6 beef short ribs (my store didn't have any out so I asked the butcher for some, he gave me some of the biggest short ribs I've ever seen! we would have had more than enough with 4 ribs)
2 Tbsp. olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
1 cup low-sodium beef broth
1 (28 oz.) can whole or diced tomatoes
2 (8 oz.) cans tomato sauce
2 Tbsp. garlic bread seasoning
salt and pepper
hot cooked pasta
In a large dutch oven pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper on both sides. Once the oil is hot, sear the short ribs on all sides. You want them to get a nice crust. Remove and set aside. Carefully pour out excess oil. Turn heat down medium and add diced onion. Cook for a minute or two and then add the minced garlic. Cook for another minute or so stirring often. Add beef broth and use a wooden spoon to scrape up all those nice brown bits at the bottom of the pot. Add tomato sauce, diced tomatoes, garlic bread seasoning, and any additional salt you like. Stir well to combine. Place the short ribs back in the pot, making sure to submerge them as much as possible. Cover and place dutch oven pot in the oven. Cook at 275 degrees F for 3 1/2 - 4 hours. Your short ribs should be nice and tender and falling off the bone. I checked my sauce halfway through cooking to taste and adjust any seasoning. Serve short ribs and sauce over some hot cooked pasta topped with some Parmesan cheese.
*There will be a bit of a fat layer after cooking, be sure to spoon it off before serving, or The Pioneer Woman gives these optional instructions once ribs are done cooking. "Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stove top or oven and warm it up."