Short Ribs in Tomato Sauce
Short Ribs in Tomato Sauce might be a good recipe to expand your sauce collection. One portion of this dish contains approximately 24g of protein, 16g of fat, and a total of 544 calories. For $2.3 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up beef short ribs, ground thyme, salt and pepper, and a few other things to make it today. This recipe is liked by 825 foodies and cooks. It is brought to you by The Pioneer Woman. From preparation to the plate, this recipe takes around 4 hours and 10 minutes. Overall, this recipe earns an excellent spoonacular score of 83%. If you like this recipe, you might also like recipes such as Beef Short Ribs with Tomato-Wine Sauce, Beef Short Ribs in Burgundy Sauce, and Braised Short Ribs With Hoisin Sauce.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
8 whole Beef Short Ribs
1 can (14 Ounce) Tomato Sauce
1 can (28 Ounce) Whole Tomatoes
1 pound Fettuccine
Minced Fresh Parsley
4 cloves Garlic, Crushed
1/4 teaspoon Ground Thyme
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
Grated Parmesan Cheese
1/4 teaspoon Red Pepper Flakes
1 cup Red Or White Wine
1 teaspoon Salt
Salt And Pepper, to taste
1 Tablespoon Sugar
Equipment:
oven
pot
tongs
stove
Cooking instruction summary:
Preheat oven to 275 degrees.Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate. Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone. *Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up. Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley. Takes awhile, but the end result is worth it! Short ribs are my life.
Step by step:
1. Preheat oven to 275 degrees.
2. Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side.
3. Remove to a plate.
4. Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone. *
5. Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight.
6. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up. Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley. Takes awhile, but the end result is worth it! Short ribs are my life.
Nutrition Information:
covered percent of daily need
