Braised Short Ribs in Tomato Sauce

One thing I know is I sure do love some short ribs.  Generally I'm trying to eat more vegetables but occasionally I crave some beef or a good burger.  The meat is so tender and full of flavor in this dish.  This recipe requires some planning so you will need to plan ahead since it needs to cook for 4 hours but it's well worth.

Adapted from Ree Drummond, The Pioneer Woman

Serves: 6

6-8 whole Beef Short Ribs, bone-in
2 Tablespoons Olive Oil
Salt And Pepper, to taste
4 cloves Garlic, Crushed
1 whole Medium Onion, Diced
1 cup Red Wine
1 Tablespoon Sugar
1 can (28 Ounce) Whole or Diced Tomatoes
1 can (14 Ounce) Tomato Sauce
1 teaspoon Salt
¼ teaspoons Red Pepper Flakes
¼ teaspoons Dried Thyme
1 pound Fettuccine
Grated or Freshly shredded Parmesan Cheese
Minced Fresh Parsley

1. Preheat oven to 275 degrees.
2. Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate.
3. Pour off excess oil.  Throw garlic and onions into pot. Stir to cook for a minute or two, then add wine, tomatoes, tomato sauce, salt, sugar, red pepper flakes, and thyme. Stir to combine.
4. 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 all the bones.
5. Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley. 

* For leftovers store in air-tight container and remove hardened fat/grease from the top and discard the fat.  Heat ribs/pasta and serve.