There is a food god and her name is most definitively pasta. As clearly evidenced by the preponderance of pasta dishes on this blog, I am an absolute pasta-aholic. This is another sensational dish from one of my favorite people on planet food, Giada De Laurentiis. A rich, dark and meaty sauce that has serious depth of earthly, round warm flavor smothered over freshly cooked, tender pasta. It’s a hug in a bowl.
If that weren’t enough for you, here are two more good reasons to try this dish: it’s cheap and it includes cheese AND chocolate! Short ribs are a fantastic cut of meat. They are down right cheap and require simply a bit of liquid and a long bath on the stove to produce a tender and tasty mass of flavor power. The vast majority of the other ingredients in this dish are highly accessible, many of which happily reside in your pantry. Who knew when thrown together (and I mean thrown, prep time for this one is like a whopping 20 mins) you could make magic!
The second reason for my deep respect for this dish is the fact that I get to garnish this one with both cheese AND chocolate! Don’t let the chocolate thing throw you for a loop. It is completely clutch. The slightly sweet smoothness of the dark chocolate plays well with the salty bite of the cheese. Together they bring out an earthy richness that is warm and soothing all the way through.
But I should warn you. This recipe is basically food crack. It is highly impossible not to over eat with this one and it makes amazing leftovers so honestly, attempt at your own risk. I’ve been known to be caught standing with fork in hand, strands of pasta hanging out of my mouth while smuggling bites late at night in front of the frige in the dark. Enjoy!
Braised Short Ribs with Tagliatelle
(Adapted, barely, from Giada De Laurentiis)
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup) (can sub with thick cut bacon in a pinch)
2 1/2 pounds short ribs
1 tbsp salt, plus extra for seasoning short ribs
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
2 tsp unsweetened coco powder
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
1 cup red wine
1 pound fresh or dried tagliatelle or parpadelle
4 to 6 teaspoons shaved bittersweet chocolate
1 Pecorino romano rind
Pecorino romano for garnish
Place the olive oil in a large heavy 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.
food processor to the pot.