Short Ribs with Tagliatelle

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this many many times and all had been wonderful. It was always a hugh hit. I have also used the same recipe to make beef stew. Just changed it up a bit by adding more chicken or beef broth. Great on any pasta or rice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe does not live up to how good it looked on TV. The fatty nature of the meat needs a bolder flavor to round it out. Not worth the time or effort.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe! On a cold winter night or after a hard day of work in the garden, this fits the bill. One of our family favorites.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a marvelous dish. It takes time but is not a difficult recipe to make. I did not put in the chocolate, but otherwise made it exactly as directed. It is one of the best pasta dishes I have ever had. I am going to visit my parents soon and plan on cooking it for them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched the episode and couldn't wait to try this recipe - yes as the other reviewers said, it's very fatty and you combat that by skimming it off. I started it off in the crock pot and finished on the stove - however - it's really just a pot roast over noodles. The only difference was puree of veg. It's good - really good - but I'd just as soon buy a cheap roast and do the normal pot roast thing. Maybe G should tuck in her cleavage and get a little more inventive LOL!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We've made this recipe many times and it's always come out great. At first we used the short ribs, but it's also fantastic with any cut used in a pot roast - and those cuts are much easier to find and much less fatty. We've served it over pasta, roasted potatoes, mashed potatoes, and rice. Add a few more vegetables and you've got a wonderful pot roast as well. I love the chocolate on top, but unless I've just been to the store the chocolate is long gone before any cooking happens. As someone else posted, regular parm is great on top too. This recipe lends itself to lots of variations (so I can use what I have on hand and not too much prep time. I usually make a double batch because leftovers are so good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

delicious meal. thank you.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe, and I love serving it over homemade pasta. It's also delicious over homemade gnocchi, it reminds me of the gnocchi with oxtail ragu at one of my favorite restaurants. Of course short ribs are a fatty cut of meat, just skim the fat from the top as it cooks. Only once that I've made this has the fattiness bothered me - the sauce had a fattier taste, and the grease coated your mouth. However, every other time it's been perfect, so I have to assume that it was either the meat that day, or the fact that I was cooking it on an unfamiliar stove. I've considered using something like brisket, but I definitely want the flavor of the marrow and bones in the sauce, so I have continued using short ribs. Also, I've never tried it with the chocolate, simply because I love cheese too much to forgo fresh parmesan! However, I do intend to try it, though, because I do love the combination of sweet an savory, chocolate and cinnamon are lovely in Mexican food

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish twice and my husband loved it. He requested it the 2nd time reluctantly because he knows it takes forever to cook. I also can't stand fatty cuts of meat and it takes me a long time to pull the meat out of these ribs. No, they are not falling apart and tender in this dish like they were on the show. Maybe if I used a crockpot I could achieve a softer texture. After making this a second time and confirming that short ribs are not for me, we decided to try pork tenderloin next time. At $3 per pound and lower in fat than short ribs, I think that will be a good alternative.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!