Short Ribs with Tagliatelle
Servings Prep Time
4-6Servings 20minutes
Cook Time
3hours
Servings Prep Time
4-6Servings 20minutes
Cook Time
3hours
Ingredients
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.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. 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.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.