Italian Braised Short Ribs (in Tomato Sauce)

Italian Braised Short Ribs are a family favorite! They’re full of Italian-flavor and perfect over polenta, mashed potatoes, or pasta!

Course Main Course

Cuisine American-Italian, Italian

Keyword Braised Beef Ribs in Tomato Sauce, Italian Braised Beef, Italian Braised Short Ribs, Short Ribs Braised in Tomato Sauce

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 181kcal

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

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.

Nutrition