Ingredients for 4 to 6 people
|Tomato Sauce 17.63oz||6 cups|
|Beef short ribs||8 to 10 (about 5 lbs.)|
|Chopped toasted pine nuts||½ cup|
|Dry red wine||1 cup|
|Finely chopped carrot||¾ cup|
|Finely chopped celery||¾ cup|
|Finely chopped fresh flat-leaf parsley||2 tbs.|
|Finely chopped garlic||2 tbs.|
|Finely chopped onion||¾ cup|
|Ground cloves||1/8 tsp.|
|Kosher salt||To taste|
|Lemon zest||1 tsp.|
|Olive oil||1/4 cup|
Place a rack in the center of the oven and heat the oven to 325°F.
Generously season the ribs with salt and pepper. In a 7- to 8-quart Dutch oven or heavy-duty pot, heat 2 Tbs. olive oil over medium-high heat. Sear half of the ribs, without crowding them, on the three meaty sides, about 2 minutes per side, then transfer to a glass plate or large bowl. Add 2 Tbs. oil to the pan, and repeat with the remaining ribs.
Add the onion, celery, and carrots and sauté until the vegetables are just tender, stirring constantly about 2 minutes. Add the garlic, cinnamon, nutmeg, and cloves. Cook for another 15 seconds, until the spices are aromatic, add the wine to deglaze, then add Pomì tomato Sauce and bring to a boil. Return the ribs to the pot, place a crinkled piece of parchment on the surface of the ribs and sauce, cover with the lid, and place in the oven for 4 to 4½ hours, until the ribs are tender and just beginning to fall off the bone. Remove the ribs and keep warm. Remove any excess oil from the surface. Bring the sauce to a boil.
In a small bowl, combine the pine nuts, parsley, and lemon zest.
Serve the ribs with some of the sauce, and top with some of the pine nut mixture.