Short Rib Bolognese with Egg Noodles

Short ribs are my favorite cut of beef to make. I love dishes that can slow cook in the oven because you can prep them, throw them in there, and do other things while something delicious is cooking. You can check out some of my other short rib recipes too, like Balsamic Short Ribs, Beer Braised Short Rib Sandwiches, or Short Rib Chili.

This dish is a pretty standard homemade Bolognese sauce (with a few little tricks to make it really flavorful) made with short ribs instead of the typical beef or veal. I thought this worked really well and we really enjoyed it. I served it over homemade egg noodles (you can find the recipe for those in my post on Swedish Meatballs).

This sauce takes about 3 hours in the oven, but you spend about 10 minutes prepping it and then the rest of the time you are just letting it cook down and get all tasty. You do need to check in on it and add a little water if the pot is getting to dry but it is really low maintenance.

short rib bolognese with egg noodles

Short Rib Bolognese with Egg Noodles

Hearty, flavorful bolognese sauce with short ribs
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Servings 8 people

Ingredients
  

  • 3-4 lbs boneless short ribs trimmed of extra fat
  • 1 large onion diced
  • 2 ribs celery diced
  • 2 carrots diced
  • 1 cup dry white wine
  • 2 tbsp olive oil
  • 4 garlic cloves minced
  • 1/4 cup tomato paste
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried italian seasoning
  • 2 tsp sugar more to taste
  • 1 tbsp Worcestershire sauce
  • 28 oz can crushed tomatoes
  • water as needed
  • 1/3 cup cream
  • 1/2 cup grated parmesan
  • Egg noodles or pappardelle for serving
  • extra parm for serving

Instructions
 

  • Preheat oven to 325. Heat oil in a large oven safe pot with a lid over high heat. Add the short ribs and season with salt and pepper and then allow them to sear on all sides. You will need to do two batches to make sure they get seared well before they start releasing liquid. Once seared, add all the meat to the pan with the veggies and season with a little more salt.
  • Cook, stirring occasionally until the veggies are translucent. Add the spices and stir well. Add the wine and allow to boil until it is almost evaporated. Add in the tomato paste, sauce, Worcestershire, and a cup or two of water and the cream. Bring to a boil and move to the oven with the lid on.
  • Cook for about 3 hours, until the meat is falling apart tender and easily shredded. Check on the sauce every 30 minutes or so and add a little water if it is getting to dry/thick. Shred the meat and stir in the parmesan. Serve over noodles and top with more parm.
Keyword Main Dish, Pasta
Tried this recipe?Let us know how it was!

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