Beef Short Ribs alla Pizzaiola

This sauce captures the great flavor of pizza.

Four Beef Short Ribs
Four Cups of Tomato Sauce
A Cup of Dry Red Wine (select one that you would drink)
Four Minced Garlic Cloves
A Finely Diced Small Hot Red Pepper (such as an Anaheim or Red Hot Cherry)
1/2 Cup of Diced Spanish Onion
A Teaspoon of Olive Oil
Two Teaspoons of Sea Salt (Divided)
1/4 Teaspoon of Ground Black Pepper
A Teaspoon of Dried Oregano

Sprinkle the short ribs evenly with a teaspoon of sea salt and the ground black pepper.

Preheat the oven to 350 degrees.

In a Dutch oven, add the olive oil and put the pot on high heat. Let the pan heat for 3-4 minutes or until the olive oil begins to smoke slightly. Brown the short ribs on all sides and remove the ribs to a plate.

Turn the heat under the pot to medium. Add the garlic, the red hot pepper, the onion, the oregano, and a teaspoon of sea salt. Cook on medium heat for three minutes while stirring constantly. Add the red wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Cook the wine mixture for three minutes. Add the tomato sauce. Stir well. Taste and add more sea salt, if needed. Add the beef and any juices that accumulated in the plate to the pot.

Cover and cook in the preheated oven for 1 1/2 hours. Serve with pasta or polenta.