Short Rib Tagliatelle
These slow braised short ribs are something special. In a process that takes roughly six hours from start to finish, each bone-in shorty is carefully seared off and braised in a rich and fragrant red wine reduction for four hours. After four hours, the soft & tender short ribs are ready to pull off the bones. The braising liquid is then incorporated into a rich stock with aromatic vegetables to create a perfectly nappe consistency that compliments the fresh tagliatelle pasta.
(Serves 2) Cooking instructions