Have I ever told you how much I love short ribs? Well I do and I can’t get enough of them. They happen to be one of the items that I always have on hand in my freezer. My love for short ribs goes back to my childhood and my grandfather. When he made his tomato sauce he always added in short ribs or pork ribs. I learned from the best and I add them into my sauce recipe all the time. I also add in tons of other stuff like sausage and meatballs. The other night I didn’t want to go through all that fuss. I just wanted short ribs and sauce. So I made that just that. I don’t know why I didn’t think of doing it sooner. I loved it so much. The short ribs and sauce hit the spot. I hope you enjoy!
2 packages of short ribs
1 large onion, minced
5 garlic cloves, minced
2 28oz cans of crushed tomatoes
2 tablespoons fresh basil, minced
Season short ribs with salt and pepper. Heat olive oil in a large dutch oven over medium-high heat. Sear short ribs in oil on all sides. Remove from pot and set aside.
Remove some of the oil from pan leaving about 2 tablespoons. Lower heat to medium. Add in onions. Season with salt. Cook until translucent. Add in garlic and cook for 2 minutes.
Add in tomatoes. Rinse out the cans with some water so you can get out all the tomatoes. Add in the water from the cans. Season with salt and pepper. Add back in the short ribs. Bring to a boil. Add in basil. Reduce heat to low. Cook for 2 1/2 to 3 hours until the short ribs are fork tender and falling off/pulling away from the bone.
Serve with some pasta. I used whole wheat spaghetti here. Enjoy!