I'm cooking some short ribs tomorrow for a dinner party and a friend of mine suggested that I use the braising sauce as a sauce on fresh pasta.
I realize that I probably should have started the ribs the night before, chilled them and skimmed the fat, but I didn't. SO, the question is: how fatty will the sauce be? I should try to skim it of the fat, right? Putting the sauce on fresh pasta is a good idea, right?