4poundsshort ribseach about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1large yellow onionchopped
1carrotpeeled and chopped
1large garlic cloveminced
1dried bay leaf
2sprigs fresh rosemarychopped and stems discarded
5sprigs fresh thymestems discarded
2sprigs fresh flat-leaf parsleychopped
3tablespoonstomato paste
½cupdry red wine
3 ½cupsbeef broth
salt and freshly ground pepper
Homemade Pasta
1 ⅓cupbread flour
1large eggslightly beaten
1teaspoonsalt
Pinchof salt
Parmesan cheese
Instructions
In a large Dutch oven over medium-high heat, warm olive oil.
Working in batches, add the short ribs to the pot and brown on all sides, set aside.
Add carrots, celery, onion, and garlic to the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
Add herbs, tomato paste, wine, and broth to the dutch oven, stir to combine.
Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
Remove the cooked ribs from the casserole. Set the pot on the stove top over medium heat, and simmer to thicken sauce just slightly.
When short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces, return to pot.
To make the pasta, follow manufacture instructions on your Gourmia Pasta Maker machine.
Serve over a batch of freshly made pasta and garnish with parmesan cheese.