Step 1

Season short ribs with salt and pepper.

Step 2

Heat a Dutch oven over medium-high heat. Add about 4 tablespoons of oil and sear the short ribs for 3-4 minutes then turn and sear each edge for another 1-2 minutes/edge.  Be sure not to overcrowd the pan, sear in batches and add more oil if necessary.

Step 3

Remove the short ribs to a plate and set aside.

Step 4

Add the diced onion, carrot, and celery to the Dutch oven and sauté until the veggies have softened, about 3-4 minutes.  I find the moisture from the vegetables is usually enough to start deglazing the bottom of the Dutch oven.  So, if that is the case you can begin scraping up brown bits from the bottom of the pan while stirring the veggies.

Step 5

Add in the garlic and tomato paste cook for one more minute.

Step 6

Add in the wine and continue cooking for 3-4 minutes with occasional stirring to allow the wine to reduce.  If there are still brown bits from the seared meat and veggies on the bottom of the Dutch oven, the wine will help to deglaze the pan be sure to scrape up all the last remnants.

Step 7

Add in the beef broth, crushed tomatoes, bay leaves, oregano, and Italian seasoning.

Step 8

Bring to a boil then nestle the short ribs into the sauce.  Lower the heat, cover the pot, and simmer for 2 hours checking on it every 30 minutes to give it a stir so that nothing sticks to the bottom of the pot.

Step 9

Discard the bay leaves, remove the short ribs and shred the meat.  You can remove a lot of the fat layer that will have settled on the top of the sauce with a spoon.  Discard the bones and return the shredded meat to the Dutch oven and continue simmering for 15 minutes with the lid off to help thicken the sauce. Check for seasoning and add salt and pepper if needed.

Step 10

Stir in the cooked pasta and check for seasoning one final time right before serving. Serve with fresh parmesan cheese and enjoy!