Giada's Short Ribs with Tortellini

Hello everyone. Last minute Annie here. Yeah, I think if I were to have a nickname that would have to be it. I am always the procrastinator. Always waiting until the last minute. I have had all week to cook and instead I have spent most of my time here at the computer surfing. Or flipping through what seems like hundreds of cookbooks looking for several different recipes that I want to make over the next few weeks. Meanwhile an entire week has passed and I've got nothing. Now it's the last few hours for me to post something for IHCC's post this week for Giada's soul warming comfort food.
This is one of those foods for us. Giada's  Short Ribs with Tagliatelle Tortellini.   Both Michael and I love our beef short ribs. We make them on a regular basis and have cooked them many different ways. This is one that we use most often, as you just can't beat having luscious juicy sauce to mop up with some good bread. Besides that, you can serve these short ribs over just about any type of pasta, polenta, potatoes, or rice. Trust me we have!

This recipe can also be made in a quick version using dried herbs and a good bottled sauce as I did this time or in the longer version in the original recipe as I have done in the past when time has permitted. Trust me I have made it both ways and anyway you decide to make it you will definately be pleased. You will notice though I forgot to put the chocolate out when rushing to get the photos, however I assure you I did not forget to add it to the sauce. It is the secret ingredient you know. Also note there is no pancetta out either. Didn't have any so I used bacon instead. This is a really adaptable recipe and I am sure you will enjoy it no matter which way you choose to make it. Just don't leave out the chocolate or the wine. Otherwise you can make simple substitutions as you see necessary. I am giving you the original recipe here and you can figure it out from there.
Darn. Now I have to replenish my stash of beef short ribs.



Short Ribs with Tagliatelle Tortellini
Adapted from Giada De Laurentiis' Everyday Pasta (pg. 115)
Ingredients
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)-(bacon)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)-(bottled)
1 tablespoon tomato paste-(bottled)
1 teaspoon chopped fresh rosemary leaves-(dried)
1 teaspoon dried thyme-(dried)
1/2 teaspoon dried oregano-(dried)
1 bay leaf-(dried)
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle-(tortellini)
4 to 6 teaspoons shaved bittersweet chocolate
 
Directions 
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta (bacon) 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 (bacon) from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, 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.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot (along with your bottled sauce). Return the pancetta (bacon) to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or 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 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Serves 4 to 6

I am linking this to IHCC's warm the belly, fill the soul comfort food favorite with Giada De Laurentiis.
And also to:
Mouthwatering Mondays
Tuesdays at the Table
Cookbook Sundys
Sundays at One Food Club
Delicious Dishes
Friday Potluck
Fat Camp Friday
Recipe Swap Thursday
What's on your Plate
Week End Wrap Up Party
GCC Recipe Swap
Friday's Favorites
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Stop by for a visit and see all the wonderful ideas from all of the other
great bloggers out there and share the love, or participate in the fun.
Carla and Michael