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Slow Simmered Short Rib Sauce with Pasta

Slow Simmered Short Rib Sauce with Pasta
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Slow Simmered Short Rib Sauce with Pasta is a hearty, comforting dish featuring tender, melt-in-your-mouth beef short ribs cooked slowly in a rich, savory tomato and red wine sauce. Paired with wide noodles like pappardelle or fettuccine, this deeply flavorful meal is perfect for family dinners or special gatherings, offering unmatched depth and soul-soothing satisfaction.

Ingredients

Scale

Meat

  • 2 to 3 lbs well-marbled beef short ribs

Aromatic Vegetables

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced

Liquids and Sauces

  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes (canned)
  • 1 1/2 cups red wine (or dry white wine as variation)
  • 2 cups beef broth
  • 2 tbsp olive oil

Herbs and Seasonings

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Black pepper, to taste

Pasta and Garnishes

  • 1 lb wide flat pasta (pappardelle, fettuccine, or rigatoni)
  • Fresh parsley or basil, chopped (for garnish)
  • Grated Parmesan or Pecorino Romano cheese (for serving)

Instructions

  1. Preparing and Searing the Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the ribs on all sides until golden brown to lock in flavor and develop a crust adding depth to the sauce.
  2. Building the Sauce Base: Remove ribs and add chopped onion, carrots, and celery to the same pot. Sauté until softened and fragrant. Add minced garlic and cook briefly. Stir in tomato paste and allow it to toast slightly to reduce rawness and enhance sweetness.
  3. Deglazing and Adding Liquids: Pour in the red wine, scraping the bottom of the pot to lift browned bits. Let the wine reduce by half to concentrate flavor. Add crushed tomatoes, beef broth, fresh rosemary, and thyme. Nestle the seared short ribs back into the pot.
  4. Slow Simmering the Sauce: Bring mixture to a simmer, reduce heat to low, and partially cover. Cook slowly for 3 to 4 hours, until short ribs are fork-tender and the sauce thickens to a luscious consistency.
  5. Preparing the Pasta: Cook pasta according to package instructions until al dente. Drain and reserve a small cup of pasta water to adjust sauce consistency as needed.
  6. Finishing Touches and Serving: Remove ribs from sauce, shred meat off the bones, and return shredded meat to the sauce. Adjust sauce thickness by adding reserved pasta water little by little. Toss pasta in the sauce ensuring each strand is coated. Garnish with chopped fresh herbs and a sprinkle of grated cheese before serving.

Notes

  • Patience Pays Off: Slow cooking tenderizes short ribs and deepens sauce flavor.
  • Don’t Rush Searing: Proper searing develops foundational flavor for the sauce.
  • Choose the Right Pasta: Wide, flat noodles hold hearty sauce best.
  • Reserve Pasta Water: Use it to adjust sauce texture without diluting flavors.
  • Skim Fat if Needed: For a lighter sauce, skim excess fat after cooking, before shredding meat.

Nutrition

Keywords: short ribs, slow simmer, beef sauce, pasta recipe, comfort food, Italian-inspired, hearty dinner

Find it online: https://ninagourmet.com/slow-simmered-short-rib-sauce-with-pasta/