Anna Ts Italian Beef Short Ribs

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Beef short ribs braised and then simmered in a delicious tomato sauce and served with a short cut Pasta.
Cooking Time: 2-3 hours simmering
Recipe By: Anna T
  • Prep25 min |
  • Total25 min |
  • Serves6-8

Ingredients

    • 2 packages of beef short ribs cut 2-3 inches wide: 4-6 lbs total
    • 1 tablespoon of olive oil
    • 1 large yellow onion
    • 4 fresh cloves of garlic
    • 1 cup each of fresh chopped parsley and basil (more if preferred)
    • 1 cup red cooking wine or red table wine
    • 2 28 oz cans San Marzano tomatoes, crushed
    • 2 8-12 oz cans of plain tomato sauce, I prefer San Marzano region.
    • 12 oz tap water
    • 1/2 can tomato paste (small) or tomato puree 8 oz
    • grated Parmesan cheese
    • 3 teaspoons of chopped basil for plate presentation at serving time.
    • 1 1/2 lbs pasta short cut eg; rigatoni.

Instructions

You'll need: 5 or 7 Qt pan with tight sealed lid.

Heat the pan on high for 3 min.

Trim the fat from the ribs leaving some fat.

Season ribs on all sides with salt and pepper, then add short ribs to hot pan.  Sear the ribs on all sides until brown. Remove ribs from pan and set aside on a plate.

Reduce heat with rib juices still present in pan add the olive oil, onion, garlic, parsley and basil. Saute on medium heat for 4 min.

After 4 min add 1 cup of red cooking wine, if you have any open bottle of red drinking wine, that will work just as well.  Increase heat to Med and Reduce the ingredients by half on medium heat for 5 min.

After the 5 min reduce heat and add the tomato. If you get the whole tomatoes in the can. I just put them in a food processor and pulse them 4 times and add them to the above ingredients.  I add one can of tap water to sauce and 1 large can of tomato puree.  If you don’t have the puree you can add ½ can tomato paste any brand is fine. Add 1 teaspoon salt and cracked pepper.

Bring all ingredients to a boil cover for 8 min and reduce to medium heat for 20 Min covered, then bring to a simmer covered for 2 to 3 hours. You can stir the sauce a few times during the 2 to 3 hour simmer process. The longer you simmer the tender the beef.
If the sauce appears to soupy you can add more puree or a little tomato paste, you will have to taste the sauce to see if you want more salt.

I serve this with a pasta cut of rigatoni or your choice or just eat the ribs as a meal.

My Mother Anna T. always served the ribs with PASTA.

Top the pasta with grated Parmesan cheese and chopped basil and serve.

MANGA!
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