Sunday Sauce Recipe With Short Ribs: Rich Tomato Gravy and Fall-Off-The-Bone Meat

There’s a reason Sunday sauce has stood the test of time—it transforms simple ingredients into something extraordinary. This version with short ribs takes the classic to another level, delivering fall-off-the-bone meat in a rich tomato gravy that’s worth the wait.

I developed this method after years of testing, focusing on low and slow cooking to coax maximum flavor from the ribs. The sauce builds depth as it simmers, while the meat becomes impossibly tender. It’s the kind of dish that fills your kitchen with an aroma that draws everyone to the table.

What you get is a meal that tastes like it came from an Italian Nonna’s kitchen. The short ribs absorb the sauce’s flavors, creating a perfect balance of meat and velvety gravy in every bite.

This is Sunday cooking at its finest—unhurried, satisfying, and deeply flavorful. The process is as rewarding as the result.

Ingredients for Sunday Sauce Recipe with Short Ribs

Transform simple Sunday ingredients into a rich, velvety sauce with tender ribs.

The short ribs are the star here. Bone-in English-style gives that fall-off-the-bone texture you’re after. Look for good marbling—Costco has great pre-packaged options, or ask the butcher to cut a whole rib plate into individual ribs. For the tomatoes, San Marzano cans are worth the splurge (the flavor difference is noticeable). The wine? Any bold red you’d actually drink.

No red wine? Substitute beef stock with 1 tbsp balsamic vinegar. Fresh out of San Marzano tomatoes? Regular canned crushed tomatoes work in a pinch (but the sauce won’t be quite as sweet). The herbs can be dried—use one-third the amount for thyme and basil. If you’re missing celery, add an extra carrot for the soffritto base. The beef stock can be homemade or store-bought (Better Than Bouillon is a solid choice).

This sauce improves overnight. Store in the fridge for up to 5 days or freeze for 3 months. Leftovers reheat beautifully—just skim off any solidified fat before warming. The ribs themselves are best served fresh but can be reheated gently in the sauce.

Step-by-Step Instructions for Sunday Sauce With Short Ribs

Here’s how I build that deep, rich gravy with meat that falls right off the bone.

Step 1: Sear the Bone-In Beef Short Ribs

Pat the 2.5 lb Bone-In Beef Short Ribs dry with paper towels and season them generously with 1.5 tsp Kosher Salt and 1 tsp Black Pepper. Heat 2 tbsp Olive Oil in a large, heavy pot over medium-high heat until it shimmers but doesn’t smoke.

Working in batches to avoid crowding, sear the short ribs for 4-5 minutes per side until deeply browned on all sides. You’ll know it’s ready when they release easily from the pot and have a rich, caramelized crust. Transfer the seared ribs to a plate and set aside—they’ll finish cooking later.

Step 2: Build the Flavor Base

In the same pot, add the diced 1 whole Yellow Onion, chopped 2 whole Carrots, and chopped 2 whole Celery Stalks. Cook over medium heat for 6-8 minutes, stirring occasionally, until the vegetables soften and start to color.

Add the 6 cloves Garlic Cloves and cook for 30 seconds until fragrant. Stir in the 3 tbsp Tomato Paste and cook for 1-2 minutes until it darkens slightly—this deepens the tomato flavor in your sauce.

Step 3: Deglaze and Simmer

Pour in the 1 cup Dry Red Wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 3-4 minutes until the liquid reduces by about half, which concentrates all those rich flavors.

Return the short ribs to the pot along with any accumulated juices. Add the 2 cans San Marzano Canned Tomatoes, 2 cups Beef Stock, 3 whole Fresh Thyme Sprigs, and 2 whole Bay Leaves. Stir to combine.

Step 4: Slow Cook to Tenderness

Bring the mixture to a simmer, then reduce the heat to low. Partially cover the pot and let it cook for 2.5 to 3 hours, stirring occasionally. The sauce is ready when the short ribs are fork-tender and the gravy has thickened to your desired consistency.

If the sauce seems too thick during cooking, add a splash of water or stock to loosen it. You want it to coat the back of a spoon but still be fluid enough to pour over pasta.

Step 5: Finish with Fresh Basil

Remove and discard the thyme sprigs and bay leaves. Stir in the 0.5 cup Fresh Basil Leaves and let the sauce sit for 5 minutes off the heat. This allows the basil to infuse its aroma without wilting completely.

Taste and adjust the seasoning with additional salt and pepper if needed. The sauce should have a balanced, rich flavor with the meat nearly falling off the bone. Serve hot over your favorite pasta with extra basil on top.

Serving Suggestions for This Dish

Classic Pasta Pairing

I always serve this over rigatoni or pappardelle—the wide shapes and ridges capture that velvety gravy beautifully. Cook 1 lb pasta in well-salted water until al dente, then toss directly with the sauce for 1 minute to marry flavors. David swears by this method. 💛

Fresh Garnishes

Finish with ¼ cup grated Pecorino Romano and extra fresh basil for brightness. A sprinkle of red pepper flakes adds subtle heat. I also love adding toasted breadcrumbs for texture contrast.

Side Dish Ideas

A simple Caesar salad with shaved Parmesan cuts through the richness. For something lighter, try sautéed spinach with garlic and lemon. Both balance the dish without competing with the star.

Bread for Soaking

Warm crusty Italian bread or garlic knots are essential for mopping up every last drop of sauce. I buy mine from Central Market the morning of—freshness matters. It’s my kids’ favorite part of the meal.

Wine Pairing

A bold Chianti Classico or Barolo stands up to the rich flavors. For white wine lovers, try a full-bodied Chardonnay with enough acidity. The wine should complement, not overpower, your meal. 🍷

Make It a Feast

Turn this into a Sunday spread with antipasto platter and roasted vegetables. I like to include olives, cured meats, and marinated artichokes. It’s how Nana Mae would’ve done it back in Atlanta.

Frequently Asked Questions