Lidia Bastianich has a recipe that's similar to this. I've adapted it a little for my own tastes and I'm making it this weekend. The procedure is very similar to above:
In a large dutch oven, brown pan pancetta cubes (it's easier to chop pancetta when it's frozen) in a little olive oil. Remove from pan and set aside. Coat short ribs with salt, pepper and flour and brown, remove and set aside.
In a food processor, combine 4 carrots, 3 stalks celery, 1 medium onion and 6 cloves of garlic until chopped well, but not formed into a paste (learned that one the hard way). Saute the veggie mixture in the pot until fragrant and slightly softened, about 5-7 minutes. Add 2 bay leaves, 3 T. chopped fresh thyme, 3 T. chopped fresh rosemary and about 1/2 small can of tomato paste (maybe 3 T.). Saute all the herbs and the tomato paste for about 3 minutes, or until fragrant.
Add the short ribs (and any accumulated juices), the pancetta, 1 large can of whole roma tomatoes (pureed until lightly chunky), about 1 bottle of cabernet or burgundy wine and enough chicken stock or water to cover the short ribs. Bring the mixture to a boil and then reduce to a simmer for no less than 3 hours.
Carefully remove the short ribs from the pot (they should be falling off the bones at this point) and transfer them to a large bowl. Using two forks, shred the meat off the bones.
Add 1 package (16 oz?) of cherry or grape tomatoes to the pot while still simmering. At the same time, bring a large pot of water to a boil and add tagliatele (sp?) or fettuccine if you can't find the former.
Once cooked, add the pasta to the bowl with the short ribs. By now, the tomatoes should be softened. Add as much of the sauce to the short rib/pasta mixture as you like - I prefer it very moist. If the sauce is a little too thick, add a little pasta water.
Top with finely chopped fresh parsley to taste.
I think I'm going to make this, french onion soup and stuffed peppers this weekend. The short ribs will freeze well, only without the pasta added (another lesson learned: pasta does not freeze well) and enough sauce to keep them moist. My freezer will be very happy!
i've been freezing dinners too lately, i made an extra half tray of lasagna, and i have lamb stew in the freezer. but i like to stock up on meat when it's buy one get one free so my freezing is getting kinda full, i need a secondary freezer.
Me too! I can't wait to get the space for a deep freeze. My current freezer doesn't freeze beef very well; I think it's just not powerful enough. I remember laughing at my dad when he bought a deep freeze, but now I completely understand. I guess I should call him to apologize. ;)
I made this on Sunday. About 7-8 pounds of shortribs, 1 1/2 c. of beef stock, water, and red wine yielded enough finished product for me to freeze 4 mason jars full of meat and sauce (and put 1 in the fridge for tonight), which will be good for about 4 servings each with pasta. I'm very happy with this recipe, but the meal definitely needs to be served with a salad, or it's just too heavy.