Prep your ragu, place it in the oven and then walk away and forget about it while it transforms into a rich and hearty sauce!
Cut the beef short ribs into 2.5 inch pieces and season generously with kosher salt.
Working in batches, sear the short ribs in vegetable oil over high heat. Set aside.
Cook the onions and pancetta, then deglaze the pan with red wine.
This short rib ragu is seasoned with dried oregano, red pepper flakes, bay leaves and fresh rosemary!
Return the short ribs to the pot, cover and cook in the oven for about 3 hours.
Shred the meat and return it to the pot. Simmer until the sauce thickens slightly.
Cook your pasta according to package instructions, then toss with the sauce on the stovetop.