This is a sauce I like to make LOTS of. I like to freeze it for later. This is a recipe which I like to add sauteed cremini mushrooms to and or any lovely greens in season. I simply add to the fresh or thawed base sauce; you can create whatever you wish. This recipe is also easily divided if you don’t wish to make as big a batch but why not?
Short Rib Red Sauce
1/2 cup olive oil
6 oz. diced pancetta
2 1/2 lbs. short ribs or flanken style short ribs.
Flanken style short ribs pictured on the left. I prefer the flanken style because it has less fat and more meat.
3/4 cup flour
3 onions , small dice
3 carrots, peeled and 1/4 inch dice
1 bunch parsley chopped
6 cloves garlic , minced
1 head roasted garlic, pulp squeezed out
1 pint grape tomatoes
2 1/2 quarts tomato puree
3 teaspoons chopped fresh rosemary
3 teaspoons dried thyme
1 1/2 teaspoons dried oregano
3 bay leaves
7 1/2 cup beef broth
2 1/4 cups red wine
red pepper flakes; to taste
sauteed seasonal leafy greens
Heat the olive oil in a 13 quart heavy pot. Cook the pancetta until crispy . Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Remove the pancetta with a slotted spoon and set aside. Add the short ribs ; do not over crowd pot and brown the short ribs on all sides.
Do not rush the browning process. It’s the browning and the luscious tiny bits left on the bottom of the pan known as the fond that add to the depth of flavor in the sauce.
Once all the short ribs are nice and brown, add the short ribs and crispy pancetta along with the remaining ingredients to the pot. Give the pot a stir ; make sure to scape the yummy bits from the bottom of the pot as you stir to combine.
Bring the mixture to a boil and reduce the heat to a gentle simmer; cover and simmer for 1 1/2 hours. After 1 1/2 hours, remove the lid and continue to simmer for another hour. Using a slotted spoon remove the short ribs and the bay leaves. Allow the short ribs to cool enough to just handle and remove the bones. Place the short rib meat back into the simmering pot and continue to cook until short rib meat is tender enough that it shreds. Using the back of a spoon smash any grape tomatoes on the inside edge of the pan that have not fallen apart. Shred the meat and place back into sauce simmer the sauce until thickened slightly. Serve this sauce over mashed potatoes or toothy pasta such as rigatoni, penne or tagliatelle.