The Pioneer Woman Tasty Kitchen
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Short Ribs in Tomato Sauce

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Short ribs in a tangy tomato sauce. Serve it over pasta and know what happiness really is.

Ingredients

  • 8 whole Beef Short Ribs
  • 2 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 1 Tablespoon Sugar
  • 4 cloves Garlic, Crushed
  • 1 whole Medium Onion, Diced
  • 1 cup Red Or White Wine
  • 1 can (28 Ounce) Whole Tomatoes
  • 1 can (14 Oz. Size) Tomato Sauce
  • 1 teaspoon Salt
  • ¼ teaspoons Red Pepper Flakes
  • ¼ teaspoons Ground Thyme
  • 1 pound Fettuccine
  • Grated Parmesan Cheese
  • Minced Fresh Parsley

Preparation

Preheat oven to 275 degrees.

Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Brown short ribs in oil, about 1 1/2 or 2 minutes per side. Remove to a plate.

Pour off excess oil (be careful!) Throw garlic and onions into pot. Stir to cook for a minute or two, then add tomatoes, tomato sauce, wine, salt, red pepper flakes, and thyme. Stir to combine.

With tongs, set short ribs back into the pot, submerging as much as possible in the sauce. Cover pot and place into the oven. Cook for 3 1/2 to 4 hours. Short ribs should be tender and falling off the bone.

*Remove ribs from pot. Allow to cool, then wrap tightly and refrigerate. Allow pot of sauce to cool a bit, then place pot into the fridge for several hours or overnight. Remove hardened fat/grease from the top. Discard fat. Return ribs to pot, then return pot either to stovetop or oven and warm it up.

Boil pasta according to package directions. Turn pasta onto a large platter, then top with tomato sauce and short ribs. Sprinkle plenty of Parmesan over the top, as well as some chopped parsley.

Takes awhile, but the end result is worth it! Short ribs are my life.

5 Comments

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Stephanie on 3.28.2011

WOW!!! Ree, I just discovered you yesterday and I love you already! lol. I made these short ribs for dinner last ngiht. Instead of serving them over the noodles we decided to go for rice. The falvor is amazing! For Dessert I made the French Breakfast Puffs. I know it says breakfast in the title but I just couldnt help myself!! Thanks for the awesome recipes and helping me have fun in the kitchen! :)

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tullisjen on 3.17.2011

Made this yesterday. Instead of putting it in the oven I put it in my crockpot and my goodness, my house smelled divine!! Fixed some homemade egg noodles with it and it was requested that I make the dish more often. Thank you Ree! It is so nice to hear good things about my cooking at the dinner table, instead of turned up noses!

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poxleo on 3.15.2011

Typo “*Remove ribs from pot. Allow to cook, then wrap tightly and refrigerate

I think it is “Allow to COOL, then wrap.” I just stared at this for a really long time thinking I’d missed something.

I’m very recipe-dependent. LOL!

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digidesigns on 3.13.2011

I assume the sugar is used in the tomato sauce to cut the acidity? I don’t see the sugar used in the directions.
Making right now. I cannot wait to taste it.

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Sweetpea Nancy on 3.7.2011

Sounds delicious! I can hardly wait to try this recipe! My mouth is watering just thinking of it! Thanks for sharing.

5 Reviews

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dana b on 9.2.2014

Oh my goodness this recipe was deeelicious!! This was my 1st time with short ribs (although the ones my store offered were very small) and I’ll guarantee it won’t be my last. Thank you Ree, as always, for this wonderful recipe. You’ve opened my eyes to something new!!

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ceramartin on 4.27.2012

My mom loves this recipe and I am more than happy to make it for her! The noodles are a great touch.

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tullisjen on 3.17.2011

Really good, with just enough kick from the pepper flakes to give it a spicy flavor!

The kids and husband loved it! Instead of putting in the oven, I put it in the crock pot for 3 hours on high.

Meat fell apart and the sauce was yummy!

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poxleo on 3.15.2011

This was a hit. I only had diced tomatos and I raided my stash of Pizza Hut red pepper flakes but all was well.

Really delicious. I made it a day ahead, removed the ribs and let the sauce and ribs chill overnight in the fridge as directed.

YUM! We’ve eated 3 meals from this one pot (2 1/2 in the family). The next night I heated up yeast rolls from the store and shredded the beef to make beef sliders.

Guess what’s for dinner tonight? The last of it. It’s like I’m a real cook!

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catrina on 3.12.2011

We had this for supper tonight. The smell of it cooking was wonderful. And the meat is so tender! This is definitely a keeper in my recipe box!

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