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[quote=Anonymous]I have cooked this numerous times. Often serve with Mashed potatoes, rather than pasta. And I usually leave the short ribs "whole" (although they are very tender and the meat wants to come off the bone). It's a great dinner party item since the main is all done with no fuss and you can hold it for an hour or more at temp without it getting over done.

Also, refrigerate the whole thing after removing the bones, and the next day skim the fat off and you have an amazing sauce to put over pasta.

Short Rib Ragu with Pappardelle
(serves 4)
4 oz. pancetta, chopped
4 lbs beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and diced
1 onion, diced
2 celery stalks, diced
7 garlic cloves, roughly chopped
2 cups full-bodied red wine
1, 28 oz can of whole, peeled tomatoes, crushed by hand with their juices
1-2 cups beef stock 
4 sprigs thyme
4 Tbl rosemary, chopped
2 Tbl oregano, chopped
1 oz. dark chocolate, chopped
1/2 lb pappardelle pasta (or other wide, thin noodle)
Parmigiano-Reggiano and Asiago cheese

Preheat oven to 325 degrees F

Heat a large Dutch oven over medium heat, add the pancetta and cook until crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set aside.

Season the ribs with salt and pepper and add them to the pot cooking them over high heat until deep brown all on sides, about 15 minutes total. Do this step in batches so the meat gets really brown and does not steam. Remove the short ribs to a plate and set aside.

Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 8 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, beef stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil then add the browned short ribs and pancetta. Cover with a lid and place in the oven. Check every hour to ensure the liquid rises just to the top of the meat. If not, add additional beef stock as necessary. After an hour and a half add the chopped chocolate. Cook for 2 1/2 hours, or until the ribs are falling off the bones. When done, remove ribs and set aside.

Bring a pot of water to a boil over high heat.

Place dutch oven on a burner and skim the fat off of the top. Heat over a medium flame until mixture is simmering and reduce by 1/4 to 1/2. Remove and discard thyme stems.

Meanwhile, remove meat from the bones, discarding fat and tendons. Shred the meat and place in a bowl. Add meat to the reduced braising liquid and stir to combine. Reduce heat to low.

Generously salt the boiling water and add pasta. Cook 2-4 minutes until al dente. Drain pasta and add to short rib ragu. Toss gently and pour into a serving bowl. Top with grated parmigano-reggiano and asiago cheese. [/quote]

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