Bolognese Short Ribs

Ingredients

• 2 pounds beef short ribs
• 2 tablespoons olive oil
• 1 medium white onion (finely chopped)
• 2 medium carrots (finely chopped)
• 2 medium celery stalks (finely chopped)
• 4 medium garlic cloves (minced)
• 1 cup red wine
• 2 cups beef broth
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon oregano (dried)
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 pound pasta (such as spaghetti or pappardelle)
• Parmesan cheese ( grated, for serving)

Instructions

1. 1

   Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper.

2. 2

   In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and cook until browned on all sides, about 8 minutes. Remove the short ribs from the pot and set aside.

3. 3

   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

4. 4

   Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Simmer for 3-4 minutes until slightly reduced.

5. 5

   Return the short ribs to the pot. Add the beef broth, crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste.

6. 6

   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

7. 7

   Meanwhile, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of pasta water.

8. 8

   Serve the Bolognese Short Ribs with sauce over the cooked pasta. If the sauce is too thick, you can loosen it with some reserved pasta water. Discard if you don't use it.

9. 9

   Garnish with grated Parmesan cheese and enjoy.