Caribou Restaurant and Wine Bar Braised Short-ribs with Pasta

Caribou Restaurant and Wine Bar Braised Short-ribs with Pasta
Featured on CBC Radio's morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city's CARIBOU RESTAURANT well known for their fine foods. Nothing fancy but quite classy, this restaurant is well known for their fabulous foods and desserts as well as their friendly service.

1 cup additional crushed tomatoes
1 cup chianti wine or any red wine
4 tablespoons fresh basil
grated parmesan cheese
salt and pepper
pasta (the CARIBOU RESTAURANT chef recommended using Bucatini)
1 tablespoon additional garlic
flour
2 cloves garlic
2 tablespoons fresh oregano
1 large yellow onion
1/2 cup additional yellow onions
2 lbs meaty beef short ribs
1 teaspoon crushed red chilies
4 tablespoons olive oil
1/2 cup quartered cherry tomatoes
1 (28 ounce) can crushed tomatoes
2 tablespoons additional olive oil

1. You will need a heavy-bottomed pot that can go into your oven for this recipe.
2. Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
3. As well, it can be prepared over 2 days.
4. Preheat oven to 400*F.
5. On top of stove, get pot "hot" and add oil.
6. Coat ribs in flour, shaking off excess.
7. Sprinkle with oregano.
8. Brown ribs one-at-a-time, browning them on all sides.
9. Remove last ribs and lower stove-top temp.
10. Add onions and garlic and cook for two minutes.
11. Add wine.
12. Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
13. (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
14. Place pot in 400*F oven for 1 hour.
15. Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
16. (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
17. Return meat to the sauce and reheat fully.
18. TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
19. Cook tomatoes until soft.
20. Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
21. Add the rib-meat and sauce and top it off with the last cup of tomatoes.
22. Cook, uncovered, for another 10 minutes.
23. Cook your pasta.
24. (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
25. Scoop meat and sauce over the pasta and toss.
26. Top with fresh basil and grated cheese.
27. Enjoy!