Ingrédients pour Short Ribs With Tagliatelle And Chocolate Giada De Laurentiis
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- Beef Short Ribs
- salt and pepper to taste
- Fresh Ground Black Pepper
- All Purpose Flour
- 1 medium onion, chopped
- 1 medium carrot, chopped
- Fresh Parsley Leaves
- Garlic Cloves
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- Fresh Rosemary Leaf
- Dried Thyme
- Dried Oregano
- 1 bay leaf
- 4 cups beef broth
- Red Wine
- Tagliatelle Pasta Noodles
- Bittersweet Chocolate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Short Ribs With Tagliatelle And Chocolate Giada De Laurentiis? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Short Ribs With Tagliatelle And Chocolate Giada De Laurentiis
- Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 4 ounces pancetta, diced, and cook until golden and crisp, about 4 minutes. Remove with a slotted spoon and set aside.
- Season 2 pounds bone-in short ribs generously with salt and pepper. Dredge in 1/2 cup all-purpose flour.
- Add short ribs to the pot and brown on all sides, about 7 minutes total. Remove short ribs and set aside.
- While short ribs brown, combine 1 medium onion, 1 medium carrot (both chopped), 1/4 cup chopped fresh parsley, and 2 cloves garlic in a food processor. Pulse until finely minced.
- Add 28 ounces canned crushed tomatoes and 2 tablespoons tomato paste to the food processor; pulse to combine.
- Return short ribs to the pot. Add the onion-tomato mixture, and the reserved pancetta.
- Stir in 2 sprigs fresh rosemary, 1 sprig fresh thyme, 1 teaspoon dried oregano, 1 bay leaf, 4 cups beef broth, and 1/2 cup dry red wine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes.
- Remove the lid and continue to simmer for another 1 hour and 30 minutes, stirring occasionally.
- Remove the short ribs from the pot. Remove meat from the bones, discard bones, and shred the meat.
- Return the shredded meat to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon black pepper, or to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dried tagliatelle and cook according to package directions, about 8-10 minutes, until al dente. Reserve 1 cup pasta cooking water.
- Drain the pasta, reserving 1 cup of the cooking liquid.
- Add the cooked pasta to the short rib sauce and stir to combine. Add reserved pasta water, 1/4 cup at a time, if needed, to achieve desired consistency.
- Divide the pasta among serving bowls.
- Top each serving with 1 teaspoon of shaved dark chocolate.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
20g
Fat
158g
Carbs
21g
