Braised Beef Short Rib Fettuccine

(recipe serving size: 4-6 people)

For the ribs:

3.5-4 lbs beef short ribs (bone-in)

2 tsp kosher salt

2 tsp cracked black pepper

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

1-2 tb olive oil plus additional for pan

Coat the ribs with the olive oil and spices.

Heat dutch oven over medium to medium-high heat. Add additional olive oil to the bottom and sear the ribs on each side for 1-2 minutes until browned all over. Do this in batches as so not to crowd.

For the onions:

1 large onion, sliced

3 cloves of garlic sliced

2 tb butter

Remove the ribs. Add the onion, garlic and butter and sauté for 5 minutes.

For the braise:

3 cups red wine (Apothic Red)

2 cups beef stock

1 large can whole peeled tomatoes (fire roasted if possible)

2 cloves garlic, minced

1 herb bundle (1 sprig rosemary, 15 sprigs of thyme, 1-2 sprigs of sage)

3 bay leaves

1/2 tsp crushed red pepper flakes

Preheat oven to 350 degrees.

Add the ribs to the onions along with the wine. Bring to a boil and simmer for 5 minutes. Add the beef stock and garlic and stirring gently to incorporate both elements. Nestle the herb bundle and bay leaves into the pot. Bring the liquid to a boil and place in the oven on the center rack for 3 hours.

Finishing the braise:

Salt to taste

Remove ribs and herb bundle from the pot. Strain the braising liquid carefully through a strainer or colander into a small pot. Reserve the onions and tomatoes that have been strained from the braising liquid.

Bring the liquid to a boil and lower the heat until the braising liquid is simmering vibrantly. Cook for about 10 minutes or until the sauce has reduced slightly and has thickened.  Salt to taste.

Return the ribs and the sauce to an oven-safe pot and place back into the oven with the lid on. Keep heat at 350 degrees while making the pasta.

For the pasta:

1 box fettuccine

4 oz goat cheese, softened

1/4 cup chopped parsley

Reserved onions and tomatoes

Reserved pasta water

2-3 tb Kosher salt

1 tb Cracked black pepper

Season pasta water liberally with the salt and pepper. Add additional herbs to the water if you have some left.

Cook the pasta until al dente. Reserve 1 to 2 cups of pasta water and drain the rest. Add the tomatoes and onions from the braising liquid to the pasta along with the goat cheese. Drizzle in the reserved pasta water and toss until a light sauce has formed and is coating all of the pasta. Add the parsley and toss one more time.

Bringing it all together:

Chopped parsley

Additional softened goat cheese

Crushed red pepper flakes

Place a healthy amount of pasta at the center of a plate or bowl. Rest 1 to 2 short ribs against the pasta. Ladle a small amount of braising liquid from the pot of short ribs onto the pasta. Add a dollop of softened goat cheese. Sprinkle with the red pepper flakes and parsley and enjoy while warm!