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One Pot Short Rib Bolognese

One Pot Short Rib Bolognese
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Indulge in the ultimate winter comfort food with this One Pot Short Rib Bolognese. This rich and hearty dish combines tender, slow-cooked short ribs with a savory tomato sauce that clings beautifully to pasta. Perfect for family dinners or cozy gatherings, this recipe is an easy one-pot wonder that minimizes cleanup while maximizing flavor. Imagine sitting down to a warm bowl of this luscious bolognese, topped with fresh parmesan and served alongside crusty bread or creamy polenta. With each bite, you’ll experience the warmth and satisfaction that only a well-crafted dish can provide.

Ingredients

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  • 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 pappardelle
  • 1 cup water (or more) or beef broth
  • 1/3 cup whole milk
  • 1 tbsp red wine vinegar

Instructions

  1. Season short ribs liberally with salt and pepper.
  2. Heat a large Dutch oven over medium-high heat. Add butter and olive oil. Once the butter melts, add short ribs. Cook until brown and crusty on all sides, about 10–15 minutes.
  3. While the short ribs brown, add carrots, celery, onion, and garlic to a food processor. Pulse until very finely chopped.
  4. After browning the short ribs, remove them from the pot. Drain all but two tablespoons of fat. Add the carrot-celery mixture along with 1/2 tsp salt. Reduce heat to medium and sauté until slightly softened, about 3–4 minutes. Add tomato paste; cook for one minute. Stir in wine; simmer until reduced for about two–three minutes. Mix in remaining salt, canned tomatoes, sugar, cinnamon, and parmesan cheese rind.
  5. Return short ribs to the pot. Bring mixture to a boil then reduce to low heat. Cover and cook on low for three–four hours or until meat is fork-tender and falling off the bone.
  6. Once meat is cooked through, remove it along with the parmesan cheese rind from the pot. Stir in water; bring to a simmer before adding pasta. Cover and simmer until pasta is cooked through, about eight–ten minutes.
  7. As pasta cooks, shred beef into bite-sized pieces.
  8. Once pasta is cooked fully, add shredded beef back into the pot along with vinegar and milk. Toss everything together gently.
  9. Season to taste with additional salt and pepper as needed before serving. Garnish with freshly grated parmesan cheese.

Nutrition

Find it online: https://allfoodierecipes.com/one-pot-short-rib-bolognese/