This Dinner will Warm You to Your Core

By Sugar Spun Run · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the short ribs on all sides with kosher salt and black pepper.
3. Heat the oil in a large oven-safe pot over medium-high heat. Sear the meat in batches on every side until deep golden brown, about 2-3 minutes per side.
4. Move the seared meat to a plate. If there is more than ¼ cup of fat, spoon off the excess and keep the drippings.
5. Reduce the heat to medium. Cook the onion and carrot until soft and translucent. Add the garlic and cook about 30 seconds until fragrant, then add the tomato paste and sugar and cook 1-2 minutes until the paste darkens.
6. Pour in the wine slowly, scraping up the browned bits, and reduce by about half, 3-4 minutes.
7. Stir in the tomatoes, crushing them with the spoon, along with the basil, oregano, table salt, black pepper and dried thyme (save fresh thyme for later if using). Slowly stir in the beef broth.
8. Return the seared ribs and their juices to the pot, submerging them as much as possible. Add the bay leaves and Parmesan rind if using, and the fresh thyme if using.
9. Cover and braise in the center of the 325°F (165°C) oven for 2½ to 3 hours, until the meat is very tender, shreds easily with a fork and falls off the bones.
10. Remove the ribs to a cutting board and shred the meat, discarding fat, tough tissue and bones. Discard the bay leaves, thyme stems and Parmesan rind, then return the meat to the pot over low heat.
11. Cook the pasta in well-salted water, reserving about 1 cup of the cooking water. Drain and add to the pot with about 2 tablespoons of pasta water.
12. Simmer for about 5 minutes until the sauce clings to the noodles, then serve.

Summarized from Sugar Spun Run's video. Watch it for the details.

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