Italian Braised Beef Short Ribs

Few dishes capture the essence of comfort and indulgence like Italian Braised Beef Short Ribs. Picture this: tender, fall-off-the-bone beef, slowly simmered in a rich, savory tomato-based sauce with aromatic vegetables and herbs. This is a dish that fills your home with irresistible aromas and leaves your taste buds dancing with delight.

Braised short ribs are the epitome of cozy, hearty meals. Inspired by traditional Italian cooking, this recipe brings together classic braising techniques and robust flavors that are perfect for family dinners, special occasions, or when you simply want to treat yourself to a truly satisfying meal.

The beauty of this dish is in its simplicity and patience. A few high-quality ingredients, slow cooking, and love are all it takes to transform these ribs into a masterpiece. The result? Meat that is so tender it practically melts in your mouth, infused with deep, savory flavors that only slow braising can achieve.

Why You’ll Love This Recipe

• Rich, comforting flavor: Slow-braised in a savory tomato and herb sauce for maximum depth.
• Tender, melt-in-your-mouth meat: Low and slow cooking ensures perfect texture every time.
• Simple, accessible ingredients: Uses pantry staples and fresh aromatics.
• Perfect for gatherings: Impress guests with a restaurant-quality dish at home.
• Versatile serving options: Pair with creamy polenta, risotto, pasta, or mashed potatoes.
• Meal prep-friendly: Can be made ahead, and flavors develop even more after resting overnight.

Ingredients Breakdown

For the Short Ribs:

• 2½ to 3 lbs bone-in, English cut short ribs
• ¼ cup extra-virgin olive oil
• Kosher salt and black pepper, to taste

For the Braising Base:

• 1 medium onion, chopped
• 2 ribs celery, sliced into ½-inch pieces
• 3 medium carrots, peeled and sliced into ½-inch pieces
• 2 cloves garlic, minced
• ¼ cup tomato paste
• 14 oz (1¾ cups) tomato passata or whole canned tomatoes
• 1½ cups low sodium beef stock (or more as needed)
• 1 bundle fresh thyme
• 2 bay leaves

For Garnish:

• ¼ cup parsley, finely chopped (optional)

Serving Size: Serves 4–6 hearty portions.

Tools & Equipment Needed

• Large Dutch oven or heavy-bottomed oven-safe pot with lid
• Chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Tongs
• Measuring cups and spoons
• Small bowl for tomato paste
• Oven mitts
• Slotted spoon (optional, for serving)

Step-by-Step Instructions

1. Prepare the Short Ribs

1. Preheat your oven to 325°F (160°C).
2. Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and black pepper. Drying the meat ensures a better sear.

2. Brown the Short Ribs

1. Heat ¼ cup of olive oil in a large Dutch oven over medium-high heat.
2. Add the short ribs in batches, careful not to overcrowd the pot.
3. Brown all sides until deeply caramelized, about 3–4 minutes per side. Transfer the ribs to a plate and set aside.

3. Sauté the Aromatics

1. In the same pot, add chopped onion, celery, and carrots. Sauté over medium heat for 5–7 minutes until the vegetables soften and begin to brown.
2. Add the minced garlic and cook for another 1–2 minutes, stirring constantly to prevent burning.

4. Incorporate Tomato Paste and Tomatoes

1. Stir in ¼ cup tomato paste, cooking for 1–2 minutes to caramelize slightly and deepen flavor.
2. Add the tomato passata or canned tomatoes, breaking up whole tomatoes with a spoon if using. Stir to combine.

5. Deglaze and Build the Braising Liquid

1. Pour in 1½ cups beef stock, scraping the bottom of the pot to loosen any browned bits (these add tremendous flavor).
2. Return the browned short ribs to the pot, nestling them into the liquid.
3. Add the thyme bundle and bay leaves. Ensure the liquid comes at least halfway up the sides of the meat; add more stock if necessary.

6. Braise the Short Ribs

1. Bring the liquid to a gentle simmer on the stovetop.
2. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
3. Braise for 2½–3 hours, checking occasionally to ensure the liquid is simmering gently. The meat is done when it is tender and pulls away from the bone easily.

7. Finish and Garnish

1. Remove the short ribs and herbs from the pot. Skim any excess fat from the surface if desired.
2. Taste the sauce and adjust seasoning with salt and black pepper as needed.
3. Serve the ribs with sauce spooned over the top and sprinkle with chopped parsley for a fresh, vibrant finish.

