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Short Rib Bolognese

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A rich and comforting Short Rib Bolognese, perfect for dinner parties and family gatherings, featuring fall-apart tender short ribs and luscious egg pappardelle.

Ingredients

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  • 2 lbs short ribs
  • 12 oz egg pappardelle pasta
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 28 oz San Marzano tomatoes, crushed
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup red wine
  • 2 cups beef broth
  • Salt, to taste
  • Pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Sear the short ribs in a large pot with olive oil over medium heat, seasoning with salt and pepper until browned on all sides. Remove and set aside.
  2. Sauté the diced onion, carrots, and celery in the same pot until softened. Add minced garlic and cook for another minute.
  3. Deglaze the pot with red wine, scraping up any browned bits from the bottom and simmering for a few minutes.
  4. Combine the seared short ribs, crushed San Marzano tomatoes, and beef broth in the pot.
  5. Cover and slow cook on low heat for about 150 to 180 minutes until the meat is very tender.
  6. Shred the short ribs, returning the meat to the sauce.
  7. Cook the pappardelle pasta according to package instructions.
  8. Serve the bolognese sauce over the pasta and garnish with grated Parmesan cheese.

Notes

Serving suggestions include garlic bread and a side salad. This dish is even better the next day.

Nutrition

Find it online: https://recypez.com/short-rib-bolognese-recipe/

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