These Short Ribs in Tomato Sauce recipe is a comforting, flavorful dish that’s perfect for any occasion. The beef short ribs slowly simmer in a rich tomato sauce, infused with garlic, onion, herbs, and a splash of red wine to enhance the flavors.
The addition of fettuccine pasta makes it a hearty, complete meal, while a sprinkle of Parmesan cheese and fresh parsley add the perfect finishing touch.
The slow cooking process ensures the meat becomes melt-in-your-mouth tender, and the savory tomato sauce perfectly complements the rich beef. This dish is sure to impress and leave your guests craving more!
In this post, I’ll walk you through the entire process of making these succulent short ribs, from preparation to plating. Let’s dive into the Short Ribs in Tomato Sauce!
Why We Love These Short Ribs In Tomato Sauce?
We love these Short Ribs in Tomato Sauce recipe because it combines the richness of tender, fall-off-the-bone beef short ribs with the deep, savory flavor of a homemade tomato sauce.
The slow-simmered sauce, infused with garlic, herbs, and a hint of red wine, creates a perfect balance of flavors that complement the hearty meat.
Served over fettuccine, this dish offers a comforting, satisfying meal that’s both flavorful and indulgent. The combination of tender meat, aromatic sauce, and pasta makes it a family favorite that feels like a special occasion every time.
How To Prepare Short Ribs In Tomato Sauce?
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Course: Main Course
- Cuisine: Italian
- Calories: ~650 calories per serving (depending on portion size)
- Yield: 4 servings
Kitchen Utensils
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or spatula
- Strainer (for pasta)
- Large pot for boiling pasta
- Grater (for Parmesan cheese)
Ingredients
- 4 beef short ribs (bone-in, about 2 lbs)
- 1 can (14 oz) tomato sauce
- 1 can (28 oz) whole tomatoes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry red wine (optional but recommended)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp ground thyme
- 1 lb fettuccine pasta
- Grated Parmesan cheese, for garnish
- Fresh parsley, for garnish
How To Make Short Ribs In Tomato Sauce
1. Prepare the short ribs:
Season the beef short ribs generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the short ribs on all sides until browned. Remove them from the pot and set aside.
2. Cook the aromatics:
In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
3. Deglaze with wine:
Add the red wine to the pot (if using), scraping up any browned bits from the bottom of the pot. Let the wine cook off for 2-3 minutes.
4. Add tomatoes and seasoning:
Stir in the tomato sauce, whole tomatoes (crush them with your hands or a spoon), oregano, basil, thyme, sugar, red pepper flakes, and additional salt and pepper to taste. Return the short ribs to the pot, ensuring they’re partially submerged in the sauce.
5. Simmer:
Cover and simmer on low heat for 2 to 2.5 hours, or until the meat is tender and pulls easily from the bone.
6. Prepare pasta:
While the short ribs are cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, then drain.
7. Serve:
Once the short ribs are tender, remove them from the pot and set them aside. If desired, shred the meat off the bone and return it to the sauce. Serve the short ribs and sauce over the cooked fettuccine. Garnish with grated Parmesan cheese and fresh parsley.
Essential Health Benefits
➤ Rich Source of Protein: Beef short ribs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
➤ Packed with Iron: Beef is a great source of heme iron, which helps in the production of red blood cells and prevents iron deficiency anemia.
➤ Supports Immune Function: The zinc found in beef helps boost the immune system, supporting the body’s ability to fight infections.
➤ Promotes Healthy Skin: Beef contains collagen, which is beneficial for skin elasticity and helps maintain youthful, glowing skin.
➤ Improves Bone Health: Beef is rich in phosphorus, calcium, and magnesium, all of which contribute to stronger bones and teeth.
➤ Boosts Energy Levels: The B vitamins, particularly B12, in beef are vital for energy production and maintaining healthy metabolism.
How To Avoid An Acidic Sauce
Here are five ideas to help you avoid or balance an overly acidic tomato sauce:
✔ Add a pinch of sugar: A small amount of sugar can neutralize the acidity in tomato sauce. Start with 1 teaspoon and adjust to taste. The sweetness helps balance the tartness of the tomatoes.