Tips & Variations

• Make Ahead: Braise the short ribs a day ahead and refrigerate overnight. Reheat gently—the flavors deepen beautifully.
• Vegetable Variations: Add parsnips or fennel for a unique twist.
• Wine Boost: For a richer flavor, deglaze with ½ cup red wine before adding beef stock.
• Slow Cooker Option: Brown the ribs and sauté aromatics on the stovetop, then transfer to a slow cooker. Cook on low for 6–8 hours.
• Low-Sodium Option: Use low-sodium beef stock and omit added salt during cooking; season at the table instead.

Flavor Profile & Pairings

Texture & Taste: The ribs are fall-off-the-bone tender, infused with a savory tomato-herb sauce. Caramelized vegetables add sweetness and body, while thyme and bay leaves provide aromatic depth.

Drink Pairings:

• Wine: A robust red such as Barolo, Chianti, or Cabernet Sauvignon complements the richness.
• Non-Alcoholic: Sparkling water with a lemon twist, or a lightly brewed iced black tea.

Best Sides: Creamy polenta, buttery mashed potatoes, garlic herb risotto, or crusty Italian bread to soak up the sauce. Roasted root vegetables also pair beautifully.

Nutritional Overview (Estimated per Serving)

• Calories: 550–600 kcal
• Protein: 45 g
• Carbs: 12–15 g
• Fats: 35–38 g
• Fiber: 3–4 g

Dietary Considerations: Gluten-free if stock and passata are confirmed gluten-free; naturally low in carbs. Not vegetarian.

Make-Ahead & Meal Prep Tips

• Short Ribs: Can be braised and refrigerated up to 3 days; reheat gently on the stovetop or oven.
• Sauce: Can be prepared in advance; flavors improve with resting.
• Freezing: Cooked short ribs freeze well for up to 2 months. Store meat and sauce together in an airtight container.

FAQs

1. Can I use boneless short ribs?
Yes, but bone-in ribs provide more flavor and better presentation.

2. Can I make this on the stovetop entirely?
Yes, braise gently on low heat for 3–4 hours, ensuring liquid doesn’t evaporate too much.

3. Can I substitute beef stock with chicken or vegetable stock?
Beef stock is preferred for depth, but vegetable or chicken stock can be used in a pinch.

4. How do I know when ribs are done?
They are ready when meat is tender, easily pulling away from the bone.

5. Can I thicken the sauce?
Yes, remove meat and reduce sauce over medium heat, or stir in a cornstarch slurry for a glossy finish.

Cooking Timeline (at a Glance)

Stage	Time
Prep vegetables & ribs	20 min
Browning ribs	10 min
Sauté aromatics	7 min
Braising	2½–3 hours
Total Time	3 hr 50 min

Serving Suggestions

• Plate the ribs over creamy polenta or mashed potatoes.
• Spoon sauce generously over the top.
• Garnish with parsley and fresh cracked black pepper.
• Serve with a side of roasted seasonal vegetables.

Recipe Variations

1. Red Wine Braised Short Ribs: Add ½ cup red wine before beef stock for a deeper flavor.
2. Mediterranean Style: Add olives and sun-dried tomatoes to the sauce.
3. Garlic Herb Twist: Add roasted garlic cloves and rosemary for extra aroma.
4. Spicy Italian: Add crushed red pepper flakes to the sauce for subtle heat.

Ingredient Spotlight

Short Ribs: Choose English cut, bone-in for maximum flavor and tenderness. Look for well-marbled meat, which ensures juicy results.

Tomato Passata: Provides a smooth, rich base. Whole canned tomatoes work well if passata is unavailable—simply blend for a smoother sauce.

Pro Cooking Tips

• Pat meat dry before searing for better browning.
• Sear in batches to avoid steaming.
• Don’t rush braising—slow cooking is key to tenderness.
• Skim fat from sauce for a cleaner finish.

Storage & Freezing Guide

• Refrigeration: Store cooked ribs in an airtight container for up to 3 days.
• Freezing: Freeze in single portions with sauce for up to 2 months.
• Do Not: Freeze raw ribs in sauce; texture may degrade.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	575 kcal
Protein	45 g
Carbs	14 g
Fats	36 g
Fiber	3 g
Sodium	650 mg

Dietary Notes: Naturally gluten-free, dairy-free; not vegetarian.

Expanded Conclusion

Italian Braised Beef Short Ribs are more than a meal they are a comforting culinary experience. The slow-cooked meat, rich tomato sauce, and aromatic vegetables come together in a way that delights the senses and warms the soul.

Perfect for a weekend dinner, a special occasion, or just treating yourself, this recipe is both approachable and impressive. Serve it with your favorite sides, savor each bite, and share the experience with family and friends. Once you try it, these ribs are sure to become a beloved classic in your kitchen repertoire.

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