Whenever we have company in town, the hubby takes advantage of requesting his favor dishes for dinner. So this one was back by popular demand…with a tomato twist.
2-3 lbs boneless short ribsFew Tbsp of flour
Garlic Parsley seasoning
3 cloves garlic, chopped
1 small onion, chopped
2 celery ribs, chopped
2-3 carrots, chopped
1-2 Tbsp tomato paste
Preheat oven to 350 degrees.
Season ribs with salt, pepper and garlic parsley seasoning. Coat in flour.
In a large pan, which you are able to transfer to the oven, heat oil over high heat. Add ribs and brown on all sides. Add half wine and half beef broth to cover about half way up the ribs. Bring to a boil then turn off heat. Add garlic, onion, celery and carrots. Cover with lid or aluminum foil and roast for about 3 hours, or until the meat is fork tender.
Remove pan from oven. Transfer meat to a bowl and shred using 2 forks; set aside. Add sauce and vegetables from pan into a blender. Add tomato paste and puree until smooth to your liking. (I even added 2 more raw garlic cloves to the blender to add a stronger flavor.) Season with salt and pepper. Stir in sauce to shredded meat.
Toss with cooked rigatoni. Top with freshly grated parmesan cheese and garnish with freshly minced Italian parsley.