Finely chop the garlic and onion and saute in the olive oil over medium heat, making sure not to smoke the olive oil, until golden. Add the short ribs to the pan and brown, turning occasionally, for 20 minutes.
Meanwhile, crush the Italian peeled tomatoes into a bowl. Add the Pinot Grigio to the pan to let the wine evaporate, then add the tomatoes along with the bay leaves and 1 cup water. Cook, partially covered, stirring occasionally, at a low simmer until ribs are tender, about 2 hours. Add salt and pepper.
Remove the ribs from the sauce and remove the meat from the bone. Return the meat to the sauce and dispose of the bones.
Meanwhile, boil a pot of slightly salted water. Boil the pappardelle for 7 to 8 minutes, or to desired consistency. Strain the pasta, then place in a large bowl. Add meat and sauce and stir the ingredients to combine. Sprinkle Locatelli on top of the dish. Add additional salt and fresh ground pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andreoli Italian Grocer, Scottsdale, AZ