Slow Simmered Short Rib Sauce with Pasta

Beef short ribs are simmered in an easy tomato sauce for this Slow Simmered Short Rib Sauce with Pasta. It’s perfect for a Sunday supper!

Love a comforting pasta dinner? Try this Penne Pasta Bake or these Lasagna Roll Ups.

Confession time – when it comes to pasta sauces, I’m usually the easiest-and-fastest-way-possible kind of girl. I admire those people who simmer their homemade sauces for hours, but I don’t always have time for that. So when I saw this recipe, I knew I wanted to try it to do something different than I am used to.

This isn’t a super long cooking sauce – it takes 1 1/2 to 2 hours on the stove – and it was actually extremely easy. And the smell of the sauce cooking through the house was amazing.

This Slow Simmered Short Rib Sauce with Pasta is not only a great comfort food, but it’s perfect for Sunday supper. It takes a little longer than most of my dinner recipes here on Taste and Tell, but that’s what makes a great Sunday dinner, right? Short ribs are slowly cooked into a delicious, meaty tomato sauce, and then it’s served over pasta. This is such a delicious reason to sit down as a family at the table!

Ingredients

• Olive Oil: You will use this to brown the ribs before cooking. You could also use another neutral oil, if desired.
• Short Ribs: The original recipe calls for beef short ribs, pork spareribs, or country style ribs. When I was at the grocery store looking at ribs, I originally wanted to go with pork, but the packages they came in were huge. I didn’t want to have to freeze the remainder because my tiny freezer is already feeling overburdened. They had a package of beef ribs, so I went with that.
• Onion: This just gives flavor. I used a white onion.
• Beef Broth: For extra flavor, you can use bone broth or beef stock.
• Diced Tomatoes: This is just a can of diced tomatoes. No need to drain the can, you will need that extra moisture.
• Pasta: I used penne pasta, but any short cut pasta should work.
• Parmesan Cheese: Freshly grated parmesan cheese is best! You’ll just add on some parmesan before serving.

How to Make Slow Simmered Rib Sauce with Pasta

STEP 1: Heat the oil in a large Dutch oven. Working in batches, brown the ribs on all sides. Remove the ribs, discarding all but 1 tablespoon of the fat.

STEP 2: Add the onion to the pot. Cook until soft, then stir in the beef broth.

STEP 3: Return the ribs to the pot, along with the tomatoes. Cover and let the mixture cook until the meat is falling off the bones.

STEP 4: When the meat is tender, remove it from the pot and let it cool slightly. Remove all of the meat from the bones, discarding any fat. Add the meat back into the pot.

STEP 5: Cook the pasta in boiling water until al dente. Drain the pasta, then add the cooked pasta to the pot with the meat sauce. Serve topped with the grated cheese.

Tips and Tricks

This short rib sauce turned out delicious. I would definitely make this again on a day I have a few hours to let the sauce and the meat cook.

The only complaint I had with it is that it did turn out a little bit greasy. I did try to cut all of the visible fat off of the ribs before starting and I drained the fat, but the end result still had a bit of a greasy feel to it. I would like to try this with pork and see if that helps with the greasiness.

The leftovers may soak up any extra moisture that there is, so you may need to add in some broth if reheating.

More Comfort Food Dinners

Italian Ground Beef Casserole with Biscuit Topping
Rigatoni with Sausage, Peas, Tomatoes, and Cream
Chicken Manicotti with Mushrooms
Bacon Wrapped Meatloaf

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Slow Simmered Short Rib Sauce with Pasta

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Servings: 4 servings

Course: Main Course

Cuisine: American

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Beef short ribs are simmered in an easy tomato sauce for this Slow Simmered Short Rib Sauce with Pasta. It’s perfect for a Sunday supper!

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Ingredients

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 2 1/2 lbs beef short ribs
• ▢ 1 small onion minced
• ▢ 1/4 cup beef broth
• ▢ 1 (14 oz) can diced tomatoes undrained
• ▢ 8 oz penne pasta
• ▢ freshly grated Parmesan cheese

Instructions

• Heat the olive oil in a Dutch oven over medium-high heat. Season the ribs with salt and pepper on all sides. Working in batches, if needed, add the ribs and brown on all sides, about 8-10 minutes. Remove the ribs to a plate and discard all but 1 tablespoon of the fat.
  2 tablespoons extra-virgin olive oil, 2 1/2 lbs beef short ribs
• Add the onion to the Dutch oven and sauté until soft, 2-3 minutes. Add the beef broth and simmer, scraping up all of the browned bits from the bottom of the pan. Simmer until it reduces to a glaze, a couple of minutes.
  1 small onion, 1/4 cup beef broth
• Return the ribs to the pan, along with any juices that have accumulated. Turn the heat to low and add the tomatoes. Cover the pan and allow the sauce to simmer, turning the ribs often during cooking. Cook until the meat is falling off the bone, about 2 hours.
  1 (14 oz) can diced tomatoes
• When the meat is tender, remove from the pan to a cutting board. When they are cool enough to handle, remove the meat from the bones and shred. Discard the fat and the bones. Add the meat back to the sauce and simmer until heated through. Salt and pepper to taste.
• Bring a large pot of water to a boil. Add the pasta and cook until al dente, then drain. Add the drained pasta to the Dutch oven and toss to coat in the sauce. Serve with the grated cheese.
  8 oz penne pasta, freshly grated Parmesan cheese

Recipe Notes:

Adapted from The New Best Recipe

Keywords: short ribs, sunday supper