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Short Ribs with Tagliatelle Recipe

Short Ribs with Tagliatelle

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (407)

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Average Rating:

Total Reviews: 407

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  • on February 21, 2013

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    I recently prepared this dish for my wife and son. While it is a bit time consumint to make, the results are absolutely fabulous! The blend of flavors were wonderful. My wife and I ate this for dinner, lunch and yet another dinner! Fabulous!

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  • on February 20, 2013

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    I haven't made this dish in years, but it crossed my mind and I had to make it again after all this time. Turned out amazing and is totally worth all the work of shredding the short ribs at the end. Instead of pasta, I served it over Giada's Carrot-Yam puree. Whoa....soooo amazing and the colour contrast brought such brightness to the dish!

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  • on February 06, 2013

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    We love this recipe!

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  • on January 23, 2013

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    This recipe took a long time to cook, but it turned out so delicious!! love it!!

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  • on January 19, 2013

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    I saw this episode on Cooking Channel earlier this week and it sounded great. I was wanting to try a new cut of meat to serve the fam. First of all, I thought the flavor was very good. I like a thicker sauce typically but it was very tasty and the kids and husband agreed. I used chuck short ribs because that's what was on sale. It went together pretty easily and then just braised all afternoon. I read several reviews as it was simmering and decided it would be a good idea to skim the sauce as it was cooking with the lid off. Probably skimmed off close to 3/4 cup of fat. I only used about 1 TSP of olive oil with the bacon I cooked (instead of pancetta so majority of the fat came from the ribs. I skimmed and skimmed and skimmed which I'm glad I did because my family just isn't accustomed to fatty meals. The meat itself did separate from bones easily but didn't shred like butter or anything. Overall, good flavor but the fat removal time brought the review down.

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  • on January 16, 2013

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    My husband and I love this recipe gets better every time.

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  • on December 15, 2012

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    One of my favs, w/ a few modifications:
    1 Eliminated pancetta (it's already a heavy dish b/c of the beefiness of the short rib and chocolate (more due to personal preference
    2 Used 4x as many carrots (makes the sauce a little thicker
    3 Increased garlic and red wine (~1 cup instead of 3/4 cup

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  • on November 18, 2012

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    This recipe has become a family favorite. Ive been making this for a few years now and my family just loves it. Its very easy and great for a Sunday dinner. So unique to shave chocolate over the top as a finishing touch. I use dried fettucine most of the time.

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  • on October 20, 2012

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    If I had to pick one dish to eat the rest of my, this would be it!

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  • on August 26, 2012

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    My husband loves this recipe. I am not much of a meat eater, and I don't like a lot of fat in my foods, but this one is a keeper. I have made this with short ribs cut both ways and each turns out great. You can make this dish leaner by omitting the olive oil and using just the panchetta/bacon fat to brown the meat or vice versa using just the olive oil sans fat. Also, if you cut some of the fat off prior to cooking and then allow the whole thing to cool, you can scrape off the top layer of grease, reheat and add noodles then.

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