Slow-Cooker Short Rib Ragu over Pappardelle
Total TimePrep: 30 min. Cook: 7 hrs.
12 ounces of tomato paste? I don't think so. I haven't made this yet, but I've made similar recipes. Also, I've been cooking for 40 years. I have never used that much tomato paste in one recipe. Also, when I make tomato sauce, I always add a good tablespoon of sugar to reduce the acidity. Further, I would sauté the mushrooms before putting them in the crockpot. A good base recipe, but it needs a few changes. I also agree with other reviewers who think that a teaspoon of crushed red pepper flakes is too much for a recipe like this.
Good flavor, I prefer a more typical meat sauce by not bad.
I cannot rate as I haven't tried it yet. I'm concerned about the multiple reviews stating it was horribly acidic but TOH is a top notch publication. Hard to believe the test kitchen could botch this so badly. Do you suppose they ever read these reviews? Anyway, I'm thinking that since tomato paste is sold in 6oz cans this may be the problem. So I'm going to give it a go sometime soon and will update with a true review.
I couldn't find boneless beef short ribs where I shop, so I bought a chuck roast and cut it into cubes. I braised them on each side per the recipe and followed everything else as written. BIG MISTAKE. I had it going in the crock pot for a few hours when I decided to read the reviews on this recipe. I immediately panicked and tasted my sauce, AWFUL. It about bit my tongue. I knew I could not serve this dish without trying to save it. I googled how to reduce acidity by a duding baking soda. I also added quite a bit of sugar. We did end up eating it after I desperately tried to fix it, but my husband said he would never eat it a second time. Neither would I. The only part that worked out was the tenderness of the meat, but after it sat in that nasty sauce for so long it just completely took on the horrible flavor.
This recipe is terrible! Way too much tomato paste. It tastes overly acidic and concentrated. Go for diced tomatoes and a couple tablespoons of tomato paste. I also threw away a batch.
Delicious and tender! I omitted the crushed red pepper but only because we don't care for "hot" spices. I doubled the recipe and cooked it on low for 9 hours.
Maybe it was the ingredients but I threw it in the trash. The only change I made was to reduce the crushed red pepper from 1 tsp to ½ teaspoon. I used Contadina Brand tomato paste and diced tomatoes and it was way too acidic for me and my wife to eat. 12 oz of tomato paste seemed like a lot. What a waste of short ribs.
A tad too hot.
This was very good - although I will cut back on the crushed red pepper - it was a little too hot for us!!