As you prepare to fire up the grill and celebrate the warm seasons, it’s almost impossible not to think about delicious, juicy short ribs. You crave that robust flavor of beef slathered in a tangy sauce, and how succulent and tender it becomes after hours of grilling, braising or slow cooking. But have you ever thought about adding chocolate into the mix? Yes, I’m talking about melted, bittersweet chocolate that takes your typical short rib recipe to a whole new level. Trust me, once you try this recipe, you’ll never look at beef ribs and pasta the same way again!
This Short Ribs with Tagliatelle (and Chocolate!) recipe is from no other than the famous Giada De Laurentiis. It’s one of her signature dishes and has been featured on Food Network, Cooking Channel and Italian Christmas Cookbook. It combines braised short ribs, rich tomato sauce, tagliatelle pasta noodles and a shot of bittersweet chocolate that enhances the complexity of flavors without overpowering the dish. Best of all, it’s family-friendly and easy to make even if you’re not an experienced cook.
So gather your ingredients, heat up your Dutch oven and let’s make some unforgettable Short Ribs with Tagliatelle (and Chocolate!).
Why You’ll Love This Recipe
This recipe for short ribs with tagliatelle and bittersweet chocolate is a one-of-a-kind dish that will have you coming back for more. Why, you ask? Well, let me explain.
First and foremost, the combination of red wine, beef broth, and herbs like bay leaf, dried oregano, dried thyme, and fresh rosemary leaf gives this dish an irresistible aroma and depth of flavor that will make your taste buds dance with joy.
But the real star of the show here is the addition of bittersweet chocolate to the short rib ragu. This may sound unconventional, but trust me when I say this: it takes this already delicious dish to a whole new level. The bitter notes from the chocolate balance out the richness of the meat perfectly, creating a harmonious melody of flavors that will leave your palate in awe.
And if that’s not enough to convince you that this recipe is worth trying out, let me tell you about the tagliatelle pasta noodles. This type of pasta is wide and flat, which makes it perfect for holding onto all the flavorful juices from the short ribs and sauce. Plus, it adds a beautiful texture contrast to each bite – tender meat, delicate pasta – that will make your mouth water before you even take a bite.
Needless to say, this recipe courtesy of Giada de Laurentiis is truly something special. It’s unique, flavorful, and a perfect blend of different ingredients that come together perfectly to create an unforgettable meal experience. Trust me when I say that once you try it out for yourself, you’ll understand exactly why everyone loves this dish so much!
Time to Check Your Pantry and Fridge!
Before we get started on making this delicious Short Ribs with Tagliatelle (and Chocolate!) Giada De Laurentiis recipe, let’s start with the ingredients. This recipe calls for a variety of herbs, spices, vegetables, pasta noodles, and, let’s not forget, bittersweet chocolate!
Here are the ingredients that you will need for this recipe:
- Beef short ribs (about 4 pounds)
- Fresh ground black pepper
- All-purpose flour (for dusting)
- Olive oil (2 ounces and 2 cups)
- 1 onion, chopped
- 1 carrot, chopped
- 4 garlic cloves, peeled
- Chopped pancetta (1/2 cup)
- Red wine (2 1/2 cups)
- Beef broth (2 cups)
- Bay leaf (1)
- Dried oregano (1 teaspoon)
- Dried thyme (1 teaspoon)
- Fresh rosemary leaf (1 tablespoon)
- Tomato paste (1 tablespoon)
- Canned tomatoes, crushed or hand-crushed whole (28 ounces)
- Tagliatelle pasta noodles (1 pound)
- Fresh parsley leaves, chopped (3 tablespoons)
- Bittersweet chocolate, finely chopped (2 ounces)
Make sure to check whether you have all of these ingredients at home before starting the recipe. The last thing you want is to stop in the middle because you’re missing something important.
The Recipe How-To
Here’s a step-by-step guide to making delicious Short Ribs with Tagliatelle and Bittersweet Chocolate, courtesy of Giada De Laurentiis:
- 2 lbs. beef short ribs
- Salt and freshly ground black pepper
- 3 tbsp. olive oil
- 1 chopped onion
- 1 chopped carrot
- 2 garlic cloves
- 1 bay leaf
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 cups of red wine
- 2 cups of beef broth
- 1/4 cup of tomato paste
- 1 can plum tomatoes, drained and hand-crushed (about 14 ounces)
- 2 oz. finely chopped pancetta or bacon (optional)
- Fresh parsley leaves (optional)
- 1 lb. tagliatelle pasta noodles
- 100 grams of bittersweet chocolate
- Preheat the oven to 350°F.
- Pat the short ribs dry with paper towels and sprinkle with salt and pepper.
