If you’re looking for a hearty, luxurious meal that’s easy to prepare and absolutely bursting with flavor, this One Pot Short Rib Bolognese is the perfect choice. This recipe takes the traditional Bolognese sauce to the next level by using tender, fall-apart beef short ribs as the star ingredient. Slow-cooked in one pot until rich and succulent, this dish delivers an incredible depth of flavor. Whether you’re hosting a cozy family dinner or preparing an elegant meal for guests, this recipe is a guaranteed crowd-pleaser. Best of all, it’s a one-pot recipe, which means less cleanup and more time to savor the moment. From its rich tomato base to the savory aroma of fresh herbs and tender beef, this short rib Bolognese is a dish you’ll want to make again and again.
Why You’ll Love This Recipe
There are countless reasons to fall in love with this One Pot Short Rib Bolognese. First, the combination of slow-cooked short ribs with a rich tomato sauce creates an unmatched depth of flavor that tastes like it took all day to prepare. Second, it’s a one-pot meal, making cleanup a breeze while still delivering gourmet results. This recipe also accommodates both casual weeknight meals and sophisticated dinner parties, thanks to its comforting yet refined flavors. Plus, the hands-off cooking process allows you to relax as your kitchen fills with the irresistible aroma of garlic, onions, and slow-braised beef. And let’s not forget: it’s freezer-friendly, making it perfect for meal prepping or saving leftovers for later.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 3 hours
- Total time: 3 hours 20 minutes
- Yield: 6 servings
- Serving size: 1 generous portion
Nutritional Information (per serving)
- Calories: 485
- Carbohydrates: 32g
- Protein: 27g
- Fat: 28g
- Fiber: 4g
- Sugar: 7g
Ingredients
- 2 lbs (900 g) bone-in beef short ribs
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or beef broth for a non-alcoholic option)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef stock
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream (optional, for a creamier sauce)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 lb (450 g) pasta (pappardelle, tagliatelle, or rigatoni recommended)
- Fresh basil or parsley, for garnish
Step-by-Step Instructions
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs for 3-4 minutes per side until browned. Remove and set aside.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate Tomato Paste and Wine: Add the tomato paste and stir to coat the vegetables. Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Combine Main Ingredients: Stir in the crushed tomatoes, beef stock, sugar, oregano, thyme, and bay leaves. Return the short ribs to the pot, submerging them in the sauce.
- Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally. The ribs should become tender and fall apart easily.
- Shred the Beef: Once the short ribs are cooked, remove them from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the pot and stir to combine.
- Optional Creaminess: For a creamier sauce, stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.
- Cook the Pasta: While the sauce is simmering, cook your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Toss and Serve: Toss the cooked pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Serve warm, garnished with freshly grated Parmesan and fresh herbs.
Ingredient Background
Beef short ribs are the highlight of this dish, offering rich marbling that melts into the sauce during the slow cooking process. The aromatics—onions, carrots, and celery—create the classic flavor base for any Italian-inspired sauce, while the tomato paste deepens the color and adds a concentrated umami note. Red wine adds depth and complexity, though beef broth is a great non-alcoholic alternative. The heavy cream, while optional, softens the acidity of the tomatoes and adds a luxurious touch.
Technique Tips
- Searing is key: Browning the short ribs before simmering develops deep, caramelized flavors that enhance the sauce. Don’t skip this step!
- Deglazing the pot: Use the red wine or broth to scrape up browned bits from the pot; these bits are packed with flavor.
- Low and slow cooking: Keeping the heat low ensures the beef becomes tender while allowing the flavors to meld.
- Reserved pasta water: The starch in the reserved pasta water helps the sauce cling to the pasta, creating a smooth and cohesive dish.
Alternative Presentation Ideas
- Serve over polenta: For a gluten-free option, spoon the short rib Bolognese over creamy polenta instead of pasta.
- Stuffed pasta: Use the shredded short rib mixture as a filling for ravioli or lasagna rolls.
- With crusty bread: Pair the sauce with slices of toasted garlic bread for dipping and scooping.
- In sliders: Use the shredded beef and sauce to make gourmet sliders on mini brioche buns.
Additional Tips for Success
- Cut vegetables finely: Finely chopped vegetables blend into the sauce better and create a smoother texture.
- Bone-in ribs preferred: While boneless ribs work, the bones add extra flavor to the sauce during cooking.
- Use quality Parmesan: Freshly grated Parmesan enhances the overall taste compared to pre-grated versions.
