Wine-braised short ribs DO count as a pasta sauce fyi
and cook them in the juice left in the Dutch oven. While those are sizzling away, open some, which will result in a perfect texture and consistency . Yeah, it's a little messier, but it's worth it. Get a couple dabs ofhalf bottle of dry red wine
into the Dutch oven. The other half bottle can remain there or find its way into a glass. Combine the canned tomatoes, the short ribs , and all the pan sauce back into the pot, adding a little bit of water orto help with the braising. Stick the Dutch oven into a 350°F degree oven for 2½ to 3 hours. After the ribs have gotten tender, remove them from the Dutch oven and strain the juices into a pot. While shredding the ribs with a fork and dumping them back into the braising liquid, boil a pot of salted water for pasta. We like a wide noodle like pappardelle or fettuccine., remove them from the water and place directly into the pot, tossing to coat in the sauce and meat.
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