Short Ribs with Tagliatelle

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Made this last night for the first time and it was excellent. We love short ribs and have been dying to try them in a pasta sauce recipe. This one is perfect. I used the boneless short ribs, available at Costco and other stores, not greasy. Fell apart. Used the chocolate at the end and added a great additional depth of flavor. Will definitely make again. The hardest part of this recipe is waiting for it to be done so you can enjoy it!

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This is absolutely delicious. My son 13 yr old specially asks for it. It takes a while, so I usually make it on a Sunday afternoon.

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I made this a bit differently & the way my Italian family has made it for generations. I don't flour the ribs - I believe the meat caramelizes better without it. I saute the carrots, onions & garlic & then proceed with the recipe as stated, but before I shred the meat I put it in the fridge overnight. Not only does it taste better the next day, but the fat rises to the top & solidifies making it a breeze to de-fat before shredding the meat & then reheating. And lastly, even though it seems easier, I would not recommend using a crock pot, but if you must, I suggest browning the pancetta & the ribs first.

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My husband loves this dish, and I really do enjoy making it. I love how wonderful it makes our home smell, and it is so flavorful and delicious. I do advise to take some time to skim the fat at the end just before adding back the shredded meat.

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This dish tasted amazing. This is a crowd-pleaser that I make over and over!

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Never a disappointment, make sure the short ribs are lean or trimmed of fat, can be a little greasy.

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Where can I find Tagliatelle?? I looked online and no luck, :

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This is moist and delicious. The flavor is outstanding.

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This is a real crowd pleaser, but there is an awful lot of work that they don't show you on TV. You have to make sure to trim the short ribs of as much fat as you possibly can. I know fat = flavor, but the first time I tried this dish it was so greasy I almost didn't make a second attempt. I double the amount of everything and instead of flour I dredge the ribs in corn starch since my husband is gluten sensitive. I also use gluten free pasta. The sauce is really tasty and provided you cook the meat long enough and with enough braising liquid the meat will fall off the bones and shred easily. I have made this a staple of Sunday night especially in the winter. The house smells so good when it is cooking. I also do not add the chocolate at the end.

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I have made this several times and everyone loves it!! Easy to make and inexpensive if your feeding a crowd.