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Shawanna Foster: "This recipe was very easy to follow. The sauce is…" Read More
21Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 4 lb. bone-in short ribs
- salt
- pepper
- 6 Tbsp. butter
- 1/2 cup red wine
- 2 oz. San Marzano tomatoes (cans whole peeled, crushed with your hands, 28)
- 3/4 cup oil (packed sun-dried tomatoes drained of the oil)
- 1 oz. tomato paste
- 1 sweet onion (finely chopped)
- 4 cloves garlic (skin removed and crushed)
- 1 piece carrot (cut into large)
- 8 jalapeños (pickled, optional but it gives it just a a little kick)
- 2 tsp. dried basil
- 2 tsp. dried parsley
- 1 tsp. oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. crushed red pepper (more or less to you taste)
- 1/2 tsp. pepper (+ salt)
- 4 Tbsp. fresh Parmesan cheese (+ the parmesan rind optional)
- fresh basil (sliced, for serving)
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Reviews(1)
Shawanna Foster 4 years ago
This recipe was very easy to follow. The sauce is amazing!!! I couldn’t find the fat noodles seen in the picture, so I used fettuccine noodles! Seeing that I have vegetarian in my family, I made another pot with Beyond the meat! Everyone loved it😊😊😊 it was sooooo 🔥 I will definitely make it again