A Slow Simmered Italian Style Red Sauce with Dino Short Ribs
This Sunday red sauce with short ribs creates a rich, hearty, and deeply comforting meal that tastes like it simmered all day in a family kitchen. The beef short ribs slowly break down in the tomato sauce and release flavor that transforms the entire pot. Because the sauce cooks low and slow, it develops a deep color and a silky texture. This recipe works well for weekends, holidays, or any day when you want a warm and satisfying pasta dinner. The aroma fills the house and makes the meal feel special.
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Sunday Red Sauce with Short Ribs
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 lbs bone in beef short ribs
- 4 Italian sweet sausages optional
- 6 to 12 meatballs almost cooked (optional)
- 1 white onion diced
- 4 to 6 garlic cloves minced
- 1 can 6 oz tomato paste
- 1 cup red wine or beef broth
- 2 cans 28 oz each crushed tomatoes
- 6 to 8 fresh basil leaves
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp neutral oil
Instructions
- Preheat a large pot over medium low heat and add the oil.
- Place the short ribs in the pot and sear on all sides.
- Remove the meat and add the onion and garlic. Cook until browned.
- Stir in the tomato paste and cook for 1 to 2 minutes.
- Deglaze with red wine or beef broth.
- Add the short ribs back into the pot.
- Pour in the crushed tomatoes.
- Cover and simmer on low heat for 2 to 4 hours.
- Season to taste with salt, pepper, and Italian seasoning.
- During the last 20 minutes, add basil leaves and optional almost cooked meatballs.
- Remove ribs, pull meat from the bones, and return meat to the sauce.
Video
Nutrition
Building the Flavor Base
You begin by heating a large pot with a little neutral oil. As the pot warms, you season the short ribs with salt and pepper. Once the oil heats, you sear the ribs on all sides. This step builds flavor and creates browned bits on the bottom of the pot that enrich the sauce. After the ribs finish searing, you remove them and set them aside. Next, you add diced onion and minced garlic. As they cook, they soften and turn golden, which adds sweetness and depth.
Adding Tomato Paste and Deglazing
Once the onions and garlic brown, you stir in the tomato paste. The paste caramelizes slightly and deepens the flavor of the sauce. After the paste darkens, you deglaze the pot with red wine or beef broth. This step lifts the browned bits from the bottom and blends them into the sauce. The liquid reduces slightly and creates a rich base for the tomatoes.
Simmering the Sunday Red Sauce
After deglazing, you add the short ribs back into the pot. Then you pour in the crushed tomatoes. As the sauce begins to simmer, the ribs slowly release flavor and become tender. You cover the pot and let it cook on low heat for two to four hours. The longer the sauce simmers, the richer it becomes. The tomatoes break down, the meat softens, and the flavors blend into a smooth and hearty sauce.
Finishing the Dish
During the last twenty minutes of cooking, you add fresh basil leaves. If you want extra richness, you can also add almost cooked meatballs or Italian sausage. These additions bring more flavor and make the sauce even heartier. Once the sauce finishes simmering, you remove the ribs and pull the meat from the bones. The meat becomes tender and blends easily into the sauce. After seasoning to taste, the sauce becomes ready to serve over pasta, polenta, or crusty bread.
A Classic and Comforting Sunday Meal
This Sunday red sauce with short ribs delivers a deep, rich flavor that feels comforting and familiar. The ingredients stay simple, the steps stay clear, and the final result tastes like a dish that has been passed down through generations. Whether you serve it for family dinners or special occasions, this sauce always brings warmth and satisfaction.
Steve M