Sunday Sauce with Short Ribs
Low and Slow
¼ cup olive oil
4- short ribs
Salt and pepper
¼ cup flour
½ onion, finely diced
1 carrot, finely diced
1 celery, finely diced
3 cloves of garlic, minced
2 tbsp. tomato paste
2 (14 oz.) cans of tomatoes, crushed by hand or through a food mill/immersion blender
2-cup beef broth
1 cup red wine
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Salt the short ribs and dust with flour.
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Heat the oil in a Dutch oven or a medium, heavy sauce pan, brown the short ribs on each side. Remove the short ribs from pan and set aside.
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Reduce the heat slightly then add the carrot, celery, onion and garlic. Sauté for 2 minutes then add the tomato paste, stirring it into the mixture.
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Add the tomatoes, broth and wine. Return the ribs to the pot. Season with Salt and stir. Bring this up to a boil, reduce the heat to a low simmer, cover and cook for 1-1 ½ hours, stirring often.
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Increase the heat slightly, remove the lid and cook for another hour
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Remove the short ribs, cut the meat off the bone, discard the bone and slice up the meat.
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Return the meat to the pot and cook for another 30-45 minutes on low.
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Add your favorite, cooked pasta to the pot, toss to coat, top with shaved Parm and enjoy.