Short Ribs In Tomato Sauce
Short ribs in tomato sauce is a hearty, flavorful dish where tender, slow-cooked short ribs are braised in a rich, tomato-based sauce. The sauce, infused with garlic, onions, herbs, and spices, complements the succulent meat, creating a comforting, savory meal perfect for cold weather or special occasions.
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.