Italian Braised Short Ribs w/Pappardelle

Preheat oven to 350°F.

Heat oil in large skillet on high heat. In a bowl, combine the flour, granulated garlic, salt, and pepper and dredge the short ribs in the mixture. Remove from flour and sear in the hot skillet until evenly browned on all sides. Remove and transfer to a Dutch oven or baking dish. Using the same skillet, sauté the garlic, onion, and herbs for 4 to 5 minutes. Deglaze with red wine and add chopped tomatoes. Stir in beef stock, bring to boil, and season well with salt and pepper. Pour over the short ribs, cover and bake in the preheated oven for 40 to 50 minutes.

Bring two quarts of water to boil and season with salt. Drop in the pappardelle pasta and cook until al dente or your preference. Strain the pasta and serve with short ribs and Mascarpone-Horseradish Cream (recipe follows).

In a bowl, combine all ingredients and mix well. Season with salt and pepper. Refrigerate until ready to use.