Rach on the Radio - Short Ribs in Red Sauce with Rigatoni

Short Ribs in Red Sauce with Rigatoni

• 8 to 10 bone-in beef short ribs, trimmed of fat
• Salt and pepper
• 4 tablespoons EVOO – Extra Virgin Olive Oil
• 2 carrots, finely diced
• 2 celery ribs, finely diced
• 1 large onion, finely diced
• 4 large cloves garlic, thinly sliced
• 2 large fresh bay leaves
• 1/4 cup tomato paste
• 2 cups dry red or white wine
• 3 cups beef stock
• 1 32-ounce can Italian San Marzano tomatoes
• Herb bundle of sage, parsley, thyme
• 1 to 1 1/2 pounds rigatoni
• 3 tablespoons butter, cut into pieces
• Freshly grated Pecorino Romano cheese
• Finely chopped flat-leaf parsley, for garnish