Ernie loves short ribs. This is a good way to make them, if you're not interested in braising them in a bottle of red wine with lots of bacon. That way is good, too.
Adapted from Pioneer Woman
8 whole Beef Short Ribs
2 Tablespoons Olive Oil
Salt And Pepper, to taste
1 Tablespoon Sugar
4 cloves Garlic, Crushed
1 whole Medium Onion, Diced
1 cup Red Wine
1 can (28 Ounce) Whole Tomatoes
1 can (14 Ounce) petite tomatoes in sauce
1 teaspoon Salt
¼ teaspoons Red Pepper Flakes
Dried basil (how much? I dunno, I eyeballed it)
Grated Parmesan Cheese
Preheat oven to 275 degrees.
Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate.
Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, wine, sugar, salt, red pepper flakes, and basil. Stir to combine.
With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone.
Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return pot either to stovetop or oven and warm it up.
Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley.