Short Ribs in Tomato Sauce

By WaffleCrumbs

From The Pioneer Woman

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Ingredients

• 8 whole beef short ribs
• 2 T. olive oil
• salt & pepper to taste
• 1 T. sugar
• 4 cloves garlic, crushed
• 1 whole medium onion, diced
• 1 cup red or white wine
• 1 can (28 oz) whole tomatoes
• 1 can (14 oz) tomato sauce
• 1 t. salt
• 1/4 t. red pepper flakes
• 1/4 t. ground thyme
• 1 lb. Fettuccine
• grated Parmesan cheese
• minced fresh parsley

Preparation

Step 1

Preheat oven to 275*. Heat olive oil in a heavy pot over medium high to high heat. Sprinkle short ribs with salt & pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate, pour off excess oil. Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, sauce, wine salt, red pepper flakes and thyme. Stir to combine.
With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone.
Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cook, then place pot into fridge for several hours or overnight. Remove fat from top and discard. Return ribs to pot and return pot to stove or oven and heat.
Cook pasta and place on platter and top with sauce and ribs. Sprinkle Parmesan cheese and chopped parsley on top and serve.