Description
Slow Simmered Short Rib Sauce with Pasta is a rich and hearty Italian dish featuring tender, melt-in-your-mouth beef short ribs slow-cooked in a deeply flavorful tomato and red wine sauce. Combined with perfectly al dente pasta, this meal offers a comforting and indulgent experience perfect for family dinners or entertaining guests. The recipe uses simple ingredients to create a complex sauce with aromatic herbs and savory depth, easily adaptable to various dietary preferences and pasta types.
Ingredients
Scale
Meat and Proteins
- 2 to 3 lbs bone-in beef short ribs
Vegetables and Aromatics
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 2 tbsp olive oil
- 1 1/2 cups red wine
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
Herbs and Seasonings
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Pasta and Finishing
- 1 lb pasta of choice (pappardelle, rigatoni, or fettuccine recommended)
- Extra olive oil, for tossing cooked pasta
- Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, for garnish (optional)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Brown the Short Ribs: Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides until a rich crust forms, about 4-5 minutes per side. Remove ribs and set aside.
- Sauté the Aromatics: In the same pot, add diced onion, carrots, celery, and minced garlic. Cook gently over medium heat until softened and fragrant, approximately 7-10 minutes, stirring occasionally.
- Deglaze and Add Liquids: Pour in the red wine, scraping the bottom of the pot to release browned bits. Let the wine reduce by half, about 5-7 minutes. Stir in tomato paste, crushed tomatoes, and beef broth until well combined.
- Slow Simmer the Sauce: Return the short ribs to the pot. Add rosemary, thyme, and bay leaves. Cover and reduce heat to low. Let the sauce simmer gently for 3 to 4 hours, until the meat is tender and sauce thickens, stirring occasionally.
- Prepare the Pasta: About 20 minutes before the sauce is done, cook pasta in large pot of salted boiling water until just al dente. Drain and toss with a little olive oil to prevent sticking.
- Shred and Combine: Remove short ribs from sauce. Shred the meat off the bones, discarding fat and bones. Stir shredded meat back into the sauce. Adjust seasoning with salt and pepper. Toss sauce and meat mixture with pasta until evenly coated.
Notes
- Patience is key: Low and slow simmering unlocks the tender texture of the ribs.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
- Do not skip browning the ribs to add rich flavor.
- Deglaze with red wine to deepen sauce complexity.
- Reserve some pasta water and add to sauce for better pasta adhesion, if desired.
- Leftovers can be refrigerated up to 3 days or frozen up to 3 months.
- For a slow cooker: brown ribs and sauté aromatics on stovetop, then combine all ingredients in slow cooker and cook on low for 6-8 hours.
- Prep Time: 30 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1 cup sauce with pasta)
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg