Short Ribs with Tagliatelle

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory

Rated: 4 stars out of 5Rate itRead users' reviews (341)

RECIPE
COMMENTS & REVIEWS(341)

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
michele Lake Forest, CA 11-17-2009
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This is amazing!
Rated: 5 stars out of 5

Loved this recipe!! My hubby could do with out the chocolate, but I think it adds amazing depth and flavor. Second time I... made it I tried leaner boneless ribs, while still good, not as good. You honestly need the extra fat and bones to really flavor the dish. I also have had a hard time finding tagliatelle-linguine works just as well. can be made way ahead too!Read more
recipe Short Ribs with Tagliatelle
Carla Little Elm, TX 09-28-2009
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The Best of the best
Rated: 5 stars out of 5

I've been wanting to make this and finally took a stab at it. It took longer to cook than the recipe said. Like most of the... other reviews had mentioned, it took a long time for the ribs to become tender. After reading some of the reviews, I've decided to use a different meat next time and use the slow cooker. It definitely had a great flavor, and loved the chocolate shavings on top. Can't wait to make it again. Read more
recipe Short Ribs with Tagliatelle
greg little elm, TX 09-27-2009
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Great Recipe
Rated: 5 stars out of 5

I finally made this recipe for the first time and loved it. Just like everyone else commented, there was a lot of fat on the... ribs, and took a long time for them to tenderize. I didn't put the vegetables in the processor. I used crushed tomatoes, and chopped the others up very fine. Worked very well. I thought of putting this in the slow cooker next time. As long as I did end up cooking it, I might as well have put it in the slow cooker. The chocolate on top really made the flavor. I will definitely make this again. Carla Read more
recipe Short Ribs with Tagliatelle
Donna Tempe, AZ 09-20-2009
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Loved it - maybe some short cuts next time
Rated: 4 stars out of 5

The recipe was great and I thought mixing the veggies in the food processor was a great idea! I think next time I will use... stew meat or some other meat that is not so difficult to work with. The short ribs were a little too fatty and it took a lot of time to trim out all that fat. My 2-year-olds loved it as well. It is nice to find dishes that the whole family can eat!Read more
recipe Short Ribs with Tagliatelle
becky venice, FL 09-11-2009
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very good and sooooooo delicious
Rated: 5 stars out of 5

I made this last nite & my boyfriend would not stop talking about it..I could not find short ribs so i used beef back... ribs.less fat and inexpensive.(1.99 lb) I also used bacon just a few slices. cut off fat of ribs which was not much. browned with no flour. I followed the recipe to the "T". I used 2 cans of diced tomatoes store brand. I am on a budget. I used a large skillet all oven proof with a lid, I don't have a dutch oven and set at 350 for 2 hrs. turned oven off let ribs just sit in oven cause it is still cooking and started my pasta, I used bow tie all i had. removed from oven took out ribs which were falling off the bone. used cornstarch and h2o to thicken with veggies and tomatoes until thick enough. took meat off the bone and put sauce over my pasta and meat. Oh MY how delicous. Froze the rest of the sauce and will make with ribs again without having to do any work. Great job Giada!! And you are beautiful your smile is to die for.Read more
recipe Short Ribs with Tagliatelle
Carolyn West Covina, CA 09-06-2009
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Short Ribs Not So Easy To Be Good
Rated: 3 stars out of 5

I agree with Elaine in FL that you need to trim your short ribs. Also, it's important to find the leanest ones you can. I... went to Stater Bros. who usually has good meat--they were out of short ribs. So, I went to Albertson's--they had four packages and I took the two best looking. I hadn't cooked short ribs before, so I didn't trim them the way I should have. Also, when the liquid part was simmering, I should have skimmed fat after the first half before the cooking with lid removed. After the total cooking time, the liquid had reduced and the fat had absorbed into it, like an emulsion. I've put the liquid into the fridge and I'm hoping some fat will rise so I can skim. The flavor of the cooking liquid is wonderful, but I'm not please with the ribs. I'll have to search for a better quality of beef the next time. So, all in all, the liquid recipe ingredients are great, but there is more to a good preparation than is given in the recipe. I don't think this recipe should be considered 'easy.'Read more