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overhead of a pan full of short rib bolognese with pappardelle pasta

short rib bolognese update


  • Author: Lauren
  • Prep Time: 45 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 45 minutes
  • Yield: 6 servings 1x

Description

Tender, slow braised beef short ribs in bold red wine sauce with pancetta, garlic, vegetables and fresh herbs.  Short rib bolognese is a rich and bold spin on the Italian classic.


Scale

Ingredients

  • 2 lbs beef chuck short ribs
  • 3 tablespoons canola oil
  • 2 stalks celery, finely diced
  • 1 medium carrot, finely diced
  • 1 medium yellow onion, finely diced
  • 4 oz pancetta, diced
  • 2 garlic cloves, minced
  • 2 cups dry red wine (like Cabernet Sauvignon)
  • 1 28-ounce tomato sauce (see notes)
  • 3 tablespoon tomato paste
  • 2 springs rosemary
  • 2 sprigs thyme
  • 1 spring fresh oregano
  • 1/4 cup heavy cream (optional)
  • salt and pepper for seasoning
  • 1 package pappardelle pasta

Instructions

  1. Season and Sear.  Pat the short ribs dry and season all sides liberally with salt and pepper, set aside.  In a dutch oven or heavy cast iron pan, heat the oil over hight heat until it shimmers.  Sear the short ribs on the front and back for 2 to 3 minutes each side until well browned.  Sear on each of the ‘short’ sides for 1 minute.  Transfer the short ribs to a separate plate and carefully drain all but about 1 tablespoon of oil from the pan.
  2. Build the sauce. With the remaining oil hot, add the pancetta and cook over medium-high heat.  Once the pancetta starts to brown add the celery, carrots and onion.  Cook for 2 minutes, add the garlic, and cook for 1 additional minute while frequently stirring the pan.  Reduce the heat to medium and pour in the red wine – it will steam – and stir with a wooden spoon or spatula making sure to scrape the bottom of the pan.  Simmer for 1 minute to reduce the wine then add the tomato paste and sauce.  Stir to combine and bring to a simmer.
  3. Low and slow.  Return the short ribs to the pan and place meaty side down into the sauce.  Cover and reduce the heat to low.  Cover and cook for 3 to 3 and 1/2 hours or until the meat of the short rib easily breaks apart with a fork.  Once the short ribs are ‘fork tender’ remove them from the sauce and pull from the ribs.  Remove any gristle from the short ribs and discard with the bones (or save the bones for stock!)  Return the pulled meat to the sauce.  At this point, remove the sprigs of fresh herbs.  If opting to add richness and a velvety texture, stir in the heavy cream and simmer for about 30 seconds.
  4. Cook the pasta.  Once the short ribs are cooked, start a pot of salted water to boil.  Cook the pasta to the package instructions, reserve a 1/2 cup of pasta water before draining.
  5. Toss.  Toss the hot pasta with the short rib bolognese.  For a thinner sauce, stir in a little pasta water.  Top with cheese and fresh parsley or a pinch of red pepper flakes for a little spice!

Slow Cooker Instructions

  1. Follow steps 1 and 2 then transfer the sauce to the slow cooker, add the short ribs and cook on low heat for 6 to 8 hours.
  2. Once the short ribs are ‘fork tender’ remove them from the sauce and pull from the ribs.  Remove any gristle from the short ribs and discard with the bones (or save the bones for stock!)  Return the pulled meat to the sauce.  At this point, remove the sprigs of fresh herbs.  If opting to add richness and a velvety texture, stir in the heavy cream and simmer for about 30 seconds.
  3. Once the short ribs are cooked, start a pot of salted water to boil.  Cook the pasta to the package instructions, reserve a 1/2 cup of pasta water before draining.
  4. Toss the hot pasta with the short rib bolognese.  For a thinner sauce, stir in a little pasta water.  Top with cheese and fresh parsley or a pinch of red pepper flakes for a little spice!

Notes

  • For tomato sauce, you’ll want to purchase the tomato sauce in cans that is simply just tomatoes without seasoning, skins or seeds, not a prepared sauce that is ready to go on pasta.  The already prepared sauce will be too thick and reduced already.
  • You can substitute a 28-ounce can of San Marzano whole peeled tomatoes and hand crush the tomatoes for a more rustic sauce.
  • If you do not have fresh herbs available, substitute 2 teaspoons of Italian seasoning.
  • Rather than buying the herbs individually, just purchase the ‘poultry blend’ and leave out the sage.
  • Category: pasta
  • Method: dutch oven
  • Cuisine: italian

Keywords: short rib bolognese, dutch oven short ribs, slow cooked meat sauce, short rib meat sauce, hearty bolognese sauce

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