Short Rib Ragu by Giada De Laurentiis calls for dark chocolate and critics had opinions on it
Food Network personality Giada De Laurentiis, Short Rib Ragu is certainly not short of flavor. This sumptuous sauce is the ultimate ‘fix it and forget’ dish and has many ingredients to thank for its complex flavors, including San Marzano tomatoes, red wine and even dark chocolate. It’s a recipe for which critics have no shortage of strong opinions.
Giada De Laurentiis calls his Short Rib Ragu “a classic”
The Food Network chef knows her meat pasta sauce is a winner, as she said on her lifestyle and cooking blog Giadzy. Home cooks love it for its ease: once most of the ingredients are in the pot or slow cooker, it can be left to braise.
âMy short rib stew is a classic recipe that I’ve been making for ages,â said the Rome-born chef. âI updated it with the San Marzano style tomatoes and adapted it for the slow cooker to make it even simpler. I think this would be a perfect dish to make for Valentine’s Day or any special day – you can relax while the short ribs braise to perfection in the slow cooker!
The ingredients that make this sauce unique
De Laurentiis’ dish calls for boneless spare ribs, red onion, carrots, garlic, tomato paste, unsweetened cocoa powder, red wine, crushed San Marzano tomatoes, a Parmesan crust and 80% dark chocolate or more.
“Grated chocolate on top is optional”, the Everyday italian star rating, “but I highly recommend trying it. It gives the whole dish such wonderful warmth and complexity. If you have any leftover sauce, it freezes just fine!
The dish begins by searing the ends of ribs. The vegetables are then softened and the tomato paste, cocoa powder and red wine are added. Everything is placed in a slow cooker, with the tomatoes and the parmesan zest. After four hours, the meat is shredded and served, suggests De Laurentiis, over pasta or polenta. If you use grated dark chocolate, it is sprinkled over the final dish.
Critics have spoken on De Laurentiis’ use of chocolate in a pasta sauce
Surprisingly, many critics of the Rome-born chef’s rib sauce have endorsed his use of chocolate in this savory dish.
âI do this frequently. It takes time, but it’s worth it. Don’t be afraid of chocolate, âsaid a home cook on the Food Network website.
Another reviewer agreed, saying, âThe first time I made it for my two teenage grandsons and promised them pizza if they hated itâ¦ there were no leftovers. The second time around I doubled it down and served it with chocolate for rave reviews.
âDon’t give up chocolate. Really adds interest and unique taste, “wrote one fan, while another made it clear that De Laurentiis knew what she was doing by adding chocolate to this recipe:” I made this last night for the first time and it was excellent. We love baby back ribs and we’re dying to try them in a pasta sauce recipe. This one is perfect. I used the chocolate at the end and added a great deal of extra flavor depth. Will definitely do again. The hardest part of this recipe is waiting for it to be made so you can enjoy it!
You can find the complete De Laurentiis recipe on Giadzy.
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