4 lbs. beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma tomatoes, cut into eights
1 cup of red wine, such as Cabernet Sauvignon
3 tbsp. Dijon mustard
2 cups low sodium beef broth
1 lb. Penne pasta
1/4 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley

4 lbs. beef short ribs 1/4 cup olive oil 1 large onion, diced 3 cloves garlic, coarsely chopped 5 Roma tomatoes, cut into eights 1 cup of red wine, such as Cabernet Sauvignon 3 tbsp Dijon mustard 2 cup s low sodium beef broth 1 lb. Penne pasta 1/4 cup grated Parmesan cheese 1/4 cup fresh flat-leaf parsley

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 deg.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8-10 mins. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 mins. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth, return the ribs to the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 mins. Drain the pasta and place in a large serving bowl. Using a slotted, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss we'll and thin out the pasta with more sauce, if needed. Sprinkle pasta with Parmesan cheese and chopped parsley before serving