Short Ribs in Tomato Sauce: A Comfort Classic for All Seasons
Juicy meat simmers in rich red gravy for a cozy, soul-warming meal.
Succulent, fall-off-the-bone short ribs braised in tangy tomato sauce create a timeless comfort food everyone can appreciate. This dish combines robust flavors and a hearty texture, making it perfect for family gatherings, special occasions, or simply indulging in a comforting homemade meal. Read on for a detailed guide to making short ribs in tomato sauce, from selecting ingredients to serving tips and frequently asked questions.
Why Short Ribs Are a Favorite Cut
Short ribs have long been prized in home kitchens for their unique ability to become meltingly tender when cooked slowly. Their marbled texture and rich taste set them apart from other beef cuts. Whether braised in a simple wine sauce or simmered in zesty tomato, short ribs are loved for:
- Incredible tenderness: Slow cooking breaks down tough fibers, resulting in meat that almost melts off the bone.
- Versatile flavor profiles: They take well to various sauces and seasonings—classic wine reductions, herbaceous broths, and tangy tomato sauces.
- Comfort and nostalgia: Few dishes evoke a sense of home and warmth quite like a pot of braised short ribs.
Recipe Overview
This short rib recipe features a simple yet robust tomato sauce with hints of garlic, onion, wine, and herbs. The process involves browning the ribs for flavor, simmering them in sauce, and finally chilling to remove excess fat for a cleaner finish.
Ingredients You’ll Need
- Beef short ribs (bone-in preferred)
- Canola oil (or olive oil for added richness)
- Salt and fresh ground black pepper
- Chopped onions
- Minced garlic cloves
- Canned whole or diced tomatoes
- Tomato sauce (or crushed tomatoes for added texture)
- Red wine (dry; optional, but recommended for depth)
- Sugar (to balance acidity)
- Dried or ground thyme
- Red pepper flakes (optional, for a slight kick)
- Fresh or dried parsley (for serving)
- Fresh grated Parmesan cheese (for garnish)
Step-by-Step Preparation
1. Preparing the Short Ribs
- Pat short ribs dry and season generously with salt and pepper.
- Heat canola oil in a large, heavy-bottomed pot over high heat.
- Brown the ribs quickly, approximately 1.5–2 minutes per side, until each surface develops a deep caramelized crust.
- Carefully remove the ribs from the pot and set aside.
- Pour off most of the rendered fat into a heatproof container, leaving a small amount for sautéing the aromatics.
2. Building the Sauce Base
- Add chopped onions and minced garlic to the pot and cook for about 1 minute until aromatic.
- Pour in canned tomatoes (whole, diced, or crushed) and tomato sauce.
- If desired, add a splash of dry red wine for richness.
- Stir in salt, pepper, sugar, ground thyme, and red pepper flakes.
3. Braising the Ribs
- Return the browned short ribs to the pot, nestling them into the sauce.
- Cover the pot and transfer it to a preheated oven at 275°F (135°C).
- Braise for about four hours, allowing the ribs to slowly tenderize and the sauce to deepen in flavor.
4. Chilling for Easy Fat Removal
What others are reading
- Once cooked, let the pot cool slightly before refrigerating for several hours or overnight. Cold temperatures cause the fat to harden and rise to the top.
- After refrigeration, easily remove the hardened fat using a spoon. This step produces a lighter, cleaner sauce and improves texture.
- Gently reheat the short ribs and sauce until warmed through before serving.
Serving Suggestions
Short ribs in tomato sauce are best served over a hearty base that absorbs the flavors and sauce:
- Pasta: Ladle the sauce over cooked pasta—wide pappardelle, tagliatelle, or rigatoni are ideal for capturing chunks of meat and sauce.
- Polenta: Creamy, tangy polenta pairs beautifully with savory short ribs (try goat cheese polenta for extra depth).
- Mashed Potatoes: For ultimate comfort, serve over buttery mashed potatoes.
Finish each serving with freshly grated Parmesan and a sprinkle of chopped parsley. Curly or flat-leaf parsley add a touch of brightness and color.
Tips & Tricks for Perfect Short Ribs
- Browning Matters: Don’t rush the initial browning—this step develops flavor through the Maillard reaction, essential for a rich sauce.
