Braised Short-ribs With Pasta

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 lbs meaty beef short ribs
• flour
• salt and pepper
• 2 tablespoons fresh oregano
• 4 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, crushed and chopped
• 1 (28 ounce) can crushed tomatoes
• 1 cup chianti or 1 cup any red
• 1/2 cup additional yellow onion, finely diced
• 1 tablespoon additional garlic, crushed and chopped
• 1/2 cup quartered cherry tomatoes
• 1 teaspoon crushed red chile
• 1 cup additional crushed tomatoes
• 2 tablespoons additional olive oil
• pasta (the caribou restaurant chef recommended using bucatini)
• grated parmesan cheese
• 4 tablespoons fresh basil

Recipe

• 1 you will need a heavy-bottomed pot that can go into your oven for this recipe.
• 2 cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
• 3 as well, it can be prepared over 2 days.
• 4 preheat oven to 400*f.
• 5 on top of stove, get pot"hot" and add oil.
• 6 coat ribs in flour, shaking off excess.
• 7 sprinkle with oregano.
• 8 brown ribs one-at-a-time, browning them on all sides.
• 9 remove last ribs and lower stove-top temp.
• 10 add onions and garlic and cook for two minutes.
• 11 add .
• 12 deglaze the pot by scrapping all the brown bits from the bottom return the ribs to the pot and add the can of tomatoes.
• 13 (the ribs should be almost covered, but if not, add some water.) bring the pot to a simmer and cover with lid or foil.
• 14 place pot in 400*f oven for 1 hour.
• 15 reduce oven heat to 300*f and cook ribs for an additional 2 hours.
• 16 (all the above can be done the day ahead. should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) shred the meat discarding the bones.
• 17 return meat to the sauce and reheat fully.
• 18 to assemble: on the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
• 19 cook tomatoes until soft.
• 20 add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
• 21 add the rib-meat and sauce and top it off with the last cup of tomatoes.
• 22 cook, uncovered, for another 10 minutes.
• 23 cook your pasta.
• 24 (the chef of the caribou restaurant recommends using a pasta like bucatini- a thicker one you can easily eat with just a fork.) drain the pasta and put into a warm bowl.
• 25 scoop meat and sauce over the pasta and toss.
• 26 top with fresh basil and grated cheese.
• 27 enjoy!