Short rib ragu

Serves 4

1	tablespoon canola oil
2	pounds bone-in beef short ribs, each about 3 inches long, cut crosswise
	Salt and pepper, to taste
1	tablespoon olive oil
1	onion, chopped
1/4	cup tomato paste
4	cloves of garlic, chopped
1	can (28 ounces) crushed tomatoes
2	pods of star anise, tied in a muslin bag

1. In a large heavy skillet, heat the canola oil over medium heat. Season the short ribs with salt and pepper on both sides and put them in the skillet. Adjust the heat so that the meat sizzles gently. Brown the meat thoroughly on all sides except the bone side. Remove the meat to a platter and set aside.

2. Set the oven at 250 degrees. In a large, heavy, ovenproof pot heat the olive oil over medium heat. Add the onions and tomato paste and simmer for 10 minutes, until the onion is soft, but not colored. Add the garlic and simmer for 2 minutes. Add the crushed tomatoes and star anise. Stir the contents in the pot and cover with the lid or foil. Place the pot in the oven and cook for 2 1/2 to 3 hours, or until the meat separates and falls off the bones when forked. Remove the short ribs and the bag of star anise. Strip the meat from the bones and return it to the sauce. Discard the bones.

3. Serve the ragu over rigatoni or penne with a drizzle of olive oil and a grating of pecorino Romano. Jonathan Levitt