Short Ribs With Tagliatelle (And Chocolate!) Giada De Laurentiis

Recipe by mikey ev
READY IN: 3hrs 20mins




  • 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.