Beef Short Ribs Pasta Sauce

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

• Ready In: 3 hrs 10 mins
• Serves: 4-6

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

Directions

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.