Short Ribs with Tagliatelle

I saw this recipe on Food Network last week and thought it looked so good that I wanted to invest a few hours into making it. It was on an episode about sweet and savory, and I thought that putting some dark chocolate shavings on top of this pasta/rib dish would be divine.

Well, it was good at best. The meat did get really tender, and it did smell really good, but it just didn’t taste as good as I had hoped it would. The only changes I made were to use less meat (about 1 1/2 pounds) and to use perciatelli for the pasta. I couldn’t find any tagliatelle. The most disappointing part was that the chocolate didn’t really add anything to the dish. The dish would have been OK without it. If you’re going to bother putting chocolate in a savory dish, it better add something. I won’t be making this one again…not because it was terrible, but it just wasn’t good enough to spend 3+ hours on.

Short Ribs with Tagliatelle

Short Ribs with Tagliatelle
Giada De Laurentiis – Everyday Italian

Difficulty: Easy
Yield: 4 to 6 servings
Prep: 20 Minutes
Cook: 3 Hours

3 tablespoons olive oil
2 ounces pancetta, chopped (about 1/2 cup)
2 ½ pounds short ribs
salt and freshly ground black pepper
¼ cup all purpose flour
1 medium onion, chopped
1 carrot, chopped
½ cup fresh parsley leaves
2 cloves garlic
1 14 ounce can tomatoes, whole or diced
1 tablespoon tomato paste
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
2 ½ cups beef broth
¾ cup red wine
1 pound fresh or dried tagliatelle
6 teaspoons bittersweet chocolate, shaved

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.

MacGourmet Rating: 3 Stars

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