This is a wonderful dish to make on a weekend. We prepared the meat and sauce, placed it in the oven, went out for a few hours and returned to a house filled with wonderful aromas and meat ready to be pulled from the bones and shredded. It really couldn’t be much easier and produced a thick sauce layered with flavor. It’s hearty, rich, and filling.
While the ribs are browning, finely dice 2 yellow onions
Remove from pan
Saute onions and 4 cloves garlic, minced – we use Dorot frozen Garlic – it saves so much time & keeps my hands from smelling like Garlic for 3 days!
When onions begin to soften, stir in one 6-ounce can Tomato Paste
Then add 1 cup Red Wine (we used Sangiovese) and deglaze pan
Stir in 1 28-ounce can Crushed Tomatoes
Add Short Ribs to sauce in pan.
Prepare a bouquet garni of 2 Star Anise and one Bay Leaf tied in cheesecloth and nestle it into the sauce in the middle of the pan.
Cover pan and place on the middle shelf of the pre-heated oven.
You may want to place a foil-lined baking sheet on the shelf below the Braiser to catch drips.
Let bake, undisturbed, for 3 hours.
Remove from oven and spoon fat off top of sauce before stirring.
Remove Short Ribs from pan and discard bouquet garni, bones, and excess fat.
Shred meat, return to pan, and stir.
At this point, you can keep the sauce in the oven until you’re ready to cook the pasta.
We used Pappardelle, because we like the way the pasta stands up to the thick sauce, but you can use any kind of pasta you like. This sauce would also be excellent for Lasagne.
We recommend that you only cook as much pasta as you plan to serve and make fresh pasta when serving any left-over sauce. We found 8-ounce packages of Pappardelle at Trader Joe’s.
Placed cooked pasta in bowl, ladle on sauce, and top with Parmesan cheese.
Artichoke growing in our garden |
Cher Rockwell says
I haven’t had short ribs in a long while and you have reminded me that I am overdue.
Love the baby artichoke 🙂 My back yard is still under a few inches of snow (although, the houses down the road are totally snow free).
bellini says
I just love these meals that practically make themselves., even while your out.
Kathy says
I have been craving pasta…this looks fantastic! The sauce made with the short ribs looks mouth watering! YUM!
Lizzy says
This would be a hubby pleaser…it looks amazing, Susan! And just look at your artichoke…wow!
Heather says
Oh wow, I haven’t even had lunch yet and I’m craving dinner. This looks really amazing!
Sis. Boom. says
Fantastic! I haven’t had short ribs since the Dorie assignment and was just thinking of them the other day. I would LOVE them over pasta!
Elaine says
Oh, my! I LOVE papparadelle and this looks like a perfect recipe. That is one beautiful artichoke, Susan.
Pacheco Patty says
I’m loving this short rib recipe and served over the papparadelle, oh my!
Congratulations on your artichokes Susan!
Kris' Kitchen says
Beautiful meal! Looks like a meal I should make for Hubby…would be great for Sunday dinner. Makes my mouth water just looking at your photos. “See” you in a couple of days.
Allison says
I haven’t been by in a while, but I LOVE your new blog header. That photo of you and your beloved is wonderful. As for the post, your ribs look gorgeous! <3
Christy says
Gorgeous short ribs! Wow, does this ever look tasty! The Valentines dinner looks great also. Any tricks to the artichokes? Just planted my little “real” garden this past month. Only dabbled in tomatoes and herbs in previous years.
The Café Sucré Farine says
Susan, this looks fantastic, so rich and full of flavor – YUM! And I love papardelle – I don’t know why we don’t use it more here in the States!