- In a large Dutch oven or heavy pot, heat 3 tablespoons of olive oil over medium-high heat until hot.
- Working in batches, brown the short ribs on all sides, about 8 minutes per batch; transfer to a plate.
- Add the chopped onion, carrot, garlic cloves, bay leaf, dried oregano and dried thyme to the pot and cook over medium-high heat, stirring occasionally, for about 5 minutes, until vegetables soften.
- Add the pancetta or bacon (optional) and cook for another 3 minutes, stirring frequently.
- Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot for added flavor.
- Cook for about 10 minutes, until liquid is reduced by half.
- Stir in tomato paste until evenly distributed; add canned tomatoes with their juice.
- Return the browned short ribs to the pot; spoon tomato mixture all over them so they’re covered.
- Add enough beef broth just until liquid almost covers meat (about 2 cups); bring to a boil.
- Cover the pot with a tight-fitting lid; transfer it to preheated oven .Cook for approximately 2 hours, checking occasionally that meat is submerged in liquid and adding more broth if necessary.
- Remove the pot from the oven; let it stand until fat rises to surface about 10 minutes, then skim it off.
- Transfer meat carefully to platter; cover loosely with foil (to retain heat).
- Discard bay leaf from sauce; stir in around 25 grams of bittersweet chocolate into sauce.
- Season ragù with salt and pepper (if necessary).
- Meanwhile, preheat the water for pasta noodles according to
Substitutions and Variations
Switching it up and adding your own spin to a recipe can make it even more enjoyable. While this short ribs with tagliatelle (and chocolate!) recipe by Giada De Laurentiis is already pretty darn delicious, there are still a few ways you can switch things up and really make it shine.
– No Pancetta or Bacon? No problem: If you don’t have any pancetta on hand or prefer not to use it, try using bacon instead. While the flavors aren’t identical, bacon will still lend that savory, meaty flavor that would otherwise come from the pancetta.
– Gluten-Free Tagliatelle: If you’re gluten intolerant or simply want to avoid wheat products, swap out the tagliatelle for gluten-free pasta of your choice. Brown rice pasta or chickpea pasta could work well in this dish.
– Use Different Herbs: While this recipe calls for dried oregano and thyme, feel free to switch it up with other herbs like basil, dill, or even cilantro for a fresh, fragrant touch.
– Experiment with Cheeses: If you’re feeling daring, try switching out some of the Parmesan cheese for another type of hard cheese like pecorino romano or Asiago. Or, if you’re looking for something creamy and tangy to go with the beefy ragu sauce, consider adding a dollop of creamy goat cheese on top of each serving.
– Make it Spicy: For those who love a little bit of heat in their dishes, try adding in some roasted red pepper flakes or fresh diced jalapeno peppers to give a little extra kick to the ragu sauce. Just be sure to taste test as you add heat to ensure that you’ve struck the perfect balance between spicy and flavorful.
Whether you switch up the herbs or try out different meats altogether – such as chicken thighs or pork chops – use these substitutions and variations as inspiration to make this recipe your own!
Serving and Pairing
Now, on to the best part- serving and pairing this delicious short rib and tagliatelle pasta dish!
When it comes to serving, you can pile a generous helping of the short rib ragu onto a heaping plate of al dente tagliatelle pasta noodles. Make sure to spoon some extra sauce onto the center for optimal flavor. This dish is perfect for any dinner party or date night in. It’s hearty and satisfying, yet elegant and indulgent at the same time.
As for pairing, I suggest serving this dish alongside a full-bodied red wine, such as a Cabernet Sauvignon or a Merlot. The richness of the meat and tomato-based sauce calls for something with good tannic structure to complement it.
Alternatively, if you are looking for something refreshing to pair with this dish, you could serve it with a simple green salad dressed in a citrusy vinaigrette. The acidity from the dressing will cut through the richness of the dish and provide balance.
Either way, this dish will certainly impress your taste buds and leave you wanting more!
Make-Ahead, Storing and Reheating
When it comes to meal prep, the make-ahead and storing options for this Short Ribs With Tagliatelle (And Chocolate!) recipe are incredibly helpful. Whether you’re prepping for a busy weeknight dinner or planning ahead for a special occasion, these tips will help you get the most out of your time in the kitchen.
To make this recipe ahead of time, simply complete steps one through six, up until the point where the cooked short ribs are set aside in a separate bowl. You can allow the entire mixture to cool completely before transferring it to an airtight container and refrigerating it for up to two days.
When you’re ready to serve, bring the short rib ragu back to a simmer over medium heat while stirring occasionally. This will allow the flavors to meld together and ensure that everything heats up properly.
If you have any leftovers, you can store them in the refrigerator for up to three days. The tagliatelle pasta noodles tend to absorb excess moisture as they sit in the sauce, so you may need to add a splash of beef broth when reheating to get your desired consistency.
