Short Rib Bolognese Recipe
Indulge in our Short Rib Bolognese, where tender, slow-braised short ribs meld with rich tomatoes and aromatic herbs. This hearty sauce is lovingly served over al dente pasta, creating a comforting dish that's bursting with flavor. Finished with a sprinkle of freshly grated Parmesan and a drizzle of olive oil, each bite is a warm embrace of Italian tradition.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Vegetables
Liquids
Herbs & Spices
Pasta
Garnish
Method
Preparation
- 1
Browning the Short Ribs
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Remove from the pot and set aside.
- 2
- 3
- 4
Simmering the Sauce
Add the beef broth, crushed tomatoes, bay leaves, and oregano. Return the short ribs to the pot. Bring to a boil, then reduce heat to low and cover. Let it simmer for 2-3 hours until the meat is tender.
- 5
Cooking the Pasta
In a separate pot, cook the pasta according to package instructions. Drain and set aside.
- 6
Finishing the Dish
Remove the short ribs from the sauce and shred the meat. Discard the bones and bay leaves. Return the meat to the sauce and stir well. Adjust seasoning with salt and pepper.
- 7
Serving
Serve the Bolognese sauce over the cooked pasta and top with grated Parmesan cheese and chopped basil.




