The classic meat sauce pasta you know, reloaded.
Recipe: https://www.joshuaweissman.com/post/short-rib-ragu-pasta-at-home-recipe
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24 Comments
Drop a comment and like guys, make sure he knows we want more videos like this
I've been making this recipe for 30 years but it never occurred to me to add balsamic. That's a great tip. It always felt like it was missing a little acid.
"Season high" – instructions unclear, now stoned as hell and just want to go to Taco Bell instead of cooking
12-16 cans of spam on the shelf 😅😅😅
4:47 😏
Appreciate the style and content, keep em coming!
That membrane that lines the bone is my favorite once the meat is braised properly.
So much salt
Thank you for this Gordan Ram- I mean Josh.
With the price of short ribs these days, this has become a luxury dish 😂
What I really like about this style of video is he’s speaking as if we know our way around a little bit. It can connect to anyone.
Also Josh, try throwing the rind of Parmesan in when you put the herbs in.
3:01 he’s giving us knife skills too?! What a glorious day!
Short rib is the best beef in existence and I will die on that hill.
Don’t be instructing people online to slap their meat until it falls apart. Some incel Elon fan will take you literally.
Definitely gone try this soon!
pleeeese keep these back
THANK FUCK WE HAVE RECIPES AGAIN. The funniest part is I’m a vegetarian and can’t eat the stuff he makes. But the early videos were so informative that I picked up a bunch of new cooking techniques anyway. Thanks for bringing this back
this is the original Joshua Weissman cooking tutorial
I do the exact same thing but use it to make a lasagne… you'll never make lasagne any other way 🙂
This is what I like to see. Thank you Josh for focusing on recipes for us common folk to try at home. Hope to see the next one soon.
Incredibly juicy and flavorful!
Now! Who's actually cooking this recipe? Well, I made it for the family. They gave 10/10 Joshua! It tastes amazing!
if the herbs and garlic is added when reheating the sauce, you will have a much more profound flavour profile
Couldn't you just use a food processor?