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Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

beef

kosher salt, divided,

black pepper,

olive oil

yellow onion, diced

½ cups carrot, diced

garlic,

tomato paste

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

bay leaves

thyme

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

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Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.

Add salt and pepper to taste. Simmer for 15 minutes over low heat.

Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.

https://vid.tasty.co/output/98669/landscape_480/1529015897

If you want to celebrate something, you need cake. A colorful and fun cake. A Rainbow Piñata Cake like this one here. With a little surprise ;)

Rainbow Piñata Cake

(390 grams) all-purpose flour

(200 grams) sugar

baking powder

salt

eggs,

(240 milliliters) buttermilk,

(170 grams) butter, melted & cooled

(120 milliliters) vegetable oil

vanilla bean paste

(300 grams) butter,

(200 grams) confectioners’ sugar

rainbow smarties

rainbow sprinkles (optional)

Preheat the oven to 350°F (180°C). Lightly grease four 6 inches (15cm) baking tins (I used silicone molds) and set aside. Make sure your ingredients are all at room temperature. Melt the butter and let cool down a bit.
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Note

You can bake the cakes a day in advance, wrap them with some plastic wrap when cooled and leave them on the counter until you continue with the cake.

p id=&#8221;instruction-step-3&#8243;>3. For the buttercream add the egg whites, sugar, and salt to the bowl of your kitchen machine (with heating function) or place it on a pot with simmering water – the water should not touch the bowl in this case! Mix until the sugar has dissolved completely and the mixture has reached a temperature of 160°F (71°C). It&#8217;s best to use a kitchen thermometer here to check the temperature. Once the temperature is reached, turn off the heating function or remove the bowl from the stove and transfer the mixture to the bowl of a stand mixer. Whisk on high for about 5-8 minutes until stiff peaks form and the mixture has cooled down to room temperature, more or less.

=&#8221;instruction-step-4&#8243;>4. Gradually add the soft butter (about a tablespoon at a time) and mix well – only add more butter when the butter you just added has disappeared. Add the vanilla bean paste and confectioners&#8217; sugar and mix in slowly, then mix on high for another 5-6 minutes until you got a very soft and silky buttercream.

instruction-step-5&#8243;>5. To assemble the cake, first straighten the cake layers, if they are domed, then cut out a hole in the center of three of the cake layers with a round cookie cutter (about 1.5-2 inches in diameter) – this is where the filling will go in later. Place the first cake layer (with hole) on a serving plate and spread some buttercream on top. Place the next cake layer (with hole) and repeat the process, same with the third cake layer. Fill the cavity in the center with smarties and rainbow sprinkles (optional), then place the last cake layer (without a hole) on top to close the filled space. Spread a thin layer of buttercream over the entire cake (doesn&#8217;t have to look super clean) and place it in the fridge for about 20-30 minutes.

struction-step-6&#8243;>6. Apply another layer of buttercream – try to make it look smooth – and decorate with the rainbow smarties to create a rainbow pattern. If you have some buttercream left, you can also pipe little swirls on top of the cake as decoration. Store in the refrigerator until ready to serve.

If there&#39;s anything more comforting than a high-quality homemade grilled cheese sandwich, it might just be one bursting with a rainbow of colors.

Wild And Colorful Rainbow Grilled Cheese Recipe

cheddar cheese

gel pink food coloring

gel orange food coloring

gel yellow food coloring

gel green food coloring

blue food coloring

purple food coloring

salted butter, softened

bread

Divide the grated cheese between 6 cups or bowls.

Add the food coloring to the bowls, designating a specific color for each. (Depending on your food coloring, you may need to make your own green and purple colors).

Gently stir or toss the cheese to thoroughly coat in the food coloring. Set aside to saturate for 10 minutes (this will help deepen the color).

Meanwhile, spread butter over one side of each of the bread slices.

Fill the un-buttered side of 4 slices of bread with stripes of the colored cheese, creating a rainbow look.

Cap the sandwiches with the remaining bread slices, buttered side-up.

Preheat a large skillet or griddle over medium heat.

Once hot (and working in batches if necessary), add the sandwiches to the skillet, and toast for 3 minutes per side or until golden and melty.

Remove from the skillet, slice in half on a diagonal, and serve.

https://www.youtube.com/watch?v=27IUOA9OyoI

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Short Rib Ragù Recipe by Tasty

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Top 3 pride recipes from across the web

The most viewed pride recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Short Rib Ragù Recipe by Tasty

Rainbow Piñata Cake

Wild And Colorful Rainbow Grilled C...

The most viewed pride recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine