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4.6 from 63 votes

Short Rib Bolognese Sauce

This short rib bolognese sauce is my favorite winter-time comfort food. Rich shredded beef short ribs slow cooking in a robust red wine tomato sauce full of aromatics, fresh herbs, and bold flavors all day long. It's the perfect recipe for this time of year. Serve it up with pappardelle pasta for date night or family style during the holiday season!

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6 servings
Calories: 851 kcal
Course: Condiments
Cuisine: Italian

Ingredients

  • 2 tbsp light olive oil
  • 2 1/2 lbs bone-in short ribs English-cut
  • 1 large yellow onion diced
  • 2 carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 3 sprigs fresh thyme leaves or 1/2 tsp dried thyme
  • 28 oz canned tomatoes not tomato sauce
  • 4 cups beef stock
  • 1/4 tsp ground rosemary
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1/2 cup heavy cream or whole milk
  • Kosher salt and freshly ground black pepper to taste
  • pasta for serving
  • freshly grated Parmesan cheese for garnish

Instructions

    Cup of Yum
  1. Pat the short ribs dry with paper towels and drizzle with about 2 tsp of olive oil. Season generously with kosher salt and black pepper on all sides.
  2. In a large Dutch oven or heavy-bottom pot over medium-high heat, pour in 1 tbsp olive oil and sear the short ribs until golden brown on all sides, about 2-3 minutes per side. Remove the short ribs from the pot.
  3. Turn the heat down to medium and add the chopped celery, onions, and carrots to the pot. Season them with about 1 tsp salt and pepper and sauté them, stirring occasionally, until they are turning golden brown, about 5 minutes. Add in the thyme leaves and garlic and cook for two minutes until they are fragrant.
  4. Stir in the tomato paste, then pour in the wine to deglaze the bottom of the pot. Add the beef stock, bay leaves and other dried herbs, canned tomatoes, and the browned short ribs into the pot.
  5. Cover the pot with its lid slightly ajar, turn the heat to low, and simmer for 2-3 hours, stirring occasionally so the bottom of the pot doesn't burn, or until the meat is fork tender.
  6. When the liquid has reduced down and the meat is fork tender, remove the bones, the meat, and the bay leaves. Stir in the heavy cream.
  7. Optionally, turn the heat off and use an immersion blender to smooth out and emulsify the sauce.
  8. Shred the meat with forks in a mixing bowl, then add the shredded meat back in. Stir well, then taste and season as needed.
  9. Serve over pasta, and with freshly grated parmesan.

Notes

  • Keep your leftover bolognese sauce, by itself and not with the pasta, in the fridge in an airtight glass or ceramic container (it stains plastic) for up to 5 days.
  • stovetop: Pour your sauce into a saucepan over medium heat until warmed through, stirring occasionally. To thin the bolognese sauce, stir in a splash of broth.
  • microwave: Put the sauce in a microwave-safe dish with a hearty splash of broth. Microwave on high for 90 seconds and stir at 30 second intervals as needed.
  • Yes, you can freeze the bolognese with cream!
  • Let sauce cool to room temperature then put it into freezer-safe zip top bags and press out the excess air or put into vacuum sealing bags and use the vacuum sealer.
  • Don't forget to label the bags! You can keep the sauce in the freezer for up to 3 months.
  • When ready to eat, thaw the sauce overnight in your refrigerator, then pour it into a saucepan over medium heat on the stove until warmed through.
  • Use bone-in short ribs. Using bone-in short ribs adds more flavor to the sauce because the bones release collagen, which adds richness and body to the dish. You won't get that with boneless short ribs!
  • Cook low and slow. Slow-cooking the sauce for several hours allows the flavors to meld together and the meat to become tender and succulent. Don't try to rush it!
  • You can cook the sauce in the oven at around 325ºF. Once the braising liquid is added to the pot, put it right in the oven and simmer until the short ribs are fork tender.
  • Taste the sauce after you've added the cream and adjust the seasoning as needed. Adding a pinch of salt or a splash of red wine can make all the difference in the final flavor.
  • After cooking, let the sauce rest for at least 10-15 minutes before serving. This allows the flavors to settle and intensify.
  • The sauce is done when your short ribs are fall apart tender! The timing can really depend on factors like your heating element or how big the short ribs are.

Nutrition Information

Serving 1g Calories 851kcal (43%) Carbohydrates 24g (8%) Protein 57g (114%) Fat 57g (88%) Saturated Fat 25g (125%) Polyunsaturated Fat 30g Trans Fat 3g Cholesterol 216mg (72%) Sodium 812mg (34%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 851

% Daily Value*

Serving 1g
Calories 851kcal 43%
Carbohydrates 24g 8%
Protein 57g 114%
Fat 57g 88%
Saturated Fat 25g 125%
Polyunsaturated Fat 30g 176%
Trans Fat 3g 150%
Cholesterol 216mg 72%
Sodium 812mg 34%
Fiber 5g 20%
Sugar 10g 20%

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