This is a really great recipe that I modified to be crock pot friendly. It’s tasty, relatively inexpensive to make, and leaves you with soup as a bonus to boot.
In addition, Giada’s recipe calls for a touch of bittersweet chocolate over top to really make the flavours of the dish pop. It was certainly a first for me!
Beef Short Ribs with Tagliatelle
Adapted from Everyday Italian
1/2 cup smoked meat, chopped
2 1/2 pounds short ribs
Salt & pepper, to taste
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 x 14-ounce can tomatoes, whole or diced
1 tablespoon tomato paste
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle*
4 teaspoons bittersweet chocolate, shaved
* – you may substitute fettuccine if tagliatelle is not available
- 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. Place mixture in crock pot.
- Season the short ribs with salt and pepper, and add to the crock pot. Add the smoked meat to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Cook on low for 8 hours.
- Pass the contents of the crock pot through a strainer and reserve the liquid as soup for another meal (freezes well). Discard the bones and fat. Shred the meat with a fork and return the beef and vegetables to the crock pot to stay warm. Season with salt and pepper, 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 minutes for dried pasta. Drain the pasta, add to the crock pot and stir to combine.
- Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.