This sauce is so good, you will want to stick your head in and lick the bottom of the pot. Or tear off a piece of warm baguette and slather all the goodness up, and then lick your elbow somehow. The short ribs are tender and melt in your mouth. The tomato ragu is rich, decadent, and full of flavor. It's called Sunday Sauce because it's meant to cook nice and slow, all day Sunday in time for Sunday night dinner. This baby is guest appropriate, meet the in-laws for the first time appropriate or I'm staying in my PJ's all day and eating Sunday Sauce at night appropriate. Although the cook time is long, the prep is fast. 30 mins in and out. Let the oven do its thing while you go enjoy your day. Bon appetit!
2 lbs bone-in short ribs (I used @Meatme grassfed short ribs)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
4 cloves of garlic, minced
1 x 796ml no sodium diced tomato
1 x 156ml no sodium tomato paste
1 cup chicken stock
2 cups red wine
2 sprigs each: thyme & rosemary (tied into a bundle with kitchen twine)
3 thai chili peppers (optional)
Kosher salt & pepper to taste
(You can definitely double this recipe if you have more meat on hand!)
1. Preheat oven to 350°F.
2. Pat dry meat. Season liberally with kosher salt & pepper.
3. Heat Dutch oven pot to high. Add 2 tbsp oil.
4. Sear meat x 2-3 mins per side to get a nice crust. Remove and set aside.
5. In the same pot, turn heat down to med-high. Saute onions & garlic until fragrant. Scrape all the browned meat bits off the bottom and get it all mixed in with the onion goodness.
6. Add wine. Bring to a boil and cook off x 3 mins.
7. Add diced tomatoes, tomato paste, celery, carrots into pot and bring to a boil.
8. Nestle seared short ribs back into sauce. Throw herb bundle in.
9. Cover with lid. Roast x 3 hours or until meat is tender and fall off the bone.
10. Remove meat and shred into small pieces before mixing back into most decadent sauce.
11. Serve over pasta, zoodles, rice, or eat straight up with a big loaf of French bread.