Description
A richly flavored, slow-cooked short rib sauce that pairs beautifully with pasta, creating an indulgent yet satisfying dish.
Ingredients
Scale
- 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