Short Ribs In Tomato Sauce
These short ribs in tomato sauce delivers deep, rich flavor from slowly cooked beef and tomatoes blended into a hearty sauce. The meat becomes incredibly tender and absorbs the savory taste of garlic, onions, herbs, and wine.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring scale
- Large pasta pot
- Colander
- Tongs
Ingredients
- 1.8 kg beef short ribs
- 400 g tomato sauce
- 800 g whole canned tomatoes crushed
- 15 g olive oil
- 200 g onion diced
- 12 g garlic crushed
- 240 g red or white wine
- 12 g sugar
- 1 g red pepper flakes
- 1 g ground thyme
- 8 g salt or to taste
- 3 g black pepper or to taste
- 450 g fettuccine pasta
- Grated Parmesan cheese
- Fresh parsley minced
Instructions
Step 1:
- Pat the beef short ribs dry and season lightly with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides until deeply golden. Remove and set aside.
Step 2:
- In the same pot, add diced onion and cook for 5 minutes until softened. Stir in crushed garlic and cook for 1 minute until fragrant.
Step 3:
- Pour in the wine and scrape the bottom of the pot to release browned bits. Add tomato sauce, crushed canned tomatoes, sugar, red pepper flakes, thyme, remaining salt, and black pepper.
Step 4:
- Return the short ribs to the pot. Cover and simmer on low heat for about 2½ to 3 hours, or until the meat becomes fork-tender and easily separates from the bone.
Step 5:
- Remove the ribs from the sauce. Discard the bones and shred the meat. Return the shredded beef to the tomato sauce and stir well.
Step 6:
- Cook the fettuccine according to package directions. Drain and serve topped with the short rib tomato sauce. Garnish with grated Parmesan cheese and fresh parsley before serving.