Chefmnn

1 Pat the beef ribs dry with a paper towel and season with salt and pepper.
2 Roughly chop the onion and carrots.
3 Preheat a dutch oven to medium-high heat.
4 Add oil to the pan to heat. Place the beef ribs to sear on each side for 2 minutes to develop a crust. Set aside when done.
5 Add the chopped onions, carrots, and garlic cloves to the dutch oven/pot. Add a pinch of salt and stir together. Squeeze in about 6 Tbsp of tomato paste directly to the pan and stir it all together after about 30 seconds.
6 Cook on medium heat for about 3 minutes or so. After it starts to smell fragrant, add in the red wine to deglaze the pan. Reduce the red wine for 4 minutes and then add the beef broth.
7 Cook everything together for another 4 minutes to reduce, then add in the tomato sauce, rosemary, and bay leaves.
8 Place the beef ribs in the sauce and put the lid on the pot. Add them to the oven at 330 degrees fahrenheit. Cook for 3 hours.
9 With about 90 minutes left, start to make the homemade pasta. (Or use store bought).
10 Strain some of the larger pieces of sauce out so that you do not break your blender. No you do not need to use the blender but sometimes it gets too oily and is hard to have a nice sauce.
11 Blend the sauce from the Short ribs on medium speed until smooth and consistent.
12 Fill a pot with water to bring to a boil. Follow package instructions if cooking store bought, if making homemade, cook for 3 minutes and set aside.
13 Preheat a pan to low heat. Add the sauce to the pan, with the pulled apart short ribs.
14 Place the cooked pasta, with some pasta water as needed to the sauce. Add in 2 Tbsp cold butter and toss to coat the pasta in the sauce.
15 Plate it by adding some parmesan cheese for garnish and enjoy.