Short Rib Bolognese

Can we talk about bolognese for a sec? It’s the ultimate comfort food a.k.a. an Italian meat-based sauce that’s essentially the pasta version of a warm hug! I’ve spent the better part of a month perfecting this short rib ragu recipe and when I tell you it is nothing short of perfection??! I mean it!

We’re braising the ribs until they become insanely tender in an intensely flavorful, thick, and hearty ragu that clings perfect to the pasta. This Short rib bolognese recipe does take some time to make but it’s sooooooo worth it and most of that time, it’s just bubbling away on its own, making your kitchen smell amazing. 

I love serving this over wide noodles like pappardelle pasta with a shower of parmesan cheese on top. 

Why You’ll Love This Short Rib Beef Ragu 

Melt-in-your-mouth tenderness: Slow-cooked short ribs become incredibly tender and meat sauce.

Tastes even better the next day: if you need a meal that you can prepare in advance, this is it! As the meat sits in that flavorful tomato sauce, the flavors come together and create the perfect dish.

Low and Slow Cooking: Slow cooking over low heat allows the flavors to fully develop, making each bite more flavorful.

Hearty and comforting: It’s a filling, comforting dish that’s perfect for cozy nights, served over your favorite pasta or polenta.

Impressive yet simple: Though it takes time, short rib Bolognese is relatively easy to make and always impresses guests with its rich, complex flavors, making it ideal for the holidays, any dinner party, Valentine’s day, and of course, date night! 

What Is Short Rib Bolognese?

Short rib Bolognese is a luxurious variation of the classic Italian Bolognese sauce, made by using short ribs instead of ground beef.

The short ribs are seared and then slow-cooked until fall-apart tender in a robust red wine tomato sauce consisting of a soffritto of onions, carrots, and celery, along with crushed tomatoes, wine, and a touch of milk or cream for added richness.

Once the short ribs are tender, the meat is shredded into the sauce, creating a hearty, meaty sauce perfect for serving over pasta.

(full list of ingredients and quantities can be found in the recipe card) 

• Short ribs:  Short ribs are a cut of beef taken from the lower part of the cow’s ribcage and are known for their rich, hearty flavor. The meat is well-marbled with fat, which makes it ideal for slow cooking methods like braising or smoking, allowing the connective tissue to break down and become tender. If you can’t find them, you can use boneless short ribs, chuck roast, or beef shank like with my osso buco recipe.
• Bold Red Wine: Red wine is what gives beef short rib bolognese that signature deep complex flavor! And yes, we’re using the whole bottle 🙂 I went with a full bodied cabernet sauvignon, but Chianti or Merlot are also great options. Go ahead and use beef broth if you don’t want to cook with alcohol.
• Bacon or Pancetta: This adds a delicious smoky and savory flavor, but bacon works in a pinch. 
• Fresh Herbs: we’re using bay leaf, rosemary, sage, and thyme for added depth of flavor to the ragu sauce.
• Soffritto (onions, carrots, celery): This is an essential trio for the best short rib bolognese recipe and creates an aromatic base for your braising liquid.
• Nutmeg: when you think of nutmeg, you probably think of spice cake or sweet potato pie but nutmeg adds a warm nutty flavor to the already deliciously rich sauce.
• Shallots and garlic cloves: Give your sauce another aromatic layer. If you can’t find shallots, replace them with white onions.
• Crushed Tomatoes: I prefer San Marzano tomatoes, but any good quality canned tomatoes will do. You can also use passata.
• Parmesan Rind: Adding a Parmesan rind to the bolognese infuses it with a rich, umami flavor! As the rind simmers, it releases subtle, savory notes of aged cheese that balances the acidity of the tomatoes. It also thickens the sauce slightly, giving it a silkier texture.
• Heavy Cream and parmesan: These add to the creamy richness of the sauce and give it a smoother texture. You can also use half and half.
• Pappardelle – I found hand-cut pappardelle at my local grocery store and it’s perfect for this short rib ragu recipe. However, you can use your favorite pasta.

Variations 

• Oven-braised: Follow the recipe, but use a Dutch oven instead of a pot. Place in the oven and cook at 325°F (165°C) for 2.5 to 3 hours similar to my oven baked chuck roast.
• Slow cooker: After browning the short ribs and sautéing vegetables, transfer to a slow cooker. Add other ingredients and cook on low for 8-10 hours.
• Instant pot/pressure cooker: Use the sauté function to brown meat and cook vegetables. Add remaining ingredients, seal, and cook on high pressure for 45 minutes. Natural release for 10 minutes, then quick release.

How to Make Short Rib Bolognese

Step 1: Season ribs. Pat the short ribs dry. Season short ribs with kosher salt and black pepper.

Step 2: Add butter and olive oil to a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the butter is melted, add short ribs and sear on all sides. 

Step 3: Cook bacon and soffritto. Reduce the heat to medium. Add bacon and cook until the fat has rendered.

Step 4: Then add shallots, onion, carrots, and salt. Season with salt and pepper. Cook for 5-7 minutes, until the vegetables begin to soften. Add seasonings. Then add tomato paste, garlic, nutmeg, and red pepper flakes and continue to cook for 5 minutes, until the mixture thickens.

• Braise everything. Bring to a boil, cover with a lid, then reduce the heat to low and simmer for 3-4 hours, until the short ribs are tender and falling apart.

• Remove bones. Remove the bay leaves and parmesan rind. Then, take the short ribs out and remove the bones using a cutting board. Use two forks to spread the meat, then return the shredded meat back to the pot.
• Add cream and parmesan. Pour in heavy cream, add grated parmesan, and stir to combine.
• Cook pasta. Bring a large pot of salted water to a boil. Add pasta and boil until al dente. Reserve about 1 cup of the pasta water, then drain the pasta. DO NOT RINSE THE PASTA.
  Pro tip: If the bolognese is a bit thick, add some of the pasta water, a little at a time until the desired texture is reached.
• Toss with pasta. Add the cooked pasta to the sauce and toss to coat. Sprinkle with additional parmesan and fresh parsley.

Tips for Making the Best Short Rib Bolognese 

• Nobody likes a greasy bolognese, so skim the excess fat off of the top of the sauce every now and then.
• Wine for depth: Deglaze with red or white wine after browning the meat! This allows you get to all of the flavor from those brown bits at the bottom of the pan (random fact: the browned bits are called “fond”. Keep it handy for your next trivia night). 
• Don’t forget to remove the parmesan rind and bay leaf prior to serving! 
• Be careful with the salt!The flavors get concentrated as it cooks, so you might end up with a salt lick if you go too hard too early.
• Be patient! Sweat your aromatics, brown the ribs until they get a golden crust, render the bacon well, and so on. This is how you build big flavors in your bolognese.

• Make ahead: If you have time, I highly recommend making your short rib bolognese the day before. It tastes even better when the flavors have had time to develop.
• Storing: Once cooled, pop it in an airtight container and keep it in the fridge for 3-4 days. If you want to extend its life, freeze it! It’ll stay good for up to 3 months.
  Pro tip: Freeze in portion-sized containers for easy weeknight dinners.
• Reheating: For the best flavor, reheat it slowly on the stovetop. Add a splash of beef broth or water if it’s too thick. Microwave works too, but be sure to stir halfway through for even heating.