Braised Short Rib Bolognese

4 from 1 ratings

We love short ribs and making this Bolognese was amazing. It was hearty and real paleo comfort food. All of the groceries are from Shop Rite in E. Hartford/Manchester, CT and it we froze the leftover to enjoy another evening. You really need to give this recipe a try and enjoy over pasta, spaghetti squash or roasted butternut squash.Enjoy!

Servings

servings

Ingredients

2 tablespoon olive oil
3-4 pound short ribs, bone-in
1 1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 yellow onion, finely chopped
2 medium carrots, finely chopped
3 cloves garlic, minced or chopped
2 bay leaves
2 teaspoon dried parsley
2 teaspoon dried thyme
2 teaspoon dried basil
1 1/2 teaspoon red pepper flakes
16 ounce diced tomatoes
1 cup chicken or beef broth/stock
1/2 cup dry white wine

Directions

1. In a large Dutch oven over medium-high heat add in oil.
2. Season both sides generously of short ribs with salt and pepper.
3. Add short ribs to the hot pan and cook each side for 4 minutes (only turn once). You want each side to have a nice crust.4. Add in onion, carrots, garlic and bay leaves to the pot. Stir them around with a wooden spoon. Let cook for about 5 minutes.5. Reduce temperature to medium and set your oven to 250 degrees F.6. Stir in remaining ingredients and bring to a boil. Reduce to a simmer and cover until oven has preheated.7. Keep the pan covered and place in oven for 6 hours.8. Remove from oven and using a large spoon remove the top layer of fat.9. Remove each short rib and let cool until able to handle.10. On a large wooden board place a short rib down and use 2 forks to shred the meat. Place pack into the pot. Continue with remaining short ribs.11. Uncovered simmer until the sauce thickens.12. Enjoy with your favorite pasta or spaghetti squash.