Welcome
This slow simmered short rib sauce with pasta turns humble short ribs into a deeply flavored, silky sauce that clings to every strand of pasta. I’ve made variations of this for years and love how low-and-slow cooking rewards patience with beef that practically melts into the sauce. For an elegant starter that pairs beautifully, consider serving a warm baked brie with cranberry sauce before the pasta.
Why Make This Recipe
- Incredible depth of flavor from long braising — the sauce is rich without tasting heavy.
- High in protein and satisfying for family dinners or small dinner parties.
- Hands-off simmer time makes it convenient: most work is prep, then the oven or stove does the rest.
- Leftovers taste even better after a day; the sauce develops more complexity overnight.
- Personal note: I love this recipe because the short ribs teach you how much flavor you can coax from simple ingredients with time and technique.
Recipe Overview
Prep time: 30 minutes — trimming and seasoning short ribs, chopping aromatics.
Cook time: 3 to 3.5 hours (simmered at 300°F oven or low simmer on stove) — braise until fork-tender.
Total time: ~3.5 to 4 hours.
Servings: 6 generous portions.
Difficulty: Medium — requires basic searing and braising technique.
Method: Brown short ribs, deglaze with wine and tomatoes, then slow-braise in a covered Dutch oven or slow cooker until the meat is shreddable, finish by reducing the sauce and tossing with al dente pasta. For a faster countertop method, see this slow-cooker short ribs red wine sauce for inspiration on converting braises to a slow cooker approach.
My Experience Making This Recipe
On my first test I discovered under-seasoning early leaves the sauce flat, so I now season in layers and taste as it reduces. I also learned that a firm sear and a thorough deglaze (scraping the fond) are critical to building an unctuous base.
How to Make Slow Simmered Short Rib Sauce with Pasta
Start by seasoning 3–4 lb bone-in short ribs with salt and pepper, then sear them in a hot, heavy Dutch oven over medium-high heat until deeply browned, about 4–5 minutes per side. Remove the ribs, sauté aromatics (1 large onion, 2 carrots, 2 celery stalks) until softened, deglaze the pan with 1 cup dry red wine and scrape up browned bits, then add 28 oz crushed tomatoes, 2 cups beef stock, a bouquet garni, and return the ribs. Cover and braise in a 300°F oven for 2.5–3 hours, or simmer gently on the stove, until the meat falls from the bone. Remove meat, shred, skim excess fat, and reduce the sauce on the stovetop to concentrate flavor; finish by tossing with 1 lb cooked pasta and 1/2 cup grated Parmesan.
Expert Tips for Success
- Sear well: Brown at medium-high heat (around 375–400°F surface temp) to create Maillard flavors; don’t crowd the pan or you’ll steam instead of brown.
- Deglaze thoroughly: Pour the wine in while the pan is hot and scrape the bottom with a wooden spoon — those browned bits are flavor gold.
- Control fat: Chill the sauce briefly or use a fat separator to remove excess fat before reducing for a cleaner finish.
- Low-and-slow wins: Maintain a gentle braise (oven at 300°F or simmer at barely a bubble) so collagen breaks down to gelatin without drying the meat. For a different finished texture and seasoning profile, try a tested slow-cooked short rib ragu recipe to compare techniques and seasoning ideas here.
- Equipment: Use a heavy Dutch oven (6–7 quart) or an oven-safe pot with a tight-fitting lid for even heat; a mesh strainer helps remove solids when you want a silkier sauce.
How to Serve Slow Simmered Short Rib Sauce with Pasta
- Classic: Toss with pappardelle or rigatoni to let the sauce cling and nest the shredded meat.
- Garnish: Finish with a drizzle of extra-virgin olive oil, a shower of grated Parmesan, and fresh parsley or basil for brightness.
- Sides: Serve with a simple arugula salad and crusty bread to mop up sauce, or pair with a creamy side like this cheesy rotini dish for a family-friendly option.
- Occasion: This dish works for cozy weeknights and relaxed dinner parties where the aroma fills the house.
