Evening guys! Plans changed and we needed to eat at home tonight, so when I saw these beautiful beef short ribs on sale today, I knew what I had to do. I live for short ribs. When I see short ribs in the store or on a menu at a hip or fancy restaurant, I always consider getting them. Love them in every way, shape, and form. I have done both beef and pork ribs on the blog, so this is not too far off base with what I have done before. They are a super delectable and can make for a very sophisticated dish, so I could probably charge you at least $22 for this entree =)
This is a one pot wonder if there ever was one! The meat can cook for hours on end in this tomato sauce; it slowly falls of the bone to create this velvety rich sauce. I served it on top of rigatoni sprinkled with a bit of Parmesan with a side of crusty garlic bread for scarpetta (Italian for sopping up sauce and cleaning your plate). You could serve this on any starchy pasta or polenta. I even served it on mashed potatoes once.
I also have made a crock pot version here.
Braised Beef Short Ribs in Tomato Sauce
4 Beef Short Ribs
1 onion, chopped
3 cloves of garlic, crushed and finely chopped
3 tablespoons tomato paste
1 cup red wine- I used Malbec
1 cup beef broth
1 small can diced tomatoes
1 large can crushed tomatoes
3 tablespoons worcestershire sauce
2 tablespoons sugar
2 tablespoons butter
Salt and pepper both sides of your ribs.
Brown ribs in a bit or oil in large dutch oven on med. high heat, about 6 minutes per side.
Take out ribs. Add onions. Cook for about 6 minutes. Stir.
Add garlic. Cook for about 3 minutes. Stir.
Add tomato paste. Stir and cook for 3 minutes.
Add wine and stock. Stir and reduce for about 5 minutes.
Add your cans of tomatoes, Worcestershire sauce, and sugar. Stir and cook for 5 minutes. Reduce heat to low. Add in your meat. Cover. Stir every 45 min or so. Cook for 4-6 hours.