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Savory One Pot Short Rib Bolognese

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A hearty and comforting one pot meal featuring melt-in-your-mouth short ribs simmered in a rich tomato sauce, perfect for cozy nights.

Ingredients

Scale
  • 2.5 lbs bone-in beef short ribs
  • 1.5 tsp kosher salt, divided
  • Black pepper, to taste
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.75 cup diced carrot
  • 2 stalks diced celery
  • 1 medium diced onion
  • 2 large cloves minced garlic
  • 1 tbsp tomato paste
  • 1.5 cups dry white wine (or chicken broth as substitute)
  • 28 oz San Marzano peeled whole tomatoes
  • 2 tsp sugar
  • 0.5 tsp ground cinnamon
  • 1 piece Parmesan cheese rind
  • 10 oz egg pappardelle
  • 1 cup water or beef broth (adjust for sauce consistency)
  • 1/3 cup whole milk
  • 1 tbsp red wine vinegar

Instructions

  1. Season the short ribs liberally with kosher salt and freshly ground black pepper.
  2. Heat a large Dutch oven over medium-high heat. Add the butter and olive oil, melting the butter completely.
  3. Place the short ribs in the pot and brown on all sides for 10-15 minutes.
  4. Remove the browned short ribs and drain all but 2 tablespoons of fat.
  5. Add the chopped vegetable mixture to the pot along with ½ teaspoon salt, sautéing for 3-4 minutes.
  6. Stir in the tomato paste and cook for an additional minute.
  7. Pour in the white wine and let simmer for 2-3 minutes.
  8. Add in the San Marzano tomatoes, sugar, ground cinnamon, and Parmesan rind, stirring well.
  9. Return the short ribs to the pot, bring to a boil, then reduce heat and cover, cooking for 3-4 hours.
  10. Remove the short ribs and Parmesan rind from the sauce, adding 1 cup of water or broth.
  11. Add the egg pappardelle, cover, and cook for 8-10 minutes.
  12. Shred the short rib meat with two forks, discarding bones and fat.
  13. Return the shredded beef to the pot, stirring in the red wine vinegar and whole milk.
  14. Taste and season with salt and pepper as needed before serving.

Notes

Leftovers are even better! Store in an airtight container in the fridge for up to three days. Can be frozen for up to three months.

Nutrition

Find it online: https://lunarecipez.com/savory-one-pot-short-rib-bolognese-cozy-nights-recipe/

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