Somerset Ridge Short Rib Marinara Over Pasta

Bucatini Pasta with Short Ribs and Capers and Rustic Marinara Sauce
Prep Time30 mins
Cook Time3 hrs 30 mins
Course: Main Course

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