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Our favorite date night restaurant is Cucina Urbana in Banker’s Hill here in San Diego.  Everything on the menu (that we’ve had the pleasure of eating) tastes wonderful.  Our favorite item, however, is its Short Rib Pappardelle.  It is mouth watering, filling and yet somehow light.  When we have reservations, we talk about it for weeks leading up to the date night. 

So, the other day when we received our meat CSA box and short ribs were in the box, Chris knew right away what he wanted to make – the Short Rib Pappardelle.  Beef short ribs are exactly what you’re thinking – the same ribs you bbq and eat with your hands and get all messy.  Beef short ribs are larger and usually more tender and meatier than their pork counterpart.  Pappardelle is a long, flat pasta.  We were lucky enough to find ours at our local farmer’s market.  If you’re unable to find pappardelle, any long, flat pasta will work fine. 

Chris found this recipe by Bobby Flay on the Food Network for Short Rib Ragu with Pappardelle & Pecorino Romano.  It was quite scrumptious. 

Our only caution/suggestion/critique…is that it suggests a “generous” use of salt & ours turned out too salty.  Chris seasoned the short ribs with salt all over the outside, but said it didn’t seem like he was using that much.  So, be forewarned that a ‘generous’ amount of salt might be a bit too much.  We could taste the underlying flavor trying desperately to peek out and it was scrumptious, the excess salt was disappointing.  We will, of course, try again.

For your viewing pleasure, here is a picture of how our Short Rib Ragu with Pappardelle turned out – it is as pleasing to your mouth as it is to your eye.

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