Beef short ribs are simmered in an easy tomato sauce for this Slow Simmered Short Rib Sauce with Pasta. It’s perfect for a Sunday supper!
Love a comforting pasta dinner? Try this Penne Pasta Bake or these Lasagna Roll Ups.
Originally posted January 11, 2008 – Now that we are heading into the cooler months, I figured it’s time to start posting all of the comfort foods!! This Slow Simmered Short Rib Sauce with Pasta is not only a great comfort food, but it’s perfect for Sunday supper. It takes a little longer than most of my dinner recipes here on Taste and Tell, but that’s what makes a great Sunday dinner, right? Short ribs are slowly cooked into a delicious, meaty tomato sauce, and then it’s served over pasta. This is such a delicious reason to sit down as a family at the table!
The original post follows:
I have a confession to make – I have already made all 4 recipes from this month’s Cookbook of the Month – The New Best Recipe. In fact, I had all 4 things made as of last Sunday – the 6th of January. I think I’m on a kick here – or else I am just in love with this cookbook!
Another confession – when it comes to pasta sauces, I’m usually the easiest-and-fastest-way-possible kind of girl. I admire those people who simmer their homemade sauces for hours, but the majority of my sauces come from a jar. So when I saw this recipe, I knew I wanted to try it to do something different than I am used to.
This isn’t a super long cooking sauce – it takes 1 1/2 to 2 hours on the stove – and it was actually extremely easy. And the smell of the sauce cooking through the house was amazing.
For the meat in this recipe, it calls for beef short ribs or pork spareribs or country style ribs. I had decided to half the recipe, even though the original only serves 4, and I’m really glad I did because we still easily got 4 servings out of this. When I was at the grocery store looking at ribs, I originally wanted to go with pork, but the packages they came in were huge. I didn’t want to have to freeze the remainder because my tiny freezer is already feeling overburdened. They had a package of beef ribs, so I went with that.
This short rib sauce turned out delicious. I would definitely make this again on a day I have a few hours to let the sauce and the meat cook. The only complaint I had with it is that it did turn out a little bit greasy. I did try to cut all of the visible fat off of the ribs before starting and I drained the fat, but the end result still had a bit of a greasy feel to it. I would like to try this with pork and see if that helps with the greasiness.
Stay tuned for more features from this book. I have another main dish coming from it, as well as a delicious dessert!!
More Comfort Food Dinners
Italian Ground Beef Casserole with Biscuit Topping
Rigatoni with Sausage, Peas, Tomatoes, and Cream
Chicken Manicotti with Mushrooms
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Slow Simmered Short Rib Sauce with Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 lbs beef short ribs
- 1 small onion minced
- 1/4 cup beef broth
- 1 14 oz can diced tomatoes undrained
- 8 oz penne pasta
- freshly grated Parmesan cheese
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the ribs with salt and pepper on all sides. Working in batches, if needed, add the ribs and brown on all sides, about 8-10 minutes. Remove the ribs to a plate and discard all but 1 tablespoon of the fat.
- Add the onion to the Dutch oven and sauté until soft, 2-3 minutes. Add the beef broth and simmer, scraping up all of the browned bits from the bottom of the pan. Simmer until it reduces to a glaze, a couple of minutes.
- Return the ribs to the pan, along with any juices that have accumulated. Turn the heat to low and add the tomatoes. Cover the pan and allow the sauce to simmer, turning the ribs often during cooking. Cook until the meat is falling off the bone, about 2 hours.
- When the meat is tender, remove from the pan to a cutting board. When they are cool enough to handle, remove the meat from the bones and shred. Discard the fat and the bones. Add the meat back to the sauce and simmer until heated through. Salt and pepper to taste.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, then drain. Add the drained pasta to the Dutch oven and toss to coat in the sauce. Serve with the grated cheese.
Jenn says
I’m usually not patient enough to simmer tomato sauces for too long… but this recipe seems reasonable enough! Can’t wait for the new recipes you make from this book!
Kevin says
This pasta with short ribs looks really good. My freezer is full as well and I have had to make some decisions about meal plans based on that. I must remember to empty the freezer rather than fill it…
Brilynn says
This cookbook is already on my wish list and this just solidifies its spot there!
sher says
That looks so good, I can practically smell that great tomato sauce aroma, while looking at your picture. :):). I really admire how you’re making so many of the recipes.
Mary says
1 1/2 to 2 hours is a quick cook sauce? Wow! It looks unbelievable though. I’m an open the jar type girl myself.
This looks like a really good cookbook.
Shandy says
Deborah, Hi and thank you for all the wonderful comments on my blog! You are such an inspiration to my cooking. I have a confession to make and I just figured it out tonight. . .I own the BEST recipes cookbook. I collect cookbooks and pride myself on trying at least one recipe out of each one, Uhmm. . .I have over 600. . .and I have been collecting since I was about 18, and this one slipped through the cracks. Thanks to you, I have now tried a recipe from this wonderful cookbook. I definitely have to try more. . .including the Pasta and Rustic Slow-Simmered Tomato Sauce. . .YUM! =D
Shandy
glamah16 says
A sauce with slow cooked beef ribs sounds so good. I love to slow cook.
Emiline says
I’ve never worked with ribs, at all. I’m going to definitely try to, this year.
This sounds good, very rustic- Italian farmhouse.
I’m not sure how you get rid of the greasiness. I guess, like you said, switching the meat around.
Judy says
This looks so good. I’ve been craving hearty pasta with meat sauce for a while now, it’s about time I give in!
Nora B. says
Hi Deborah,
That slow cooked shortribs sounds so delicious! And this cookbook sounds great, so I look forward to seeing more recipes from it.
I made a similar sort of sauce, but I used a casserole dish and stuck it in the oven. Each time I take it out of the oven to stir, I skim off as much of the oil as I could, give it a stir and put it back in the oven. The end result was less greasy dish. I find it harder to skim off the fat on the stive because the sauce is so chuncky.
Nora
Katy says
that looks just awesome. i just made a turkey tomato sauce that i’m going to post about soon, but this looks just wonderful. good think i am going to an itialian restaurant for dinner — i am definitely craving pasta now! 🙂
Gigi says
The sauce sounds divine! mmm, crusty bread and a nice wine …perfect dinner.
Miss Scarlett says
Oh my goodness this looks amazing. I have no experience with ribs of any kind though.
JennDZ - The Leftover Queen says
Honestly, I think the reason why I make long simmering sauces is because I love the way it makes the house smell. I like to go out of the house and come in again just so I can get that “first whiff” smell over and over!
Maryann says
Sounds and looks great, Deb 🙂
Katerina says
I just recently made shortribs for the first time too. To cut the grease try pouring the liquid into a narrowcontainer, let it rest then spoonthe fat off the top