Braised Italian Short Ribs (Edit recipe)

Braised Italian short ribs are a decadent, melt in your mouth comfort food. Cooked low and slow with classic Italian ingredients, these short ribs are perfect for Sunday dinner or your holiday menu.

15 minutes

4 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	646
Fat:	47 g
Carbohydrates:	6 g
Protein:	40 g
Cholesterol:	160 g
Sodium:	440 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

3 lb Beef Short Ribs, (approximately 6-8 pieces)
2 tsp Kosher Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
1 cup Yellow Onion, diced
.5 cup Carrots, diced
.5 cup Celery, diced
4 cloves Garlic, minced
2 Tbsp Tomato Paste
1 Tbsp Homemade Italian Seasoning Blend (click for recipe)
1 cup Cabernet Sauvignon Red wine, dry red wine
1-2 quart Beef stock

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat the short ribs dry with paper towels to remove any excess moisture.
Season them on all sides with the salt and pepper and set aside.
In a large dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat on the stovetop.
Add the short ribs, working in batches so as to not crowd them, and sear for 1-2 minutes on all sides until browned.
Remove the short ribs to rest on a plate and repeat with the remaining ribs, if necessary.
Reduce the heat to medium and add the diced onions, carrots, and celery to the pot. Saute for 2-3 minutes until they start to soften.
Add the garlic and Italian seasoning and saute for 1-2 more minutes until fragrant.
Add the tomato paste and saute for 2 more minutes and then deglaze the pot by adding the red wine while scraping the bottom to remove any stuck on bits.
Add the short ribs back to the pot with any juices that have collected on the plate and then add enough beef broth to the pot so they are mostly covered with liquid.
Reduce the heat to medium low and cover the pot. Let them simmer for 3-4 hours until the short ribs are fork tender.
Remove the ribs to rest on a clean plate and turn up the heat to medium. Let the sauce simmer for 5 minutes to reduce and then serve over the short ribs.

Notes

Short Ribs - Beef short ribs come in various sizes. Approximately 3 pounds is sufficient for six guests. Aim for one large short rib, or two smaller short ribs per person. Braising Liquid - Check on the short ribs every so often while cooking to make sure they are mostly covered with liquid, adding extra if necessary. The leftover liquid can be strained from the vegetables before serving, if desired. Wine - A dry red wine, such as merlot, cabernet sauvignon, or pinot noir works best. Extra beef stock or broth can be used as a substitute, if necessary. Leftovers - Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over low heat with some of the liquid.