Italian Short Ribs (Braised Beef Ribs)
This Italian Braised Beef Ribs recipe is a comforting, slow-cooked dish perfect for cozy family dinners or special gatherings. Tender short ribs are seared to lock in flavor, then braised in a rich tomato, red wine, and herb sauce until they fall off the bone.
Served over creamy polenta, mashed potatoes, or pasta and topped with a fresh gremolata, this meal is a beautiful balance of hearty and refreshing flavors, bringing a taste of Italy to your table.
Why You’ll Love This Recipe:
People will love this Italian Braised Beef Ribs recipe because it delivers rich, comforting flavors with minimal effort.
The slow braising process creates fall-off-the-bone tender meat, while the red wine and tomato sauce infuse the dish with deep, savory notes.
Paired with creamy polenta and a zesty gremolata, it offers a perfect balance of hearty and fresh flavors.
This dish is elegant yet comforting, making it ideal for both weeknight dinners and special occasions.
Plus, the aroma while it cooks will have everyone eagerly waiting at the table!
Key Ingredients:
Beef Short Ribs: The star of the dish, providing rich, meaty flavors and tender, fall-apart texture.
Red Wine: Adds depth and a robust flavor, enhancing the richness of the sauce.
Diced Tomatoes & Tomato Paste: Bring acidity and sweetness, creating a well-balanced sauce.
Carrots, Celery, and Onions: The classic soffritto base, offering a savory, aromatic foundation.
Bay Leaves & Dried Parsley: Infuse the dish with earthy, herbaceous notes.
Beef Stock & Bouillon Cubes: Enhance the savory depth, making the sauce hearty and satisfying.
Italian Short Ribs (Braised Beef Ribs)
Ingredients:
2 tablespoons olive oil
1kg/2 pounds beef short ribs patted dry with paper towel, Note 1
¼ teaspoon salt
¼ teaspoon black pepper
2 large carrots peeled and finely chopped, Note 2
1 cup celery finely chopped, Note 3
1 cup onion peeled and finely chopped, Note 4
400 grams/14 oz diced tomatoes Note 5
2 tablespoon tomato paste
1 tablespoon garlic minced
1 teaspoon dried parsley
1 cup/250ml red wine
1 cup/250ml beef stock
2 cubes beef bouillon
2 bay leaves
Serve with (optional):
polenta cooked according to packet instructions
Gremolata (optional):
2 tablespoon parsley
1 tablespoon lemon zest
½ tablespoon garlic minced
Instructions:
Preheat Oven
Set oven to 180°C / 350°F / Gas Mark 4.
Season Ribs
Arrange ribs in a single layer on a cutting board. Pat dry and sprinkle with salt and pepper.
Sear the Meat
Heat vegetable oil in a large Dutch oven over high heat. Sear ribs for 3 minutes per side until golden brown. Remove and place on a plate lined with paper towels.
Sauté Vegetables
In the same pot, sauté carrots, celery, and onion for 3 minutes over high heat. Add garlic, tomato puree, and oregano, stirring for another 2-3 minutes.
Build the Sauce
Add the crushed tomatoes to the pot. Return the ribs on top of the vegetables. Crumble the bouillon cubes into the sauce. Reduce the heat to low and stir.
Add Bay Leaves and Bake
Tuck the bay leaves into the center of the pot. Cover with a lid and transfer to the oven. Bake for 3 hours, turning the ribs every hour.
Prepare the Side
While the ribs bake, prepare mashed potatoes or pasta according to package instructions.
Make Gremolata (Optional)
Mix parsley, lemon zest, and garlic in a small bowl.
Serve
Place a generous portion of mashed potatoes or pasta in a bowl. Add the braised vegetables and top with ribs. Sprinkle with Gremolata for added freshness.
Enjoy this hearty and comforting meal!
Notes:
Meat Selection: Choose well-marbled short ribs for a tender, juicy result. Bone-in ribs add extra flavor.
Wine Choice: Use a dry red wine like Cabernet Sauvignon or Merlot for a deep, bold flavor. If you prefer alcohol-free, substitute with additional beef stock and a splash of balsamic vinegar.
Vegetable Variations: You can add mushrooms or bell peppers for extra layers of flavor.
Cooking Time: For best results, cook the ribs low and slow. If you’re short on time, a pressure cooker can speed up the process.
Serving Ideas: Polenta is a classic pairing, but mashed potatoes or creamy risotto also work beautifully.
Gremolata Tip: Prepare the gremolata fresh just before serving to maintain its bright, zesty flavor.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 555 kcal | Protein: 35.7 g | Fat: 35.7 g | Carbohydrates: 13.2 g
Frequently Asked Questions:
Can I use a different cut of meat instead of short ribs?
Yes! You can substitute short ribs with beef chuck or oxtail for a similar braised texture and flavor.
Adjust the cooking time slightly if the meat is thicker or leaner.
Can I make this recipe without red wine?
Absolutely. You can replace red wine with an equal amount of beef broth, or use a splash of balsamic vinegar for a hint of acidity.
How do I make this dish in a slow cooker?
Sear the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker.
Cook on low for 7-8 hours or on high for 4-5 hours until the ribs are tender.
Can I prepare this dish in advance?
Yes, Italian Braised Beef Ribs taste even better the next day!
Store them in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the oven.
What can I serve with this dish besides polenta?
This dish pairs well with mashed potatoes, creamy risotto, or a crusty loaf of bread to soak up the rich sauce.
Roasted vegetables or a simple green salad also make great sides.
How do I prevent my short ribs from being tough?
Tough short ribs usually result from undercooking.
Braising at a low temperature for at least 3 hours allows the connective tissues to break down, resulting in tender, fall-off-the-bone meat.
Should I trim the fat off the short ribs before cooking?
It’s best to leave a little fat for flavor, but you can trim excess fat if desired.
After braising, you can skim off any excess fat from the surface of the sauce before serving.
Can I skip searing the short ribs?
Searing adds a rich, deep flavor to the dish, so it’s highly recommended.
However, if you’re short on time, you can skip this step, but the overall flavor will be less intense.
How thick should I chop the vegetables for braising?
Finely chopped vegetables (about 1/4-inch pieces) work best as they cook down and meld into the sauce, enhancing the flavor and texture of the dish.
Can I freeze leftover braised beef ribs?
Yes! Allow the ribs and sauce to cool completely, then transfer them to an airtight container or freezer bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stovetop.