Penne with Ragout of Chili-Rubbed Short Ribs

• 3 pounds beef short ribs (sometimes called _Flanken )
• 1 1/2 pounds plum tomatoes, cut into 1/4-inch slices
• 1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1 pound penne or other tubular pasta
• 10 Kalamata or green Spanish olives, pitted if necessary and chopped fine
• 2 tablespoons Worcestershire sauce
• 1/4 cup fresh parsley leaves, washed well, spun dry, and minced
• 2 tablespoons freshly grated Parmesan

1. Preheat oven to 275F.
2. In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.
3. In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs.
4. Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour.
5. (Meat will give off juices as it cooks.)
6. Transfer short ribs to a cutting board.
7. Discard bones and gristle and chop meat.
8. Chill meat, covered.
9. Force tomato mixture through a food mill fitted with fine disk into a bowl.
10. Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.
11. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
12. Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste.
13. Bring sauce to a simmer and keep warm.
14. While sauce is heating, add pasta to boiling water and boil until al dente.
15. Drain pasta in a colander and transfer to a large bowl.
16. Pour sauce over pasta and stir together.
17. Add parsley and Parmesan and toss to combine.

beef short ribs, tomatoes, garlic, vegetable oil, chili powder, ground cumin, penne, green spanish olives, worcestershire sauce, parsley

Taken from www.epicurious.com/recipes/food/views/penne-with-ragout-of-chili-rubbed-short-ribs-11386 (may not work)