This Short Rib Beef Bolognese features fall-apart tender beef slow-braised for 3 hours in a savory red wine and tomato sauce, then finished with a creamy parmesan coating and tossed with pappardelle pasta. The double-sauce approach—a rich meat ragù plus a silky cream roux—creates luxurious depth.
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Preheat your oven to 375°F (190°C).
Heavily season the beef short ribs on all sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until well-browned, about 3-4 minutes per side. Work in batches if necessary. Remove the ribs and set aside.
To the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1 minute.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Tie the parsley, thyme, and rosemary sprigs together with kitchen twine to create a bouquet garni and add it to the pot along with the bay leaves.
Stir in the Worcestershire sauce, crushed tomatoes, and beef broth.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the Dutch oven and transfer it to the preheated oven. Cook for 3 hours, or until the meat is fall-apart tender.
Carefully remove the pot from the oven. Remove the short ribs from the sauce. Discard the bones and shred the meat into chunks.
Remove and set aside 1 cup of the sauce from the pot. Return the shredded meat to the remaining sauce in the pot.
To make the finishing sauce, melt butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
Gradually whisk in the reserved 1 cup of sauce and 1 cup of water until smooth.
Stir in the heavy cream and parmesan cheese until the cheese is melted and the sauce is creamy.
Add the cooked pappardelle pasta to the skillet and toss to coat everything in the creamy sauce.
Serve the pasta topped with a generous portion of the shredded short rib bolognese. Garnish with fresh parsley if desired.
Refrigerate the finished pasta in an airtight container for up to 3 days; reheat gently in a skillet over medium-low heat with a splash of water or broth to restore creaminess. Alternatively, store the braised meat and sauce separately for up to 4 days, then finish with the cream sauce on serving day.
Dutch oven or large covered braising pot · Kitchen twine (for bouquet garni)
Yes. Braise the short ribs up to 2 days in advance and refrigerate. Reheat gently before shredding and finishing with the cream sauce.
Any wide, flat pasta works well—tagliatelle, fettuccine, or even rigatoni. Avoid thin pasta, which gets overwhelmed by the rich sauce.
They're ready after 3 hours at 375°F when the meat pulls apart easily with a fork and shows no resistance at the bone.
Yes, transfer to a covered heavy pot on the lowest heat after searing and deglazing. Add 15–20 minutes to the cooking time and stir occasionally to prevent sticking.
It infuses the braising liquid with herbal flavor without leaving loose herbs in the sauce. Remove and discard it before serving.
