Beef Short Rib Bolognese

Pat the beef short ribs dry with paper towels. Season generously on all sides with salt and black pepper.

Heat olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the short ribs on all sides until deeply caramelized, about 3–4 minutes per side. Transfer to a plate.

In the same pot, reduce heat to medium. Add the diced onion, carrot, and celery; sauté until softened and fragrant, about 5 minutes.

Stir in the minced garlic and cook for 1 minute.

Add the tomato paste and stir to coat the vegetables; cook for 2 minutes.

Deglaze the pot with the red wine, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 3 minutes to reduce slightly.

Return the short ribs to the pot. Add the canned tomatoes, beef broth, bay leaves, oregano, and rosemary. Bring to a simmer, then reduce heat to low.

Cover partially and braise for 2.5–3 hours, turning the ribs occasionally, until the meat is fork-tender and pulling away from the bone.

Remove and discard the bay leaves. Taste the ragù and adjust seasoning with salt and pepper as needed.

Cook your chosen pasta or grain according to package directions. Serve the short ribs and ragù over the pasta or grain, topped with grated Parmesan cheese.