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4.8 from 54 votes

One Pot Short Rib Bolognese

This One Pot Short Rib Bolognese is exactly what what I want to eat every snowy winter night from now until eternity. It’s rich, hearty, and the perfect meal to cook low and slow all day long.

Prep Time
25 mins
Cook Time
5 hrs 25 mins
Total Time
5 hrs 55 mins
Servings: 6 people
Calories: 566 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 1/2 lbs bone-in beef short ribs
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3/4 cup diced carrot
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 1 1/2 tsp kosher salt, divided
  • 1 tbsp tomato paste
  • 1 1/2 cups dry white wine
  • 28 oz san marzano peeled whole tomatoes
  • 2 tsp sugar
  • 1/2 tsp ground cinnamon
  • 1 parmesan cheese rind
  • 10 oz egg papparadelle
  • 1 cup water (or more) or beef broth
  • 1/3 cup whole milk
  • 1 tbsp red wine vinegar

Instructions

    Cup of Yum
  1. Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
  2. Heat a large dutch oven to a medium-high heat. Add butter and olive oil, Once the butter melts, add short ribs. Cook short ribs until brown and crusty on all sides, about 10-15 minutes.
  3. While the short ribs brown, add carrots, celery, onion, and garlic to a food processor. Pulse until VERY finely chopped. If you don't want to get the food processor out, you can also do this by hand, just make sure to chop them very finely.
  4. After short ribs brown, remove from the pot, Drain all but 2 tablespoons of fat. Add carrot and celelry mixture, along with 1/2 tsp salt. Reduce heat to medium and saute mixture until slightly softened, about 3-4 minutes. Add tomato paste, cook 1 minute. Add in wine, simmer until reduced, about 2-3 minutes. Stir in remaining salt, canned tomatoes, sugar, cinnamon, and parmesan cheese rind. Stir to combine.
  5. Put the short ribs back in the pot. Bring the mixture to a boil, and reduce to low. Cover with a lid and cook on low for 3-4hours or until the meat is fork-tender and falling off the bone. The amount of time your short ribs take to cook depends on how large they are. Check around three hours, and see if they can be shredded. If not, continue to cook until they can be. Also, if you notice the sauce is getting too thick and the short ribs are sticking to the bottom of the pan, add a few splashes of water to loosen the sauce up.
  6. Once the meat is cooked, remove them from the pot along with the parmesan cheese rind. Stir in water. Bring to a simmer and add in pasta. Cover and simmer until pasta is cooked, about 8-10 minutes. If needed, stir once or twice to prevent pasta from sticking to the bottom of the pan.
  7. As pasta cooks, shred beef.
  8. Once pasta has cooked, add beef back to the pot along with vinegar and milk. Toss together. If necessary, add more water to thin out the sauce.
  9. Season to taste with salt and pepper. Garnish with parmesan cheese.

Nutrition Information

Serving 1serving Calories 566kcal (28%) Carbohydrates 49g (16%) Protein 36g (72%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 126mg (42%) Sodium 893mg (37%) Potassium 1116mg (32%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3087IU (62%) Vitamin C 14mg (16%) Calcium 87mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 566

% Daily Value*

Serving 1serving
Calories 566kcal 28%
Carbohydrates 49g 16%
Protein 36g 72%
Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 893mg 37%
Potassium 1116mg 24%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 3087IU 62%
Vitamin C 14mg 16%
Calcium 87mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.