Short Rib Ragu with Gorgonzola Cheese
This recipe was originally inspired by a lunch dish of Short Rib Ragu at Bistro La Bon in Charlotte, NC. During the holidays, I found myself craving this dish and decided to attempt a recreation.
I found a wonderful recipe on Gastronomer’s Guide for Pappardelle with Short Rib Ragu and modified it slightly, adding frozen peas in the last 30 minutes of cooking and using Gorgonzola instead of Pecorino Romano because these details were closer to the dish at Bistro La Bon.
This dish would be fantastic with the fresh pasta suggested and is also great with a quality pre-packaged pasta. I made fresh tagliatelle pasta last night and wanted a rigatoni for this dish for “something different”. The rigatoni holds the meat sauce well.