Description
This Savory One Pot Short Rib Bolognese is a comforting and rich Italian-inspired dish perfect for cozy nights. Tender bone-in beef short ribs are slowly braised to perfection in a flavorful tomato-based sauce infused with aromatic vegetables, white wine, cinnamon, and a Parmesan rind. The sauce is then tossed with wide egg pappardelle pasta, finished with a splash of red wine vinegar and creamy milk to create a luscious, hearty meal that warms the soul.
Ingredients
Scale
Meat and Seasoning
- 2.5 lbs bone-in beef short ribs
- 1.5 tsp kosher salt, divided
- Black pepper, to taste
Cooking Fats
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Vegetables & Aromatics
- 0.75 cup diced carrot
- 2 stalks diced celery
- 1 medium diced onion
- 2 large cloves minced garlic
Sauce Ingredients
- 1 tbsp tomato paste
- 1.5 cups dry white wine (or chicken broth as substitute)
- 28 oz San Marzano peeled whole tomatoes
- 2 tsp sugar
- 0.5 tsp ground cinnamon
- 1 piece Parmesan cheese rind
Pasta & Finishing
- 10 oz egg pappardelle
- 1 cup water or beef broth (adjust for sauce consistency)
- 1/3 cup whole milk
- 1 tbsp red wine vinegar
Instructions
- Preparation: Season the short ribs liberally with kosher salt and freshly ground black pepper to ensure maximum flavor penetration.
- Brown the Short Ribs: Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, letting the butter melt completely. Place the short ribs in the pot and brown on all sides for 10-15 minutes until a golden crust forms. This step builds deep flavor for the dish.
- Chop the Vegetables: Place the diced carrots, celery, onion, and minced garlic into a food processor and pulse until finely chopped, almost minced. This will create a robust and evenly textured base for your sauce.
- Sauté the Vegetables: Remove the browned short ribs from the pot and drain all but 2 tablespoons of fat. Add the chopped vegetable mixture along with ½ teaspoon salt to the pot. Sauté over medium heat for 3-4 minutes until the vegetables begin to soften and release their aroma.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for an additional minute to deepen the tomato flavor. Pour in the white wine and allow it to simmer for 2-3 minutes, reducing slightly to concentrate the flavors.
- Combine Remaining Ingredients and Simmer: Add the remaining kosher salt, San Marzano tomatoes (crush them by hand or with a spoon), sugar, ground cinnamon, and Parmesan rind. Stir well to combine.
- Braise the Short Ribs: Return the short ribs to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it cook for 3 to 4 hours until the meat is tender and falls off the bone.
- Cook the Pasta: Remove the short ribs and Parmesan rind from the sauce. Add 1 cup of water or beef broth to the pot and bring to a simmer. Add the egg pappardelle, cover, and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and al dente.
- Shred the Beef: While the pasta cooks, use two forks to shred the short rib meat, discarding bones and any large pieces of fat.
- Finish the Sauce: Return the shredded beef to the pot. Stir in the red wine vinegar and whole milk to add brightness and creaminess. Toss everything together thoroughly. Adjust sauce consistency by adding more water or broth if needed.
- Season and Serve: Taste the final dish and season with additional salt and pepper as needed. Serve warm, garnished with freshly grated Parmesan if desired.
Notes
- Using bone-in short ribs gives the sauce rich flavor and tender texture due to the collagen that breaks down during slow cooking.
- If you don’t have a food processor, finely dice the vegetables by hand for the same effect.
- The Parmesan rind adds umami depth; save rinds from cheese purchases and freeze them for cooking.
- Red wine vinegar is added at the end to brighten the flavors without overpowering the sauce.
- This dish can be made a day ahead; flavors deepen after resting and it reheats beautifully on stovetop.
- For a gluten-free version, substitute pasta with gluten-free pappardelle or serve with polenta.
- Adjust the amount of liquid if you prefer a thicker or thinner sauce consistency.
