Indulge in the heartwarming embrace of a truly classic dish with our Slow Simmered Short Rib Sauce with Pasta. This recipe transforms humble beef short ribs into an unbelievably tender, rich, and flavorful sauce that’s simply perfect for a cozy Sunday supper. Prepare to fill your home with an aroma that promises pure culinary delight!

Craving more comforting pasta creations? You’ll love this Penne Pasta Bake or these delightful Lasagna Roll Ups.

Slow Simmered Short Rib Sauce with Pasta: Your New Favorite Sunday Dinner

There’s a special kind of magic that happens when food simmers slowly on the stove, isn’t there? The kitchen fills with tantalizing aromas, promising a meal that’s both deeply satisfying and incredibly comforting. While I often gravitate towards quick and easy dinner solutions during busy weekdays, there are moments, especially on a lazy Sunday, when the allure of a slow-cooked dish is simply irresistible. This Slow Simmered Short Rib Sauce with Pasta is exactly that kind of recipe – a labor of love that rewards you with an exceptionally flavorful and tender meal.

I must confess, I used to be the kind of cook who admired those who spent hours perfecting their homemade pasta sauces, but rarely found the time myself. This recipe, however, convinced me to venture beyond my usual quick fixes. It’s not an all-day affair, requiring about 1.5 to 2 hours of simmering on the stovetop, but the depth of flavor it achieves is truly remarkable. The process is surprisingly straightforward, and the resulting aroma permeating the house while it cooks is an experience in itself – a truly amazing prelude to a delicious family dinner.

This dish is more than just a meal; it’s an invitation to gather around the table, share stories, and savor the simple joy of good food. The beef short ribs slowly melt into a luscious, meaty tomato sauce, creating a symphony of flavors that perfectly coats your favorite pasta. It’s the ultimate comfort food, making it an ideal choice for a memorable Sunday supper. The slightly longer cooking time is precisely what makes a Sunday dinner so special, allowing the ingredients to meld and deepen into a truly unforgettable sauce that will have everyone asking for seconds.

The Magic of Slow-Simmered Short Ribs

What makes short ribs so incredibly suited for slow simmering? It’s all in the cut. Short ribs, typically from the chuck section of the cow, are rich in collagen and intramuscular fat. While these characteristics make them tough if cooked quickly, a slow, gentle simmer breaks down the connective tissues, transforming them into melt-in-your-mouth tender morsels. This process also releases incredible beefy flavor into the sauce, creating a depth that simply can’t be achieved with faster cooking methods. The collagen renders into gelatin, adding a luxurious, velvety texture to the tomato sauce that clings beautifully to every strand of pasta. It’s a testament to the idea that sometimes, good things truly do come to those who wait.

Ingredients for a Rich and Flavorful Sauce

Creating an exceptional short rib pasta sauce begins with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is essential for achieving that perfect balance of flavor and texture.

• Olive Oil: A good quality extra-virgin olive oil is crucial for browning the ribs, which forms the flavor foundation of your sauce. The robust fruitiness of olive oil complements the meat beautifully. If extra-virgin is not available, a light olive oil or another neutral oil like grapeseed or avocado oil can be used, but aim for a good quality oil for the best taste.
• Short Ribs: For this recipe, I opted for beef short ribs, which deliver unparalleled richness and a fantastic meaty flavor when slow-cooked. The original recipe suggests beef short ribs, pork spareribs, or country-style ribs. When choosing your ribs, look for well-marbled pieces. While pork ribs can also be delicious, I found beef short ribs to be perfectly portioned and wonderfully flavorful for this particular sauce.
• Onion: A finely minced white onion provides a sweet, aromatic base for the sauce. As it sautés, it caramelizes slightly, adding a subtle depth of flavor that’s essential for a rustic tomato sauce. Don’t underestimate the power of a simple onion to transform a dish!
• Beef Broth: This liquid is vital for building a rich sauce. High-quality beef broth or beef stock will infuse the sauce with even more savory depth. If you have homemade bone broth, it would be an excellent choice, adding extra body and nutrients to your dish.
• Diced Tomatoes: A can of undrained diced tomatoes forms the heart of our tomato sauce. The juices from the can are important, contributing to the overall moisture content and flavor of the sauce. For a slightly smoother sauce, you could use crushed tomatoes, but diced tomatoes offer a rustic texture that’s very appealing.
• Pasta: Penne pasta was my choice for its ability to hold up to the hearty sauce and for its ridges, which capture every bit of flavor. However, feel free to experiment with any short-cut pasta you prefer, such as rigatoni, orecchiette, or even a robust pappardelle. The key is to choose a pasta shape that can stand up to the richness of the sauce and allow it to cling beautifully.
• Parmesan Cheese: No Italian-inspired pasta dish is complete without a generous sprinkle of freshly grated Parmesan cheese. Its salty, umami notes perfectly complement the rich tomato and beef flavors. Always opt for a block of Parmesan and grate it fresh just before serving for the best flavor and texture.

