(short ribs or flanken are beef ribs cut across the bone)
Short Ribs and Diced Tomato Sauce
This sauce has an intense flavor for two reasons – first, the ribs with their collagen and marrow and second, the fond created by the meat and then the onions and tomatoes. Le fond is French for the caramelized bits of food that stick to the bottom of the pan. There’s even a very good restaurant by the name Le Fond. Deglazing removes the fond and reincorporates its flavors back into the sauce.
Bring the ribs to room temperature and cut into pieces. Sprinkle with salt and black pepper and brown in olive oil. Remove and set aside A fond should be beginning to form.
Add chopped onion to pan and sauté on low-medium heat. Add tomato paste and stir and coat the onions. Cook until softened and translucent.
Add diced tomatoes and simmer uncovered on medium until almost dry (more fond is formed). Pour in the wine and deglaze the pan.
That’s not burnt – it’s fond
Add enough pasta water to thin the sauce. Return the meat, add the bay leaf and simmer on low for fifteen minutes.
after deglazing with wine after thinning with pasta water
Cook the pasta until almost done, drain and add it to the sauce to finish cooking. Serve with grated Parmigiana.
Short Ribs and Diced Tomato Sauce
Click here for updated GALLERY II
Writing Site and Yelp