Short Rib Bolognese Recipe (Braised Short-Rib Sauce)

This Short Rib Bolognese is what comfort food dreams are made of. Fork-tender short ribs melt into a rich tomato base with fresh herbs, a splash of bold red wine, and just enough cream to make the ragu sauce luxuriously glossy. If you want fall-apart short ribs, this is the recipe for you! The slow cook leaves us with fork-tender meat perfect for the pasta of your choosing! 

Looking for something to serve with this delicious short rib bolognese? A couple of perfect sides: my No-Knead Focaccia for olive-oil-kissed edges you can tear and drag through that robust red wine tomato sauce; and Black Pepper Focaccia if you want a little snap of heat and fragrance with every bite.

Craving more hearty pastas? Try White Bolognese with Pork—silky and savory with white wine, Parmigiano Reggiano, and a lighter, cream-forward vibe; Tagliatelle al Ragù—classic Italian meat-based sauce, slow and steady for old-school depth; and Pappardelle ai Funghi—earthy and rich, mushrooms seared hard for that Maillard reaction and a glossy finish with pasta water. You might also try my Fusilli Bolognese with ground beef for an easy, delicious dish!  If you’re looking for a hearty baked dish, my Baked Bolognese Pasta is perfect!

Recipe Highlights: Short Rib Bolgonese

• Inspiration: A short rib ragu recipe inspired by ragù alla tradition—San Marzano tomatoes, tomato paste, fresh thyme, bay leaves, and slow time on low heat for maximum heat distribution and flavor.
• Best For: Sunday dinner, snow-day comfort, date night, or anytime you want the ultimate comfort food without babysitting a pot for a long time. Perfect for a dinner party!
• What Makes It Special: Short ribs bring connective tissue that breaks down into a silky, shredded meat sauce; the browned bits at medium-high heat deliver rich flavor; a touch of cream rounds the edges without muting the savory backbone. No knives needed for this meat sauce – forks only!
• To Finish: Toss the cooked pasta directly in the pot with a splash of pasta water for a glossy, restaurant-style coat—this is the best part. Add a little butter while tossing for extra gloss. 

Ingredients Notes

• Short ribs: Bone-in adds depth; boneless is a great way to streamline. Pat dry with paper towels for better browning and leave space in the pan so you actually sear, not steam. Fork tender is your done signal. If you like short ribs but not dairy, try my dairy-free version of this recipe: short rib ragu!
• Tomato paste: Cook it 2–3 minutes at medium heat until brick-red and fragrant—this wakes up the tomato base and links with those brown bits on the bottom of the pan.
• Red wine: Chianti, Cabernet Sauvignon, or another bold red wine reduces to a glaze and pulls the browned bits into the sauce. If you prefer, white wine yields a brighter, lighter profile. 
• Fresh herbs: Bay leaves + fresh thyme (and a small sprig of rosemary) add structure; fish out stems before finishing so the ragu stays silky.
• Dairy: Whole milk or heavy cream plus a pinch of nutmeg softens the acidity and gives that classic bolognese sauce finish. A Parmesan rind simmered in the pot is optional but lovely—remove before serving.
• Pasta: I love pappardelle with this recipe. You could also use spaghetti, which I know people love, but ragu should traditionally be served with a flat, wide noodle. And these perfectly browned short ribs turned into a luscious sauce are no exception! 

Suggested Ingredient Substitutions and Additions

• Cut swap: Use chuck roast cut into large chunks if short ribs are scarce—same slow cooker/oven braise, same shredded payoff.
• Stock: Beef stock is classic; a mix of beef broth and a cup of water keeps things balanced if your stock is very concentrated.
• Tomato tweak: Prefer a smoother sauce? Use tomato puree for a silkier texture; add a splash of balsamic vinegar at the end for gentle sweetness and shine.
• Mushrooms: Fold in sautéed cremini or porcini with fresh garlic and olive oil before finishing—mushrooms love this meaty sauce and make it feel extra luxe. It’ll beef up the recipe in addition to the vegetables we use.

How to Make my Short Rib Bolognese Sauce

1. Start on the short ribs: Set your oven to 325°Fahrenheit (165°Celsius) . Pat 3 pounds short ribs dry and season generously with kosher salt and black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side.  They will be golden brown. Remove to a plate.

2. Build the flavor base with aromatics: Lower the heat to medium. Add 1 onion, 2 carrots, and 2 celery stalks (all finely diced as a soffritto). Cook until softened and golden, about 8 minutes. Stir in 4 garlic cloves and 2 tablespoons tomato paste. Cook for 2 minutes until the paste darkens and becomes fragrant.

3. Add liquid: Pour in 1 ½ cups red wine, scraping up the brown bits. Simmer until reduced by half, about 5 minutes. Stir in 28 ounces hand-crushed tomatoes, 2 cups beef stock, 2 bay leaves, 2 thyme sprigs, and 1 rosemary sprig. Return short ribs and any juices to the pot. Bring to a simmer.

4. Slow cook until tender: Cover the pot with the lid and transfer to a 325°Fahrenheit (165°Celsius) oven. Cook for 2 ½ to 3 hours, until the short ribs are fork-tender and falling off the bone.

5. Shred the beef: Remove ribs from the pot. Discard bones, excess fat, and herb stems. Shred the meat and return it to the braising liquid sauce.

6. Finish the sauce: Stir in ½ cup milk or cream, a pinch of freshly grated nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Simmer gently for 5 minutes to meld flavors. Taste and adjust seasoning as needed.

7. Cook the pasta: Boil 1 pound pappardelle until al dente in a large pot of salted water. Reserve 1 cup of the pasta water. Drain and add pasta directly into the sauce, tossing with a splash of pasta water until glossy and coated.

8. Serve: Top a sprinkle of Parmesan cheese (Parmigiano Reggiano), top with fresh parsley or basil, and serve immediately.

Expert Tips From My Kitchen

• Brown like you mean it: Work in batches over medium-high heat in a heavy-bottomed pot (cast iron or a large Dutch oven). Deep color now = rich flavor later.
• Layer the liquids: Reduce the wine by half before adding tomatoes and stock—this concentrates flavor and keeps the sauce from tasting “winey.”
• Skim and shine: After braising, skim excess fat from the top; then finish with dairy and a splash of pasta water when you add the noodles for that silky, clingy coat.
• Salt timing: Go light early; season to taste after shredding. As the sauce reduces, salt concentrates. Feel free to add more salt – I suggested the minimal amount, but quite frankly, I always add quite a bit more!
• Make-ahead wins: Short rib sauce is even better the next day—flavors settle and the meaty sauce thickens beautifully for reheating.
• Pressure cooker or slow cooker: Instant Pot on high pressure (about 45–55 minutes, natural release) or a slow cooker on low (8 hours) both deliver fork-tender results. Still brown the meat and tomato paste first on the stovetop for best results.

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a star rating review below!

Short Rib Bolognese (Slow Simmered Ragu)

Allie Hagerty

Flavorful short rib bolognese sauce.. Short ribs seared hard, braised low with red wine, tomato, and herbs, then shredded into a rich, silky ragu. Toss with pappardelle and a splash of pasta water, finish with Parmigiano Reggiano, and serve hot.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course, Pasta, Sauce

Servings 6 servings

Equipment

• Large Dutch oven or heavy-bottomed pot
• tongs
• Wooden spoon or spatula
• Chef’s knife + cutting board
• Microplane or fine grater

Ingredients

  

1x2x3x

• 3 pounds bone-in short ribs or 2 ½ pounds boneless
• Kosher salt and freshly ground black pepper for seasoning short ribs
• 2 tablespoons olive oil
• 1 large onion finely diced
• 2 medium carrots finely diced
• 2 celery stalks finely diced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine
• 1 28-ounce can San Marzano whole peeled tomatoes hand-crushed (do this in a bowl or buy crushed tomatoes instead)
• 2 cups beef stock
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 small sprig rosemary
• ½ cup whole milk or heavy cream
• Pinch of freshly grated nutmeg
• 1 teaspoon kosher salt plus more to taste (for sauce)
• ½ teaspoon black pepper plus more to taste (for sauce)
• 1 pound pappardelle or tagliatelle
• Fresh parsley or basil chopped, for garnish
• Freshly grated Parmigiano Reggiano for serving

Instructions

 

• Preheat your oven to 325°Fahrenheit (165°Celsius).
• Pat 3 pounds short ribs dry and season generously with kosher salt and black pepper.
• Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Remove to a plate.
• Lower the heat to medium. Add 1 onion, 2 carrots, and 2 celery stalks (all finely diced). Cook until softened and golden, about 8 minutes.
• Stir in 4 garlic cloves and 2 tablespoons tomato paste. I like to add a little salt and pepper here.
• Cook for 2 minutes until the paste darkens and becomes fragrant.
• Pour in 1 ½ cups red wine, scraping up the brown bits. Simmer until reduced by half, about 5 minutes.
• Stir in 28 ounces hand-crushed tomatoes, 2 cups beef stock, 2 bay leaves, 2 thyme sprigs, and 1 rosemary sprig.
• Return short ribs and any juices to the pot. Bring to a simmer.
• Cover the pot and transfer to a 325°Fahrenheit (165°Celsius) oven. Cook for 2 ½ to 3 hours, until the short ribs are fork-tender and falling off the bone.
• Remove ribs from the pot. Discard bones, excess fat, and herb stems. Shred the meat and return it to the sauce.
• Stir in ½ cup milk or cream, a pinch of freshly grated nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
• Simmer gently for 5 minutes to meld flavors. Taste and adjust seasoning as needed.
• Boil 1 pound pappardelle until al dente. Reserve 1 cup pasta water.
• Drain and add pasta directly into the sauce, tossing with a splash of pasta water until glossy and coated.
• Top with Parmigiano Reggiano, top with fresh parsley or basil, and serve immediately.

Notes

Season as You Go (Baseline Is Minimal): The salt and black pepper in the recipe card are the bare minimum. I salt liberally throughout—after the sear, once the wine reduces, again after the sauce tightens, and after shredding the beef—tasting at each stage. Reduction concentrates salt, so sneak up on it, and finish with a generous crack of black pepper right before serving for aromatic lift. If the sauce tastes “flat,” it almost always needs a pinch more salt.

Nutrition Facts

Calories: 716kcalCarbohydrates: 68gProtein: 45gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 822mgPotassium: 1227mgFiber: 4gSugar: 7gVitamin A: 3601IUVitamin C: 11mgCalcium: 100mgIron: 6mg

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