One Pot Short Rib Bolognese

Rich, hearty, and deeply flavorful, One Pot Short Rib Bolognese is the ultimate comfort food for those who love Italian-inspired dishes with a twist. This recipe transforms traditional Bolognese by incorporating tender, slow-cooked short ribs, resulting in a luscious sauce that coats every bite of pasta. With everything prepared in a single pot, it’s as convenient as it is delicious, making it a go-to dish for cozy family dinners or special gatherings. Whether you’re a seasoned cook or new to the kitchen, this recipe will guide you to create a restaurant-quality meal with minimal fuss.

Why You’ll Love This Recipe

• Incredibly Flavorful: The short ribs bring a depth of flavor that takes classic Bolognese to the next level, combining savory, smoky, and slightly sweet notes in every bite.
• Perfectly Tender Meat: The slow-cooked short ribs become melt-in-your-mouth tender, infusing the sauce with a richness that’s hard to beat.
• One-Pot Wonder: Fewer dishes mean less cleanup, making this recipe both time-efficient and mess-free.
• Versatile and Customizable: While perfect over pasta, this sauce pairs well with polenta, rice, or even crusty bread for a complete meal.
• Impressive Yet Simple: This dish feels gourmet but is easy enough for anyone to master.

Preparation Time and Servings:

• Prep time: 20 minutes
• Cook time: 3 hours 15 minutes
• Total time: 3 hours 35 minutes
• Yield: 6 servings
• Serving Size: 1 generous portion

Nutritional Information (per serving):

• Calories: 520
• Carbohydrates: 45g
• Protein: 25g
• Fat: 25g
• Fiber: 4g
• Sugar: 8g

Ingredients

• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 cup dry red wine (optional or substitute with beef broth)
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup whole milk or heavy cream
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 1 lb pasta (pappardelle or rigatoni recommended)
• Freshly grated Parmesan cheese, for serving
• Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

Step 1: Prepare the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. This ensures a flavorful sear that will enhance the sauce later.

Step 2: Sear the Meat

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This caramelization will add depth to the sauce. Remove the short ribs and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the diced onions, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized. Stir in the minced garlic and cook for an additional 1-2 minutes, just until fragrant.

Step 4: Deglaze the Pot

Pour in the red wine (or beef broth if substituting) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial for unlocking all the savory flavors left from searing the meat.

Step 5: Build the Sauce

Stir in the crushed tomatoes, tomato paste, and beef broth. Add the oregano, thyme, bay leaves, and a pinch of salt and pepper. Return the short ribs to the pot, ensuring they are submerged in the sauce.

Step 6: Simmer Low and Slow

Cover the pot and reduce the heat to low. Let the sauce simmer gently for about 2.5 to 3 hours, stirring occasionally. The long cooking time allows the short ribs to become incredibly tender and infuses the sauce with a rich, meaty flavor.

Step 7: Shred the Meat

Once the short ribs are fork-tender, remove them from the pot and discard the bones. Shred the meat using two forks, then return it to the sauce.

Step 8: Add the Cream

Stir in the milk or cream to create a silky, velvety texture. Let the sauce simmer for an additional 10-15 minutes to meld the flavors. Adjust seasoning with more salt and pepper as needed.

Step 9: Cook the Pasta

While the sauce finishes, cook your pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

Step 10: Combine and Serve

Toss the pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Serve hot, garnished with freshly grated Parmesan and chopped herbs.

Ingredient Background

Short Ribs

Short ribs are a cut of beef taken from the brisket, chuck, or rib sections. Their marbling and connective tissue make them ideal for slow cooking, as they break down into tender, juicy pieces when cooked low and slow.

Mirepoix

The combination of onions, carrots, and celery is a classic base in many Italian sauces. Known as mirepoix, these vegetables provide a subtle sweetness and aromatic depth to the dish.

Red Wine

Using red wine for deglazing not only lifts the fond (the browned bits from searing) but also adds acidity and complexity to balance the richness of the short ribs and tomatoes.

Technique Tips

• Use Bone-In Short Ribs: The bones add extra flavor to the sauce during cooking.
• Don’t Rush the Sear: A deep, golden crust on the short ribs locks in flavor and ensures a robust sauce.
• Simmer Gently: Keeping the heat low allows the flavors to develop without burning the sauce.
• Reserve Pasta Water: This starchy water helps bind the sauce to the pasta and creates a cohesive dish.

Alternative Presentation Ideas

• Over Polenta: Serve the short rib Bolognese over creamy polenta for a rustic, hearty option.
• In Lasagna: Use this sauce as a rich, flavorful layer in lasagna.
• With Gnocchi: Pair with pillowy gnocchi for a decadent alternative to traditional pasta.

Additional Tips for Success

• Make It Ahead: This sauce tastes even better the next day, so feel free to prepare it in advance and reheat before serving.
• Double the Recipe: This dish freezes beautifully, so consider making a larger batch to have on hand for quick meals.
• Don’t Skip the Cream: The milk or cream is key to balancing the acidity of the tomatoes and adding a luxurious finish.

Recipe Variations

• Spicy Short Rib Bolognese: Add red pepper flakes or diced chili for a kick of heat.
• Mushroom Bolognese: Add finely chopped mushrooms to the sauce for an earthy twist.
• Gluten-Free: Serve the sauce with gluten-free pasta or over zucchini noodles.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Let the sauce cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Healthier Twist Ideas

• Leaner Meat: Swap the short ribs for ground turkey or chicken thighs for a lighter option.
• Less Cream: Use a splash of milk or unsweetened almond milk instead of heavy cream.
• Vegetable Boost: Add diced zucchini, bell peppers, or spinach to the sauce for extra nutrients.

Serving Suggestions for Events

• Romantic Dinner: Pair with a glass of red wine and candlelight for an intimate meal.
• Family Feast: Serve with garlic bread and a fresh green salad for a hearty family dinner.
• Holiday Gatherings: Present this dish as the star of your holiday table, served alongside roasted vegetables and antipasto.

Special Equipment

• Dutch Oven or Heavy-Bottomed Pot: Ensures even cooking and retains heat well.
• Wooden Spoon: Perfect for deglazing the pot without scratching.
• Tongs: Essential for handling and shredding the short ribs.

Frequently Asked Questions

1. Can I use boneless short ribs?

Yes, boneless short ribs can be used, but bone-in ribs provide extra flavor to the sauce.

2. What can I substitute for red wine?

You can substitute beef broth, chicken broth, or even grape juice mixed with a splash of vinegar for acidity.

3. Can I make this recipe dairy-free?

Absolutely! Replace the cream with a non-dairy alternative like coconut milk or cashew cream.

4. Is it possible to cook this in a slow cooker?

Yes, after searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

5. What’s the best pasta for this sauce?

Wide noodles like pappardelle or ridged pasta like rigatoni are ideal for holding the rich sauce.

6. Can I add more vegetables to the sauce?

Definitely! Diced zucchini, mushrooms, or even spinach can be added for a veggie boost.

7. How do I prevent the sauce from being too acidic?

Adding a pinch of sugar or the cream at the end helps balance the acidity of the tomatoes.

8. Can I use canned tomato sauce instead of crushed tomatoes?

Yes, but crushed tomatoes give the sauce a chunkier, more authentic texture.

Conclusion
One Pot Short Rib Bolognese is a soul-satisfying dish that elevates comfort food to gourmet status. With its rich flavors, tender meat, and creamy finish, this recipe is sure to become a staple in your kitchen. Whether you’re serving it for a special occasion or a simple weeknight dinner, it’s guaranteed to impress. So grab your ingredients, fire up the stove, and savor the joy of creating a truly memorable meal!

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