- Make it ahead: This sauce tastes even better the next day, so feel free to prepare it in advance.
Recipe Variations
- Spicy Bolognese: Add crushed red pepper flakes for a spicy kick.
- Vegetable-packed version: Include mushrooms, zucchini, or bell peppers for added nutrition.
- Lighter sauce: Skip the heavy cream for a leaner dish.
- Herb swap: Substitute thyme and oregano with rosemary and sage for a different flavor profile.
Freezing and Storage
- Refrigeration: Store leftover Bolognese sauce in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the sauce (without the pasta) in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the sauce on the stovetop over low heat, adding a splash of water or broth if it becomes too thick.
Healthier Twist Ideas
- Use whole-grain pasta or zucchini noodles for a fiber-rich alternative.
- Replace heavy cream with unsweetened almond milk or Greek yogurt for a lighter, creamy touch.
- Trim excess fat from the short ribs before searing to reduce the fat content of the dish.
- Add more vegetables like spinach or kale for a nutrient boost.
Serving Suggestions for Events
- Casual family dinner: Serve with a side salad and garlic bread for a comforting meal.
- Holiday gatherings: Pair with roasted vegetables and a bold red wine for an elegant presentation.
- Potluck favorite: Make a large batch and keep it warm in a slow cooker for easy serving.
Special Equipment
- Dutch oven or heavy-bottomed pot: Ideal for even heat distribution during slow cooking.
- Box grater: For freshly grated Parmesan cheese.
- Tongs: To easily handle the short ribs during searing and shredding.
Frequently Asked Questions
Q: Can I make this recipe in a slow cooker?
A: Absolutely! After searing the short ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the ribs are tender.
Q: Can I use boneless short ribs?
A: Yes, boneless short ribs work well, though bone-in ribs provide extra flavor to the sauce.
Q: What is the best pasta for Bolognese?
A: Wide, flat noodles like pappardelle or tagliatelle are ideal because they hold the rich sauce beautifully.
Q: Can I make this dish dairy-free?
A: Yes, simply omit the heavy cream and Parmesan cheese. Use nutritional yeast as a dairy-free substitute for Parmesan.
Q: Is there a non-alcoholic substitute for red wine?
A: Beef broth, grape juice, or a combination of balsamic vinegar and water can replace the red wine.
Q: Can I use ground beef instead of short ribs?
A: While ground beef works, short ribs provide a more luxurious texture and flavor.
Q: How do I prevent my sauce from being too thick?
A: Add reserved pasta water or beef stock to thin the sauce to your desired consistency.
Q: Can I double this recipe?
A: Yes, this recipe scales well. Use a larger pot or divide the ingredients between two pots.
Conclusion
This One Pot Short Rib Bolognese is the ultimate comfort food, combining rich, slow-cooked flavors with the convenience of one-pot preparation. Whether you’re making it for a quiet family night or an impressive dinner party, this recipe is sure to delight everyone at the table. With its tender beef, robust tomato sauce, and perfectly cooked pasta, this dish is a timeless classic with a gourmet twist. Enjoy it today, and don’t forget to save any leftovers you’ll be glad you did!
Print
One Pot Short Rib Bolognese
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs (900 g) bone-in beef short ribs
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or beef broth for a non-alcoholic option)
- 1 can (28 oz) crushed tomatoes
- 1 cup beef stock
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream (optional, for a creamier sauce)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 lb (450 g) pasta (pappardelle, tagliatelle, or rigatoni recommended)
- Fresh basil or parsley, for garnish
Instructions
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs for 3-4 minutes per side until browned. Remove and set aside.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion, carrots, and celery over medium heat until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate Tomato Paste and Wine: Add the tomato paste and stir to coat the vegetables. Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
- Combine Main Ingredients: Stir in the crushed tomatoes, beef stock, sugar, oregano, thyme, and bay leaves. Return the short ribs to the pot, submerging them in the sauce.
- Simmer to Perfection: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally. The ribs should become tender and fall apart easily.
- Shred the Beef: Once the short ribs are cooked, remove them from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the pot and stir to combine.
- Optional Creaminess: For a creamier sauce, stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.
- Cook the Pasta: While the sauce is simmering, cook your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- Toss and Serve: Toss the cooked pasta with the sauce, adding reserved pasta water as needed to achieve your desired consistency. Serve warm, garnished with freshly grated Parmesan and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 generous portion
- Calories: 485
- Sugar: 7g
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 27g