Beef Short Ribs Pasta Sauce

By ngaldi

A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!

Ingredients

• 4 -6 meaty short beef ribs
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 large garlic cloves, crushed
• 2 carrots, diced
• 2 celery ribs, diced
• 230 g fresh mushrooms, chopped
• 1 cup dry red wine
• salt & pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon italian seasoning
• 1 (400 g) can chopped tomatoes
• 1/4 cup parsley, chopped
• parmesan cheese, to taste

Preparation

Step 1

1 Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat. 2 Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent. 3 Add the wine and cook over hight heat until it is reduced by more than half. 4 Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan. 5 Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well. 6 Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir. 7 Serve the pasta with sauce on top and some parmesan cheese on top.