Prepare to embark on a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. This Short Ribs with Tagliatelle recipe is not just a meal, but a symphony of rich, tender flavors that will transport you straight to the rustic kitchens of Italy. With fall-off-the-bone short ribs braised in a luxurious red wine sauce and nestled atop perfectly cooked tagliatelle, this dish promises to be the showstopper at your next dinner gathering.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 400g tagliatelle
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set them aside. This will help streamline the cooking process.
- Season the short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs to the pot. Sear the ribs on all sides until they are browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they become soft and start to caramelize. Stir occasionally to ensure even cooking.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze it and release any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Stir in the beef broth and tomato paste, mixing well to combine. Bring the mixture to a gentle simmer.
- Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Let the ribs braise gently for about 2 hours, or until the meat is tender and easily pulls away from the bone.
- While the short ribs are cooking, prepare the tagliatelle. Bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook according to package instructions until al dente. Drain the pasta and set aside.
- Once the short ribs are done cooking, carefully remove them from the pot and place them on a cutting board. Shred the meat using two forks, discarding any bones and excess fat.
- Return the shredded meat to the pot with the sauce, stirring to combine. Taste and adjust seasoning with additional salt and pepper if necessary.
- To serve, divide the tagliatelle among four plates. Top with the short rib mixture and sauce. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your delicious Short Ribs with Tagliatelle!
Tips
- Choose the Right Cut: Select well-marbled short ribs for maximum flavor and tenderness.
- Searing is Key: Take time to properly brown the short ribs. This develops a deep, rich flavor foundation for your entire dish.
- Low and Slow Braising: Patience is crucial. The 2-hour braising process breaks down tough meat fibers, creating melt-in-your-mouth texture.
- Wine Selection Matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Don't Overcook Pasta: Aim for al dente - the pasta should have a slight bite and not be mushy.
- Make Ahead Friendly: This dish tastes even better the next day, so consider preparing it in advance.
- Garnish Generously: Fresh parsley adds a bright, fresh contrast to the rich, deep flavors of the short ribs.
Nutrition Facts
Calories: 788kcal
Carbohydrates: 80g
Protein: 43g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 75mg
