Ingredients

• 6 bone-in short ribs (approximately 4 pounds—buy by weight, not size)
• 1 750 ml bottle Chianti (or other dry red wine, such as Cabernet Sauvignon)
• 3 cups reduced sodium beef stock
• 1 large yellow onion, chopped
• 1 cup Greek yogurt or sour cream
• 8 ounces pappardelle pasta
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 6 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons creamy horseradish
• 2 tablespoons extra virgin olive oil
• 2 tablespoons all purpose flour
• 1 tablespoon Dijon mustard
• 2 teaspoons dried thyme leaves
• 2 large cloves garlic, smashed
• 1 tablespoon tomato paste
• Zest of 1 orange
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 all spice berries
• 2 whole cloves
• 2 springs fresh rosemary
• 2 springs fresh sage