Short Ribs with Tagliatelle

Short Ribs with Tagliatelle
Adapted from Giada de Laurentiis
Serves 4-6

3 tablespoons olive oil
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 (diced)
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate (optional)

Place the olive oil in a large heavy soup pot over medium heat. Season the short ribs with salt and pepper, and dredge in the flour. Add the short ribs to the pan and brown on all sides.

Meanwhile, finely chop the onion, carrot, parsley and garlic into a fine mince.

Once the short ribs are browned, remove from the pan and drain out excess fat/oil. Add vegetables to pan and soften, but do not brown. Add diced tomatoes and tomato paste. Mix well. Add 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. 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.