-
1
Preheat oven to 275 degrees.
-
2
Heat olive oil in a heavy pot over medium-high to high heat.
-
3
Sprinkle short ribs with salt and pepper.
-
4
Brown short ribs in oil, about 1 1/2 or 2 minutes per side.
-
5
Remove to a plate.
-
6
Pour off excess oil (be careful!)
-
7
Throw garlic and onions into pot.
-
8
Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme.
-
9
Stir to combine.
-
10
With tongs, set short ribs back into the pot, submerging as much as possible in the sauce.
-
11
Cover pot and place into the oven.
-
12
Cook for 3 1/2 to 4 hours.
-
13
Short ribs should be tender and falling off the bone.
-
14
*Remove ribs from pot.
-
15
Allow to cool, then wrap tightly and refrigerate.
-
16
Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight.
-
17
Remove hardened fat/grease from the top.
-
18
Discard fat.
-
19
Return ribs to pot, then return pot either to stovetop or oven and warm it up.
-
20
Boil pasta according to package directions.
-
21
Turn pasta onto a large platter, then top with tomato sauce and short ribs.
-
22
Sprinkle plenty of Parmesan over the top, as well as some chopped parsley.
-
23
Takes awhile, but the end result is worth it!
-
24
Short ribs are my life.
