Best 2 Short Ribs With Tagliatelle Recipes
Indulge in a culinary masterpiece that combines rich, fall-off-the-bone short ribs with tender and flavorful tagliatelle pasta. This comforting dish is a symphony of textures and flavors, perfect for a cozy dinner or special occasion. The short ribs are braised in a luscious red wine sauce until they reach melt-in-your-mouth tenderness, while the tagliatelle pasta is cooked to al dente perfection. The combination of the hearty short ribs and the delicate pasta creates a delightful contrast that will tantalize your taste buds. Accompaniments like sautéed vegetables, a sprinkle of grated Parmesan cheese, and a glass of your favorite red wine complete this culinary journey. Don't miss out on the additional recipes included in this article, which offer exciting variations on the classic short ribs and tagliatelle combination. Discover how to make a creamy mushroom sauce to elevate your pasta, or learn the secrets of preparing a flavorful short rib ragu. With step-by-step instructions and helpful tips, these recipes are accessible to home cooks of all skill levels. Embark on a culinary adventure and treat yourself to a meal that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SHORT RIBS WITH TAGLIATELLE (AND CHOCOLATE!) GIADA DE LAURENTIIS
from Everyday Italian with Giada. She is so convincing that I'll love everything she makes! I hope to try this soon
Provided by mikey ev
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 1164.8, Fat 79.2, SaturatedFat 31.7, Cholesterol 207.8, Sodium 383.9, Carbohydrate 65.7, Fiber 4.4, Sugar 5, Protein 40.6
SHORT RIBS WITH TAGLIATELLE
Steps:
- 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.
Tips:
- Use a variety of vegetables to add flavor and texture to the dish. Some good options include carrots, celery, onions, garlic, and mushrooms.
- Browning the short ribs before braising them helps to develop their flavor and create a rich sauce.
- Add a splash of red wine to the braising liquid for extra flavor. You can also use white wine or beef broth.
- Braising the short ribs for at least 2 hours allows them to become tender and fall off the bone.
- Serve the short ribs with a side of tagliatelle pasta, mashed potatoes, or rice.
- Garnish the dish with fresh herbs, such as parsley or thyme, for a pop of color and flavor.
Conclusion:
Short ribs with tagliatelle is a hearty and delicious dish that is perfect for a special occasion or a cozy night in. The short ribs are braised until they are fall-off-the-bone tender, and the tagliatelle pasta is cooked al dente. The dish is then topped with a rich and flavorful sauce. This dish is sure to please everyone at the table.
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