Print

Slow Simmered Short Rib Sauce with Pasta

Slow Simmered Short Rib Sauce with Pasta
Print Recipe

Experience the comforting, rich flavors of Slow Simmered Short Rib Sauce with Pasta, featuring tender, fall-apart short ribs cooked slowly in a deeply flavored tomato and red wine sauce. Paired with pasta that soaks up every delicious bite, this hearty dish is perfect for family dinners, special occasions, or a cozy weekend meal.

Ingredients

Scale

Meat

  • 2 to 3 lbs well-marbled beef short ribs

Aromatics

  • 1 large onion, diced
  • 4 cloves garlic, minced

Tomato & Liquids

  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup red wine (preferably dry)
  • 2 cups beef broth

Herbs & Fats

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tbsp olive oil
  • 2 tbsp butter

Pasta

  • 1 lb pasta of choice (pappardelle, rigatoni, or fettuccine recommended)

Optional Variations

  • Crushed red pepper flakes or chili powder (for spicy kick)
  • Sautéed mushrooms (for umami boost)
  • Fresh basil or oregano (alternate herbs)
  • Gluten-free pasta (for dietary restrictions)

Instructions

  1. Brown the Short Ribs: Season short ribs generously with salt and pepper. Heat olive oil in a heavy-bottomed pan over medium-high heat, then sear the ribs on all sides until beautifully browned to lock in flavor and create a rich base.
  2. Sauté Aromatics: Remove the ribs and add diced onions and minced garlic to the same pan. Cook over medium heat until soft and fragrant, scraping up browned bits to infuse the aromatics with deep flavor.
  3. Add Tomato Paste and Red Wine: Stir in tomato paste and cook for 1 minute to deepen sweetness. Pour in red wine, simmer until reduced by half to enrich the sauce with acidity and complexity.
  4. Combine with Broth, Herbs, and Simmer: Return short ribs to the pan. Add crushed tomatoes, beef broth, rosemary, and thyme. Bring to a gentle simmer, cover, and cook low and slow for 3 to 4 hours until meat is tender and falls off the bone.
  5. Prepare Pasta and Finish Sauce: Cook pasta according to package instructions until al dente. Remove ribs from sauce and shred meat. Stir shredded meat back into the sauce, adjust seasoning, add butter for silkiness, and toss with pasta to combine.

Notes

  • Pat dry short ribs before searing for better browning and flavor development.
  • Allow slow simmering time to break down collagen for melt-in-the-mouth tenderness.
  • Use quality red wine to enhance the sauce’s depth and balance.
  • Skim excess fat during cooking to avoid greasy sauce.
  • Reserve some pasta cooking water to loosen sauce if it becomes too thick.

Nutrition

Keywords: short ribs, slow simmer, beef sauce, pasta recipe, comfort food, Italian style, homemade sauce, family dinner

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