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Giada's aka Bobble Head Short Rib Ragu Recipe

   
 

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     Giada's aka Bobble Head Short Rib Ragu

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   20 minutes
Wine/Beverage
Recommendations
  Hearty Italian Red

Ingredients
3 T. olive oil
2 ounces pancetta, chopped (about 1/2 cup)
2 1/2 pounds short ribs
Salt and Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, peeled and chopped
1/2 cup fresh flat-leaf parsely leaves
2 garlic cloves
 
1 (14.5-ounce) can tomatoes (whole or diced)
1 T. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. dried thyme
1 tsp. dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatalle

Instructions
Heat the olive oil in a large, heavy soup 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 it aside. Add the short ribs to the pan and cook until browned on all sides, about 7 minutes total. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate.
Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely minced. Once the short ribs are browned, add the minced vegetables to the pot along with the pancetta and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes. Remove the lid and simmer for another hour and 30 minutes, stirring occasionally.
Shred the meat and return it to the pot, discarding the bones. Discard the bay leaf. Add 1/2 teaspoon salt and 3/4 teaspoon pepper.
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, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot with the short rib ragu and stir to combine. If needed, add the reserved pasta liquid 1/4 cup at a time to moisten the pasta. Transfer to serving bowls.
Serving Suggestions
Giada adds shavings of bittersweet chocolate to this, I think it's CRAZY but if you're adventurous - have at it.


Originally Submitted
6/3/2009





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