Short Rib Spaghetti Sauce Recipe

Short Rib Spaghetti Sauce

Level: Easy

Yield: 4 to 6 servings

Total: 3 hr 50 min Active: 40 min

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 1325
Total Fat: 89 g
Saturated Fat: 37 g
Carbohydrates: 78 g
Dietary Fiber: 10 g
Sugar: 14 g
Protein: 48 g
Cholesterol: 173 mg
Sodium: 1637 mg

Transform classic spaghetti into an irresistible feast with tender, slow-cooked short ribs simmering in a rich, flavorful sauce. This luxurious twist will wow your guests and leave everyone craving secondsperfect for cozy family dinners!

Ingredients

• 3 pounds bone-in beef short ribs
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 8 cloves garlic, minced
• One 6-ounce can tomato paste
• 3/4 cup red wine, such as Pinot Noir
• 1 cup beef broth or stock
• Two 28-ounce cans whole tomatoes
• 1 teaspoon crushed red pepper flakes
• 1/4 cup finely minced fresh parsley
• 1 pound spaghetti, cooked to al dente
• Freshly grated Parmesan and torn fresh basil, for serving

Instructions

1. Place a large Dutch oven over medium-high heat. Season both sides of the short ribs liberally with salt and pepper. Pour in the oil, then add the short ribs. Sear until browned and crisp on all sides, then transfer to a plate. (If needed, sear in batches to avoid overcrowding the pot.)
2. Lower the heat to medium and add the onions and garlic. Cook, stirring frequently, until softened and lightly browned, about 3 minutes. Stir in the tomato paste and let it cook for 2 minutes, allowing it to deepen in flavor. Pour in the wine, stirring and scraping the bottom of the pot to release any browned bits. Add the broth and stir to combine.
3. Stir in the canned tomatoes and red pepper flakes. Return the short ribs to the pot, cover tightly with a lid, and reduce the heat to low. Simmer gently until the meat is tender and easily separates from the bones, about 2 1/2 to 3 hours. Remove the ribs and bones, then shred the meat and return it to the sauce. Stir in the parsley and keep warm until ready to serve.
4. To serve, ladle the sauce over the cooked spaghetti. Top with freshly grated Parmesan and torn basil leaves.

Cook Mode (Keep screen awake)