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Italian Braised Short Ribs (in Tomato Sauce) are a family favorite! They’re full of Italian-flavor and pair well with almost any side, especially pasta or polenta (for some authentic Italian-flare).
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You'll love this recipe because:
-The ribs are fall-off-the-bone tender!
-This recipe is versatile and goes well with a variety of sides such as mashed potatoes, polenta, salad, or roasted veggies.
-It’s fancy (-ish), it feels luxurious and elegant.
-The sauce pairs well with pasta, making it a pretty versatile main dish as it goes with a variety of sides (see the variations).
Ingredients + substitutions
- Short ribs: this cut is taken from the cow’s rib area (specifically the lower end of the ribcage). They’re fatty with a lot of connective tissue, they’re full of flavor and the perfect cut for braising.
- Brown sugar: this helps to add some flavor and form a nice crust on the short ribs.
- Italian seasoning: for a little Italian flavor.
- Kosher salt: Kosher salt is best, because it doesn’t have any additives and won’t give your food a metalic-y taste.
- Black pepper: for seasoning.
- Olive oil: for drizzling into the pan before searing the meat. Any neutral-tasting oil will work, though.
- Onion: for flavor and texture.
- Tomato paste: to thicken the sauce just a little bit
- Red wine: dry red wine or cooking wine is best.
- Tomato sauce: a smooth, good-quality (such as Muir Glen) tomato sauce.
- Beef broth: for flavor.
- Garlic cloves: smashed, for the best flavor in the sauce, but if you want to mince it or use prepared minced garlic, you can do that as well.
- Rosemary + thyme sprigs: to add fresh flavor. If you don’t have fresh, feel free to use ¼ sp of dried rosemary or thyme in place of the fresh.
- Bay leaf - for flavoring the sauce.
- Chopped Italian parsley: for garnish and a little flavor and texture.
The process (with step-by-step photos)
1: Preheat the oven to 350 degrees F.
2: Mix the seasonings together and rub them all over the short ribs.
3: Add olive oil to a braiser over medium-high heat and sear the short ribs on all sides.
4: Remove them from the braiser, set aside.
5: Add the onion and sauté for 2-3 minutes. Then add the tomato paste and stir until the onions are coated.
6: Deglaze the pan with the red wine, scrape up any brown bits. Add the beef broth and tomato sauce, stir it.
7: Return the short ribs to the pan along with the smashed garlic, thyme sprigs, bay leaf, and rosemary sprig. Cover the braiser with a lid.
8: Cook for 2 hours, covered. Turn the heat down to 325 and cook uncovered for 30 minutes, or until the meat is falling off the bone.
9: Allow the ribs to rest on the counter for a minute or two, discard the bay leaf, and garnish with parsley.
Tips + tricks
Short ribs tend to *shorten* (or disappear) as they braise. While it may look like there is a lot of meat, they’re going to shrink down quite a bit, so if you’re serving a family or a crowd, perhaps double the recipe.
Alternatively, you can dice a chuck roast (discard the fat) and add it to the recipe. Chuck roast cooks up like short ribs so you could add some of that meat to the braiser.
Storage, Leftovers, + Reheating
Freezing - You can make ahead and freeze Italian Braised Short Ribs. Simply follow the recipe, and cook the dish as directed, then allow it to come to room temperature. Add them to a freezer safe container (along with the sauce), cover, and freeze for up to 3 months.
When you’re ready to serve them, thaw them in the refrigerator overnight, skim the fat off of the top, and then warm them in a braiser, covered, over the range on medium-low heat. Or, heat them in the oven, covered, on 325 degrees F for 35 minutes (or until they’re warmed through and look fresh.
Refrigerator - If you want to make this dish the night before, follow the recipe, allow it to cool off to room temperature, then store in an airtight container in the refrigerator for no more than 3 days.
When you’re ready to serve them, skim the fat from the top of the container, and transfer the short ribs to a braiser, cover, and warm them over medium-low heat until they’re warmed through. Or, heat them in the oven, covered, on 325 degrees F for 35 minutes (or until they’re warmed through.
Leftovers
Leftovers can be stored in an airtight container in the fridge for no more than 3 days.
Warm them in the microwave on high for 2-3 minutes.
Serving suggestions + sides
In addition to chopped Italian parsley, add a little freshly grated Parmesan Reggiano cheese and freshly cracked pepper!
Short ribs are pretty versatile and they pair with most common side dishes, but if you haven’t tried it, serving them over creamy polenta and a kale salad is the best way to go.
You can also serve them over mashed potatoes, crusty bread (like sourdough), alongside roasted vegetables, or even with gnocchi or risotto.
Just stick with the Italian theme and this will feel like an ultra-fancy dinner (even though most of the work is hands-off).
Variations
Italian Braised Short Ribs with Potatoes and Carrots - add halved petite gold potatoes (or any potato cut into 1-inch pieces) and thick-sliced carrots to the broth before it goes into the oven.
Italian Braised Short Rib Pasta - add 1 pound of cooked pasta to the finished dish, the sauce tastes great with pasta!
Italian Braised Short Ribs and Gnocchi - add 1 pound of cooked gnocchi to the short ribs, this pairing, similar to the pasta variation, is a great pairing!
Balsamic Braised Short Ribs - follow the recipe as written and add 3 tbsp of balsamic after you deglaze the braiser with red wine and again, continue with the recipe as written.
Mediterranean Braised Short Ribs - add ¼ cup of chopped sun dried tomatoes to the broth and when the ribs are finished in the oven top them with feta.
FAQ
How many short ribs per person?
This will vary based on how the piece of meat is cut and the weight of the pieces. Plan to serve each person between 1-2 pounds.
The sauce is thin, what should I do?
The sauce will not be super thick–as it’s a braising liquid not quite a gravy consistency. However, if you’d like it to be thicker, remove the ribs from the liquid, set them aside. Then place the braiser over medium-high heat and whisk in a slurry (2 tbsp of cornstarch + 2 tbsp of water) until it’s thickened.
Italian Braised Short Ribs (in Tomato Sauce)
Equipment
- 1 Braiser or Dutch Oven
Ingredients
- 8 short ribs 5 ½ pounds, roughly, see FAQ
- 1 tbsp light brown sugar
- 1 tsp Italian seasoning dried
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil or any neutral tasting oil
- 1 onion diced
- 2 tbsp tomato paste
- 1 cup dry red wine such as merlot, or cab sav
- 1 ½ cups beef broth
- 15 oz can tomato sauce
- 2 cloves garlic smashed
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 fresh rosemary sprig
- 2 tbsp chopped Italian parsley optional for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Mix the seasonings together and rub them all over the short ribs.
- Add olive oil to a braiser over medium-high heat and sear the short ribs on all sides.
- Remove them from the braiser, set aside.
- Add the onion and sauté for 2-3 minutes. Then add the tomato paste and stir until the onions are coated.
- Deglaze the pan with the red wine, scrape up any brown bits. Add the beef broth and tomato sauce, stir it.
- Return the short ribs to the pan along with the smashed garlic, thyme sprigs, bay leaf, and rosemary sprig. Cover the braiser with a lid.
- Cook for 2 hours, covered. Turn the heat down to 325 and cook uncovered for 30 minutes, or until the meat is falling off the bone.
- Allow the ribs to rest on the counter for a minute or two, discard the bay leaf, and garnish with parsley.
Notes
- Leftovers can be stored in an airtight container in the fridge for no more than 3 days.
- Warm them in the microwave on high for 2-3 minutes.
Nutrition
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