- 6 (10 oz) beef cheeks, clean excess fat (or short ribs)
- Kosher salt
- Fresh ground black pepper
- All-purpose flour
- 2 Tbsp grapeseed oil
- 2 small yellow onions, peeled and chopped
- 10 cloves garlic, crushed
- 16 oz can whole peeled tomatoes
- 1 bottle dry red wine (cabernet sauvignon)
- 2 bay leaves
- Small bunch fresh thyme
- Small bunch fresh oregano
- 3 C veal stock
- 1 lb wide noodles, pappardelle or tagliatelle
In a large Dutch oven, heat grapeseed oil. Season both sides of beef cheeks with salt and pepper, then lightly coat with flour.
Sear until golden brown, 4–5 minutes per side. Remove beef and set aside. Add chopped onion and cook until lightly browned, about 3 minutes. Add crushed garlic and cook for an additional minute. Next, crush tomatoes by hand; add them and juice to pan. Let cook about 4 minutes; add red wine and herbs. Cook additional 6–8 minutes, then return beef cheeks to pan with enough veal stock to almost fully cover, leaving a little bit of meat exposed.
Preheat oven to 250°. Once beef cheeks are simmering and oven is hot, place lid on pot, leaving it slightly uncovered (about one-third). Place in oven for 6–8 hours or until the beef cheeks are tender. They should come apart easily with a fork. When meat is done, cook pasta in lightly salted water. Divide pasta in 6 large bowls; spoon a beef cheek over the pasta into each bowl with enough braising liquid to cover.