Serve these decadent short ribs over a bed of pappardelle noodles with a generous ladle of sauce.
Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium heat. Brown ribs all over about 3 or 4 minutes per side.
Transfer to platter.
Add garlic, onion, celery, carrot and bacon. Cook, stirring, for about 8 minutes, until vegetables are lightly browned and bacon has rendered. Add tomato paste, thyme and oregano and cook for 1 minute. Add red wine to pan, stirring to scrape up any brown bits.
Add beef stock, diced tomatoes and rosemary. Bring to a boil. Return beef ribs to Dutch oven. Cover and transfer to oven.
Braise ribs for about 3 hours or until fork tender. Remove ribs and tent with foil. Strain sauce to remove excess fat.
Pour sauce into skillet over medium-high heat and simmer for about 20 minutes or until reduced to about 1 1/4 cups (300 mL). Serve ribs with sauce and sprinkle with parsley.
Serves 6 to 8
Ask your butcher for “English Cut” short ribs, cut into 3 or 4-inch pieces, between the bone.