Short Ribs with Tagliatelle


We’re heading off on vacation soon and I’m really looking forward to basking in the sun and enjoying some good eats. If you’re a foodie like me then you probably spend hours, days, weeks researching of places that are worth dining at when you’re visiting a different city. My hubby thinks I’m crazy but I really like to make the most of our time and try as many different things as possible.

Before I head off I wanted to share this awesome recipe with all of you. I absolutely adore short ribs and this short rib ragu is too good to keep all to myself. It’s rich, hearty and oh so satisfying! I love the noodle-like quality of the tagliatelle and we really enjoyed having this for dinner. The leftovers tasted even better!

Short Ribs with Tagliatelle


  • beef short ribs, about 2-3 lbs, cut flanken style
  • 2 tbsps olive oil
  • 1 carrot, small diced
  • 1 celery stock, small diced
  • 1 onion, small diced
  • 3 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 1 tsp rosemary
  • 1 bay leaf
  • 2 tbsps tomato paste
  • 1 tbsp all-purpose flour
  • 2 cups red wine
  • 1 1/2 cups beef stock
  • salt
  • pepper
  • Parmesan cheese
  • 1 pound of tagliatelle


  1. Heat a dutch oven over medium high heat.  Add oil and heat until almost smoking.
  2. Season short ribs with salt and pepper.  Add short ribs to pot and cook until well browned on all sides.  Remove from pot and set aside.
  3. If the short ribs released a lot of fat then drain all but 2 tbsps.
  4. Add carrots, celery, onion to pot and cook over medium heat, stirring occassionally, until vegetables have soften, about 10 minutes.
  5. Add flour and tomato paste and stir to combine.
  6. Pour in red wine and and stir to remove all the browned bits on the bottom of the pot.  Add garlic and allow red wine to simmer until the liquid has reduced by half.
  7. Add beef stock, thyme, bay leaf, rosemary and browned short ribs to the pot.
  8. Bring the liquid to a simmer over medium-high heat then turn heat down to low.  Allow to simmer on low until the ribs are very tender and falling off the bone, about 3 hours.
  9. Remove the cooked ribs from the dutch oven and turn the heat up to medium high.
  10. Allow the liquid to simmer and thicken slightly.
  11. When the short ribs are cool enough to handle, then shred meat into small pieces.
  12. Degrease the sauce, remove the thyme sprigs and bay leaf from the pot.
  13. Return the shredded meat to the pot and allow to simmer to thicken sauce and reduce slightly. Taste and adjust seasoning as needed.
  14. Bring another pot of water to boil and add 1 -2 tsps of salt.
  15. Add tagliatelle and cook until al dente.
  16. Drain pasta and serve with short rib ragu.
  17. Serve with freshly grated Parmesan.

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