Short Rib Pappardelle | Zialena Winery

Ingredients

• 4 pounds bone-in beef short ribs, cut crosswise into 2” pieces
• ¼ cup Extra Virgen Olive oil
• 1 large, sweet onion, diced
• 4 cloves of garlic, minced
• 7 ounces Sofrito (thinly slice onion, carrots and celery)
• 1 tablespoon flour
• 2 tablespoons Tomato paste
• ¼ cup Balsamic vinegar
• 2 cups dry red wine
• 5 sprigs fresh oregano
• 1 (28-ounce) can San Marzano Style Crushed Tomatoes 28 oz.
• 2 cups beef stock
• 9 ounces Pappardelle Egg Pasta
• Chopped chives
• Ricotta Cheese
• Salt and freshly ground pepper to taste