braised short ribs

So, it's cold outside.
Really really cold.
And with an old, 1940's house and little to no insulation, I need to heat this house with the smell of something wonderful in the oven.

These short ribs are super rich and decadent and just what I want to heat this house and fill it with that wonderful smell.

You know the smell I'm talking about.
Like Grandma's Sunday pot roast dinner kind of smell.
But this ain't your grandma's pot roast.
This is easily have-your-boss-over-for-dinner kind of gourmet but super easy.
Plus, you get that smell.

Braised Short Ribs
Serves 4-6.
4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
1 can diced tomatoes
1 cup good red wine
3 tablespoons Dijon mustard
2 cups beef stock
1 pound cooked pasta, any kind you like
1/4 cup freshly grated Parmesan

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350*.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven, heat the oil over medium-high heat. In batches, add the short ribs and brown on all sides, about 8 to 10 minutes. Remove the short ribs and set aside.

Add the onion and garlic and saute for 2 minutes. Add the tomatoes (in their juices) and mustard to deglaze the pan.

Add the wine and the stock and bring the mixture to a boil.  Return the short ribs to the pot. Cover and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Transfer the short ribs from the cooking liquid to a serving platter and keep warm under a tent of foil. Using a ladle, carefully transfer the cooking liquid to the bowl of a food processor or blender. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Season with salt and pepper, to taste.  Toss the sauce with the pasta. Sprinkle the pasta with Parmesan cheese and arrange a few short ribs on top.  Serve with something green!