[homemade] Beef Short Rib Sunday Gravy

I know it’s St.Patrick’s day.. but I decided to do Italian instead.

First time ever making this.. time consuming but not all too hard. Sunday Gravy with beef short rib/Italian Sausage, and pork/beef meatballs.

**Recipe**

– Seasoned 4 beef short ribs in a bit of salt and let sit on a rack in the fridge for about an hour. Once that was done I seared all sides in a bit of oil until a good sear was achieved on all sides. Set meat aside. (I seared the meat in a seperate stainless steel pan than I slow cooked everything (the Dutch oven). But of you have a large stainless steel pot you can do this all in one cooking vessel)

– In then seared 5 links of spicy Italian sausage, cut into thirds, in the same pan.. once a good sear achieved i set aside with the short ribs.

– I then took a whole medium chopped onion and sautéed it the fond of the ribs/sausage. Once softened and semi translucent I added two tablespoons of tomato paste and stirred. Once the tomato paste started to stick to the pan.. I added two cups red wine (Cabernet Sauvignon) and deglazed the whole thing.

– I then took 2 large cans of San Marzano style tomatoes that I blended a bit (chunky consistency). I emptied that into my Dutch oven, added the wine/onion mixture, and then the meat all into my pot and brought to a low simmers

– to the pot I added 2 stalks of basil leaves, 5 cloves of crushed garlic, and a Parmesan rind to the pot.

– over low heat I simmered for about 3 hours, stirring occasionally.

– At the three hour mark, I added the meatballs. I’m ashamed that I didn’t do these homemade.. they are Trader Joe’s brand of Italian style pre cooked meatballs. But they’re pretty decent.

– At the 4 hour mark.. the short ribs should be tender enough to pull from the gravy, remove from the bone, and shred. I added the shredded beef back to the pot.

– I simmered for about 15 minutes more while I prepared my pasta, rigatoni, cooked al dente.

– for plating I did as you’re supposed to do.. lightly simmer your pasta with some of the sauce and a bit of the reserved pasta water. After the pasta was plated I added additional sauce, some of the meatballs and sausage chunks, as garnished with a bit more of the fresh basil and some fresh shredded parm (I used a micro plane for the fine parm shreds)