This recipe is comforting and delicious. It seemed like the perfect dish to make since the temperature around here has dropped and we’ve been cozying up on the couch. It was also movie night here so what’s more appropriate than a big bowl of pasta?! I also needed a good excuse to use this new beauty!
My lovely Momma gifted this to me for Christmas and it has completed my life. I can’t tell you the difference that these pots make in my cooking. And it’s absolutely gorgeous in my kitchen. This is the Burgundy color that Sur La Table released this year and I’m in love. There’s nothing like giving a gift that lasts a lifetime and these babies will work overtime for you. It’s a great investment, I promise you won’t be disappointed.
This is another recipe I’ve re-worked and re-photographed on my site.
This photo was taken on April 2, 2012.
The base of this braising liquid for the short ribs is just like my other recipe Guinness Braised Short Ribs and it’s also just a good starter for any short rib recipe.
Low and slow is key here so make sure you’re using a heavy bottom pot to avoid burning. All the roasted tomatoes, wine and short ribs will cook down and create the goodness. By ‘goodness’ I mean soul warming, delicious, best sauce you’ve ever tasted you’ll eat it on a shoe goodness. So give it as much time as it needs and account for the whole day so you’re not eating at midnight!
6 cloves Garlic, skin on
5 whole Plum Tomatoes, seeded and quartered
Olive Oil, for drizzling
2 tablespoons Olive Oil
4 pounds Beef Short Ribs, bone-in
Kosher Salt and Black Pepper, for seasoning
1 whole Onion, medium dice
2 whole Carrots, medium dice
2 tablespoons Tomato Paste
1 cup Red Wine
2 cups Beef Stock
1 pint Cherry Tomatoes, halved
1 package Baby Bella Mushrooms, quartered
1 pound Fettuccine, cooked according to package
Basil, chopped for garnish
Parmesan, fresh grated for garnish
Preheat your oven to 375 degrees F. Place garlic cloves and quartered tomatoes on a sheet pan, drizzle with plenty of olive oil and liberally season with salt and pepper. Roast for 15-20 minutes until tomatoes and garlic are tender. Remove and set aside to cool. Once garlic is cooled, remove from skin and set aside.
In a large heavy bottomed pot, like a dutch oven, heat the olive oil over medium high heat. Season beef short ribs with salt and pepper. Place in the pot and sear until browned on all sides. Remove to a plate and set aside until needed.
In the same pan, add chopped onion and carrots to the pot, sweat veggies until tender and translucent, about 5 minutes. Season with salt and pepper. Add the tomato paste and stir in to combine. Deglaze the pan with red wine. Reduce heat to medium. Cook for 1 minute while stirring. Add the reserved roasted tomatoes and garlic into the pot. Stir in and bring to a simmer.
Add the beef stock bring to a boil and reduce heat to a simmer. Add the beef short ribs back into the pot. Nestle them all into the sauce. Cover and cook for 3 hours on low heat. Make sure to stir every so often to prevent burning. Add extra stock if necessary.
Once the ribs are fork tender remove them to a plate. Discard bones and shred the meat. Turn off heat and blend remaining sauce in the pan. Use an immersion blender, food processor or regular blender. Blend until smooth and the sauce is thick. Season with salt and pepper to taste. Add the shredded short rib meat back into the sauce. Cover and set aside.
On a sheet pan place the halved cherry tomatoes and quartered mushrooms, drizzle with plenty of olive oil and season with salt and pepper. Roast in the oven for 10-15 minutes until mushrooms are browned and tender and tomatoes are tender. Add the roasted mushrooms and tomatoes into the short rib sauce.
Cook pasta according to package. Drain and drizzle with olive oil. Toss the pasta in the sauce to serve. Garnish with lots of basil and grated parmesan.
All content and photography is © 2012 - 2017 by Victoria Sophie and Dash of Savory. All rights reserved.
Roasting tomatoes is a simple and quick way to add a lot of flavor to any Italian dish. I use roasted tomatoes as the base of all my pasta sauces.
Keep the skin on the garlic to roast and allow to cool completely before removing the skin.
I typically find my short ribs at the butcher counter in Whole Foods. They sometimes run good deals and they are always great quality.
Short Ribs are the meaty end to beef ribs from the chest and front shoulders of the cow. They should have a good ratio of fat to bone and should be well marbled. Like these beauties.
The term English style ribs is just the cut that I recommend in this dish. Flanken style are thinner strips and work better for long marinades and grilling.
Make sure the meat is on the bone, this provides great flavor in the dish.
The use of a heavy bottomed pot will conduct heat better for even cooking.
Be sure to dry the ribs thoroughly before searing them. If you don’t the ribs will stick to the pan and won’t brown properly.
Browning up the short ribs adds to the whole flavor of the dish.
I always recommend using a good wine in cooking. If it’s not something you’re not willing to drink then why would you want in something you’re going to eat?
A big Cabernet Sauvignon or spicy Merlot works great in this dish.
After all, cooking with wine is just a good excuse to pour yourself a glass as well.
Add the tomatoes directly into the pan, the size doesn’t matter because the tomatoes will break down and become a part of the sauce.
I know this may seem like a lot of work but low and slow cooking is where it’s at.
It’s well worth the wait and your kitchen will smell amazing.
Now this is something I’ve done two ways, I’ve roasted up the mushrooms and tomatoes and I’ve done a quick saute with them. It’s truly up to you, either way is great.
I also recommend using fresh pasta with this dish. You can find packages of fresh pasta in your refrigerated aisle in the grocery store. Linguine and fettuccine is perfect for this dish.
Add a light side salad and maybe some toasted up ciabatta bread.
Not like this dish needs more carbs but pasta without bread is totally sacrilegious.
Savor and Enjoy!