Slow Cooked Beef Short Ribs Pasta Sauce Recipe

With carrots, onions, celery, fresh herbs, red wine, and tomato sauce, beef short ribs are braised. Short-rib beef melts in your mouth. Sunday gravy, ragù napoletano, or mom's Sunday sauce is Italian. Put it on tagliatelle, paccheri, or polenta.

Ingredient

– 4 pounds English cut beef short rib – 2 Tablespoons extra-virgin olive oil – 3 large carrot – 3 stalks celery – 1 large onion – 1 cup dry red wine – 2 sprigs fresh rosemary – 2 sprigs fresh sage leave – 2 bay leave – Two 24-oz. jars Italian strained tomatoe – 1-2 cups water – Sea salt & ground black pepper – Pasta: 1 lb tagliatelle

Direction

Burst

1

Salt and pepper short ribs liberally before browning. Need about two teaspoons, Heat a large Dutch oven or heavy-bottomed pot on medium-high. Add olive oil. Add ribs when oil is shimmering hot.

Wavy Line
Burst

2

Cook the ribs in batches to avoid crowding. It should take 4 minutes per side to turn brown. Eliminate excess drippings and leave 2 tablespoons in the pot.

Wavy Line
Burst

3

Add celery, carrots, and onions. If desired, add a teaspoon of salt and black pepper. Cook onion translucently.Add herbs and bay leaves (I use fresh or dried rosemary and sage). If you only have rosemary, use it.

Wavy Line
Burst

4

If using, deglaze with red wine. If wine is unavailable, add a cup of beef broth. Heat on medium-high. Stir and scrape brown bits from the pan with your wooden spoon. Wait until most of the wine has reduced with the brown bits and onion mixture.

Wavy Line
Burst

5

If using, deglaze with red wine. If wine is unavailable, add a cup of beef broth. Heat on medium-high. Stir and scrape brown bits from the pan with your wooden spoon. Wait until most of the wine has reduced with the brown bits and onion mixture.

Wavy Line
Burst

6

Now add tomato sauce. Carefully stir it around the ribs with a wooden spoon. Simmer on medium-low heat. I use glass-jarred strained tomatoes. I fill the bottle 1/2-3/4 with sauce and water and shake to get the bottom sauce. I add watery tomato sauce to the pot.

Wavy Line
Burst

7

Simmering the rib sauce in a large pot or Dutch oven for 3–4 hours should fall off the bones. Stir the sauce occasionally and add water if it thickens. Each oven is unique. Increase heat if not simmering. Cook the sauce until simmering.

Wavy Line
Burst

8

Remove the pot from the burner and place it on something to protect the counter from the hot pan bottom. Shred meat into bite-sized pieces on a cutting board with a fork and knife or two forks.Put rib bites back in sauce.Make pasta per package instructions. Drain pasta and add to large sauce skillet before al dente.

Wavy Line

also see

also see

Vegan Mushroom Coconut Pasta Recipe