Short Rib Bolognese Update Recipe
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.
How to Make the Best Short Rib Bolognese Update
There’s nothing quite like a rich, wine-braised short rib bolognese to transport you straight to a cozy Italian trattoria. This short rib bolognese takes the classic Italian meat sauce to new heights by using tender, slow-braised beef short ribs instead of ground meat, creating a deeply flavorful and luxuriously textured sauce that clings beautifully to every strand of pappardelle pasta.
The magic happens during the long, slow braise—as the short ribs cook low and slow in a bold red wine sauce infused with pancetta, garlic, and fresh herbs, the meat becomes fork-tender and falls right off the bones. The result is a sauce that’s rich, complex, and absolutely unforgettable. This is a show-stopping dish that looks impressive enough for entertaining but is simple enough to make for a special weeknight dinner.
Serve this stunning bolognese over a generous portion of wide pappardelle noodles, top with freshly grated Parmesan cheese, and finish with a sprinkle of fresh parsley. Your guests will be asking for the recipe.
Short Rib Bolognese Update
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.
Ingredients
Main Ingredients
Aromatics & Vegetables
Sauce & Liquid
Herbs & Finishing
For Serving
Instructions
Prepare & Sear
- Pat the short ribs dry and season all sides liberally with salt and pepper.
- In a Dutch oven or heavy cast iron pan, heat the oil over high 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.
Build the Sauce
- With the remaining oil hot, add the pancetta and cook over medium-high heat until it starts to brown.
- Add the celery, carrots, and onion. Cook for 2 minutes, then add the garlic and cook for 1 additional minute while frequently stirring.
- Reduce the heat to medium and pour in the red wine. Stir with a wooden spoon or spatula, scraping 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.
Slow Braise
- Return the short ribs to the pan and place meaty side down into the sauce. Cover and reduce the heat to low.
- Cook for 3 to 3½ hours or until the meat easily breaks apart with a fork.
- Once the short ribs are fork tender, remove them from the sauce and pull from the bones. Discard any gristle and bones (or save bones for stock).
- Return the pulled meat to the sauce. Remove the sprigs of fresh herbs.
- If adding heavy cream, stir it in and simmer for about 30 seconds for a velvety texture.
Finish & Serve
- Once the short ribs are cooked, start a pot of salted water to boil.
- Cook the pasta to package instructions. Reserve ½ cup of pasta water before draining.
- Toss the hot pasta with the short rib bolognese. For a thinner sauce, stir in some pasta water.
- Top with cheese and fresh parsley or a pinch of red pepper flakes for a little spice!
Notes
- For slow cooker instructions, transfer the seared short ribs and sauce to a slow cooker after building the sauce and cook on low for 6-8 hours.
- Save the bones for making a rich beef stock.
- The heavy cream is optional but adds a luxurious, velvety finish to the sauce.
- This dish is even better the next day as the flavors continue to develop.