Bolognese Short Ribs
Tender, slow-cooked short ribs with a rich tomato-based sauce is the perfect for a cozy family dinner.
Servings 6 servings
Calories 619kcal
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
Calories: 619kcal | Carbohydrates: 73g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 609mg | Potassium: 1210mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3777IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 6mg
