Short Ribs Ragu with Pappardelle

Ingredients in this Recipe

1 dried bay leaf
1 fresh sprig rosemary
1 medium onion, cut into 1/4 inch pieces
1 pound pappardelle or other long, flat pasta
1 teaspoon freshly ground black pepper
1/2 cup ruby port
1/2 head garlic
2 cups red wine, such as Cabernet
2 fresh flat leaf sprigs parsley
2 medium shallots, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
2 tablespoons vegetable oil
2 teaspoons all purpose flour
2 teaspoons tomato paste
3 1/2 cups Homemade Beef Stock
3 1/2 to 4 pounds short ribs, each about 2 inches long, cut flanken style, or across the ribs
3 teaspoons salt, plus more for pasta water
4 small carrots, cut into 1/4 inch pieces
5 fresh sprigs thyme

See Full Recipe at Martha Stewart