Short Ribs with Tagliatelle

For this installment of Presto Pasta Night, I used the short ribs I got at Up the Lane Cattle at the Worthington Farmer’s Market a couple of weeks ago to make a Giada De Laurentiis recipe, Short Ribs with Tagliatelle.

The great thing about this recipe is that if you cook the short ribs the day before, you can let them sit overnight so you can scrape off all the excess fat that you get with short ribs – and shredding the meat also lets you discard fatty bits, and just concentrate pure short rib flavor. We used the fresh tagliatelle in our version that you get at Giant Eagle, although I’m sure dried will work as well.


Short Ribs with Tagliatelle
courtesy Giada De Laurentiis/Food Network

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
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

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.

2 thoughts on “Short Ribs with Tagliatelle

  1. Ruth

    I love short ribs and never thought to have them as part of a pasta dish. Thanks for sharing with Presto Pasta Nights.

  2. Cynthia

    I twirl my fork full of pasta and damn-good short ribs, put it in my mouth, chew with closed eyes and lick my lips because some of the sauce was right there… Great dish Becke

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