- 8 whole Beef Short Ribs
- 2 Tablespoons Olive Oil
- Salt And Pepper, to taste
- 1 Tablespoon Sugar
- 4 cloves Garlic, Crushed
- 1 whole Medium Onion, Diced
- 1 cup Red Or White Wine
- 1 can (28 Ounce) Whole Tomatoes
- 1 can (14 Ounce) Tomato Sauce
- 1 teaspoon Salt
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons Ground Thyme
- 1 pound Fettuccine
- Grated Parmesan Cheese
- Minced Fresh Parsley
Preheat oven to 275 degrees.
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.
Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.
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 ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up.
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.