Beef Short Ribs Pasta Sauce Recipes

EASY SLOW COOKED BEEF SHORT RIBS PASTA SAUCE

Steps:

• If cooking in a slow cooker, in a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
• Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.
• Add the garlic, and cook until fragrant.
• Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.
• Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
• Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)
• After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
• If cooking on the stovetop, use a Dutch oven instead of the skillet.
• Brown the ribs, set aside and brown the vegetables.
• Return the ribs to the pot, add the other ingredients and bring to a boil.
• Reduce heat to a simmer and cook for 3 to 4 hours or until the meat begins to fall off the bones.
• Remove the meat from the bones and stir into the sauce.
• Cook the pasta until it is "al dente", then drain.
• Add a scoop of sauce to the pasta and mix.
• Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.
• Pass the cheese around the table.

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

BEEF SHORT RIBS PASTA SAUCE

Steps:

• Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
• Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
• Add the wine and cook over hight heat until it is reduced by more than half.
• Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
• Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
• Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
• Serve the pasta with sauce on top and some parmesan cheese on top.

SLOW COOKED BEEF SHORT RIBS SAUCE

Steps:

• Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
• Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
• Cook the ribs in batches so they're not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
• Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
• Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that's all you have on hand).
• Deglaze: Add in the red wine (if you're using). If you don't have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
• Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that's on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
• Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it's thickening too much. Every oven is different. If the temperature is too low and it's not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
• Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
• Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
• Place the rib bites back into the pot with the sauce.
• Cook the pasta: If you're serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.

SHORT RIBS WITH SAUCE

Steps:

• Heat oven to 350°.
• Place ribs in 13x9 baking pan; add water.
• Cover and bake for 2-1/2 hours.
• Pour off water.
• In small saucepan, mix all other ingredients.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Set in refrigerator until needed.
• When done, uncover ribs and spoon sauce over.
• Bake, uncovered, for 1/2 hour, turning often to coat with sauce.

BRAISED BEEF SHORT RIBS-- OVER PASTA

Steps:

• Mix flour and seasonings.
• Coat short ribs in flour and seasonings.
• Heat medium size skillet over high heat.
• Add oil to heated pan.
• Brown meat in the oil~ look for a golden brown color.
• Remove meat from skillet.
• Add beef broth to the pan you browned the meat inches.
• Add tomato sauce to the skillet.
• Re-add meat to the skillet.
• Cover and cook for 1 hour.
• *Cook pasta while meat is cooking
• When meat and sauce is done, serve meat over pasta.