Ingredients
Scale
- 3 pounds boneless short ribs, patted dry and seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 3 carrots, diced
- 2 ribs celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 (28-ounce) can whole San Marzano plum tomatoes, including juice
- 2 cups red wine
- 2 cups water
- 6 sprigs fresh parsley
- Salt & pepper, to taste
Instructions
- Heat oil in a large heavy-bottomed pot over medium-high heat.
- Brown short ribs on all sides; remove and set aside.
- Add carrots, celery, and onion to the pot; sauté until softened.
- Add garlic, tomato paste, and flour; cook 1-2 minutes while stirring.
- Pour in wine, scraping up browned bits from the bottom of the pot.
- Add tomatoes, water, and parsley; return short ribs to the pot.
- Bring to a simmer, then cover and cook low and slow for 2.5–3 hours, until meat is tender and sauce is thickened.
- Season with salt and pepper to taste, remove parsley sprigs, and serve over pasta or polenta.
Notes
- For extra depth, sear ribs in batches to avoid overcrowding the pan.
- Can be made ahead and reheated; flavors improve overnight.
- Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Braising
- Cuisine: Italian