Rich and Slow Braised Short Rib Sauce for Pasta - chefmelt

Ingredients

• 2 pounds of short ribs, boneless, chopped into roughly 2-inch pieces
• A cup of finely chopped white onion
• Half a cup of diced celery
• Half a cup of diced carrot
• 4 garlic cloves, minced finely
• 2 tablespoons of tomato paste
• 2 tablespoons of light olive oil, or use avocado/vegetable oil
• A cup of red wine
• One cup of chicken or beef stock
• 14-ounce can (1¾ cup) of crushed tomatoes
• 2 tablespoons of red wine or sherry vinegar
• Kosher salt as needed
• Freshly ground black pepper to taste
• A tied bundle of fresh parsley stems, rosemary, and thyme
• Two bay leaves
• 1 pound pappardelle or tagliatelle noodles
• Chopped fresh parsley for topping
• Grated Parmigiano Reggiano for garnish