Indulge in our Short Rib Bolognese, a rich and hearty sauce simmered to perfection with tender, slow-cooked short ribs. This luxurious blend of flavors is served over al dente pasta, creating a comforting dish that warms the soul. Finished with a sprinkle of freshly grated Parmesan and a hint of aromatic herbs, each bite is a taste of Italian tradition that will leave you craving more.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove them from the pot and set aside.

Brown the Short Ribs

In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes.

Sauté the Vegetables

Stir in the tomato paste, cooking for 1 minute. Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 3-5 minutes.

Add Tomato Paste and Wine

Add the beef broth, crushed tomatoes, bay leaves, and thyme. Return the short ribs to the pot, making sure they are submerged in the liquid.

Combine Remaining Ingredients

Cover the pot and reduce the heat to low. Let it simmer for about 2-2.5 hours or until the short ribs are tender and falling off the bone.

Slow Cook the Sauce

While the sauce is cooking, prepare the pasta according to the package instructions. Drain and set aside.

Cook the Pasta

Once the short ribs are done, remove them from the pot and shred the meat, discarding the bones. Return the meat to the sauce, and season with salt and pepper to taste.

Finish the Bolognese

Serve the Bolognese sauce over the cooked pasta and top with grated Parmesan cheese.

short rib bolognese

Recipe information

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