Short Rib Bolognese

I found two recipes and liked parts of each so I put them together and came up with a delicious sauce for pasta.

Short Rib Bolognese

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  • Prep Time


  • Total Time


  • Servings



  • 4

    pounds beef short ribs

  • salt and freshly ground pepper

  • ¼

    cup olive oil

  • 1

    large onion, diced

  • 3

    carrots, diced

  • 3

    stalks celery, diced

  • 3

    cloves garlic, coarsely chopped

  • 1

    can Marzano whole tomatoes, with sauce, roughly chopped

  • 1

    cup red wine, such as Cabernet Sauvignon

  • 3

    tablespoons Dijon mustard

  • 2

    cups low-sodium beef broth (you may want to add more)

  • 1

    pound pasta, such as penne-rigate or rigatoni

  • freshly grated Parmesan cheese

  • flat-leaf parsley, optional


Preheat oven to 350° Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides. Remove the ribs and set aside. Add the onion, carrots, celery and garlic and cook, until the onion becomes translucent. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid and using two forks, shred the meat into pieces. Return the shredded meat to the sauce. I refrigerated the sauce overnight and the next day removed any fat. I then added some more broth and warmed the sauce in a low oven. Cook the pasta per the package instructions. Toss cooked past with the sauce and sprinkle with flat-leaf parsley if using. Serve with grated Parmesan cheese.


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