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1
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350u00b0F.
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2
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
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3
Add the onion and garlic and cook, stirring frequently, for 2 minutes.
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4
Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan (or add to crock pot).
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5
Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
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6
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use a stick blender). Process until the mixture is smooth. At this point I added mushroom slices.
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7
Pour the sauce into a saucepan and keep warm over low heat.
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8
Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
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9
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl.
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10
Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
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11
Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.
