Bolognese Short Ribs
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A hearty and comforting dish, Bolognese Short Ribs combines tender, slow-cooked short ribs with a rich tomato-based sauce. Perfect for a cozy family dinner or special gatherings, this recipe promises a flavorful experience that’s sure to satisfy.
Bolognese Short Ribs
Bolognese short ribs bring deep flavor and rich texture to a slow-cooked sauce. The meat becomes tender as it simmers, blending perfectly with the sauce. This dish is great for a comforting meal and pairs well with pasta or polenta.
I’m referring to ‘slow-cooked’ as a cooking method, not a ‘slow cooker‘. However, if you prefer to use a slow cooker for bolognese short ribs, use this method in this recipe for Red Wine Slow Cooker Short Ribs.
Short ribs add a rich, meaty flavor and the sauce is sauce thick and hearty. Cooking them low and slow brings out the best flavor.
For an easier prep, brown the ribs in a large pot before adding everything else to build more flavor.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- beef short ribs
- olive oil
- onion
- carrots
- celery stalks
- garlic cloves
- red wine or substitute
- beef broth
- crushed tomatoes
- tomato paste
- dried oregano
- dried basil
- Salt and pepper to taste
- pasta of your choice, such as spaghetti or pappardelle
- Parmesan cheese
What Are Short Ribs?
Short ribs are not what you would imagine pork ribs to look like. Instead, short ribs are taken from the brisket/chuck area of the cow, which is the shorter portion of the ribs. When purchasing short ribs at the store, you sometimes cannot even see the ribs except on the very end. Otherwise, it looks like a rectangle of meat with one side covered in a fatty layer and is about the size of your palm.
Short ribs are cut from the lower rib section. They have a good amount of marbling, which makes them flavorful and tender when cooked slowly. The meat falls apart easily after hours of simmering, making it perfect for hearty sauces like Bolognese.
Cooking Tips
Browning the short ribs before simmering helps lock in flavor and adds richness to the sauce. A heavy pot like a Dutch oven works best for even cooking. Letting the sauce cook slowly allows the flavors to deepen and the meat to become tender. Stir occasionally to prevent sticking, and skim off excess fat if needed.
Bolognese Short Ribs FAQ
How long should I cook the short ribs?
They need to simmer for several hours until the meat is tender and easy to shred. The exact time depends on the size of the ribs.
Can I use boneless short ribs?
Yes, but bone-in ribs are more flavorful. Boneless short ribs actually come from a chuck roast, a different part of the cow.
What should I serve with Bolognese short ribs?
I prefer Bolognese short ribs over pasta, polenta, or mashed potatoes. Serve with a side salad and you’ll have an easy meal.
Can I make this in advance?
Yes, the flavors develop even more if made a day ahead and reheated. Reheat in the
Conclusion
Bolognese short ribs make a rich and satisfying meal that’s worth the time it takes to cook. The slow simmering process brings out deep flavors, and the meat becomes perfectly tender. Serve it over your favorite starch for a dish that feels hearty and comforting.
Bolognese Short Ribs
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 medium carrots finely chopped
- 2 medium celery stalks finely chopped
- 4 medium garlic cloves minced
- 1 cup red wine
- 2 cups beef broth
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound pasta such as spaghetti or pappardelle
- Parmesan cheese grated, for serving
Instructions
- Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and cook until browned on all sides, about 8 minutes. Remove the short ribs from the pot and set aside.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 3-4 minutes until slightly reduced.
- Return the short ribs to the pot. Add the beef broth, crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
- Meanwhile, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.