Storage and Reheating Guide
Cool the sauce to room temperature (no more than 2 hours at room temp), then refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in portioned, freezer-safe containers for up to 3 months — leave 1 inch headspace for expansion. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat until steaming (aim for 160–165°F). If reheating from frozen, thaw in warm water or microwave briefly, then finish on the stove to preserve texture; add a splash of stock if the sauce seems too thick.
Recipe Variations
- Gluten-free: Use gluten-free pasta and confirm beef stock is gluten-free; the braise itself is naturally gluten-free.
- Dairy-free: Omit the Parmesan; finish with a spoonful of extra-virgin olive oil and chopped herbs for richness.
- Spicier: Add 1/2–1 tsp red pepper flakes when sautéing the aromatics for a subtle heat.
- Quick weeknight version: Substitute boneless short rib or chuck roast cut into 2-inch pieces and simmer in a heavy pot for 90–120 minutes until tender; it won’t be identical but yields similar comfort in less time. For a creamier, more indulgent pasta pairing, see this cheesy cajun steak pasta idea for seasoning inspiration here.
Nutritional Highlights
- Protein-rich: Short ribs provide a high-protein base that’s filling and satisfying.
- Iron and B vitamins: Beef-based braises contribute heme iron and B12, important for energy and blood health.
- Allergens & portions: Contains beef and typically dairy (Parmesan) and gluten if regular pasta is used — adjust for allergies. Serve about 1–1.5 cups sauce with 4–6 oz cooked pasta per person as a hearty main portion.
Troubleshooting Common Issues
- Sauce tastes flat: You likely under-seasoned early; finish by seasoning to taste with salt and a squeeze of lemon or splash of vinegar to brighten.
- Meat is tough: Braise temperature was too high or cooking time too short — return to low heat and braise covered until meat easily shreds.
- Greasy sauce: Refrigerate briefly and skim the solidified fat, or use a fat separator before reducing the sauce.
Frequently Asked Questions
Q: Can I use boneless short ribs or chuck roast instead of bone-in short ribs?
A: Yes. Boneless short ribs and chuck roast work well; reduce searing time slightly and check for tenderness sooner. Bone-in pieces add extra collagen and flavor, but a well-marbled chuck will still make an excellent sauce.
Q: How do I convert this recipe for a slow cooker?
A: Sear as directed, then transfer everything to a 6-quart slow cooker, add liquids, and cook on low for 6–8 hours or high for 4–5 hours until fork-tender. Remove the meat and reduce the sauce on the stovetop if you want a thicker finish.
Q: Should I reduce the sauce before adding pasta or after?
A: Reduce the sauce before adding pasta to concentrate flavor and achieve the right consistency; reserve some pasta cooking water to loosen the sauce if needed and help it adhere to the noodles.
Q: Can I make this ahead for a dinner party?
A: Absolutely — make the sauce a day ahead; flavors deepen overnight. Reheat gently on the stove and finish with fresh herbs and cheese just before serving for the best presentation.
Slow Simmered Short Rib Sauce with Pasta
- Total Time: 210 minutes
- Yield: 6 servings 1x
- Diet: Dairy, Gluten (optional)
Description
A richly flavored, slow-cooked short rib sauce that pairs beautifully with pasta, creating an indulgent yet satisfying dish.
Ingredients
- 3–4 lb bone-in short ribs
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 cups beef stock
- 1 bouquet garni
- 1 lb cooked pasta (pappardelle or rigatoni)
- 1/2 cup grated Parmesan
Instructions
- Season short ribs with salt and pepper and sear in a hot Dutch oven for 4–5 minutes per side until browned.
- Remove ribs and sauté chopped onion, carrots, and celery until softened.
- Deglaze the pan with red wine, scraping up browned bits.
- Add crushed tomatoes, beef stock, and bouquet garni; return the short ribs to the pot.
- Cover and braise in a 300°F oven for 2.5–3 hours, or simmer on low until fork-tender.
- Remove meat, shred, and skim excess fat from the sauce.
- Reduce the sauce on the stovetop, then toss with cooked pasta and sprinkle with Parmesan.
Notes
For best flavor, season in layers throughout the cooking process. Leftovers taste even better the next day!
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg