I love easy one-pot dinner recipes. This Short Rib Bolognese recipe served over pasta is THE ultimate comfort food that will satisfy your entire family. The meat will literally fall off the bone, and it is unbelievably flavorful with the addition of red wine, tomatoes, herbs, onions, carrots, and celery. What I love most is that the Dutch oven does all the work for you, making this recipe so effortless to make.

Here are some tips:

1. Choose the Right Cut of Meat: Opt for bone-in short ribs, typically sold in packages of three. Look for meat with some marbling, but not excessively fatty.
2. Sear the Meat: Before transferring the ribs to the oven, sear them on the stovetop. This step not only adds flavor but also helps the meat cook more quickly. Ensure you achieve a nice crust on the meat.
3. Select the Right Pot Size: Choose a pot of the appropriate size. For this recipe, a 5-quart Dutch oven with a lid is recommended. To braise the short ribs effectively, submerge them about 3/4 of the way in the braising liquid while it cooks in the oven. Slightly more or less is acceptable; just consider this when selecting your pot size.

Dutch Oven Short Rib Bolognese Recipe

Equipment needed:
5 quart (or larger) Dutch Oven with lid

Ingredients:
6 bone-in beef short ribs
1 teaspoon Kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled and diced
1 cup of carrots, diced
1 cup of celery, diced
6 cloves garlic, minced
3 oz tomato paste
2 1/2 cups of red wine
28 oz can of whole peeled tomatoes, San Marzano style
2 teaspoons Worcestershire sauce
10 sprigs of fresh thyme
2 dried bay leaves

To Serve:
Your favorite cooked pasta. I prefer to use a short pasta like rigatoni, tortiglioni, shells, and orecchiette due to the heartiness of the sauce.

Instructions:

Step 1: First, preheat your oven to 400 degrees Fahrenheit.

Step 2: Next, take your short ribs and gently dry them with paper towels. Then, generously sprinkle salt and black pepper on all sides of the ribs.

Step 3: Now, heat a Dutch oven on the stovetop over medium-high heat. Add 2 tablespoons of olive oil. Place the short ribs in the pot and sear them on all sides until a crust forms, which should take about 2-3 minutes per side. Once done, take the ribs out of the pot and set them aside.

Step 4: Reduce the heat to medium. Add in the onions, carrots, and celery, and stir. Cook them until they start to release moisture and the onions turn see-through, which should take around 8-10 minutes. Add minced garlic, stir and cook for 1-2 minutes until it becomes aromatic. Then, add tomato paste and stir it into the vegetables, allowing it to cook for one more minute.

Step 5: Now, add the rest of the ingredients: red wine, a can of whole peeled tomatoes, Worcestershire sauce, fresh thyme, and bay leaves. Stir everything together, and finally, add back in the short ribs along with any juices.

Step 6: Cover the Dutch oven with a lid and cook at 400°F for 3 hours, or until the meat easily separates from the bone.

Step 7: Remove and discard bones and thyme springs. Using a ladle, skim any excess fat from the surface. Remove the short rib meat and transfer it to a cutting board. Crush any whole tomatoes left in the Dutch oven with a wooden spoon. Shred the meat on the cutting board by pulling it apart with two forks, and then add it back into the Dutch oven. Give the bolognese sauce a good stir and serve it over pasta. Enjoy your meal!