Cooking Instructions

• Season short ribs all over with salt and pepper. Heat olive oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute, until browned on all sides. Remove from pot and set aside.
• Reduce heat to medium. Add onion, carrots, celery, and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits.
• Add beef broth, bouillon, tomatoes (crushed), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves, and crushed red pepper. Nestle short ribs on top and top with fresh thyme.
• Bring to a boil, reduce heat, cover pot and simmer for 2 hours.
• Remove bay leaves, thyme sticks, and cheese rind. Remove short ribs and shred meat (discard bones).
• Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (For a thicker gravy, mix some sauce with ½ teaspoon cornstarch and return to pot).
• Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove from the hot water and add to the ragu sauce. Toss to combine and cook for 5 more minutes.
• Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese.