Braised Short Ribs

Preheat oven to 325°F. and prepare ribs by seasoning all sides with salt and pepper.

Into a medium Dutch Oven, add the olive oil and heat over medium-high heat.

Working in batches, add the ribs and sear until nicely browned on all sides, about 1-2 minutes per side. After browning, transfer to plate.

Add the onion, carrots, celery, and garlic to the Dutch oven. Continue to cook over medium-high heat until the vegetables soften, about 3-4 minutes. Stir frequently, scraping the bottom of the pan.

Add tomato paste and cook, stirring frequently for three minutes or until paste becomes deep red in color. Be careful not to burn and slightly reduce heat if needed.

Add the wine, and sugar and simmer for 5 minutes, stirring occasionally.

Add the beef broth, salt, pepper, Parmesan rind, thyme, rosemary and bay leaves and return to a simmer.

Gently place the ribs in the pan, submerging them as much as possible in the liquid and cover. Place into the oven and cook for 2 1/2 hours.

Place ribs on a plate and separate from the bone, removing any fat and shred the meat.

Remove the bay leaves and Parmesan rind from the pot. Skim any fat from the surface.

Optional - use an immersion blender to make a smooth sauce or leave as is. I used the blender.

Return the shredded meat to the pan and gently stir to coat.

Cook Pappardelle according to directions and serve covered with Braised Short Ribs. Sprinkle with freshly grated Parmesan cheese and fresh parsley.