It’s worth noting that this recipe is best enjoyed fresh but when stored and reheated correctly, it can still taste just as delicious as when it was first made. Consider making a double batch and freeze half of it in an airtight container for up to three months – tasty leftovers are just as important as delicious meals!
Tips for Perfect Results
To make sure your Short Ribs with Tagliatelle and Chocolate turns out just as delicious as Giada’s, here are some tips to help you perfect the recipe.
1. Use quality ingredients: The quality of your ingredients determines the overall taste of your dish. Don’t skimp on the beef, use a good quality red wine, and choose fresh herbs and vegetables when possible.
2. Brown the meat well: Be sure to thoroughly brown the short ribs before braising them. A nicely seared crust will give a depth of flavor to the dish.
3. Don’t skip the chocolate: Adding bittersweet chocolate might sound a bit odd at first, but trust me, it’s a game changer! Chocolate adds richness and complexity to the ragu.
4. Adjust cook time for tender meat: Once you add the beef broth, cover the Dutch oven and let it braise until tender. Depending on the thickness of the short ribs, this can take anywhere from two to three hours.
5. Let it sit before serving: After cooking, let the ragu rest for 10-15 minutes to allow the flavors to meld together. It’s worth the wait!
6. Cook pasta al dente: To avoid overcooking your tagliatelle noodles, cook them for about 8-10 minutes or until al dente – slightly chewy in texture.
7. Save pasta water: Before draining cooked pasta, reserve some of its starchy cooking water to thicken your sauce if needed.
8. Garnish with fresh herbs: Top each serving with fresh parsley leaves for a pop of color and freshness.
By following these tips, you’ll be sure to impress yourself (and others) with your culinary skill!
Now it’s time to address some common questions you might have about this recipe. From tweaking ingredients to modifying cooking times, there’s always room for improvisation and experimentation in the kitchen. Don’t let uncertainty hold you back from trying this delicious dish. Let’s go through some of the most frequently asked questions so that you can cook it with confidence and ease.
Do you need to boil short ribs before cooking?
One helpful tip to achieve tender short ribs is to pre-boil them on the stove before incorporating them into your recipe. This will not only reduce the overall cooking time but also improve the texture of the meat. To do this, fill a deep saucepan with water, submerge the short ribs in the water, and let them boil for approximately 15 minutes. Keep in mind that the longer the short ribs boil, the more tender they will become in the end.
Why do you soak short ribs in water?
For tender and juicy ribs, it’s recommended to give them a good soak in cold water for two hours. This trick effectively removes any excess blood from the meat. After the first hour, it’s important to change the water so that the ribs are fully cleaned. Once the soaking is complete, transfer the ribs to a large pot or Dutch oven, cover them with water, and bring to a boil.
Does cooking short ribs longer make them more tender?
Beef short ribs require lengthy and gentle cooking to soften up and embrace their intense and juicy flavor due to their rich fat and connective tissue composition.
How do you make Patti Labelle short ribs?
For this recipe, we will start by heating up some grapeseed oil in a large pot or Dutch oven until it’s really hot. Then, we will add the short ribs and sear them until they turn a beautiful golden brown color on both sides. This should only take about 2 minutes per side. Next, we will add some beef stock, along with some chopped carrots, celery, and green pepper to the pot. After that, we’ll turn down the heat to low, cover the pot, and let it all simmer together for about 2 and a half hours or until the meat is super tender and falls right off the bone.
So there you have it, a recipe that will elevate your culinary skills and leave your taste buds yearning for more. Giada De Laurentiis’ Short Ribs with Tagliatelle (and Chocolate!) is the perfect comfort food that combines rich flavors and textures to create a truly decadent meal. From the tender braised short ribs to the savory tomato-based ragu, and the addition of bittersweet chocolate, every bite will be an experience to savor.
I highly recommend adding this recipe to your repertoire as it’s not only impressive, but also adaptable to suit any occasion or palate. Whether you’re hosting a dinner party or craving a comforting meal with loved ones, this dish will not disappoint. Plus, with the added convenience of make-ahead and reheating options, it’s perfect for those busy weeknights or lazy Sundays.
So what are you waiting for? Grab your Dutch oven, preheat your oven or slow cooker, and let Giada De Laurentiis’ expertise guide you through the steps to making this delicious Short Ribs with Tagliatelle (and Chocolate!) dish. Trust me, your taste buds will thank you!
Short Ribs With Tagliatelle (And Chocolate!) Giada De Laurentiis Recipe
- 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
- 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 (14 ounce) 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
- 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.
YOUR OWN NOTE
You’ll Love These Recipes
Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.