Sunday Short Rib Tomato Sauce

5 from 1 vote

Tender short ribs slowly simmered in a rich tomato sauce with a splash of wine—it’s hearty, cozy, and perfect for a relaxed Sunday dinner.

Prep Time30

Cook Time5

Total Time5 30

Servings: servings

Season the Ribs: Pat the short ribs dry with paper towels. Season all sides generously with salt and pepper.
Sear the ribs: In a large Dutch oven or heavy pot, heat 2 tbsp of olive oil over medium-high heat. Sear the ribs on all sides until deeply golden brown, about 3-4 minutes per side.
Remove the ribs and set aside.
Cook the aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil. Sauté the onion for about 5 minutes, just until softened. Add the garlic and red pepper flakes and cook for 1 minute, just until the garlic becomes fragrant and lightly golden in color.
Stir in the tomato paste and cook for 2 minutes until it deepens in color.
Deglaze with the wine, scraping up any browned bits, and let it reduce for 2-3 minutes.
Make the sauce: Add the tomato sauce, water, oregano, and salt. Stir well.
Return the short ribs to the pot. Bring to a gentle boil, then reduce the heat to low.
Partially cover and simmer for 5-6 hours until the ribs are fall-apart tender.
After 5 hours, discard the whole garlic cloves.
About 30 minutes before serving, remove the ribs and shred them using two forks. Return the shredded meat to the sauce, stir in the fresh basil leaves, and simmer another 5-10 minutes.
Taste and adjust seasoning if needed.
Serve: Serve the sauce over your favorite pasta, and enjoy!