- Braise Low and Slow: The low oven temperature and long cook time guarantee tenderness. Short ribs are best when gently braised until they fall off the bone.
- Remove Excess Fat: Refrigerating the sauce before serving makes it easy to remove hardened fat, producing a cleaner dish.
- Flexibility in Ingredients: Use any tomatoes you have (diced, whole, stewed, crushed), and substitute herbs or type of oil as needed.
- Make Ahead: Prepare the dish a day in advance; flavor improves and texture becomes ideal after chilling and reheating.
Alternative Variations
- Wine Choice: While red is traditional, a dry white wine can be used for a lighter sauce.
- Vegetable Additions: Add carrots, celery, bell peppers, or shallots for extra dimension.
- Herb Swaps: Oregano, rosemary, basil, or fresh thyme leaves boost aroma and taste.
- Spice Level: Adjust red pepper flakes to suit your heat preference, or omit for a mild sauce.
Nutrition & Storage
| Component | Estimated Nutrition (per serving) |
|---|---|
| Calories | 540-680 cal |
| Protein | 30-38 g |
| Fat | 32-45 g (after chilling and fat removal) |
| Carbohydrates | 24-36 g |
| Storage | Best stored covered in refrigerator for up to 3 days |
Frequently Asked Questions (FAQ)
Can I make short ribs without wine?
Yes, simply substitute the wine with equal parts beef or chicken broth. The depth of flavor will be slightly different but still delicious.
What if I don’t have fresh thyme?
Dried thyme works well. You can also use other herbs such as rosemary or oregano.
How do I prevent the sauce from being too greasy?
Refrigerate the cooked dish until the fat rises and hardens, then easily remove it before reheating.
Can I use boneless short ribs?
You can, but bone-in ribs deliver deeper flavor and contribute to the sauce’s richness.
Is this recipe freezer-friendly?
Yes! Cool the short ribs and sauce, then transfer into an airtight container. Freeze for up to 2 months.
Step-by-Step Visual Guide
- Step 1: Season and brown the short ribs in hot oil.
- Step 2: Sauté onions and garlic; add tomatoes, sauce, and wine.
- Step 3: Return ribs to the pot; stir in herbs and spices.
- Step 4: Cover and braise in the oven for 4 hours at 275°F.
- Step 5: Chill, remove fat, reheat, and serve over your favorite base.
Hosting & Entertaining Tips
- Make-Ahead Meals: Prepare short ribs one day ahead. This enables easy fat removal and enhances flavor development.
- Serving for a Crowd: Make a large batch; short ribs reheat beautifully. Serve buffet-style with pasta, polenta, or crusty bread.
- Presentation: Serve on a platter with sauce on the base, ribs atop, garnished with cheese and parsley.
Short Ribs in Tomato Sauce: Perfect Pairings
| Side Dish | Why It Works |
|---|---|
| Goat Cheese Polenta | Tangy creaminess contrasts with the savory sauce. |
| Mashed Potatoes | Classic comfort; absorbs sauce and juices. |
| Pasta (Pappardelle, Rigatoni) | Catches chunks of meat and sauce, creating a hearty bowl. |
| Crusty Bread | Perfect for mopping up the rich tomato sauce. |
Extra Notes from the Kitchen
- Watch out for hot grease: Browning ribs can create splatter; use caution and heatproof containers for excess oil.
- Don’t rush braising: Rushing the oven time leads to less tender meat. Plan ahead to ensure full flavor and texture development.
- Herb garden tips: Fresh parsley is ideal for garnish, but curly parsley works fine until your garden catches up!
Conclusion: Make This Soon
Short ribs in tomato sauce epitomize comforting home cooking. Braised until tender and enveloped in a deep tomato sauce, this dish promises rich flavors and satisfying textures. By following these simple steps and tips, you’ll create a memorable meal that’s perfect for sharing with loved ones. Make it the night before for best results—and enjoy every bite!
FAQ: Quick Reference
- Q: Can this be made on the stovetop?
A: Yes, simmer gently for 3–4 hours, covered. - Q: Is there a vegetarian version?
A: Substitute meaty mushrooms and hearty vegetables, using the same sauce and braising steps. - Q: Can leftover sauce be used for pasta?
A: Absolutely; the tomato sauce is delicious with pasta, rice, or as a base for other dishes.
References
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