Short rib bolognese is an amazing one pot meal, slowly braised and tender bites of short rib in a classic, flavor packed bolognese sauce anyone can make.
Get ready to satisfy your taste buds with a combination of tender short ribs and rich, flavorful Bolognese sauce. I will guide you through the process of making the perfect short rib Bolognese.
Using simple ingredients and a few expert techniques, this recipe elevates the classic Bolognese sauce to new heights. The succulent short ribs add a touch of decadence and melt-in-your-mouth texture that you won’t find in your typical meat sauce. The result is a hearty and satisfying dish that will have your family and friends coming back for seconds.
I provide easy-to-follow instructions and helpful tips to ensure your short rib bolognese turns out perfectly every time. From searing the meat to simmering it into tender submission, we’ll walk you through each step of creating this culinary masterpiece.
Prepare to savor the flavor and impress your dinner guests with this show-stopping dish. Let’s get cooking and explore the world of short rib Bolognese together!
How To Make A Short Rib Bolognese Sauce
Ingredients needed
- Beef short ribs
- Onion
- Celery
- Garlic
- Balsamic vinegar
- Crushed tomatoes
- Parsely
- Granulated sugar
- Dried herbs & seasonings (listed below)
- Pasta for serving
Quick tips to check off before starting the recipe
- This is a one pot meal so a dutch oven is best. If you do not own one you can use a baking dish but you’ll have to prepare the ingredients on the stove top first then transfer them into the baking dish.
- In this recipe the veggies are minced. Some Bolognese recipes they are largely chopped and others blended into the sauce. This is a personal choice but in the directions things are minced.
- Season the recipe little by little with salt and pepper. Do not overdue it because in the end you can make it perfectly to your taste.
Making the short rib bolognese sauce in one pot
- First, season the short ribs with salt and pepper. Then, prep all the ingredients according to the information in the recipe. Preheat the oven to 350F.
- Now, sear a side or two of the beef short ribs and remove them from the pot.
- Next, add in the diced onion, minced celery, minced garlic and minced carrots. Cook until soft and fragrant.
- Then add in the chopped parsley ad place the short ribs back in. Now, pour the cans of crushed tomato over the top of everything.
- Add in the dried herbs and seasonings along with the sugar and balsamic vinegar. Bring the pot to a low simmer.
- After the pot is simmering, cover then place in the oven for 2 hours.
- At this point the sauce is ready and the short rib should be fork tender. Allow to cool a bit before serving over your favorite pasta.
Frequently Asked Questions (FAQs)
Does boneless or bone in matter?
No, the only difference it will make is in how meaty the bolognese is and how much salt you’ll end up needing for flavor.
How long before the short ribs are tender?
After preparing them several times they are typically ready in 1.5-2 hours depending on the thickness after you have placed the in the oven. If they are still tough then bake longer. Due to the collagen and high fat it will be difficult to mess the recipe up.
Recipes to try next
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Short Rib Bolognese
Equipment
- Dutch oven or oven safe pot
Ingredients
- 2 pounds beef short ribs
- 1 medium yellow onion, diced
- 2 ribs celery, minced
- 3 cloves garlic, minced
- 1 cup fresh parsley chopped,
- 2 28 ounce cans of crushed tomatoes
- 1/4 cup balsamic vinegar
- 2 tablespoon granulated sugar
Dried herbs & seasonings
- 1 tablespoon oregano
- 1 tablespoon rosemary
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt & pepper to taste
Instructions
- First, season the short ribs with salt and pepper. Then, prep all the ingredients according to the information in the recipe. Preheat the oven to 350℉.
- Now, sear a side or two of the beef short ribs and remove them from the pot.
- Next, add in the diced onion, minced celery, minced garlic and minced carrots. Cook until soft and fragrant.
- Then add in the chopped parsley ad place the short ribs back in. Now, pour the cans of crushed tomato over the top of everything.
- Add in the dried herbs and seasonings along with the sugar and balsamic vinegar. Bring the pot to a low simmer.
- After the pot is simmering, cover then place in the oven for 2 hours.
- At this point the sauce is ready and the short rib should be fork tender. Allow to cool a bit before serving over your favorite pasta.