Description
This One Pot Short Rib Bolognese is a rich and hearty Italian-inspired dish, featuring tender, slow-cooked bone-in beef short ribs simmered in a velvety tomato sauce with aromatic vegetables and spices. The result is a deeply savory sauce that coats wide egg pappardelle noodles, perfect for a comforting winter meal.
Ingredients
Meat
- 2½ lbs bone-in beef short ribs
Vegetables & Aromatics
- ¾ cup diced carrot
- 2 celery stalks, diced
- 1 medium onion, diced
- 2 large garlic cloves, minced
Dairy & Fats
- 1 tbsp unsalted butter
- ⅓ cup whole milk
- Parmesan cheese rind (1 piece)
Liquids & Broth
- 1 tbsp olive oil
- 1 cup beef broth
- 1 cup water (plus more as needed)
Pantry & Seasonings
- 1½ tsp kosher salt, divided
- 1 tbsp tomato paste
- 28 oz San Marzano peeled whole tomatoes (canned)
- 2 tsp sugar
- ½ tsp ground cinnamon
- 1 tbsp red vinegar
Pasta
- 10 oz egg pappardelle
Instructions
- Season Short Ribs: Generously season the bone-in beef short ribs with about 2 teaspoons of salt and pepper evenly on all sides to enhance the flavor before cooking.
- Brown Short Ribs: Heat a large Dutch oven over medium-high heat. Add the butter and olive oil and allow to melt and warm. Place the short ribs in the pot and brown them on all sides until they develop a deep crust, approximately 10–15 minutes total. This step builds rich flavor.
- Prepare Vegetable Mixture: While the short ribs are browning, finely chop the carrots, celery, onion, and garlic either by pulsing in a food processor or mincing by hand until very fine.
- Remove Short Ribs & Drain Fat: Take the browned short ribs out of the pot and set aside. Drain all but 2 tablespoons of fat from the pot to reduce excess grease but keep flavor for sautéing.
- Sauté Vegetables: Add the finely chopped vegetable mixture to the Dutch oven along with ½ teaspoon salt. Lower heat to medium and cook for 3–4 minutes until the vegetables soften slightly and become fragrant.
- Add Tomato Paste: Stir in the tomato paste thoroughly and continue cooking for about 1 minute until it darkens in color, which intensifies its flavor.
- Add Broth & Simmer: Pour in the beef broth, scraping the bottom of the pot to release and dissolve any browned bits (fond). Allow to simmer for 2–3 minutes to concentrate the flavors.
- Add Remaining Ingredients: Incorporate the remaining salt, canned San Marzano tomatoes, sugar, ground cinnamon, and the parmesan rind into the pot, stirring well to combine.
- Braise Short Ribs: Return the short ribs to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and cook slowly for 3–4 hours until the short ribs are fork-tender and the meat is falling off the bone, creating a deeply flavorful sauce.
- Adjust Sauce Consistency: If the sauce becomes too thick or starts sticking to the bottom, add splashes of water as needed to loosen it while braising.
- Remove Meat & Rind: Once tender, carefully remove the short ribs and parmesan rind from the pot. Discard the rind and set the ribs aside to cool slightly.
- Cook Pasta: Stir in 1 cup of water to the sauce and bring it to a simmer. Add the egg pappardelle to the pot, cover, and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
- Shred Beef: While the pasta cooks, shred the beef from the short ribs, discarding the bones and any excess fat or connective tissue.
- Combine Beef and Finish Sauce: Return the shredded beef to the pot along with 1 tablespoon red vinegar and ⅓ cup whole milk. Toss everything together gently to combine. Add more water if necessary to loosen the sauce to your desired consistency.
- Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the Bolognese hot, garnished with freshly grated Parmesan cheese for added richness and flavor.
Notes
- Using bone-in short ribs adds extra depth of flavor due to marrow and collagen breakdown during slow cooking.
- Slow braising for several hours is essential to develop the sauce’s rich texture and tender meat.
- If you prefer a thicker sauce, simmer uncovered for the last 30 minutes to reduce excess liquid.
- Egg pappardelle is ideal for thick, meaty sauces as its wide ribbons hold sauce well.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Make sure to stir the pasta occasionally during cooking to prevent clumping or sticking to the pot.