How to Make Slow Simmered Short Rib Sauce with Pasta

Crafting this delicious sauce is a journey of flavors, building from simple steps to a deeply satisfying meal. Follow these detailed instructions to create a masterpiece in your kitchen:

1. Sear the Ribs to Perfection: Begin by heating the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season your short ribs generously with salt and freshly ground black pepper on all sides. Working in batches to avoid overcrowding the pot, carefully place the ribs in the hot oil and brown them thoroughly on all sides. This searing process is crucial as it creates a beautiful crust and locks in moisture, developing deep, complex flavors that will form the backbone of your sauce. This should take about 8-10 minutes per batch. Once browned, remove the ribs to a plate and set aside, discarding all but about 1 tablespoon of the rendered fat from the pot.
2. Build the Aromatic Base: Reduce the heat to medium. Add the minced onion to the remaining fat in the Dutch oven. Sauté the onion, stirring occasionally, until it becomes soft and translucent, typically 2-3 minutes. Pour in the beef broth, using a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This process, known as deglazing, adds incredible depth to your sauce. Allow the broth to simmer gently for a couple of minutes until it reduces slightly and forms a light glaze.
3. Slow Simmer for Tenderness: Return the seared ribs to the Dutch oven, along with any accumulated juices from the plate. Lower the heat to a gentle simmer. Add the undrained diced tomatoes to the pot, ensuring the ribs are mostly submerged in the liquid. Cover the pot with a tight-fitting lid and let the sauce gently simmer for approximately 2 hours. During this time, turn the ribs every 30-45 minutes to ensure even cooking and maximum flavor absorption. The goal is for the meat to become incredibly tender, practically falling off the bones.
4. Shred the Meat and Finish the Sauce: Once the short ribs are fork-tender and easily fall from the bone, carefully remove them from the pot to a cutting board. Allow them to cool slightly until they are comfortable enough to handle. At this point, remove all the meat from the bones and any excess fat, then shred the tender meat into bite-sized pieces. Discard the bones and fat. Return the shredded meat to the Dutch oven with the tomato sauce and stir to combine. Let it simmer gently for another 10-15 minutes, allowing the meat to fully absorb the sauce’s flavors and heat through. Taste the sauce and adjust seasoning with salt and pepper as needed.
5. Combine with Pasta and Serve: While the sauce finishes simmering, bring a large pot of salted water to a rolling boil. Add your chosen pasta (penne works wonderfully) and cook according to package directions until it is al dente – tender but still firm to the bite. Drain the pasta, reserving a little pasta water if desired (this can be used to loosen the sauce if it’s too thick). Add the drained pasta directly into the Dutch oven with the short rib sauce. Toss gently to ensure every piece of pasta is coated in the rich, meaty sauce. Serve immediately, garnished generously with freshly grated Parmesan cheese.

Tips and Tricks for the Best Short Rib Pasta Sauce

This slow-simmered short rib sauce is a truly delicious creation, perfect for those days when you have a few hours to dedicate to a comforting meal. Here are some extra tips to ensure your dish is perfect every time:

• Managing Greasiness: One common concern with short ribs can be excess fat. While I trimmed visible fat before cooking and drained some rendered fat, the sauce can still feel a bit greasy. To combat this, you have a few options:
  • Skim the Fat: After the sauce has simmered and the meat is removed, let the sauce sit for a few minutes. Fat will rise to the surface and can be easily skimmed off with a spoon.
  • Chill and Remove: For the most effective fat removal, refrigerate the sauce overnight. The fat will solidify on top, making it very easy to lift off and discard before reheating. This also allows the flavors to meld and deepen.
  • Consider Pork Ribs: As noted, the original recipe offered pork spareribs or country-style ribs as an alternative. If you’re particularly sensitive to greasiness, trying this recipe with a leaner cut of pork might yield a less fatty result.
• Making Ahead and Freezing: This short rib sauce is fantastic for meal prep!
  • Make Ahead: The sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. The flavors often improve with time! Reheat gently on the stovetop before adding freshly cooked pasta.
  • Freezing: Once completely cooled, the sauce (without pasta) freezes beautifully for up to 3 months. Store in freezer-safe containers or bags. Thaw in the refrigerator overnight and reheat before serving with freshly cooked pasta. You might need to add a splash of beef broth or water when reheating.
• Reheating Leftovers: Leftovers are delicious, but the pasta tends to absorb a lot of the sauce’s moisture. When reheating, especially if the sauce seems thick, add a splash of beef broth, water, or even a little red wine to restore its luscious consistency.
• Serving Suggestions:
  • Fresh Herbs: A sprinkle of fresh basil or parsley before serving adds brightness and color.
  • Crusty Bread: Don’t forget some crusty Italian bread to sop up every last drop of that incredible sauce!
  • Side Salad: A simple green salad with a vinaigrette dressing offers a refreshing contrast to the richness of the dish.
  • Wine Pairing: A robust red wine like a Sangiovese, Chianti, or a Cabernet Sauvignon pairs wonderfully with the rich flavors of the short rib sauce.

More Comfort Food Dinners to Savor

If you loved this comforting short rib pasta, explore more of our heartwarming recipes:

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

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 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!

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

1. 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. 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.
3. 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.
4. 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.
5. 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.

Recipe Notes:

Adapted from The New Best Recipe

Keywords: short ribs, sunday supper