Short Ribs Bolognese
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
Short Ribs Bolognese is such a classic comfort food that’s surprisingly easy to make in your own kitchen. With the shift to Winter and longer spans of moody, chilled skies, I find myself looking for recipes that match the season and this recipe is certainly “Winter on a plate”.
At first glance, the words – ‘short ribs’ and ‘bolognese’ – compel thoughts that trick me into thinking that time and talent and even expense are prerequisites for success. But before we go any further, let me assure you that this meal:
- can feed 6 people who are eating on a budget (less than $6 per person)
- comes together with only about 30 minutes worth of your labor
- cooks while you are occupied with unrelated festivities
With the shift to Winter and longer spans of moody, chilled skies, I find myself looking for recipes that match the season and Short Ribs Bolognese is certainly “Winter on a plate”.
— Emily, Food for a Year
How to Cook with Short Ribs
If you are unfamiliar with beef short ribs, you might be tempted to ignore them altogether. BUT, I encourage you to give them a chance! Short Ribs are ::
- packed with flavor
- simple to work with and
- add a lot to your dish with minimal effort
1 — Start by preheating your oven to 425° and then brush all sides of each short rib with olive oil and sprinkle with salt and pepper. Place on a rimmed baking sheet and cook in the oven for 30 minutes.
2 — Once the short ribs are browned and some of the fat has rendered, add them to the simple tomato sauce that you’ve prepared during the short oven-cook of the short ribs.
Bolognese Made Simple
The word alone “BOLOGNESE” sounds slightly untouchable, but I believe you’ll be surprised at just how simple this sauce really is ::
- combine all the veggies (carrots, celery, onions, garlic and parsley) in the bowl of a large food processor and pulse until everything is coarsely chopped.
- sauté chopped veggies with olive oil in a large dutch oven over medium high flame
- add tomatoes, red wine and additional herbs, plus S + P
- simmer while the short ribs are oven-cooking
Hands-Free Short Ribs Bolognese
Once the bolognese sauce has simmered and the short ribs have finished their oven-cook, place the short ribs in the tomato herb sauce (be sure to pour the pan drippings into the sauce). Place the lid on the dutch oven and bake at 400° for one hour and then remove the lid and reduce the temperature to 350° for 90 additional minutes of cooking time.
When the cooking time is complete, shred the tender short ribs in the sauce and serve over your favorite cooked pasta, rice or fluffy cheese polenta (as pictured above). Of course, this warm pot of short ribs and bolognese is delicious on its own as a stew!
Deep well developed caramelized flavors of tomatoes mixed with just the perfect balance of herbs and wine and vegetables all partnered perfectly with the salty, peppery chunks of tender, roasted short ribs. It really is a meal for those long winter nights! Oh – and the leftovers are even more magical, trust me!
Short Ribs Bolognese
- 2 pounds boneless beef short ribs (3-4 short ribs)
- 1/4 cup olive oil and more for brushing the short ribs
- 6 cups coarsely chopped vegetables (roughly 2 cups each)
- 2 garlic cloves
- 3 tablespoons of fresh Italian parsley
- 60 ounces whole (San Marzano if possible) or crushed tomatoes
- 1/2 liter red wine
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1-2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce, optional
- coarse kosher salt
- freshly cracked pepper
Preheat the oven to 425°. Brush each side of the short ribs with olive oil and generously sprinkle with salt and pepper. Place the short ribs on a rimmed baking sheet and cook for 30 minutes.
Meanwhile, warm 1/4 cup of olive oil in a large 6-7 quart dutch oven. Once the oil is warm, add the coarsely chopped vegetable medley (carrots, celery, onions, garlic and parsley) to the oil. Sauté vegetables for 10 minutes over medium flame, stirring occasionally.
Add tomatoes, red wine, thyme, rosemary and seasoning sauce (optional) to the sautéd vegetables and simmer while short ribs continue cooking. Add 2 teaspoons salt and several twists of cracked pepper.
Once short ribs have finished cooking, place them and their pan drippings into the simmering tomato sauce.
Place the lid on the dutch oven (that now contains the short ribs and bolognese) and place bake in the oven. Reduce the oven temperature to 400° and cook for 1 hour. After 1 hour, reduce the oven temperature to 350°, remove the lid and cook for an additional 90 minutes.
Once cooking time is complete, shred the short ribs with two forks, stir into the bolognese, (taste and adjust seasonings as needed) and serve over your favorite cooked pasta, mashed potatoes, rice, creamy polenta or enjoy as a stew.
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