Wine Braised Short Ribs with Red Sauce Rigatoni

Generously salt the short rib, and let the meat come to room temp, about 30-60 minutes.

Preheat the oven to 350°F.

Dice one shallot, and cut the remaining shallots in half. Dice the celery and carrot. Cut the garlic in half through its center, horizontally.

Pour the bottle of Cabernet into a medium-sized pot and bring to a simmer; simmer until the liquid is reduced by about half. While the wine is reducing, start browning the short ribs.

In a large Dutch oven or roasting pan over medium-high heat, sear the short rib until golden brown on each side; about 3-4 minutes per side. Transfer the browned short ribs out of the pot, and reduce the heat to medium-low. Drain excess oil, leaving about a tablespoon or two in the pot.

Add the garlic, cut side down to the pot, and brown for 2-3 minutes. Remove the garlic, and add the diced shallot, diced carrot, and celery to the short rib drippings. Season with salt and pepper. Sauté until softened and fragrant, about 5-6 minutes. Add the tomato paste, and sauté until caramelized about 2-3 minutes.

Place the browned short ribs back into the pot, and add the remaining halved shallots, the browned garlic halves, the parsley, thyme, and the reduced wine. Add an additional 1-2 cups of water, or enough liquid to just barely cover the short ribs. Place a piece of parchment over the top of the short ribs, and then place a tight-fitting lid on top of the Dutch oven, or wrap with foil if using a roasting pan. Roast for 2½-3 hours or until the short ribs are very tender.

Once cooked, remove the short ribs from the pot and strain the braising liquid. Add the braising liquid to a saucepan and reduce until thick and glossy, turn off the heat and whisk in the butter.

Once your short ribs are cooked, bring a large pot of water to a boil, and cook the rigatoni until al dente. While the pasta is cooking, sear the banana peppers in a skillet over medium-high until just browned. Once the pasta is cooked, toss it with the tomato sauce.

To assemble the dish: plate the sauced rigatoni, top with short rib, the pan sauce, and the seared banana peppers. Garnish with grated parmesan and chopped parsley.

Heat a medium pot or deep saucepan over medium heat. Add the olive oil and shallot to the pan; sauté for 4-5 minutes or until fragrant and softened. Add the garlic and sauté for an additional 2-3 minutes.

Using your hand, crush the whole tomatoes, and add them and their juices to the pan. Season with salt, pepper, and sugar if using, and let the mixture come to a gentle simmer, then lower the heat and continue to simmer for 35-45 minutes. Taste and adjust the seasoning to your liking.

For a smooth sauce, blend with an immersion blender or food processor.