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Tagliatelle with Short Rib Ragu

by Giada De Laurentiis
(1 review)
Prep Time
30 minutes
Cook Time
150 minutes

Tagliatelle with Short Rib Ragu

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Although this dish takes three hours to make, I promise you its so worth it. The short ribs become so incredibly tender and moist, they fall off the bone. Its the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you its the element everyone will be talking about when they taste this.

Tagliatelle with Short Rib Ragu



Prep Time

30 minutes

Cook Time

150 minutes




Giada De Laurentiis

Image of Tagliatelle with Short Rib Ragu


  • 3 tablespoons olive oil
  • 2 ounces pancetta (chopped (about ½ cup))
  • 2½ pounds short ribs
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 medium onion (chopped)
  • 1 carrot (peeled and chopped)
  • ½ cup fresh flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 14.5 ounce can tomatoes (whole or diced)
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2½ cups beef broth
  • ¾ cup red wine
  • 1 pound fresh or dried tagliatelle
  • 4 to 6 teaspoons shaved bittersweet chocolate


  1. 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.
  2. Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely chopped.
  3. 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.
  4. Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate. Shred the meat and return it to the pot, discarding the bones and the bay leaf. Add ½ teaspoon salt and ¾ teaspoon pepper.
  5. 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.
  6. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot with the short rib rag√π and stir to combine. If needed, add the reserved pasta liquid ¼ cup at a time to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings, and serve immediately.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
65 grams
26 grams
57 grams
Saturated Fat
15 grams
259 milligrams
568 milligrams
5 grams
5 grams
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2 reviews & comments

  • Author's avatar image
    Kathy Mort - Jun 09

    This is one of your best recipes ! The beef is silky and the Chocolate adds the wow factor!

  • Author's avatar image
    Jennifer Salierno - Jun 09

    I made this for my husband a few years ago, needless to say it is his favorite. We have a new baby so Valentine’s Day is going to be an at home event this year and this is on the menu Р- he can’t wait!! Another one of your fabulous recipes Giada! You help this Irish girl impress her Italian husband😊

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