Braised Short Ribs in a Spicy Tomato Sauce
What You Will Need
8-10 short ribs
1 large onion chopped
5 cloves garlic minced
1 28 ounce can of diced tomatoes
1 28 ounce can of tomato sauce
1/2 cup port
2 bay leaves
1 tsp rosemary
1 Tbs oregano
1 tsp thyme
a handful of fresh basil chopped
2 Tbs sugar
2 Tbs oil
red pepper flakes
Preheat oven to 275*
In a large dutch oven, heat oil until hot. Salt and pepper the short ribs and brown on all sides. Work in batches if necessary and transfer to a plate. Throw in the onions and garlic and cook for a couple of minutes until translucent. Next carefully pour in the port and using a wooden spoon scrape all the brown bits from the bottom of the pan. Mix in the tomatoes, tomato sauce, bay leaves, rosemary, oregano, thyme, basil, and sugar and bring to a boil. Add salt, cayenne, and red pepper flakes until desired level of spiciness.
Return the short ribs into the pot, doing your best to submerge them in the sauce. Cover and place in oven. Cook for 5 hours until the meat is extremely tender and falling off the bone. It is a good idea to make the ribs up to this point the night before you are going to serve them. The flavor is way better!
If serving the next day: Remove the ribs from the sauce and refrigerate separately. The fat on the sauce will harden overnight in the fridge and you can just crack it off the top. To reheat, simmer the sauce over the stove top and re submerge the ribs, then you can either just keep reheating it over the stove top or place back in the oven at 275* for 1 hour.
If serving immediately: Spoon off as much fat from the top of the sauce as possible
Taste the sauce once more to check the flavor adding what ever you think it needs more of.
Serve over freshly cooked pasta with some romano cheese