Ingredients
2 lb short rib
salt and pepper
1 tbsp olive oil
⅔ c onion, minced
⅔ c carrot, minced
⅔ c celery, minced
5 garlic cloves, minced
1 tbsp tomato paste
1 c red wine
1 c beef or chicken stock
1 ½ c crushed tomatoes
sprigs of thyme, rosemary, and sage
2 bay leaves
¾ c heavy cream
pasta of choice, cooked
¼ c reserved pasta water
Directions
Step 1
Dry short ribs with a paper towel and coat with salt and pepper.
2 lb short rib
salt and pepper
Step 2
Add olive oil to a large dutch oven on medium-high heat. When oil is hot, add in seasoned short ribs. Sear on each side until browned (about 3-4 minutes per side). Remove the short ribs and set on a plate.
1 tbsp olive oil
Step 3
Add onion, carrot, and celery to the dutch oven on low-medium heat and cook until translucent. Add in garlic and a pinch of salt and pepper. Cook for an additional 3 minutes.
⅔ c onion, minced
⅔ c carrot, minced
⅔ c celery, minced
5 garlic cloves, minced
Step 4
Turn heat up to medium and stir in the tomato paste and red wine. Let the wine cook down slightly. Mix in the broth and crushed tomatoes. Season with salt and pepper. Place the short ribs back into the dutch oven along with the herbs and bay leaves and cover with a lid. Let the ribs cook in the sauce for at least 2 1/2 hours.
1 tbsp tomato paste
1 c red wine
1 c beef or chicken stock
1 ½ c crushed tomatoes
sprigs of thyme, rosemary, and sage
2 bay leaves
Step 5
Once the short ribs are done cooking and tender, remove them from the dutch oven along with the herbs and bay leaves. Shred the short ribs and add them back into the sauce.
Step 6
Mix in heavy cream and pasta water. Taste the sauce and adjust seasoning as needed.
¾ c heavy cream
¼ c reserved pasta water
Step 7
Serve with favorite pasta and garnish with parmesan and fresh basil. Enjoy!
