Mediterranean Flavored Short Ribs over Tagliatelle
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat your oven to 350 degrees. and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove browned ribs onto baking sheet and set aside.
  5. 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!)
  6. 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).
  1. 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..
  2. Add your chopped onions and let cook until translucent about 8 minutes. Next add your tomatoes and cook for another 2-3 minutes.
  3. Salt & Pepper to taste.
  4. 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.
Recipe by My Lavender Blues at