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Delicious One Pot Short Rib Bolognese served in a bowl with fresh herbs
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One Pot Short Rib Bolognese

A hearty and comforting dish featuring tender short ribs simmered in a robust tomato sauce, perfect for family dinners or gatherings.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Bolognese, comfort food, One Pot Meal, Pasta, Short Ribs
Servings: 8 servings
Calories: 700kcal

Ingredients

For the Meat

  • 3 pounds bone-in short ribs
  • 2 tablespoons olive oil For searing the short ribs

For the Vegetables

  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced

For the Sauce

  • 1 cup dry red wine Optional, but recommended for depth of flavor
  • 2 cans crushed tomatoes (14.5 oz each)
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1 tablespoon dried Italian herbs Or a mix of oregano, basil, and thyme
  • 1 leaf bay leaf
  • Salt and pepper, to taste
  • 1/4 cup whole milk or heavy cream Optional for creamier sauce

For Serving

  • 1 pound pasta (such as tagliatelle, pappardelle, or spaghetti)
  • Fresh basil or parsley, for garnish
  • Freshly grated Parmesan cheese, for serving

Instructions

Preparation

  • Season the short ribs generously with salt and pepper on all sides.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and sear for 3-4 minutes per side until deep brown. Remove and set aside.

Cooking the Vegetables

  • In the same pot, add the chopped onions, carrots, and celery. Cook for about 5-7 minutes until softened.
  • Add garlic and cook for an additional minute.

Deglazing and Adding Sauce

  • Pour in the dry red wine, scraping the pot bottom to lift flavor bits. Cook down for 2-3 minutes.
  • Add crushed tomatoes, tomato paste, and beef broth. Stir in dried herbs, salt, and pepper. Bring to a gentle simmer.

Braising the Short Ribs

  • Return the short ribs to the pot, add the bay leaf, cover, and reduce heat to low. Braise for 2-2.5 hours until tender.

Finishing the Sauce

  • Remove short ribs, cool slightly, and shred using two forks. Discard bones and return meat to pot. Stir in cream if desired.
  • Let simmer uncovered for 10-15 minutes, tasting and adjusting seasonings.

Cooking the Pasta

  • Boil salted water and cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.

Serving

  • Divide pasta onto plates and ladle sauce over the top. Garnish with basil or parsley and top with grated Parmesan.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freezing portions is also recommended for convenient reheating.