Short Rib Pasta
Well, it’s been a minute since we’ve seen a food post on here. To be clear, I mean a savory food post as I literally just posted those gluten-free gingerbread cookies – which you should run to make. But because a few of you have been requesting some savoury food, I would like to present to you this short rib pasta sauce.
The original recipe is from Half Baked Harvest, which she named Sunday Sauce. I believe Sunday sauce came into our lives approximately five years ago, and we haven’t looked back since.
Each time I’ve made this short rib pasta sauce (which was monthly for a while), I would tweak the recipe slightly. Sometimes it worked in my favor, and other times, not so much. That being said, you can rest assured that you are about to get the best version of this recipe ever.
We all know that HBH is hands down my favourite food blogger and that whenever I need a recipe, I just google the recipe I’m searching for and then add “Half Baked Harvest” to the end of it.
That being said, this short rib pasta sauce (or Sunday sauce) was delicious as it was and likely did not need a tweak. However, I always found that there was opportunity for so much flavor to be involved – with the array of ingredients – but I never got that burst I was waiting for.
Perhaps it was because of my fear of too much salt (yes, that’s a thing), or perhaps it really did need my magic touch. Either way, it’s graduated from super delicious to super duper amazingly delicious now.
It’s a make a mess in the morning kind of meal (crockpot situation) and then let is simmer and become delicious for the day. So I would recommend you head to the store (or if you’re like me, order) and get these ingredients ASAP.
Before I get into the full recipe for this short rib pasta sauce, let’s revisit some delicious pasta recipes I’ve done here:
+ Aglio e Olio: Pasta from Chef the Movie (*so good, I want it now)
Now this short rib pasta. An unreal line up if you ask me. All delicious, all so different.
Short Rib Pasta Sauce
Adapted from Half Baked Harvest
Makes enough sauce to serve eight
+ 2 Tbsp olive oil
+ 5-6 bone-in short ribs
+ 6 Tbsp butter
+ 1/2 cup red wine
+ 1 Tbsp red wine vinegar
+ 1 tsp salt
+ 2 (28 oz) cans whole peeled San Marzano tomatoes
+ 1/2 cup oil-packed sun-dried tomatoes
+ 6 oz tomato paste
+ 1 medium onion, chopped
+ 2 carrots, chopped
+ 2 tsp dried basil
+ 2 tsp dried parsley
+ 1 tsp oregano
+ 1/2 tsp dried thyme
+ 1/2 tsp crushed red pepper
+ parmesan rind
+ 1-2 packages cooked pasta, for serving (1 package will serve 4 people, 2 will serve 8)
+ fresh parmesan, for serving
1. Heat olive oil in a skillet over medium to high heat. Salt (like go to town on the salt) and pepper your short ribs. Once the pan is hot, hot, hot, sear each side of each of the short ribs – super quick – less than a minute a side, just until you cannot see red. Add the short ribs to your crock pot.
2. In a small pan, heat your butter to brown it. Browning butter is an art. Keep the heat on medium heat, allow your butter to melt. After that, it will foam. Once the foam starts to dissipate, you will see little brown crystals forming at the bottom and a nutty aroma will fill the air. Remove from heat and pour the butter over your short ribs.
3. Take your basil, parsley, oregano, thyme, and red pepper and add it into a mortar and pestle and grind up the herbs until they are super fine. Add to the crock pot.
4. Add your red wine (I often use a red wine reduction as well), red wine vinegar, salt, San Marzano tomatoes, sun-dried tomatoes, tomato paste, onion, carrots, and parmesan rind to the crockpot.
Pro tip: Consciously place your rind in a spot you know you can find it – it really breaks down and can be hard to find.
5. Cook on low heat for 8.5 hours, or high heat for 5 hours.
6. Once the sauce is done cooking, remove the parmesan rind and throw it away. Then remove the short ribs – make sure you get them all. Shred the meat from the short ribs.
7. Using a hand blender, puree the sauce so it’s nice and smooth.
8. Place the short ribs back into the slow cooker while you make your pasta noodles per the package instructions.
9. This makes a ton of sauce so I like to serve the pasta noodles first and then pour the sauce on top. Obviously then top with parmesan cheese.
10. Add salt and pepper as your see fit – but if you salted the ribs a ton at the beginning, you may not need to! Enjoy.
This looks so delicious!!! I’ll definitely be trying this with some Banza chickpea pasta. What are some of the best gluten-free pasta you’ve found?? I haven’t tried many other than banza, but wanting to expand my horizons.