This is a wonderful dish to make on a weekend. We prepared the meat and sauce, placed it in the oven, went out for a few hours and returned to a house filled with wonderful aromas and meat ready to be pulled from the bones and shredded. It really couldn’t be much easier and produced a thick sauce layered with flavor. It’s hearty, rich, and filling.
While the ribs are browning, finely dice 2 yellow onions
Remove from pan
Saute onions and 4 cloves garlic, minced – we use Dorot frozen Garlic – it saves so much time & keeps my hands from smelling like Garlic for 3 days!
When onions begin to soften, stir in one 6-ounce can Tomato Paste
Then add 1 cup Red Wine (we used Sangiovese) and deglaze pan
Stir in 1 28-ounce can Crushed Tomatoes
Add Short Ribs to sauce in pan.
Prepare a bouquet garni of 2 Star Anise and one Bay Leaf tied in cheesecloth and nestle it into the sauce in the middle of the pan.
Cover pan and place on the middle shelf of the pre-heated oven.
You may want to place a foil-lined baking sheet on the shelf below the Braiser to catch drips.
Let bake, undisturbed, for 3 hours.
Remove from oven and spoon fat off top of sauce before stirring.
Remove Short Ribs from pan and discard bouquet garni, bones, and excess fat.
Shred meat, return to pan, and stir.
At this point, you can keep the sauce in the oven until you’re ready to cook the pasta.
We used Pappardelle, because we like the way the pasta stands up to the thick sauce, but you can use any kind of pasta you like. This sauce would also be excellent for Lasagne.
We recommend that you only cook as much pasta as you plan to serve and make fresh pasta when serving any left-over sauce. We found 8-ounce packages of Pappardelle at Trader Joe’s.
Placed cooked pasta in bowl, ladle on sauce, and top with Parmesan cheese.
|Artichoke growing in our garden|