This One Pot Short Rib Bolognese is exactly what what I want to eat every snowy winter night from now until eternity. It’s rich, hearty, and the perfect meal to cook low and slow all day long.
I’m not normally a heavy, meat sauce kind of gal when it comes to pasta. On the contrary actually, I prefer a creamy, white sauce bathing my noodles most of the time, but once winter hits, give me all the spaghetti & meatballs, all the pork ragu, and all the hearty meat-based, red-sauced pastas you can.
There’s just something about a slow-cooked ragu or braised meat that to me, screams winter, and much like a bowl of soup, can bring back that warm glow the blistering air seems to steal away – both as I’m cooking it and while I’m inhaling it.
Bolognese is one of my favorite meat sauces to cook on a day where I don’t feel like leaving the house, since it cooks nice and slow and gives me a reason to stay huddled near the stove, but I also love the texture of a braised piece of beef or pork, so I thought I’d join the two forces together for the perfect hybrid of the two.
If you’re unfamiliar, bolognese is a slow-cooked, classically Italian meat sauce. It’s chock-full of aromatic veggies like chopped carrot, celery, onion and garlic, and then it’s slow cooked with a little bit of wine, tomatoes, and a few other seasonings until it’s reduced, thick, and not only permeating your entire house, but also your neighbor’s house as well. In the last hour or so of cooking, whole milk is added in, and the whole dish is reduced yet again.
Typically it’s made with ground beef or pork, but I just adore the richness of short ribs and associate them with this time of year, so it made perfect sense to swap out the ground beef and pork for them.
Here, the short ribs are first cooked up in a touch of butter and olive oil until they’re super brown and crusty. From that point, things are pretty standard. The meat comes out, the veggies go in, they get sautéed until softened, a heavy hand of white wine gets poured in, it’s reduced, tomato paste, crushed tomatoes, and seasoning goes in, and it all cook low and slow until the meat is falling off the bone.
Also, I almost forgot, I like to throw in a parmesan cheese rind or two in to the mix — this step is a must!
When the meat is tender, all of the short ribs come out, a little bit of liquid is added in, and then egg papparadelle goes directly in to the pot to cook while you shred the beef. Before serving, the beef goes back in to the pot with the pasta, it’s seasoned with salt and pepper, covered in parmesan cheese, and it’s ready to go.
For more one dish, check out these posts!
- 2½ lbs beef short ribs
- 1 Tlbs unsalted butter
- 1 Tlbs olive oil
- 12 baby carrots
- 2 celery stalks
- 1 medium onion
- 2 garlic cloves
- 1½ tsp. salt, divided
- 1 Tlbs. tomato paste
- 1½ cups dry white wine
- 1 (28 oz.) can san marzano peeled whole tomatoes
- 2 tsp. sugar
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- 1 parmesan cheese run
- 10 oz. egg papparadelle (I use Trader Joe's)
- ⅔ cup water
- Season short ribs liberally with salt and pepper.
- Heat a large dutch oven to a medium-high heat. Add butter and olive oil. Once butter melts, add beef. Cook beef until brown and crusty on all sides, about 10-15 minutes.
- While beef browns, add carrots, celery, onion and garlic to a food processor. Pulse until finely chopped.
- Once beef browns, remove from pot. Drain all but 2 tablespoons of fat. Add carrot and celery mixture along with ½ tsp. salt. Reduce heat to medium and sauté until softened, about 3-4 minutes. Add tomato paste. Cook for one minute.
- Add white wine in to pan. Simmer until reduced by half, about 3-4 minutes. Add remaining salt, canned tomatoes, sugar, cinnamon, nutmeg and parmesan cheese rind. Stir until combined.
- Add short ribs back to the pot. Bring to a boil and reduce heat to low. Cover with a lid and cook on low for 5 hours or until meat is fork-tender and falling off the bone.
- Once the meat is tender. Remove short ribs and parmesan from pot. Add in water. Bring to a simmer and add in pasta. Cover and simmer until pasta is cooked, about 10 minutes. If needed stir once or twice to prevent pasta from sticking to bottom of the pot.
- While pasta cooks, shred beef.
- Once pasta has cooked, add beef back in to the pot. Toss together. If necessary, add a bit more water to thin out the sauce.
- Season to taste with salt and pepper. Garnish with parmesan cheese.