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Braised Italian Beef Short Ribs Recipe

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4 from 52 reviews

This Braised Beef Italian Short Ribs recipe features tender, flavorful ribs slow-cooked in a rich tomato and red wine sauce with aromatic vegetables and Italian seasoning. Perfectly seared and then simmered low and slow on the stovetop, these short ribs boast a melt-in-your-mouth texture and a savory sauce that’s ideal for serving over creamy polenta or mashed potatoes.

  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

Ingredients

Beef Short Ribs

  • 3 pounds beef short ribs (approximately 6-8 pieces)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 Tablespoons olive oil

Vegetables and Seasoning

  • 1 cup diced yellow onion
  • ½ cup diced carrots
  • ½ cup diced celery
  • 4 cloves garlic (minced or pressed)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Italian seasoning

Liquids

  • 1 cup dry red wine
  • 1-2 quarts beef stock (or beef broth)

Instructions

  1. Prepare and Season Short Ribs: Pat the short ribs dry thoroughly with paper towels to remove excess moisture, which will help them brown better. Then season all sides evenly with kosher salt and black pepper and set aside.
  2. Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat on the stovetop. Add the ribs in batches to avoid overcrowding, searing each side for 1-2 minutes until well browned. Remove the browned ribs and place them on a plate while you sear the remaining pieces.
  3. Cook Aromatics: Reduce heat to medium. Add the diced onions, carrots, and celery to the pot and sauté for 2-3 minutes until they begin to soften. Add minced garlic and Italian seasoning, cooking for another 1-2 minutes until fragrant.
  4. Add Tomato Paste and Deglaze: Stir in the tomato paste and sauté for 2 more minutes to develop flavor. Pour in the red wine to deglaze the pot, scraping up all browned bits from the bottom to incorporate their flavor into the sauce.
  5. Simmer the Short Ribs: Return the short ribs and any accumulated juices to the pot. Add enough beef stock to mostly cover the ribs. Reduce the heat to medium-low, cover the pot, and let everything simmer gently for 3-4 hours until the ribs are fork tender.
  6. Finish the Sauce and Serve: Remove the ribs onto a clean plate to rest. Increase heat to medium and allow the sauce to simmer uncovered for about 5 minutes to reduce and thicken. Serve the rich sauce spooned over the tender short ribs.

Notes

  • Searing the ribs properly is key to developing deep flavor in this dish.
  • You can substitute beef broth if you don’t have beef stock on hand.
  • Be sure to simmer the ribs low and slow for the best tenderness.
  • This dish pairs wonderfully with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen for future meals.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/braised-italian-beef-short-ribs-recipe/