One Pot Short Rib Bolognese
3 hrs 45 minServes 6
Braised beef short ribs in a rich tomato sauce with aromatic vegetables, finished with egg pappardelle and a touch of milk and vinegar.
| prepSeason short ribs liberally with salt and pepper (about 2 tsp total) | |||||
| 1.1 kg bone-in beef short ribs | Sear short ribs until brown & crusty, 10–15 min | Return ribs, bring to boil, cover & braise, 3–4 hrs until fork-tender | Remove ribs & rind, shred beef, discard rind | Stir in water & pasta, cover & simmer 8–10 min | Return beef, stir in milk & vinegar, toss to combine |
| 14 g unsalted butter | |||||
| 15 ml olive oil | |||||
| 90 g diced carrot | Remove ribs, drain fat to 2 tbsp, sauté aromatics & salt, 3–4 min | ||||
| 2 celery stalks, diced | |||||
| 1 medium onion, diced | |||||
| 2 large garlic cloves, minced | |||||
| 1/2 tsp kosher salt (for sauté) | |||||
| 15 g tomato paste | Add tomato paste, cook 1 min | ||||
| 360 ml dry white wine | Add wine, simmer until reduced, 2–3 min | ||||
| 800 g San Marzano peeled whole tomatoes | Stir in tomatoes, sugar, cinnamon, Parmesan rind & salt | ||||
| 8 g sugar | |||||
| 1/2 tsp ground cinnamon | |||||
| 1 Parmesan cheese rind | |||||
| 240 ml water or beef broth (or more) | |||||
| 280 g egg pappardelle | |||||
| 80 ml whole milk | |||||
| 15 ml red wine vinegar | |||||
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