Sammy’s Sunday Short Rib Tomato Sauce

• porties: 10 servings
• actieve tijd: 30 minutes
• totale tijd: 5 hours 30 minutes

Ingrediënten

3 tbsp olive oil (extra virgin)

1½ lb whole beef short ribs (bone in)

7 cups tomato sauce (passata) (I'm using Mutti)

3 tbsp tomato paste

2 cups water

3 garlic cloves (peeled, whole)

1 yellow onion (finely chopped)

2/3 cup wine (dry white or dry red)

5 fresh basil leaves

1 tsp red pepper flakes

2 tsp oregano

2 tsp salt

Instructies

Season the Ribs: Pat the short ribs dry with paper towels. Season all sides generously with salt and pepper.

Sear the ribs: In a large Dutch oven or heavy pot, heat 2 tbsp of olive oil over medium-high heat. Sear the ribs on all sides until deeply golden brown, about 3-4 minutes per side. Remove the ribs and set aside.

Cook the aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil. Sauté the onion for about 5 minutes, just until softened. Add the garlic and red pepper flakes and cook for 1 minute, just until the garlic becomes fragrant and lightly golden in color.

Stir in the tomato paste and cook for 2 minutes until it deepens in color. Deglaze with the wine, scraping up any browned bits, and let it reduce for 2-3 minutes.

Make the sauce: Add the tomato sauce, water, oregano, and salt. Stir well. Return the short ribs to the pot. Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 5-6 hours until the ribs are fall-apart tender.

After 5 hours, discard the whole garlic cloves. About 30 minutes before serving, remove the ribs and shred them using two forks. Return the shredded meat to the sauce, stir in the fresh basil leaves, and simmer another 5-10 minutes. Taste and adjust seasoning if needed.

Serve: Serve the sauce over your favorite pasta, and enjoy!

Voedingswaarde

• Calorieën: 189 kcal
• Totale vet: 10 g
• Verzadigd vet: 3 g
• Onverzadigd vet: 6 g
• Cholesterol: 29 mg
• Natrium: 1355 mg
• Totale koolhydraten: 12 g
• Voedingsvezels: 3 g
• Totale suikers: 7 g
• Eiwit: 12 g