Bolognese Style Braised Short Ribs

Bologne Bison Short Ribs

Servings: 4
Cooking: 4 hr(s) 45 min Preparation: 30 min

A truly great sauce to accompany one of the most flavorful cuts of meat. Inspired by the traditional bolognese sauce, there’s great harmony happening between the short ribs and the ingredients they are cooked in. The short ribs flavor the sauce and the sauce flavors the short ribs.

The thick sauce created by this recipe is very special with the veggies mostly melted into it, and the milk solids adding a special touch.

You’ll have plenty of sauce to use, so make sure that you plan your meal with that in mind. I chose to serve it over polenta with parsley and Parmiggiano Reggiano.

Lastly, if you are serving this for guests and looking to create an elegant meal, debone the short ribs and pull apart with a fork prior to serving.


  • 3 lb.Bison or Beef Short ribs (bone-in preferred)
  • 1 cup(s)Carrots, finely diced
  • 1 cup(s)Celery, finely diced
  • 1 cup(s)Onions, finely diced
  • 3 cup(s)Strained tomatoes
  • 1 cup(s)White wine (dry)
  • 1 cup(s)Water
  • 2 cup(s)Milk
  • 2 tbsp.Oil
  • 1 pinchNutmeg
  • Salt
  • Season the short ribs liberally with salt. This is the only salt used in this recipe, so don’t be shy.

  • In a large pot (such as a 4 qt. dutch oven), add the 2 tbsp. of oil, and brown all sides of the short ribs over medium heat. Remove the short ribs from the pot and set aside.

  • Lower the heat to medium low and cook the carrots, celery and onion (1 cup of each) for about 10 minutes.

  • Return the short ribs to the pot, and add 2 cups of milk.

  • Sprinkle with a pinch of nutmeg, and let the short ribs simmer in milk for 1 hour.

  • After 1 hour has passed, you will need to check the pot every 10 minutes, until the water from the milk has evaporated, and all that’s left are milk solids. This step should take about 30 minutes.

  • Add 1 cup of wine, and simmer for 10 minutes.

  • Add 3 cups of strained tomatoes, and 1 cup of water.

  • Bring it to a simmer and let it simmer for 3 hours. Turn the short ribs over every hour. Note: If your pot has a lid that has a small hole in it, simmer with the lid on. If not. simmer with the lid ajar.

  • After 3 hours, the sauce should be fairly thick. Remove the lid, and simmer a little longer if the sauce needs further thickening.

Tender Bolognese Short Ribs
Short Ribs Pulled Apart with a Fork

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