Okay. I feel like you almost knew this was coming. THE WEATHER. I promise you that when I made this dish I completely pictured it being a cooler weather, crispy leaf, post.
Instead. INSTEAD it’s approaching 90 degrees here mid October and I legit am sweating right now since I refuse to turn the AC back on. Already switched to the heat cycle, there ain’t no going back. But there will probably need to be a switcharoo because I’m basically hulk in true form right now. This anger is Italian red-hot.
You know what part sucks the most? I’m not tan enough for this crap. Seriously. It’s a weird thing to say but when you are basically forced to show some skin you at least pray that you won’t be the cause of a three car pile up due to the translucency of ones flesh color. I’m basically Casper. A sweaty and not so friendly Casper. In the middle of fall. Eating warm comfort food in a cable knit sweater with a pair of short shorts (okay, who are we kidding, I don’t think I’ve actually fit my sausage links into a pair of shorts once this summer… so replace short-shorts with baggy running shorts, because that is more true to life) and I’m angry. Just so damn angry.
But. I’m really not like THAT angry if I’m having this Mediterranean Flavored Short Ribs over Tagliatelle dish with a good glass of red and ice cubes (yeah, that’s a Midwest thing and I’m totally OK with it). Becauseeee I got to cook the pasta in this ridiculously good looking pot.
Lagostina’s Martellata Hammered Copper Pastiola pot. A mouthful that is worth every syllable. Seriously. For those who read about my giveaway or follow me on social media, this has been going on for ten days and finally has come to an end! When Lagostina approached me about this giveaway I about died and gone to heaven because I wanted to win this giveaway. And not only was able to use this pot to make sure I absolutely stood behind the product (or else this giveaway would not have taken place) I was even more excited that I was able to be apart of giving such a beautiful pot away to one lucky reader. The heat radiates evenly through out the cooking process, is oven safe, and pours flawlessly. Plus it fancies up your stove top x 10000000 percent.
(This Giveaway is now closed. Thank you to everyone who participated and made this possible. Many more giveaways to come)!
Short Ribs are best prepped ahead of time, as in, a day before or at least several hours before ready to serve. Why? Because this allows the fat to separate from the sauce, and makes skimming the fat off SO much easier. BUT. You don’t have to do this. I’m the worst when it comes to planning ahead, and so my ribs are usually hot out the oven and ready to serve when I make dinner. Which is okay too. The sauce will just have more oils in it, and you’ll have to discard most of the liquid (however I always recommend freezing and saving it for a future sauce) but taste and texture will not be sacrificed (so win-win). Check out my other short rib recipes here (honey and wine braised) , here (short ribs with gremolata and horseradish) oh and here…. (short rib pot pie)
Clearly I have a thing for short ribs.
I made homemade noodles that I followed from this post (Smitten Kitchens recipe adapted from Thomas Keller) though my measurements always come out a little bit different (which is when I should probably whip out the kitchen scale, flawless). But feel free to purchase your noods. I made tagliatelle, but I think pappardelle, penne or farfalle would all be really great here.
And if for some reason you don’t like short ribs (WHAT) but more of a chicken fan…… check out this Mediterranean chicken recipe that influenced this dish. It’s definitely a staple in my house because it is beyond easy to whip up in a moments notice.
- 1 lb tagliatelle noodles
- 3 lb bone-in beef short ribs (hard fat trimmed)
- 1 tsp garlic powder
- 1 tsp coriander
- 2 tbsp dried marjoram leaves (not ground)
- 1 tbsp Coarse Kosher salt
- 1 tbsp Ground Black Pepper
- 1 tbsp garam masala
- 1 tbsp olive oil
- 1 head garlic, diced
- 2 cups red wine
- 3 cups beef broth (lower sodium preferred)
- 1 large sweet onion, chopped into ½" pieces
- 3 medium sized vine ripened tomatoes cut into ½" slices
- 1 handful (about ½ cup) basil, sliced into ribbons (chiffonade)
- Salt & Pepper to taste
- Preheat your oven to 350 degrees. and line a baking sheet with parchment paper.
- minutes before you are ready to cook add rub ingredients to a small bowl and whisk together. Next lay your beef short ribs onto lined baking sheet and generously sprinkle all sides of short ribs with the dry rub. Cover with plastic and let sit at room temperature for 45 minutes.
- Next in a large pan (thats deep enough to braise and wide enough to brown your short ribs) heat 1 tbsp olive oil, add your garlic and heat for 30 seconds and then add your short ribs being sure to brown all sides, takes about 6-8 minutes total.
- Remove browned ribs onto baking sheet and set aside.
- Pour in your beef broth & red wine, being sure to scrape bottom of pan to deglaze and get all of the garlic/fat that was left behind (but keep it in the pan for flavor!)
- Bring braise to a boil and add your ribs. Cover and place in heated oven for about 2½ - 3 hours or until meat is fork tender and you can loosen from the bone (but not fully falling off, for plating purposes. However if they fall off that is OKAY. You just don't want tough ribs!) Remove from oven when done and prepare sauce (below).
- Remove short ribs from oven and then scoop out 2 cups of sauce into a pan. Skim fat off top (you can do this easiest if you let the sauce chill for an hour or you can just skip the skimming part) and then place over medium heat..
- Add your chopped onions and let cook until translucent about 8 minutes. Next add your tomatoes and cook for another 2-3 minutes.
- Salt & Pepper to taste.
- Divide your noodles into four dishes and add 1-2 short ribs on top of each bed of pasta. Scoop sauce with onions, tomatoes and juices over top and sprinkle generously with basil. Serve warm.