This is a perfect recipe for a lazy Sunday afternoon! The short ribs need about 3 hours to cook – so start around 2 PM and you’ll be ready for a great dinner about 5:30 or 6 PM. Have a bottle of good Zinfandel handy – it’s a perfect match to this dish!
The inspiration for this recipe came from Giada De Laurentiis – but I made a bunch of modifications – basically to make it simpler and easier. I really don’t like recipes that use amounts that result in wasting portions of ingredients you buy in standard size packages. So, I adjusted – and simplified using some Trader Joe’s items – and the result was great!
- 3 Tbs olive oil
- 3 oz chopped pancetta (Columbus Salame package – available at Draeger’s)
- 2-1/2 lbs short ribs
- 1/4 cup flour
- 1 package Trader Joe’s Mirepoix (combination of chopped carrots, onions, and celery)
- 2 tsp chopped garlic
- 1/2 cup chopped fresh Italian parsley
- 1 14-oz can diced tomatoes (prefer Muir Glen organic)
- 1 small can tomato paste (prefer Muir Glen organic)
- 1 Tbs Herbs de Provence
- 1 quart Trader Joe’s Organic Beef Broth
- 3/4 cup red wine
- 1 pound flat pasta – fettucine, tagliatelle (if you can find it), etc.
- Season the short ribs with flour, kosher salt and fresh ground pepper.
- Heat the olive oil in a large pot over medium heat. Cook the pancetta until golden brown – about four minutes. Remove using a slotted spoon and set aside.
- Brown the short ribs in the same pot – on all sides. Remove and set aside.
- Add the Mirepoix to the pot. Add the garlic and parsley. Cook for 5-7 minutes until vegetables have softened a bit.
- Add the diced tomatoes and the tomato paste. Stir.
- Add the Herbs de Provence, beef broth, and wine. Add back the pancetta and the short ribs. Bring to a boil. Reduce heat and simmer, covered, for 1 hour and 15 minutes.
- Remove the lid and simmer for another 1 hour and 30 minutes.
- Remove the short ribs and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season to taste.
- Cook the pasta (8-10 minutes in boiling, salted water for dried pasta).
- Drain pasta, combine into pot with meat and sauce. Stir.
- Serve in bowls – optionally add 1 tsp shaved dark chocolate (we tried this – it was too much – we’d skip the dark chocolate!). Serve with a good Zinfandel!
[First posted: March 14, 2009]