- 3 tablespoons extra-virgin olive oil, divided
- 5 beef short ribs
- kosher salt and ground black pepper to taste
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- 2 cups red wine
- 2 cups chicken stock
- 1 (16 ounce) package fresh pasta
- 1 1/2 cups baby arugula
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until almost smoking. Season short ribs with salt and pepper. Cook in the hot oil, seasoned-side down, until browned and crusty, 5 to 6 minutes per side. Transfer to a plate.
- Combine onion, carrots, celery, and garlic in the Dutch oven. Season with salt and pepper. Cook and stir until starting to soften, 8 to 10 minutes. Pour in red wine; scrape browned bits off the bottom of the Dutch oven using a wooden spoon. Pour in chicken stock. Bring to a boil; reduce heat and simmer to cook off alcohol, about 15 minutes.
- Return short ribs to the Dutch oven, ensuring they are mostly covered with liquid. Cover.
- Bake in the preheated oven until beef comes off the bone when pulled with a fork, 2 to 2 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 3 to 4 minutes. Drain. Toss with 1 tablespoon olive oil to prevent sticking.
- Fill serving bowls with pasta. Scatter arugula on top. Spoon beef with juices over arugula. Garnish with Parmesan cheese and red pepper flakes.