One Pot Short Rib Bolognese

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.

Course Main Course

Cuisine Italian

Keyword short rib bolgonese, short rib ragu, meat sauce

Prep Time 25

Cook Time 5 30

Total Time 5 55

Servings people

Calories 566kcal

Author Nicole

Cost $35

Equipment

Dutch oven

Ingredients

2 1/2 lbs bone-in beef short ribs
1 tbsp unsalted butter
1 tbsp olive oil
3/4 cup diced carrot
2 celery stalks, diced
1 medium onion, diced
2 large garlic cloves, minced
1 1/2 tsp kosher salt, divided
1 tbsp tomato paste
1 1/2 cups dry white wine
28 oz san marzano peeled whole tomatoes
2 tsp sugar
1/2 tsp ground cinnamon
1 parmesan cheese rind
10 oz egg papparadelle
1 cup water (or more) or beef broth
1/3 cup whole milk
1 tbsp red wine vinegar

Instructions

Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
Heat a large dutch oven to a medium-high heat. Add butter and olive oil, Once the butter melts, add short ribs. Cook short ribs until brown and crusty on all sides, about 10-15 minutes.
While the short ribs brown, add carrots, celery, onion, and garlic to a food processor. Pulse until VERY finely chopped. If you don't want to get the food processor out, you can also do this by hand, just make sure to chop them very finely.
After short ribs brown, remove from the pot, Drain all but 2 tablespoons of fat. Add carrot and celelry mixture, along with 1/2 tsp salt. Reduce heat to medium and saute mixture until slightly softened, about 3-4 minutes. Add tomato paste, cook 1 minute. Add in wine, simmer until reduced, about 2-3 minutes. Stir in remaining salt, canned tomatoes, sugar, cinnamon, and parmesan cheese rind. Stir to combine.
Put the short ribs back in the pot. Bring the mixture to a boil, and reduce to low. Cover with a lid and cook on low for 3-4hours or until the meat is fork-tender and falling off the bone. The amount of time your short ribs take to cook depends on how large they are. Check around three hours, and see if they can be shredded. If not, continue to cook until they can be. Also, if you notice the sauce is getting too thick and the short ribs are sticking to the bottom of the pan, add a few splashes of water to loosen the sauce up.
Once the meat is cooked, remove them from the pot along with the parmesan cheese rind. Stir in water. Bring to a simmer and add in pasta. Cover and simmer until pasta is cooked, about 8-10 minutes. If needed, stir once or twice to prevent pasta from sticking to the bottom of the pan.
As pasta cooks, shred beef.
Once pasta has cooked, add beef back to the pot along with vinegar and milk. Toss together. If necessary, add more water to thin out the sauce.
Season to taste with salt and pepper. Garnish with parmesan cheese.

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