Short Ribs with Tagliatelle

Short Ribs with Tagliatelle
Short Ribs with Tagliatelle is a dairy free main course. This recipe makes 6 servings with 1002 calories, 34g of protein, and 63g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, rosemary leaves, tagliatelle, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.

Instructions

1
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.
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Salt And PepperSalt And Pepper
Beef Short RibsBeef Short Ribs
Olive OilOlive Oil
PancettaPancetta
All Purpose FlourAll Purpose Flour
SoupSoup
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Slotted SpoonSlotted Spoon
Frying PanFrying Pan
PotPot
2
Add the short ribs to the pan and brown on all sides, about 7 minutes total.
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Beef Short RibsBeef Short Ribs
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Frying PanFrying Pan
3
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.
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Tomato PasteTomato Paste
TomatoTomato
ParsleyParsley
CarrotCarrot
GarlicGarlic
OnionOnion
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Food ProcessorFood Processor
4
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.
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Beef Short RibsBeef Short Ribs
PancettaPancetta
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Food ProcessorFood Processor
PotPot
5
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.
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Beef BrothBeef Broth
Bay LeavesBay Leaves
RosemaryRosemary
OreganoOregano
ThymeThyme
WineWine
6
Remove the lid and simmer for another hour and a half, stirring occasionally.
7
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.
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PepperPepper
MeatMeat
SaltSalt
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PotPot
8
Bring a large pot of salted water to a boil over high heat.
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WaterWater
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PotPot
9
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.
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PastaPasta
10
Drain the pasta, reserving 1 cup of the cooking liquid.
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PastaPasta
11
Add the pasta to the pot and stir to combine.
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PastaPasta
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PotPot
12
Add the reserved pasta liquid 1/4 cup at a time, if
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PastaPasta
13
needed, to moisten the pasta.
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PastaPasta
14
Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings.
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Chocolate ShavingsChocolate Shavings
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BowlBowl
15
Serve immediately.

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Beef Short Ribs works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try SeaGlass rosé of Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.
SeaGlass Rose of Pinot Noir
SeaGlass Rose of Pinot Noir
A beautiful reflection of Monterey County’s pristine coastal terroir, the Rosé opens with fragrant wild strawberries and dried rose petals on the nose. Flavors of juicy cherry andripe raspberry are balanced by refreshing acidity and a crisp, clean finish. This vibrant wine is a diverse menu partner, pairing exceptionally well with prosciutto and melon or crab cakes with spicy aioli.
DifficultyExpert
Ready In3 hrs, 20 m.
Servings6
Health Score54
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