Somerset Ridge Short Rib Marinara Over Pasta
Bucatini Pasta with Short Ribs and Capers and Rustic Marinara Sauce
Ingredients
For The Rustic Marinara Sauce
- 1/4 cup olive oil
- 1 white onion diced
- 4 cloves garlic minced
- 28 ounce can San Marzano Tomatoes undrained
- 1 cup tomato sauce
- 3 ounces tomato paste
- 1/2 cup Somerset Ridge Chardonel
- 1/2 tbsp dried oregano
- 1/4 tsp salt
- 1 tsp white sugar
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 1/2 tsp fennel seed
- 1 bay leaf
- 1/2 cup freshly grated Pecorino-Romano cheese divided (Or Parmesan)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 tsp cider vinegar
- 1/2 cup Capers drained but not rinsed
For The Short Ribs
- 4 lbs short ribs Bone in
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp extra virgin olive oil
- 1/2 sweet onion diced
- 3 cloves garlic smashed and chopped
- 2 cups beef broth
- 2 tbsp Worcestershire Sauce
- 1 sprig fresh rosemary
Instructions
For Short Ribs
- Preheat oven to 350 degrees
- Season all sides of the short ribs with salt and pepper
- Heat a heavy, oven-safe pot over high heat. Add olive oil and allow to heat briefly
- Sear short ribs in olive oil, about 1 minute per side
- Remove the ribs from pot and set aside
- Lower heat and add in onion. Saute 2 to 3 minutes
- Add garlic and saute until fragrant, about 1 minute
- Pour in beef broth and Worcestershire sauce. Bring to a simmer
- Add the browned short ribs. Place a rosemary sprig on top of the ribs.
- Cover and cook in oven for about 2 1/2 hours, until meat is tender
For Rustic Marinara Sauce
- Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes
- Add garlic and cook until fragrant. About 1 minute.
- Add Marzano tomatoes, Somerset Ridge Chardonel, tomato paste, tomato sauce, oregano, salt, sugar, black pepper, red pepper flakes, fennel seed and bay leaf into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
- Remove Dutch oven from heat. Stir in the vinegar
- Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes
- Discard bay leaves. Sprinkle remaining cheese over sauce when serving
Finish the Dish
- Place short ribs on a cutting board and when cool enough, with two forks, remove meat from bones and shred
- Cook Bucatini pasta according to package directions
- Drain pasta and place in a large pasta bowl
- With tongs, toss in the shredded beef, and add enough of the sauce to generously cover the pasta and meat
- Add in the capers and toss gently
- Sprinkle with more cheese