Imagine a dish so tender, so rich, and so incredibly delicious that it transforms an ordinary dinner into a culinary masterpiece. Our Slow Cooked Beef Short Ribs Pasta Sauce is not just a recipe – it's a flavor journey that will transport you straight to the heart of Italian comfort cooking. With fall-apart beef, a deep, complex sauce, and a promise of pure satisfaction, this recipe is about to become your new weekend cooking obsession.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1.5kg beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, minced
- 400g canned tomatoes
- 250ml red wine
- 2 tbsp tomato paste
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Begin by preparing your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set everything aside.
- In a large skillet or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the beef short ribs, seasoning them with salt and pepper. Sear the ribs on all sides until they are browned, about 3-4 minutes per side. This step adds depth of flavor to the dish.
- Once the ribs are browned, remove them from the skillet and set them aside on a plate. In the same skillet, add the chopped onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. Stir frequently to prevent sticking.
- Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to avoid burning.
- Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Allow the wine to simmer for about 2-3 minutes to reduce slightly.
- Stir in the canned tomatoes, tomato paste, and return the seared beef short ribs to the pot. Make sure the ribs are submerged in the sauce. Adjust the seasoning with salt and pepper to taste.
- Cover the pot with a lid and reduce the heat to low. Allow the mixture to cook slowly for about 4 hours. This slow cooking process will tenderize the beef and meld the flavors together.
- After 4 hours, check the beef short ribs. They should be fork-tender and falling off the bone. If they are not tender enough, cover and cook for an additional 30 minutes.
- Once the ribs are tender, remove them from the sauce and set them aside. Use two forks to shred the meat, discarding any bones and excess fat. Return the shredded beef to the sauce and stir to combine.
- While the sauce is simmering, cook your pasta according to the package instructions in a large pot of salted boiling water. Drain the pasta once it is al dente.
- Serve the pasta on plates topped with the slow-cooked beef short ribs sauce. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Enjoy your delicious Slow Cooked Beef Short Ribs Pasta Sauce with a side of crusty bread or a fresh salad!
Tips
- Choose the Right Meat: Look for well-marbled beef short ribs with good fat content for maximum flavor and tenderness.
- Searing is Key: Take time to properly brown the short ribs before slow cooking. This step develops a rich, deep flavor base for your sauce.
- Low and Slow is the Secret: Resist the temptation to rush the cooking process. The 4-hour slow cook time is crucial for breaking down tough meat fibers.
- Wine Matters: Use a good quality red wine you'd enjoy drinking. The flavor concentrates during cooking, so quality makes a difference.
- Deglazing is Essential: When you add wine and scrape the bottom of the pan, you're capturing all those delicious browned bits that add incredible depth to your sauce.
- Make Ahead Friendly: This sauce actually tastes better the next day, so don't hesitate to prepare it in advance and reheat.
- Pasta Pairing: Choose a robust pasta shape like pappardelle or rigatoni that can hold up to the hearty sauce.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 12g
Protein: 45g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 140mg
