beef short ribs tomato sauce

4 min read 29-11-2024

Meta Description: Indulge in the ultimate comfort food: fall-off-the-bone beef short ribs braised in a rich, deeply flavorful tomato sauce. This recipe, complete with step-by-step instructions and pro tips, guarantees a restaurant-quality meal in your own kitchen. Perfect for a cozy night in or impressing guests! (158 characters)

The Magic of Beef Short Ribs in Tomato Sauce

Beef short ribs, with their rich marbling and connective tissue, are a culinary treasure. When braised low and slow in a vibrant tomato sauce, they transform into an incredibly tender and flavorful masterpiece. This dish is the epitome of comfort food, perfect for a special occasion or a simple weeknight dinner. The deep, savory flavors of the meat perfectly complement the bright acidity of the tomatoes, creating a symphony of taste that will leave you wanting more. This recipe elevates a classic, resulting in fall-off-the-bone short ribs that are simply unforgettable.

Ingredients You'll Need

This recipe uses readily available ingredients, creating an accessible yet exceptional dish.

Beef Short Ribs: 3 lbs bone-in beef short ribs, well-marbled (for ultimate tenderness!)
Olive Oil: 2 tablespoons, for searing the ribs.
Aromatics: 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped. These form the base of the sauce's flavor.
Tomato Products: 28 oz can crushed tomatoes; 15 oz can tomato sauce; 1 tbsp tomato paste (adds depth of flavor).
Liquid: 1 cup beef broth or red wine (adds richness and depth).
Seasoning: 2 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; ½ tsp black pepper; ½ tsp red pepper flakes (optional, for a touch of heat).
Fresh Herbs (Garnish): Fresh basil or parsley, chopped. These add a pop of color and freshness.

Step-by-Step Instructions: Braising to Perfection

This detailed guide ensures perfectly tender short ribs every time.

Searing the Short Ribs:

Pat the short ribs dry with paper towels. Season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until deeply browned. This step is crucial for developing rich flavor.
Remove the short ribs from the pot and set aside.

Building the Flavor Base:

Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Simmering to Tenderness:

Pour in the crushed tomatoes, tomato sauce, and beef broth (or red wine). Bring to a simmer.
Return the seared short ribs to the pot. Ensure the ribs are mostly submerged in the sauce.
Add oregano, basil, salt, pepper, and red pepper flakes (if using).
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and braise for at least 3 hours, or until the meat is incredibly tender and easily falls off the bone. You can even braise them for 4-6 hours for an even more tender result. Stir occasionally.

Serving Your Culinary Creation:

Once the short ribs are cooked, remove them from the pot and let them rest for 10 minutes.
Skim off any excess fat from the sauce. You can use an immersion blender to partially puree the sauce for a smoother consistency, if desired.
Shred the meat from the bones and return it to the sauce. Gently heat through.
Serve the beef short ribs in tomato sauce over polenta, mashed potatoes, pasta, or rice. Garnish with fresh herbs.

Tips for Braising Success

Bone-in is Best: Bone-in short ribs provide superior flavor and texture.
Low and Slow is Key: Patience is key to tender short ribs. Low heat ensures even cooking.
Don't Overcrowd the Pot: Allow enough space for the ribs to cook evenly.
Taste and Adjust: Seasoning is important; taste and adjust to your preference.
Make it Ahead: This dish tastes even better the next day!

Frequently Asked Questions (FAQs)

Q: Can I use frozen short ribs? A: Yes, but thaw them completely before searing and braising.

Q: What kind of wine should I use? A: A dry red wine like Cabernet Sauvignon or Merlot works well.

Q: How can I thicken the sauce? A: Simmer the sauce uncovered for the last 15-20 minutes to reduce and thicken it. You can also make a slurry with cornstarch and water and whisk it into the sauce.

Q: Can I make this in a slow cooker? A: Absolutely! Follow the searing instructions, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Conclusion: A Flavorful Journey Awaits

This beef short ribs in tomato sauce recipe is a testament to the power of simple ingredients and slow cooking. The result is a dish that's both incredibly flavorful and deeply satisfying. The tender meat, the rich sauce, and the comforting aroma will transport you to a culinary haven. So gather your ingredients, put on some music, and prepare for a truly memorable meal. You won't regret it! Remember to share your culinary creation with us!