✔ Use a pinch of baking soda: Baking soda can help neutralize the acidity by raising the pH level. Add a small pinch while the sauce is simmering and stir well. Be careful not to add too much, as it can affect the flavor.
✔ Incorporate dairy: Adding a creamy ingredient like heavy cream, milk, or even a dollop of butter can soften the acidic tang of the sauce. Cheese, such as Parmesan, can also help mellow the acidity while adding richness.
✔ Cook the sauce longer: Slow cooking allows the acidity to mellow out over time. The longer you cook the sauce, the more the flavors develop, and the acidity reduces naturally.
✔ Add more vegetables: Adding sweet vegetables like carrots or bell peppers to the sauce can help balance out the acidity. These vegetables provide natural sweetness, which can help counteract the tartness of the tomatoes.
How To Store Leftovers
To store leftovers of Short Ribs in Tomato Sauce, allow the dish to cool completely before transferring it to an airtight container. Store the beef and sauce in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the leftovers in a freezer-safe container for up to 3 months.
When reheating, gently warm the dish on the stovetop or in the microwave, adding a splash of water or broth if needed to restore the sauce’s consistency. Reheat thoroughly before serving.
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FAQs about Short Ribs in Tomato Sauce
Can I use boneless short ribs instead of bone-in?
Yes, you can use boneless short ribs, but bone-in ribs tend to have more flavor. If using boneless, the cooking time may be slightly shorter, so monitor the meat closely.
Can I make this recipe ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors continue to develop. You can make it a day ahead and store it in the fridge. Just reheat gently before serving.
Can I substitute the red wine?
Yes, you can substitute red wine with beef broth or chicken broth if you prefer to avoid alcohol. The wine adds depth to the sauce, but the broth will still create a flavorful base.
What’s the best way to serve this dish?
This recipe is delicious served over pasta, such as fettuccine, but it also pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
How do I know when the short ribs are done?
The short ribs are done when the meat is fork-tender and easily pulls away from the bone. This typically takes around 2 hours of simmering, but check for tenderness before serving.
Conclusion
These short ribs in tomato sauce recipe are perfect for anyone looking for a rich, comforting meal that’s as impressive as it is satisfying.
The slow cooking ensures the short ribs are meltingly tender, while the tomato sauce is bursting with flavor from the wine, herbs, and spices.
I love making this recipe on weekends when I have a bit more time to enjoy the cooking process, and it’s always a hit at the dinner table.
Give it a try and let me know how it turns out—there’s nothing like the joy of sharing a delicious homemade meal with the people you love!
Short Ribs In Tomato Sauce
Equipment
- Large pot or Dutch oven
- Cutting board
- knife
- Wooden spoon or spatula
- Strainer (for pasta)
- Large pot for boiling pasta
- Grater for Parmesan cheese
Ingredients
- 4 beef short ribs bone-in, about 2 lbs
- 1 can 14 oz tomato sauce
- 1 can 28 oz whole tomatoes
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 cup dry red wine optional but recommended
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes optional, for heat
- Salt and pepper to taste
- 1 tbsp sugar
- 1 tsp salt
- 1/4 tsp ground thyme
- 1 lb fettuccine pasta
- Grated Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
Prepare the short ribs:
- Season the beef short ribs generously with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the short ribs on all sides until browned. Remove them from the pot and set aside.
Cook the aromatics:
- In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Deglaze with wine:
- Add the red wine to the pot (if using), scraping up any browned bits from the bottom of the pot. Let the wine cook off for 2-3 minutes.
Add tomatoes and seasoning:
- Stir in the tomato sauce, whole tomatoes (crush them with your hands or a spoon), oregano, basil, thyme, sugar, red pepper flakes, and additional salt and pepper to taste. Return the short ribs to the pot, ensuring they’re partially submerged in the sauce.
Simmer:
- Cover and simmer on low heat for 2 to 2.5 hours, or until the meat is tender and pulls easily from the bone.
Prepare pasta:
- While the short ribs are cooking, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente, then drain.
Serve:
- Once the short ribs are tender, remove them from the pot and set them aside. If desired, shred the meat off the bone and return it to the sauce. Serve the short ribs and sauce over the cooked fettuccine. Garnish with grated Parmesan cheese and fresh parsley.