Beef Short Rib Bolognese

This Beef Short Rib Bolognese is the kind of sauce that takes its time — and rewards you for it. Instead of ground meat, tender beef short ribs are slow-simmered until they fall apart, creating a rich, deeply flavored sauce that clings to every ribbon of pasta. It’s hearty, comforting, and exactly the kind of meal that fills the house with the smell of something good cooking.

This is Sunday-supper food at its best — simple ingredients, low heat, and patience doing most of the work. Serve it over wide noodles, finish with a little Parmesan, and enjoy the kind of dinner that feels meant to be shared and remembered.

Beef Short Rib Bolognese

Ingredients

• 2½–3 lbs beef short ribs (bone-in)

• Salt & black pepper, to taste

• 2–3 tbsp olive oil

• 1 large onion, finely diced

• 2 carrots, finely diced

• 2 stalks celery, finely diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup red wine (optional but recommended)

• 1 can (28 oz) crushed tomatoes

• 1–1½ cups beef broth

• 1 cup whole milk (or half & half)

• 1 tbsp Worcestershire sauce

• 1 tsp dried oregano

• 1 bay leaf

• Optional: pinch of nutmeg

Instructions

1. Brown the Short Ribs

   
   

   Pat short ribs dry and season generously with salt and pepper.

   
   

   Heat oil in a large Dutch oven over medium-high heat.

   
   

   Brown ribs well on all sides. Remove and set aside.

   
   

2. Build the Flavor Base

   
   

   Reduce heat to medium.

   
   

   Add onion, carrots, and celery. Cook 8–10 minutes, stirring often, until very soft and fragrant.

   
   

   Add garlic; cook 30 seconds.

   
   

3. Tomato Paste & Deglaze

   
   

   Stir in tomato paste and cook 1–2 minutes until deepened in color.

   
   

   Pour in wine and scrape up browned bits. Simmer 2–3 minutes.

   
   

4. Simmer Low & Slow

   
   

   Add crushed tomatoes, beef broth, Worcestershire sauce, oregano, bay leaf, and milk.

   
   

   Return short ribs to pot. Liquid should mostly cover the meat.

   
   

   Cover partially and simmer on low heat 2½–3 hours, stirring occasionally, until ribs are fall-apart tender.

   
   

5. Shred & Finish

   
   

   Remove short ribs and discard bones.

   
   

   Shred meat and return to sauce.

   
   

   Simmer uncovered 20–30 minutes to thicken.

   
   

   Taste and adjust seasoning. Add nutmeg if using.