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

May 10, 2023May 10, 20230 2
Short Ribs With Tagliatelle (And Chocolate!) Giada De Laurentiis
in Main

Prep

30 min

Cook

3 hours

Ready In

3.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons olive oil
2 ounces chopped pancetta ( about 1/2 cup ) or 2 ounces bacon ( about 1/2 cup )
2 1/2 lbs beef short ribs
salt
fresh ground black pepper
1/4 cup all-purpose flour
1 medium onion , chopped
1 carrot , chopped
1/2 cup fresh parsley leaves
2 garlic cloves
1 can tomatoes ( whole or diced )
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaf
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 lb tagliatelle pasta noodles ( fresh or dried )
4 -6 teaspoons shaved bittersweet chocolate

Nutrision Information

Servings Per Recipe
6-8
Calories
931
Sugar
7g
Fat
53g
Short Ribs With Tagliatelle (And Chocolate!) is a hearty and comforting dish created by celebrity chef Giada De Laurentiis. This rich and flavorful recipe combines tender beef short ribs with silky tagliatelle pasta and a decadent chocolate garnish. While it may take some time to prepare, the combination of flavors and textures make it well worth the effort. Whether you're cooking for a family dinner or entertaining guests, this impressive recipe is sure to make a lasting impression.

Instructions

1.In a large Dutch oven, heat the olive oil over medium-high heat.
2.Add the pancetta and cook until crispy, about 5 minutes.
3.Season the short ribs with salt and freshly ground black pepper, then coat in flour.
4.Add the short ribs to the Dutch oven and brown on all sides, about 8 minutes.
5.Remove the short ribs and set aside.
6.Add the onion, carrot, parsley, and garlic to the Dutch oven and cook until the onion is translucent, about 5 minutes.
7.Add the tomatoes, tomato paste, rosemary, thyme, oregano, bay leaf, and beef broth to the Dutch oven and bring to a boil.
8.Reduce the heat to a simmer and add the red wine.
9.Return the short ribs to the Dutch oven and cover with a tight-fitting lid.
10.Cook over low heat for 2 1/2 to 3 hours, or until the short ribs are tender.
11.Cook the tagliatelle pasta noodles according to package instructions until al dente, then drain and set aside.
12.Remove the short ribs from the Dutch oven and let cool slightly.
13.Skim the fat from the cooking liquid and discard.
14.Remove the bay leaf and puree the cooking liquid and vegetables with an immersion blender until smooth.
15.Shred the short ribs and serve over the cooked tagliatelle pasta.
16.Drizzle with the pureed cooking liquid and sprinkle with shaved bittersweet chocolate.

PROS

This dish is rich and flavorful, with tender meat and a silky sauce.

The addition of chocolate adds a unique depth of flavor and is a fun twist on a classic.

This recipe yields a large amount and is perfect for feeding a crowd or meal prepping for the week.

CONS

This dish takes several hours to cook, so it requires some advanced planning.

It also contains a fair amount of fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish contains a variety of nutrients from the vegetables, including fiber, vitamins, and minerals.
Short ribs are a good source of protein and iron, which can help support muscle growth and function and may aid in preventing anemia.
Dark chocolate contains antioxidants and may contribute to heart health if consumed in moderation.

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