Beef Short Rib Bolognese
This Beef Short Rib Bolognese is a delicious comfort food meal that's perfect for winter! Requiring just 30 minutes of prep time, this recipe is surprisingly easy, too!
Servings: 8 servings
Calories: 628kcal
Ingredients
- 3 pounds boneless beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 2 large carrots diced
- 2 celery stalks sliced
- 1 medium yellow onion diced
- 2 tsp minced garlic
- ½ tsp crushed red pepper flakes
- 3 Tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 28-oz. can peeled tomatoes, preferably San Marzano style
- 2 tsp brown sugar
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried basil
- ¼ cup grated Parmesan cheese
- 16 oz. pappardelle pasta can use rigatoni instead of noodles if desired
- ¼ cup heavy cream
- {for garnish} grated Parmesan cheese
- {for garnish} chopped Italian parsley
Instructions
- Slice the short ribs into 2” chunks. Pat beef dry with paper towels and then place in a large bowl. Add kosher salt and pepper; toss until well coated.
- Add olive oil to a large Dutch oven or large stockpot and place over medium-high heat. Once hot, add beef and sear for 2-3 minutes per side. (Note: Sear beef in 2-3 batches to keep from overcrowding pan.) Once each batch is seared, remove beef from pan and set aside.
- Reduce heat to medium and add carrots, celery and onion; sauté the vegetables for 3-4 minutes, stirring often.
- Add garlic, red pepper flakes and tomato paste to pan; continue cooking for 1-2 more minutes, stirring often.
- Add wine; simmer for 4-5 minutes, stirring often. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
- Return beef to pan and add broth, tomatoes (undrained), brown sugar, thyme, oregano, basil and Parmesan cheese; stir until well combined.
- Bring mixture to a boil and then reduce heat to low. Cover and let simmer for 4-5 hours, or until short ribs can be shredded easily with a fork.
- Transfer short ribs to a large cutting board and shred using 2 forks; return shredded beef to pot.
- Meanwhile, fill a large pot with water and bring to a boil. Add pasta and cook until al dente.
- At same time, add heavy cream to Bolognese sauce; stir until well combined. Let simmer for 10-15 minutes while pasta cooks.
- Drain pasta and transfer into pot with Bolognese sauce; toss until well combined. (Note: If necessary: add a bit of water to thin sauce.)
- Divide into bowls and garnish with additional Parmesan cheese and freshly chopped parsley before serving.
Nutrition
Calories: 628kcal | Carbohydrates: 53g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 1173mg | Potassium: 1088mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2929IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 6mg
