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.
Short ribs are one of my favorite things to cook for a special occasion. They are typically a tougher cut of meat, but during the cooking process, the meat becomes super tender and falls off the bone. This is why I love them for this recipe or for my beef short rib ragu recipe!
These braised Italian short ribs are made with simple ingredients but full of big flavors! It's a comforting meal with a rich sauce. They go wonderfully with creamy polenta, mashed potatoes, homemade pasta, and of course, crusty bread!
🥩 Ingredient notes
- Short Ribs - Beef short ribs are a cut of beef that comes from the rib area. They are a tough cut of meat and require a long cooking time. Braising is perfect for short ribs because it breaks down the connective tissue, making them fall off the bone tender. Braising is a cooking method where the food is browned first and then cooked in liquid. I recommend using bone in short ribs, for a more flavorful dish. Boneless short ribs can also be used, if needed.
- Wine - The red wine in this dish helps to break down the beef, but also adds flavor to the sauce. A nice dry red wine, such as merlot, cabernet sauvignon, or pinot noir would all work great. It doesn't have to be an expensive wine, but something moderately priced that tastes good. If you don't have red wine or prefer not to cook with it, extra beef stock or beef broth can be used as a substitute.
🔪 Step by step instructions
First, pat the beef ribs dry with paper towels to remove any excess moisture and season them on all sides with kosher salt and black pepper. Heat a large pot or large dutch oven over medium-high heat on the stovetop and add in a little bit of olive oil.
Sear all sides of the short ribs for a few minutes until golden brown and then remove them from the pot and let them rest on a plate.
Reduce to medium heat and add the diced onions, celery and, carrots. Saute the vegetables for 3-5 minutes until they start to soften.
Add the garlic and saute for another minute until it becomes fragrant. Stir in the tomato paste and fresh herbs and then deglaze the pot with red wine.
Scrape down the bottom of the pan to remove any browned bits. Add the browned short ribs back to the pot and add the beef stock so they are mostly covered by liquid.
Reduce heat to medium low, cover and let simmer for 3-4 hours until the short ribs are very tender.
Remove the ribs to rest on a clean plate and turn up the heat to medium. Let the braising liquid simmer for 5 minutes until slightly reduced and then serve it over the beef short ribs.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to pat the short ribs dry and sear them in an even layer in the pot. This will create the best sear for the beef which develops amazing flavor.
- Check on the braised short ribs while they are simmering to make sure they stay covered with liquid. If not, they won't cook properly and will dry out.
- The braising liquid can be strained from the vegetables before serving, if desired.
🥡 Storage suggestions
This beef short ribs recipe will keep about 3-5 days in an airtight container in the refrigerator. Reheat in a pot over low heat on the stovetop or in the microwave with some of the liquid.
🍝 More Sunday dinner recipes
If you love this braised Italian short ribs recipe, check out these other Sunday dinner recipes that I know you will love too!
Braised Beef Italian Short Ribs Recipe
- 3 pounds beef short ribs approximately 6-8 pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 4 cloves garlic minced or pressed
- 2 Tablespoons tomato paste
- 1 Tablespoon Italian seasoning
- 1 cup dry red wine
- 1-2 quarts beef stock or beef broth
- 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.
- 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.