Preparation

• Prepare demi-glace and beef soup base according to package instructions, keep warm and set aside.
• Preheat the oven to 350˚F.
• Season the short ribs with salt and pepper.
• Heat oil on high heat in a large dutch oven, place the ribs, 4 at a time and sear for 3-5 minutes per side or until browned.
• Remove from dutch oven and place on a plate and repeat with remaining ribs.
• Reduce the heat and add in the onions, and cook until translucent.
• Add the beef soup base, and deglaze the pan with a wooden spoon.
• Return the ribs to the pot and add in the sage.
• Bring liquid to a boil, cover and transfer to the oven and braise for 3 hours.
• Once finished and the meat is falling off the bone, remove the ribs and shred the meat, discard bones and fat.
• At this time, boil water for pasta and cook according to package instructions.
• Add the shredded meat to the demi-glace, and add the pasta as well.
• Portion the pasta and sauce, garnish with parmesan cheese. Serve and enjoy.

Decorate with chopped parsley for a touch of green and freshness.

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