Short Ribs with Tagliatelle

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory

Picture of Short Ribs with Tagliatelle Recipe Photo: Short Ribs with Tagliatelle Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 398 Reviews
Total Time:
3 hr 20 min
Prep
20 min
Cook
3 hr 0 min
Yield:
4 to 6 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 398 reviews

  • on April 15, 2012

    Flag

    First time I made it for my two teen grandsons and promised them pizza if they hated it....there were no leftovers. I used boneless ribs and two regular for the flavor. Second time I doubled it and made it with regular short ribs from an excellent butcher. I had them sawed in half so that they were manageable and served it with the chocolate to rave reviews. I make them a day before and skim the fat after it chills. No problem at all. Has anyone cooked the pasta earlier in the day and then warmed it. That would be a big help when feeding a larger group.

    people found this review Helpful.
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  • on April 13, 2012

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    Incredible! One of Giada' most delicious recipes. This one does not disappoint!

    people found this review Helpful.
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  • on April 08, 2012

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    This was my first attempt at short ribs... and find them kind of gamey. However, this recipe is delicious - the bittersweet chocolate really brings out their best side. I made these with fresh egg fettucine and it was divine. It is a lot of work, but I find it reheats very well, so I had lunch for a few days afterward. It's a very elegant meal - great for winter time. It does take a long time to cook, but it's very easy, so once you get everything into the pot, you can do other things while it cooks (stirring occasionally.

    people found this review Helpful.
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