Braised Short Rib Sauce from Cento

August 25, 2019 • 0 comments

Braised Short Rib Sauce from Cento
Cento's Braised Short Rib Sauce features fall-off-the-bone tender beef short ribs braised in a thick and rich red wine tomato sauce. Serve over pasta or polenta, this dish impresses in both flavor and presentation.
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  • Servings: 4



Braised Short Ribs Sauce from Cento

1/4 cup Cento Classico Olive Oil
1 large Yellow Onion, chopped (approx. 2 cups)
3 tbsp Bellino Minced Garlic
4 tbsp Fresh Parsley, chopped
1/4 tsp Cento Crushed Red Pepper
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 cup Dry Red Wine
2 cans Cento Certified San Marzano Tomatoes (28 oz), hand crushed
1 pkg Maurizio Rigatoni (17.6 oz)
Grated Parmesan Cheese, to taste

Heat oil in a sauce pot over medium-high heat. Brown ribs in oil, about 3-4 minutes per side, making sure not to crowd the pan. Once browned, remove from heat. Add onions, garlic, 2 tablespoons parsley, crushed red pepper, salt and pepper to the pan and sauté until onions are translucent. Place ribs back in pan and stir for 1 ½ min to flavor meat with onions. Deglaze with red wine and sauté another 1 ½ minutes. Pour in tomatoes, bringing the mixture to a boil, then reduce heat to medium-low, cover and cook for 2 hours, stirring occasionally. Add remaining parsley to sauce before removing from heat. Cook pasta according to package directions. To plate, top pasta with sauce, ribs, and freshly grated parmesan cheese, if desired. Serves 4.