Ingredients

• 4-5lbs bone-in short ribs
• 2 cups chopped onions
• 2 tsp kosher salt,
• 1/2 tsp red pepper
• 1 1/2 cup our dry red wine
• vegetable oil
• 2 cups onion, diced
• 1 tsp dried mint
• 2 cups beef stock
• 2 tablespoons soy sauce
• 1-8 oz pack of spaghetti; already cooked and rinsed
• high-quality grated parmesan, to garnish

Directions

Over medium heat coat large sauce pan with oil and heat until hot. Add ribs fat side down and cook until browned on one side; then turn ribs. Add onions and cook until brown stirring often. Add mint, salt, wine, soy sauce and stock then stir. Cover and simmer for 1 1/2 to 2 hours. Remove from heat and let cool to room temp. Skim off any fat that forms on the top; and reheat to slight boil. Remove the meat and add spaghetti and heat until hot. Place spaghetti in large serving dish ring the ribs around the spaghetti. Pour remaining pot liquids over the spaghetti and sprinkle heavily with grated cheese.