Rich and Slow Braised Short Rib Sauce for Pasta
Juicy beef short ribs gently braised with veggies, tomatoes, and wine until soft enough to shred. Serve over hearty pasta for cozy vibes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Dutch oven
- Butcher's twine
- Grater
- Stove
- Chef's knife
- Cutting board
- Pot
- Paper towel
- Fork
- Wooden spoon
- Colander
- Mixing bowl
- Spoon
Ingredients
- 2 pounds of short ribs, boneless, chopped into roughly 2-inch pieces
- A cup of finely chopped white onion
- Half a cup of diced celery
- Half a cup of diced carrot
- 4 garlic cloves, minced finely
- 2 tablespoons of tomato paste
- 2 tablespoons of light olive oil, or use avocado/vegetable oil
- A cup of red wine
- One cup of chicken or beef stock
- 14-ounce can (1¾ cup) of crushed tomatoes
- 2 tablespoons of red wine or sherry vinegar
- Kosher salt as needed
- Freshly ground black pepper to taste
- A tied bundle of fresh parsley stems, rosemary, and thyme
- Two bay leaves
- 1 pound pappardelle or tagliatelle noodles
- Chopped fresh parsley for topping
- Grated Parmigiano Reggiano for garnish
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