Ingredients
Scale
- 2 lbs (900 g) bone-in beef short ribs
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or beef broth for a non-alcoholic option)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef stock
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream (optional, for a creamier sauce)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 lb (450 g) pasta (pappardelle, tagliatelle, or rigatoni recommended)
- Fresh basil or parsley, for garnish
Instructions
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs for 3-4 minutes per side until browned. Remove and set aside.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate Tomato Paste and Wine: Add the tomato paste and stir to coat the vegetables. Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Combine Main Ingredients: Stir in the crushed tomatoes, beef stock, sugar, oregano, thyme, and bay leaves. Return the short ribs to the pot, submerging them in the sauce.
- Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally. The ribs should become tender and fall apart easily.
- Shred the Beef: Once the short ribs are cooked, remove them from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the pot and stir to combine.
- Optional Creaminess: For a creamier sauce, stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.
- Cook the Pasta: While the sauce is simmering, cook your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Toss and Serve: Toss the cooked pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Serve warm, garnished with freshly grated Parmesan and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 generous portion
- Calories: 485
- Sugar: 7g
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g