Best Sunday Gravy with Short Ribs
Making the Best Sunday Gravy Recipe with Short Ribs is the ultimate Sunday dinner idea! This flavorful Italian-style sauce combines tender beef short ribs, sausage, and meatballs with rich San Marzano tomatoes for a dish that feels like a warm hug in every bite. It's easy to make and perfect for feeding your loved ones.
Servings: 10
Calories: 265kcal
Equipment
- Dutch oven
- Frying pan
- Wooden spoon
- Cutting board
- Knife
Ingredients
Meats
- 4 beef short ribs, bone-in about 2–2.5 pounds
- 3 mild Italian Sausages
- 1 hot Italian Sausage
- 6-8 medium-sized meatballs about 1–1.5 inches in diameter
- 1 stick pepperoni 6–8 ounces
Sauce
- 2 28-ounce cans San Marzano tomatoes
- 3 tablespoons tomato paste
- 8–10 garlic cloves minced
- 1 medium onion finely chopped
- 1 large carrot
- 1 cup beef broth
- ¼ cup dry red wine
- 1 cup water
- 2 teaspoons Italian Seasoning adjust to taste
- ⅓ cup olive oil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Optional Garnishes
- fresh basil roughly chopped, for garnish
- freshly grated Parmesan Cheese for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the ribs with salt and pepper, then sear for 2–3 minutes per side until browned. Remove and set aside.
- Add the mild and hot sausages to the pot and brown on all sides, about 4–5 minutes. Remove and set aside.
- Add the pepperoni chunks to the pot and lightly brown for 1–2 minutes. Remove and set aside.
- Brown the meatballs in the same pot, turning to sear all sides. Transfer to a baking sheet and bake in a preheated oven at 375°F for 15–20 minutes, or until cooked through. Set aside.
- Lower the heat to medium and add the chopped onion and garlic to the pot. Sauté for 4–5 minutes, stirring often, until softened. Stir in the tomato paste and cook for 2 minutes.
- Deglaze the pot with the red wine, scraping up browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add the San Marzano tomatoes, beef broth, water, Italian seasoning, kosher salt, and black pepper. Stir to combine. Use a stick blender to blend the sauce until smooth directly in the pot.
- Return the short ribs, sausages, pepperoni, and add the whole peeled carrot to the blended sauce. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot, leaving a slight gap for steam to escape.
- Simmer for 3–4 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Add water if needed to maintain your desired consistency.
- During the final 30 minutes of cooking, gently add the cooked meatballs to the sauce, nestling them in carefully. Stir occasionally to make sure they heat through and absorb the flavors.
- Remove the carrot from the sauce (discard or serve it as a side if desired).
- Serve the meats whole or sliced with the sauce and your favorite pasta (spaghetti, rigatoni, or your choice).
- Garnish with fresh basil and a generous sprinkle of Parmesan cheese.
Video
Notes
Storage Store Sunday Gravy with Short Ribs in an airtight container for up to 4 days.
Freeze To freeze, cool completely, then pour into portioned containers for up to 3 months.
Reheat Warm in a pan over medium heat for 2-3 minutes.
Substitutions
- Short ribs: Replace with pork neck bones for a similar rich flavor.
- Red wine: Substitute with beef broth if avoiding alcohol.
Nutrition
Calories: 265kcal | Carbohydrates: 4g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 40mg | Sodium: 701mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1285IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
