana cheese can be made anywhere but it’s not a true Parmigiano Reggiano. I am a trained chef, attending chef school then traveled to France and Italy to learn those countries cuisine, origins and preparations. I have a certified chef designation and have been in the food business for more than 45 years as a chef and food consultant. To honor a dish you must also honor its ingredients and preparation. Another example is Pizza Neopolitana. To receive that designation you must attend a school registered by Associazione Verace Pizza Napoletana, it certifies that the pizzeria which shows the Pizzaria Prepares a quality product product of Neapolitan tradition, according with the international AVPN disciplinary. Ingredients must also certified, only Italian 00 flour, yeast, salt and water There are two types, Pizza Margarita and Pizza Marinara. It must be made with fresh mozzarella di buffala or fior di latte, San Marzano tomatoes fresh basil, oregano extra virgin olive oil. Pizza Marinara with just San Marzano Tomatoes, anchovies and oregano and extra virgin olive oil. Besides the Margherita and the Marinara other kinds of pizza are allowed as long as they meet the AVPN regulation and the Italian gastronomy. To become a pizzaiolo Outside of Italy and to have this designation one must attend a certified school in Italy and follow the strict guidelines. They are only a few pizzerias in the US that have this prized designation. So before you spout off I suggest you learn some food history and not chastise those who have spent a lifetime studying it.

NOT when it is getting browned in the oven, during the second hour, when it is cooked, UNCOVERED, for an hour! You're still getting a good Maillard Reaction, which adds even more flavor, aside from all the umami-rich ingredients already in the dish.