Short Rib Red Sauce with Pasta

By lorimar80

Ingredients

• 2 TBS. Olive Oil
• 3 pounds bone in, beef short ribs, cut into 2" or 3" piece (ask your butcher to cut the short ribs if they don't already come cut)
• Kosher Salt
• Pepper
• 2 Medium Onions, finely chopped
• 2 TBS Tomato Paste
• 3 Garlic Gloves, minced
• 1 tsp. dried oregano
• 2 - 28 oz. cans whole peeled Italian tomatoes, crushed by hand
• 1 medium carrot, peeled and cut in half
• 2 pounds pasta (any kind of shape/size)
• Parmesan (for serving)

Preparation

Step 1

In a large cast iron pan, heat the olive oil until shimmering. Season the short ribs with salt and pepper. Add them to the pot in a single layer. Cook over moderately high heat, turning occasionally, until browned on all sides, 10-15 minutes.

Pour off all but 1 TBS of fat from the pot. Add the onions and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until browned 12-15 minutes. Add the tomato paste, garlic and oregano. Cook while stirring until fragrant, about 2 minutes. Stir in the carrot and crushes tomato's with their juices. Bring to a boil.

Return the short ribs and their juices to the pot, cover partially, and simmer over low heat. Turn the ribs occasionally. Cook until the meat is very tender and the sauce is thick, about 4 hours.

Transfer the short ribs to a plate. Discard the carrot and the port bones. Cut the meat into 1 1/2 inch chunks. Return the meat to the sauce, season with salt and pepper. Keep warm over low heat.

Make the pasta and reserve 1/2 cup of pasta water. Transfer the pasta to the pot with the sauce, toss well, and cook for 1-2 minutes. Add a splash of the reserved pasta water if sauce is too thick. Serve immediately with parmesan shavings sprinkled over top.