If you’ve been dreaming of a comfort meal that’s deeply rich, unbelievably tender, and packed with layers of flavor, then this One Pot Short Rib Bolognese Recipe is going to change your weeknight dinner game forever. Imagine succulent, slow-simmered short ribs melting into a luscious, velvety tomato sauce that clings lovingly to wide ribbons of egg pappardelle—pure cozy indulgence. This dish is a hug in a bowl, crafted with care in just one pot, making it as easy as it is delicious.

Ingredients You’ll Need

The image shows five pieces of cooked beef ribs in a light-colored pot. Each rib piece is thick and has a dark brown, crispy outer layer with visible grill marks, giving a textured, slightly rough surface. The bottom of the pot has a thin layer of browned juices and small bits of cooked meat residue, adding a glossy, rich look around the ribs. The ribs are arranged closely but not touching, with their bones partially visible, giving a natural, hearty feel. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is what sets this One Pot Short Rib Bolognese Recipe apart—simple yet exceptional items that work harmoniously to build a deep, savory, and well-balanced sauce. Each ingredient adds its own magic: from the tender short ribs that provide rich meaty goodness, to the fresh vegetables and fragrant spices that brighten and deepen the flavor profile.

2½ lbs bone-in beef short ribs: The star of the dish, offering rich flavor and tender texture after long simmering.
1 tbsp unsalted butter: Adds creaminess and helps brown the meat beautifully.
1 tbsp olive oil: For sautéing and enhancing the overall richness without overpowering.
¾ cup diced carrot: Adds a touch of sweetness and texture that balances the meatiness.
2 celery stalks, diced: Brings a subtle aromatic base to the sauce.
1 medium onion, diced: Essential for depth and natural sweetness.
2 large garlic cloves, minced: Infuses the dish with classic savory warmth.
1½ tsp kosher salt, divided: Enhances all flavors without masking them.
1 tbsp tomato paste: Intensifies the tomato flavor for that signature Bolognese richness.
1 cup beef broth: Adds savory umami notes that make the sauce hearty.
28 oz San Marzano peeled whole tomatoes: The gold standard for perfect, sweet tomato sauce.
2 tsp sugar: Balances acidity for a smooth, luscious sauce.
½ tsp ground cinnamon: A subtle warming spice that enhances the savory profile uniquely.
1 parmesan cheese rind: Adds depth and a lovely savory finish to the simmering sauce.
10 oz egg pappardelle: Wide pasta ribbons that soak up every bit of sauce beautifully.
1 cup water (or more, as needed): Used to adjust sauce consistency as it cooks.
⅓ cup whole milk: Added for creaminess and to mellow the acidity.
1 tbsp red vinegar: A bright note that balances the richness at the end.

How to Make One Pot Short Rib Bolognese Recipe

Step 1: Brown the Short Ribs

Start by seasoning your bone-in short ribs generously with salt and pepper—this step lays the foundation for rich flavor. Heat your Dutch oven over medium-high heat, melting a mix of butter and olive oil. When the fat is hot, add the short ribs and brown them on all sides until they develop a deep, golden crust. This process takes about 10 to 15 minutes, but trust me, every minute adds complexity to your final sauce.

Step 2: Prep the Vegetables

While the ribs are browning, take your carrots, celery, onion, and garlic, and pulse them finely in a food processor, or mince by hand if you prefer. The finer these veggies are chopped, the more they will melt into the sauce, creating that silky texture that great Bolognese is known for. Once your short ribs are browned, remove them from the pot, leaving about 2 tablespoons of fat behind for the next step.

Step 3: Cook the Vegetables

Add the finely chopped vegetable mixture to the pot along with half a teaspoon of salt. Lower the heat to medium and gently cook until the veggies soften slightly—about 3 to 4 minutes. Next, stir in the tomato paste, letting it cook until it darkens, releasing its deep umami flavor. This step might seem simple, but it’s vital for developing that iconic Bolognese taste.

Step 4: Build the Sauce

Pour in the beef broth and scrape the bottom of the pot to lift all those delicious browned bits—the flavor goldmine of any good stew. Let it simmer for a few minutes to concentrate those meaty juices. Then stir in the remaining salt, San Marzano tomatoes, sugar, cinnamon, and parmesan rind. Returning the short ribs to the pot, bring everything to a gentle boil, then reduce to low heat and cover. Let the magic happen by simmering for 3 to 4 hours, until the meat is so tender it falls right off the bone.

