If you’re looking to step up your culinary skills, look no further. This recipe is perfect to impress the roomies or the fam. Don’t be afraid to change up a few ingredients. Instead of short ribs, use pork spare ribs or even use ground meats such as lamb or sausages. Nonna will be impressed when she tastes your “Sunday Gravy.”
Short Rib Bolognese
- Prep Time:30 minutes
- Cook Time:4 hours 15 minutes
- Total Time:4 hours 45 minutes
- 1 onion, peeled
- 2 ribs of celery
- 2 carrots, peeled
- 2 cup red wine
- 6 oz tomato paste
- 8 garlic cloves
- 2 shallots, peeled
- 3 thyme sprigs
- 3 bay leaves
- 48 oz bone-in short ribs
- 10 roma tomatoes
- 2 tablespoon avocado or olive oil
- 1 tablespoon crushed dried basil
- 1 teaspoon red pepper flakes
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/4 cup parsley, chopped
- 1/4 cup shaved parmesan
Place pot over medium-high heat. Add avocado oil or olive oil to the pot. Oil is hot when it starts to ripple or smoke.
Cut onion, celery, carrots and shallots in small dice and set aside.
Score the bottom of the roma tomatoes. “Score” is when you cut a little X at the bottom.
Boil tomatoes for about a minute until skin starts to separate from the flesh.
Peel tomatoes and set aside until needed.
Crush and peel garlic cloves.
#SpoonTip: You know the garlic is fresh when the skin sticks to your hands.
Sprinkle garlic with salt and begin to mince and create a paste with your knife.
Season short ribs with a lot of salt and freshly-ground black pepper.
Sear short ribs on all sides. Usually takes 2 to 3 minutes per side.
Remove short ribs from pot. Do not discard any remaining fat in the pot. This is used to sauté the veggies and add great flavor.
Lower heat to medium. Add diced veggies and sauté for 8 minutes until soft and onions lightly caramelize.
Add in garlic paste. Sauté for 2 additional minutes until garlic is fragrant.
Add the small can of tomato paste. Sauté with the veggies for 5 minutes until it begins to darken in color.
Add the red wine. Any kind will do, make sure you would drink it. Do not use a cooking wine, they are too salty and have an unpleasant flavor.
Pour yourself a glass while you’re cooking.
Add bay leaves and thyme sprigs.
Add in the short ribs and any juices that collected.
Chop and seed the tomatoes and add them to the pot. It’s okay if some seeds slip in.
Add in crushed red pepper and dried basil. Stir and check for seasoning. May need to add more salt and pepper.
Stir to combine and ensure short ribs are completely covered by liquid. Check for seasoning, add salt and pepper if needed.
Reduce heat to low and allow it to simmer, cover pot for 4 hours. Stir occasionally. You want the liquid to reduce some during the cooking process.
After waiting patiently, remove short ribs and begin to shred meat or chop into small pieces. The bone should slide right away from the meat.
Add back to pot and simmer together uncovered for 10-15 minutes.
During that time, boil your favorite pasta according to package directions. I prefer a long pasta such as bucatini, fettuccini or pappardelle.
Lastly, top pasta with your short rib bolognese, sprinkle with shaved parmesan and chopped parsley.