Short Ribs with Tagliatelle

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory

Rated: 4 stars out of 5Rate itRead users' reviews (367)

RECIPE
COMMENTS & REVIEWS(367)

Cook Time:
3 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 20 min

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Ingredients

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if

needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

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Comments & Reviews

recipe Short Ribs with Tagliatelle
saysha carver, MA 02-01-2010
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Amazing..
Rated: 5 stars out of 5

Made this last night and my whole family loved it..The Chocolate is a must it adds that something special to the dish..
recipe Short Ribs with Tagliatelle
David Pasadena, CA 01-30-2010
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Chocolate is OK
Rated: 5 stars out of 5

The chocolate was a wonderful addition to this recipe. The other 2 people eating it was fine with just some good old fashion... Parm.Read more
recipe Short Ribs with Tagliatelle
Tim La Mesa, CA 01-28-2010
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Delicious!
Rated: 5 stars out of 5

My wife said this is one of the best things I've ever made, and I've been a FN junkie for a couple of years. I must admit to... a couple of minor adjustments. I forgot to pick up pancetta at the store, so I started with searing the short ribs in a good bit of olive oil. Before I added the sofritto, I threw in a roughly chopped red bell pepper from my garden. It had all but dissolved by the time the dish came to the table. I also added some sauteed sliced mushrooms mid-way when the lid came off. I must respond to the comments about the greasiness of this dish. Common sense told me when I saw some grease on the surface that it needed to be skimmed and removed. Additionally, the recipe instructed us to stir occasionally, which also alleviated the problem. I used fresh tagliatelle and I thought the dish was fantastic. Very rich and flavorful... perhaps decadent. I served it with a baguette toasted with chive butter, and romaine with a honey mustard vinaigrette. Can't wait to taste the leftovers tomorrow!!Read more
recipe Short Ribs with Tagliatelle
claire westchester, IL 01-26-2010
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chocolate
Rated: 4 stars out of 5

I always add chocolate to my chili. If your afraid to put it on top, just add it to the sauce so it melts in. A pinch of... cinnamon would be awesome as well.Read more
recipe Short Ribs with Tagliatelle
Janet Arlington, VA 01-24-2010
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Too Greasy
Rated: 4 stars out of 5

This is the second time I have made this and it is a very greasy dish. After watching toothy Giada make this I was... salivating and couldn't wait to make it. Perhaps after her many assistants skimmed the fat off was it presentable for the screen. Short ribs are way too fatty for this and a leaner cut of meat would be better. Next time I will use stew meat. Don't waste expensive pancetta either, you never notice it in this and it adds more grease. Bacon, a possible substitute, is also too greasy. Stick with the basic ingredients, substitute as needed and then you may get a rich meal. Italians do not use this much fat and this dish is not a true Italian meal. Grease.....Read more
recipe Short Ribs with Tagliatelle
Bryant Portland, OR 01-22-2010
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This recipe Rocks!
Rated: 5 stars out of 5

This recipe is by far one of the Best Ever! It doesn't matter what kind of pasta you use, in my opinion....the sauce and the... ribs with the chocolate is amazingly delicious. It rocks and it's a Top 5-er!Read more