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Short Ribs in Tomato Sauce

Updated: May 20, 2021

This rich, slow-cooked recipe is easy to make and does very well in a crock pot. I ended up using a Dutch oven and put it on low heat for 2 hours. The meat turned out so tender and the sauce was full of flavor. I served this dish with spoon bread and a salad. For leftovers, we added this to fettuccini and enjoyed it with garlic bread. Either way, this is a recipe that packs in tons of flavor!


  • 3 lb. beef short ribs

  • 1 onion, chopped

  • 2 carrot, peeled and chopped

  • 3 ribs celery, chopped

  • 1 fennel, chopped

  • 2 parsnips, peeled and chopped

  • 1 tablespoon ghee

  • 1 teaspoon sugar

  • Salt and pepper

  • 1 (15-ounce can) tomato puree

  • 1 (14.5-ounce can) diced tomatoes

  • 1 1/2 cup water

Yields: serving for 4-6

Prep Time: 15 minutes

Cook Time: 2-2.5 hours


  1. In a Dutch oven, melt the ghee.

  2. Add the onions and cook until translucent.

  3. Add the carrots, celery, fennel and parsnips. Cook for about 5 minutes.

  4. Add the beef and cook for 10 minutes. Add the sugar, salt and pepper.

  5. Add the tomato cans and the water.

  6. Bring to a quick boil.

  7. Lower the heat, cover the pan and let simmer for 2- 2.5 hours (depends on the thickness of your ribs).

  8. Adjust the seasonings.

  9. Serve with spoon bread or polenta.

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