Short Rib Bolognese
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Recipe Intro From sunkissedkitch
This Short Rib Bolognese is the ultimate comfort food—a hearty, slow-cooked sauce perfect for special occasions or cozy nights in. Tender, melt-in-your-mouth short ribs are braised in a rich tomato sauce featuring Muir Glen Tomato Paste and Muir Glen Fire Roasted Crushed Tomatoes, infused with garlic, red wine, and fresh herbs. Serve this luxurious ragu with pasta, creamy polenta, or rice for a memorable meal.
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Recipe Card
ingredients
- 3 pounds short ribs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons avocado oil
- 2 carrots, peeled and diced
- 1/2 large yellow onion, diced
- 1 stalk celery, diced
- 5 garlic cloves, minced
- 4 tablespoons Muir Glen Tomato Paste
- 3/4 cup dry red wine
- 1 14.5 ounce can Muir Glen Fire Roasted Crushed Tomatoes
- 1 cup beef stock, plus more to thin, if needed
- 1 bay leaf
- 1 parmesan rind
- Fresh thyme, sage, and rosemary, bundled with kitchen twine
- 1/4 cup heavy cream (optional)
- Parmesan cheese (optional, for garnish)
- Fresh parsley (optional, for garnish)
Method
Step 1
Pat the short ribs dry with paper towels. Season generously with sea salt and black pepper.
Step 2
Heat a Dutch oven or braiser over medium-high heat. Add avocado oil and sear the short ribs on all sides until browned and caramelized. This step enhances the depth of flavor. Remove the ribs and set aside.
Step 3
Drain all but 2 tablespoons of fat from the pot. Add diced carrots, celery, and onion (soffrito). Sauté for about 10 minutes until the vegetables soften and begin to caramelize.
Step 4
Stir in the minced garlic and Muir Glen Tomato Paste. Cook for 2-3 minutes, allowing the tomato paste to caramelize and deepen in flavor. Scrape up any browned bits from the pot.
Step 5
Pour in the red wine, using a wooden spoon to scrape up all the flavorful bits from the bottom of the pan. Simmer for about 5 minutes, allowing the wine to reduce by half.
Step 6
Add the beef stock, crushed tomatoes, parmesan rind, bay leaf, and herb bundle to the pot. Return the short ribs, nestling them into the sauce. Cover and reduce the heat to low.
Step 7
Simmer for 3-5 hours, checking periodically to ensure there's enough liquid (add more beef stock if needed). The meat is ready when it easily shreds with a fork.
Step 8
Remove the parmesan rind, bay leaf, and herb bundle from the pot. Discard.
Step 9
Transfer the short ribs to a cutting board and shred the meat with two forks, discarding any large pieces of fat.
Step 10
Return the shredded meat to the pot, stirring it into the sauce. For a richer flavor, stir in heavy cream and grated parmesan.
Step 11
Toss the ragu with your favorite pasta, or serve over creamy polenta or rice. Garnish with additional parmesan cheese and freshly chopped parsley.
Video
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