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short rib with marinara sauce recipe

Somerset Ridge Short Rib Marinara Over Pasta

Bucatini Pasta with Short Ribs and Capers and Rustic Marinara Sauce
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Course: Main Course
Ingredients Method

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

Method
 

For Short Ribs
  1. Preheat oven to 350 degrees
  2. Season all sides of the short ribs with salt and pepper
  3. Heat a heavy, oven-safe pot over high heat. Add olive oil and allow to heat briefly
  4. Sear short ribs in olive oil, about 1 minute per side
  5. Remove the ribs from pot and set aside
  6. Lower heat and add in onion. Saute 2 to 3 minutes
  7. Add garlic and saute until fragrant, about 1 minute
  8. Pour in beef broth and Worcestershire sauce. Bring to a simmer
  9. Add the browned short ribs. Place a rosemary sprig on top of the ribs.
  10. Cover and cook in oven for about 2 1/2 hours, until meat is tender
For Rustic Marinara Sauce
  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes
  2. Add garlic and cook until fragrant. About 1 minute.
  3. 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.
  4. Remove Dutch oven from heat. Stir in the vinegar
  5. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes
  6. Discard bay leaves. Sprinkle remaining cheese over sauce when serving
Finish the Dish
  1. Place short ribs on a cutting board and when cool enough, with two forks, remove meat from bones and shred
  2. Cook Bucatini pasta according to package directions
  3. Drain pasta and place in a large pasta bowl
  4. With tongs, toss in the shredded beef, and add enough of the sauce to generously cover the pasta and meat
  5. Add in the capers and toss gently
  6. Sprinkle with more cheese