Description
Slow Simmered Short Rib Sauce with Pasta is a hearty, tender, and flavorful dish combining melt-in-your-mouth slow-cooked short ribs with a rich, savory tomato-based sauce that perfectly coats your favorite pasta. Ideal for cozy dinners or special occasions, this Italian-inspired recipe delivers comfort and elegance with every bite.
Ingredients
Scale
Meat
- 2 to 3 pounds beef short ribs, meaty with some marbling
Aromatics and Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Base
- 1 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
Herbs and Seasonings
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
Pasta and Fats
- 1 pound pasta of choice (rigatoni, pappardelle, or fettuccine)
- 2 tablespoons olive oil, plus extra for finishing
- 2 tablespoons butter (optional, for finishing)
Instructions
- Sear the Short Ribs: Generously season the short ribs with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat, then brown the ribs on all sides until deeply caramelized, about 4-5 minutes per side. Remove ribs from pot and set aside.
- Prepare the Sofritto: In the same pot, add diced onions, carrots, and celery. Sauté over medium heat until softened and fragrant, about 7-8 minutes. Add minced garlic and cook for another minute to release its aroma.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up all browned bits stuck to the bottom. Stir to combine, and let the wine reduce by half, about 5-7 minutes, to concentrate the flavors.
- Add Tomatoes and Broth: Stir in the crushed tomatoes and beef broth. Add fresh rosemary and thyme sprigs. Nestle the seared short ribs back into the sauce, ensuring they are mostly submerged.
- Slow Simmer Until Tender: Cover the pot with a lid and reduce heat to low. Let it simmer gently for 3 to 4 hours, or until the short ribs are fall-apart tender and the sauce has thickened and developed deep flavor.
- Shred the Meat and Combine: Remove the short ribs from the pot, shred the meat off the bones using forks, then discard bones. Return the shredded meat to the sauce and stir well to combine, allowing the flavors to meld.
- Cook Pasta and Serve: Boil pasta in salted water until al dente, then drain. Toss the pasta with the short rib sauce. Finish with a drizzle of olive oil or a pat of butter for extra silkiness. Serve hot with optional garnishes.
Notes
- Patience is key: slow simmering ensures tender meat and a richer sauce.
- Use a heavy pot like a Dutch oven or cast iron for even heat distribution.
- Season gradually and taste throughout to avoid over-salting.
- Reserve some pasta cooking water to loosen the sauce if needed.
- Let the sauce rest off heat before serving to deepen flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with pasta)
- Calories: 550
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 110mg
Keywords: short rib sauce, pasta sauce, slow simmered beef, Italian pasta sauce, comfort food, hearty dinner
