Tomato-Short Rib Pasta Sauce

Name: Tomato-Short Rib Pasta Sauce
Yield: Makes 8 cups
Ingredients: 2½ to 3 pounds beef short ribs; ½ teaspoon salt; ½ teaspoon coarsely ground black pepper; 2 tablespoons olive oil; 2 celery stalks, chopped; 1 large carrot, peeled and chopped; 2 garlic cloves, chopped; ¼ teaspoon crushed red pepper flakes; 10 to 12 ounces mixed wild or button mushrooms, quartered; 10 to 12 ounces mixed wild or button mushrooms, quartered; 2 (28-ounce) cans whole or crushed tomatoes, undrained; 2 (28-ounce) cans whole or crushed tomatoes, undrained; ½ cup red wine; 1 bay leaf; 1 teaspoon sugar (optional); Hot cooked pasta; Shaved Parmesan cheese, Italian parsley sprigs; Shaved Parmesan cheese, Italian parsley sprigs

Preparation info

Makes
8
cups

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Beef short ribs are notable for their amazing flavor and texture. All this is thanks to the well-marbled pieces of meat that are usually braised for hours, resulting in fall-off-the-bone tenderness. It’s normal to see a fair amount of fat, but look for pieces with the most meat.

Ingredients

2½ to 3 pounds beef short ribs
½ teaspoon salt
½ teaspoon

Sauce

Method

Preheat oven to 350°.

Sprinkle short ribs with salt and pepper. Heat oil in a Dutch oven or heavy deep skillet over medium-high heat. Add short ribs and cook for 2 minutes on each side or until browned. Transfer short ribs to a plate.

Drain excess oil from pan, leaving