Ingredients:
- 2 lbs bone in beef short ribs
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 yellow onion, chopped
- 4 garlic cloves, smashed
- 1 can diced tomatoes
- 2 cups chicken or beef broth
- Salt and pepper
- Olive oil
- 1 lb cavatappi or any other pasta
- Parmigiano Reggiano, freshly grated, for garnish
Directions:
1. Preheat oven to 300 degrees F.
2. Heat olive oil in large Dutch oven over high heat. Season ribs generously with salt and pepper. Add ribs to pan and sear on all sides, about 2 minutes per side. Remove ribs to plate.
3. Add celery, carrots, onion, and garlic to pan. Season with salt and pepper. Stir until until veggies soften, about 5 minutes. Add tomatoes and broth. Deglaze bottom of the pan using a wooden spoon. Bring mixture to a boil and add ribs back into pan. Cover and place in preheated oven for 3 hours.
4. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
5. Remove ribs from pan. Remove bones and chop meat. Using an immersion blender, blend the sauce in the pan. Return chopped meat to the pan. Mix together.
6. Add cooked pasta to meat sauce. Serve with Parmesan.
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