Short Rib Bolognese

Short Rib Bolognese

This recipe features a slow-roasted short rib and red wine sauce with perfectly prepared egg pasta. With most of the work done in the crockpot, the pressure to make the perfect date-night meal is off. Pair the meal with a bottle of sauvignon blanc or shiraz for the ultimate romantic evening. 

Short Rib Bolognese

2 tbsp olive oil
2 pounds bone-in short ribs
3 tbsp butter
1/4 cup red wine
16 oz can fire-roasted tomatoes
1/2 cup oil-packed sun-dried tomatoes
1/3 cup tomato paste
1/2 sweet onion, finely chopped
2 cloves garlic, crushed
1 carrot, quartered 
1 1/2 tsp Italian seasoning 
1/2 tsp crushed red pepper
3 tablespoon fresh parmesan
1-2 parmesan rind optional
fresh basil
1 package of egg pappardelle pasta

STEP 1 Generously season short ribs with salt and pepper and place them in the crockpot.

STEP 2 Add the butter, red wine, tomatoes, onions, garlic, carrot, Italian seasoning, crushed red pepper, and parmesan rind to the crockpot. Drain the oil off the sun-dried tomatoes and add them to the pot. Discard the oil. Cook on low for 6-8 hours, until the meat is fork-tender, stirring once or twice if possible. 
STEP 3 Remove the short ribs, carrot, and parmesan rind from the sauce. Discard the carrot & rind. Use forks to remove the short ribs from the bone and shred them.
STEP 4 Add the shredded meat back to the crockpot juice. Add in parmesan cheese and 2 tbsp fresh basil and stir. Season to taste with salt and pepper. If your sauce seems too thin, allow it to cook with the lid off while boiling the pasta.
STEP 5 Bring a large pot of salted water to a boil. Boil the pasta following the instructions on the packaging until al dente. Drain the pasta well.

FIN. Serve the warm sauce over a hotbed of pasta, top with a mountain of grated parmesans cheese, a few basil leaves, and a drizzle of truffle oil.


Special kitchen equipment needed: 
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