I almost forgot to take pictures of this stuff. In fact, I had already packed it up as leftovers by the time I thought of it. This is a recipe from Cook’s Illustrated that is not complicated, for a change.
It takes a pound and a half of ribs. Beef short ribs will work, pork spare ribs or country style ribs. First, brown the ribs. Remove from pan and saute about a half an onion. Add 1/2 cup red wine and reduce. Add a 24 ounce can of diced tomatoes, some salt and pepper. Put the ribs back in the pan with the tomatoes and simmer for one and a half to two hours, until the meat is very tender. Take the meat out of the pan and wait for it to cool so you can shred it.
Here’s where I had to vary from the recipe. It didn’t really call for any other spices. Boring. So, I added red pepper flakes, some garlic, oregano and rosemary. Threw the shredded meat back into the pan and simmered until the sauce thickened. Then I boiled some pasta and threw it into the pan with about 1/2 cup freshly grated Parmesan cheese. Pretty damned good with some garlic bread and a salad.