Step 5: Finish the Sauce and Cook the Pasta

As the long simmer finishes, check your sauce’s thickness—if it’s too thick or sticks to the bottom, add a bit of water to loosen it. Remove the ribs and parmesan rind, then add 1 cup of water to the sauce and bring it to a simmer again. Nestle in your egg pappardelle, cover, and cook for 8 to 10 minutes, stirring occasionally to prevent sticking. Meanwhile, shred the short rib meat off the bones and discard any gristle.

Step 6: Combine and Season

Return the shredded beef to the pot, stirring in red vinegar and whole milk. This final combination brings a beautiful balance—a touch of acidity and silky creaminess that ties the whole dish together. Taste and adjust seasoning with salt and pepper, then get ready to dive in with freshly grated Parmesan on top!

How to Serve One Pot Short Rib Bolognese Recipe

A white bowl filled with wide, flat pasta ribbons covered in a thick, rich dark reddish-brown sauce with visible chunks of shredded meat mixed throughout. The pasta looks soft and coated evenly with the sauce, creating a hearty and textured appearance. Another white bowl with a similar pasta dish is partly visible in the background on the right side. The setting includes a white marbled surface with a small pile of shredded cheese on the left and large silver serving utensils near the top left corner. A soft gray cloth is placed near the bottom right corner. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly grated Parmesan is a must; its salty nuttiness brings everything together perfectly. If you want to add a touch of color and brightness, sprinkle some finely chopped fresh parsley or basil. A drizzle of good quality extra virgin olive oil over the top adds a luscious finishing touch and a lovely aroma.

Side Dishes

This rich One Pot Short Rib Bolognese Recipe pairs wonderfully with simple sides. A crisp green salad dressed with lemon vinaigrette offers a fresh contrast, and crusty, toasted bread is ideal for soaking up every last bit of the silky sauce. Roasted or sautéed greens like spinach or broccolini also bring a healthy, slightly bitter counterpoint.

Creative Ways to Present

For a dinner party, consider serving the Bolognese over creamy polenta or even stuffed inside oven-baked portobello mushrooms for an elegant twist. You could also layer it in a baked pasta casserole topped with melted cheese for a crowd-pleasing feast. Presentation-wise, using large shallow bowls allows the sauce to spread invitingly, showcasing that rich color and texture.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Short Rib Bolognese Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen overnight, making it even tastier the next day. Just be sure to keep pasta separate if possible, to prevent it from becoming mushy.

Freezing

This dish freezes exceptionally well without losing its luscious texture or flavor. Freeze the sauce and the meat mixture in a sealed container for up to 3 months. For best results, cook fresh pasta when reheating to retain the perfect bite and texture.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Stir frequently to avoid sticking and ensure even warming. If reheating pasta with the sauce, keep an eye on it and add liquid as needed to maintain that silky consistency.

FAQs

Can I use boneless short ribs instead?

Yes, boneless short ribs work well, but you might miss some of the rich depth that comes from cooking with the bones. The bones add collagen and flavor that elevate the sauce to the next level.

What pasta works best with this Bolognese?

Wide, flat pastas like egg pappardelle or fettuccine are ideal because they hold onto the thick, meaty sauce perfectly. You could also use tagliatelle or rigatoni for a different but equally delicious texture.

How long can I cook the short ribs?

The low and slow cooking for 3 to 4 hours is essential to achieve that fork-tender meat. You could go up to 5 hours if you like, just keep an eye on the sauce and add water to prevent it from drying out.

Is the red vinegar necessary?

The red vinegar adds a bright counterpoint to the richness, cutting through the heaviness and balancing the flavors. If you don’t have red vinegar, a splash of red wine vinegar or even a squeeze of lemon juice can work in a pinch.

Can I make this recipe in advance?

Absolutely! In fact, the Bolognese flavors deepen beautifully after a day or two in the fridge. You can prepare the entire dish, refrigerate it, and gently reheat when ready to serve. Freshly cooked pasta might be best to add right before serving.

Final Thoughts

Once you make this One Pot Short Rib Bolognese Recipe, it’s going to become your go-to comfort food on chilly evenings or whenever you want a dish that feels like a warm embrace. The unctuous meat, the deep-tasting sauce, and the ease of cooking everything in one pot make it a standout recipe to cherish and share. So grab your Dutch oven, get those short ribs simmering, and prepare to be wowed by the magic that comes from slow-cooked, heartfelt cooking.