Rosebud Steakhouse may be known for exceptional steaks, but what truly differentiates us from many other high-end steakhouses in the Southlake area is the Italian influence that has always been part of our identity.
Our roots are in Chicago, where the Rosebud name has been associated with Italian dining and hospitality for decades. With Rosebud Steakhouse, we bring together two things we love: the tradition of a great American steakhouse and the warmth, flavors and generosity of an Italian kitchen.
Of course, beef remains at the heart of our steakhouse experience. We proudly feature our Linz Heritage Angus program, offering beautifully marbled, carefully selected steaks prepared with the simplicity and attention exceptional beef deserves. But we never wanted Rosebud Steakhouse to be a restaurant where the experience begins and ends with a steak.
Our Italian dishes give the menu another dimension, and one of the best examples—and my personal favorite—is our Short Rib Bolognese.
Traditional Bolognese is generally a slowly cooked meat sauce prepared with tomato, ground beef and often pork or veal. Our version takes that Italian tradition and approaches it through the eyes of a steakhouse.
We start with generous pieces of short rib, searing the beef to develop a deep, rich flavor. The short rib is combined with ground beef, fresh garlic, onions, carrots and celery before red wine is added and reduced. Tomato, beef base and demi-glace build another layer of richness, and then we do something that can't be rushed: we let it slowly simmer for approximately three hours.
By that point, the short rib is so tender it begins to pull apart into the sauce. Whole milk is added toward the end of the cooking process, bringing everything together and creating the rich, velvety texture that defines the finished Bolognese.
It's hearty, comforting and unmistakably Rosebud.
That dish represents what we want our food to be: familiar enough to feel welcoming, but distinctive enough to be remembered. Guests can enjoy the prime steaks and seafood expected from a great steakhouse while discovering Italian dishes that reflect our Chicago heritage.
For us, Italian food isn't an addition to the Rosebud Steakhouse concept. It's part of who we are.
We're proud to bring that combination to Southlake: a Chicago steakhouse with an Italian soul, built around great food, generous hospitality and making every guest feel at home.
Rosebud Steakhouse Short Rib Bolognese
Serves 5–6
Ingredients
- 1½ lbs. boneless beef short ribs, cut into large pieces
- 1 lb. ground beef
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves fresh garlic, sliced
- ½ cup red wine
- 1 (28-oz.) can whole peeled Italian tomatoes, puréed
- 1 cup prepared demi-glace
- 1 tablespoon beef base
- ¾ cup whole milk
- Salt and freshly ground black pepper
- 1 lb. large rigatoni pasta
Directions
Season and sear the short ribs in a heavy pot until deeply browned; remove and set aside. Brown the ground beef in the same pot, then remove.
Sauté garlic until lightly golden. Add onion, carrots and celery and cook until softened. Return both meats to the pot. Add red wine and reduce by half.
Stir in beef base, demi-glace and puréed tomatoes. Partially cover and gently simmer for approximately 3 hours, stirring occasionally, until the short rib is tender enough to pull apart. Shred the short rib into the sauce, season, then add whole milk and simmer another 30 minutes.
At Rosebud Steakhouse, we serve our Bolognese with pappardelle, and we recommend the same at home. The broad ribbons hold the hearty sauce, ensuring every bite captures the rich short rib Bolognese. Large pasta shells are another great option—their shape catches the meat and sauce beautifully.