Christmas Shortrib Bolognese

Christmas dinner has never been much of a tradition to me. We always have ham and a cranberry jello sour cream thing (you probably know what I’m talking about) and I always enjoyed it but it’s not necessarily a meal that I feel strongly about carrying forward with my family. So this year I was determined to find that perfect dinner that we’d look forward to every year. I was tossing around some tenderloin recipes and while delicious, it still wasn’t it. Then I made this bolognese and OMG. It’s just so good! Like good enough that it will be a challenge to keep it for Christmas only. Pasta is always a winner in my mind but paired with this rich short rib sauce, I’m telling you, it’s a must make!

Entertaining tips:

1. I would recommend making this dish to serve fresh but it needs to simmer for about 6-8 hours so you can get it going on the stove, let it go and enjoy your day.

2. Leftovers are delicious so maybe double the recipe ;)

Recipe: Serves 4-6

Ingredients:

1 lb Tagliatelle or fettuccine

2 lb short ribs (bone in)

2 Tbsp olive oil

3 stocks celery, diced

1 large carrot, diced

1 large shallot, finely chopped

5 cloves of garlic, finely chopped

1 tsp fresh rosemary, chopped

1 tsp fresh thyme, chopped

1 tsp fresh oregano, chopped

1/4 tsp chili flakes

2 Tbsp tomato paste

1/2 cup half and half

2/3 cup dry red wine

1/2 cup pomegranate juice

1 tsp salt

1/4 tsp ground black pepper

1 28 oz can San Marzaro tomatoes

Directions:.

1. In a heavy bottom pan, add olive oil and place over medium heat.

2. Season short ribs with salt and black pepper.

3. Once pan is hot add Shortribs to pan and brown on all sides, about 2 minutes per side.

4. Finley chop shallot and garlic cloves and add to pan.

5. Dice carrot and celery and add to pan.

6. Add rosemary, thyme, oregano, and chili flakes to the veggies and stir to combine.

7. Cook veggies and herbs for 2-3 minutes while shortribs are browning.

8. Once shallots and onions start to soften, add tomato paste and mix in with veggies.

9. Add red wine. Stir to scrape up the brown bits from the pan. Allow wine to reduce by half, about 3 minutes.

10. Add half and half to pan and stir to combine. Reduce the heat to low and partially cover the pot and cook for 15 minutes.

11. Add pomegranate juice and stir to combine.

12. Stir to combine making sure to scrape up all the flavor at the bottom of the pan.

13. Finally, add the tomatoes.

14. Reduce the heat to low and cover.

15. Let simmer for 6-8 hours, until the. meat falls off the bone and is tender enough to shred with a fork.

16. Remove pan from heat.

17. Remove bones and shred short rib with a fork. Cover to keep warm.

18. Boil pasta to preference.

19. When pasta is ready remove from water and add to bolognese.

20. If your sauce reduced down a bit too much, add 1/2 cup pasta water.

21. Serve immediately and enjoy!