Short Ribs with Tagliatelle

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory

Rated: 4 stars out of 5Rate itRead users' reviews (376)

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• COMMENTS & REVIEWS(376)

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• recipe Short Ribs with Tagliatelle
  Carmela Denver, CO 03-15-2010

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  Fabulous reviews from 3 generations of Italians!!

  Rated: 5 stars out of 5

  Recently I had to feed 3 generations of Italians - from my italian retired-chef father to my picky 15 year old son! RAVE Reviews from all 3 generations!!! They literally licked their plates! My only recommendation would be to double the sauce recipe because they'll want it again tomorrow!!! A permanent addition to my recipe binder!!

• recipe Short Ribs with Tagliatelle
  Marci Kirkland, WA 03-14-2010

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  thumbs down

  Rated: 1 stars out of 5

  I so wanted to love it, not the best meal I have ever made. Did not have a problem with the grease I just scooped it out as it cooked. Love Giada but didn't love this.

• recipe Short Ribs with Tagliatelle
  Karen Wake Forest, NC 03-12-2010

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  Absolutely Amazing!!!

  Rated: 5 stars out of 5

  This recipe is fantastic! I used Boston Butt Country Style Beef Ribs that I found on sale instead of short ribs and trimmed off the excess fat. Also, since I mostly cook German food, I'd never used pancetta before and was not able to find it in the 2 supermarkets I tried. So, I substituted bacon instead. After frying up the bacon and searing the meat, put everything into the crock pot on high for 3 1/2 hrs. The meat fell off the bones and pulled apart beautifully. Also, like most posts here, I did have to use fettucini instead of the pasta listed. I made this for my aging German parents and even though they're not fond of spagettis, and probably would have preferred I used bow tie pasta, they loved the flavor of the meat and the sauce. And they are a tough couple to please! This recipe is definitely a keeper! Thanks Giada!

• recipe Short Ribs with Tagliatelle
  gerard jersey city, NJ 03-10-2010

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  Hearty Sunday Family Food

  Rated: 5 stars out of 5

  This was a great dish. Everybody loved it. Satisfaction is a promise perfect for a cold winter day. Liz, Short Ribs = fat. Sometimes its a good thing. Some folks only feel their eating good when there's a carrot and a piece of lettuce.

• recipe Short Ribs with Tagliatelle
  Luis Miami, FL 03-01-2010

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  AMAIZING!!!!!

  Rated: 5 stars out of 5

  Made this last night for my family and it was a hit!!!! soooooo goooooddddd...I had no problem what-so-ever with it being greasy,Common sense told me when I saw some grease on the surface that it needed to be removed, use a good quality of meat.... amaizing dish......Thanks Giada!!!!!

• recipe Short Ribs with Tagliatelle
  kristal durango, CO 02-26-2010

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  The best recipe for Short Ribs

  Rated: 5 stars out of 5

  My husband just asked me to make this again! It is easy and so flavorful. I have passed this recipe on to all of my family and friends.

• recipe Short Ribs with Tagliatelle
  Liz Fredonia, NY 02-26-2010

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  Greasy and Gross

  Rated: 1 stars out of 5

  I should have read some of the other reviews before I made this dish. This was so incredibly greasy that we ended up throwing it out. I don't believe it was the quality of my meat either. I bought my short ribs from a reputable butcher. They were from all organic, grass-fed cows. Giada definitely should have included several things in this recipe that were missing. For someone like me who hadn't ever cooked anything like this before and was just following her "easy" recipe, a few other steps were missing. The ribs should have been trimmed (even though I don't know how much that could have helped the fact that after cooking they were NOT fall off the bone tender like in her show). Also, I would leave out the pancetta (just adds more grease) and 3 Tbsp. of olive oil is way too much to leave in the sauce from when you are browning the ribs. I should have browned them in a separate pan to leave out all of that oil. And then maybe it should have chilled overnight so the fat could have separated and been skimmed off, like others have said. I usually love Giada's dishes, but this one was just not good at all. Definitely nothing like my Italian grandmother would have ever made.

• recipe Short Ribs with Tagliatelle
  June Alameda, CA 02-18-2010

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  Incredible Taste!

  Rated: 5 stars out of 5

  This was absolutely fantastic!!! I didn't have any Taliatelle, so I used fettucine and it came out deelish!!! I will certainly make this again. Thanks Giada!!!

• recipe Short Ribs with Tagliatelle
  Jill Suamico, WI 02-17-2010

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  Delicious and satisfying

  Rated: 5 stars out of 5

  This dish takes some time, but it is worth the effort. It is really delicious and the combination of the meat, sauce and pasta is perfect!

• 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.

• 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!!

• 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.

• 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.....

• 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!

• recipe Short Ribs with Tagliatelle
  Rebecca Ann Arbor, MI 01-16-2010

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  Soooooo good!

  Rated: 5 stars out of 5

  I've made this recipie about 3 times now. The first time I couldn't find the pasta, so I used Fettccinni instead and it was great. But I suggest using this as a sauce to make a Lasangia. It takes a longer time, but you can make the sauce a day ahead and just refridgerate it. Plus, that gives the flavors more time to intermingle. Just make sure to cut up the meat bits into small enough pieces so that the lasagnia won't be lumpy.

• recipe Short Ribs with Tagliatelle
  Traci Lititz, PA 01-11-2010

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  So worth the effort!

  Rated: 5 stars out of 5

  Unbelievable, this recipe was soooooooooooo good...thank you Giada!!! I had no problem what-so-ever with it being greasy, guess that depends on the quality of meat. I had a very hard time finding Tagliatelle pasta....but I am so glad I went to the trouble and was finally able to find it, it really did compliment the dish perfectly! My entire family loved and raved over this!!! I served this with Giada's Crispy Parmesan Biscuits too, excellent as well!!!

• recipe Short Ribs with Tagliatelle
  Shirah Linn Naugatuck, CT 01-09-2010

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  Got short ribs for $1.99lb

  Rated: 5 stars out of 5

  Not only did I get a great deal on the ribs, but knew I needed a heavy bottomed dutch oven, I negotiated a better price for one at a discount store. With both my great buys, I made this dish. It was amazing. Although I was not brave enough to try it with the chocolate, it was delicious without it. I was also unable to find tagliatelle, so I substituted fettuccine. I served sauteed zucchini, but forgot a nice loaf of crusty bread which would have been nice to sop up all the tasty sauce. Will pick one up for leftovers.

• recipe Short Ribs with Tagliatelle
  Todd Los Angeles, CA 01-09-2010

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  Wonderful RICH Italian Dish!

  Rated: 5 stars out of 5

  We made this, and loved it. It's a fair amount of work, and very rich, but just delicious?with a rich and complex flavor that shows off the time and effort involved. It also microwed wonderfully the next day. Thumbs up to Giada for this one!

• recipe Short Ribs with Tagliatelle
  MELISSA Puyallup, WA 01-04-2010

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  Such a savory, satifying way to enjoy short Ribs

  Rated: 5 stars out of 5

  I love this recipe so much, it is the only thing I do to my short ribs now. The flavors of everything are so alive and because of the braising, you can taste every ingredient. So good! If you don't have chocolate to top...oh well it is so good with or with out it!

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