Vertically Challenged Ribs (they prefer not to be called short)

Happy Friendsgiving!

When we were discussing the menu for this year's Friendsgiving, we decided it was a no-go on turkey.  We would get our fill of turkey later in the week.  So what to make?  It took some thinking (picture Winnie the Pooh in his thoughtful place) but finally it came to me.  Short Ribs.  I had tried, unsuccessfully, to describe these little treasures to you over gchat once, so I thought it would be best just to show you.  Pretty delicious  right?  Yea - I know.  And the best part for me, was asking the kid table who wanted chocolate on their dinner and hearing ME! ME! ME! ME!  Nothing like chocolate on your short rib pasta, am I right?

Ingredients
Olive Oil
3 oz pancetta, chopped
2 1/2 lbs short ribs
1/4 c flour
medium onion, chopped
1 large carrot, peeled and chopped
1/2 c fresh parsley
2 -3 cloves garlic
14 oz can of crushed tomatoes
2 tbls tomato paste
2 tsp fresh rosemary
3 tsp fresh thyme
1/2 tsp dried oregano
1 bay leaf
2 1/2 c beef broth
3/4 c red wine

1 lb Tagliatelle (or just a wide pasta if you can't find Tagliatelle)

Bittersweet Chocolate

Directions

In a heavy cast iron sauce pan, crisp up pancetta in olive oil.  While the pancetta is crisping up, season the ribs with salt and pepper on all surfaces of the ribs.  Don't be afraid to get liberal with the seasoning - it will cook off.  Coat each side of ribs with flour - shake off excess flour.  Once the pancetta is nice and crispy, remove it from the pan and set aside.  Place the seasoned, floured ribs in hot pancetta-y pan.  Sear each side 2-3 minutes.
While each side of the ribs are getting nice and caramelized, combine onion, carrot, parsley and garlic in a food processor.  Pulse until nice and minced.  Add tomatoes and tomato paste, pulse until combined.
Once the ribs are browned on each side, add the veggie mixture to the pan and add the pancetta back to the party.  Now add the rosemary, thyme, oregano and bay leave.  Give it a good stir.  Next add the beef broth and wine.  Make sure you scrap up any bits from the bottom of the pan.  Bring mixture to a boil and then reduce to a simmer and cover.  Cook covered for 1 hour and 15 minutes.  Taste the sauce and add salt and pepper to taste.  Then cook uncovered for another hour and a half.
Remove bones from the pot (by now the meat has surely fallen off the bones) and shred the meat.  Return it back to the pot.

Boil water, salt it and cook the pasta.  (Reserve 1 cup of pasta water in case you need to thin out the sauce.)

Combine pasta with yummy rib sauce and serve.  Finish it off with shaved chocolate.

Enjoy yo!