Jul 14 2026
Restaurants›Moxies Hunt Club Restaurant›Short Rib Bolognese Recipe

Short Rib Bolognese Recipe

Inspired by Moxies Hunt Club Restaurant
Time3h
Serves6

Make Short Rib Bolognese Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Vegetables

Liquids

Herbs and Spices

Pasta

Garnish

Method

Preparation

  1. 1

    Sear the Short Ribs

    In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

  3. 3

    Add Tomato Paste

    Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

Building the Sauce

  1. 4

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5 minutes.

  2. 5

    Combine Ingredients

    Return the seared short ribs to the pot. Add the beef broth, bay leaves, oregano, salt, and pepper. Bring to a gentle simmer.

  3. 6

    Cook the Ribs

    Cover and cook on low heat for 2-3 hours, or until the short ribs are tender and falling off the bone.

Final Touches

  1. 7

    Shred the Meat

    Once the ribs are cooked, remove them from the pot. Allow to cool slightly, then shred the meat and discard the bones.

  2. 8

    Add Milk

    Stir in the milk into the sauce and return the shredded meat to the pot. Simmer for another 15-20 minutes to meld the flavors.

  3. 9

    Cook the Pasta

    Cook the pasta according to package instructions. Drain and reserve some pasta water.

  4. 10

    Combine Pasta and Sauce

    Toss the cooked pasta with the Bolognese sauce. Add reserved pasta water if needed to adjust consistency.

  5. 11

    Serve

    Serve hot, garnished with grated Parmesan cheese and chopped basil.

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