These tender Italian Braised Short Ribs are exquisite, and perfect for a chilly fall or winter day! Both elegant and amazingly simple; for Sunday dinner or a special occasion.
Slow braised Italian short ribs in a rich, herb and vegetable infused red wine beef gravy. This is a slow cooked meal done in your Dutch Oven.
Fall-off-the-bone tender and the gravy, the deep, dark, rich gravy was out-of-this-world!! Serve over roasted garlic mashed potatoes and you have comfort food of gastronomic proportions!
Why You Will Love This Braised Beef Short Ribs Recipe
- This short ribs recipe is a fantastic fall or winter entertaining meal; hearty, rich, filling, brimming with flavor, make-ahead — easy, elegant comfort food!
- This would be a lovely meal for a special date night (just cut the recipe in half) holiday entertaining, Christmas Eve or dinner, and Valentine’s Day!
- Sure it might have a longer list of ingredients take a few more minutes to assemble, but the fact that you can make this ahead of time and slow cook it wins every time.
If you love this braised short rib dish, you will love our Pork Tenderloin air fryer style, and we love this Crockpot Honeybaked Ham recipe!
Braised Short Ribs Dutch Oven Ingredients
- Bone-in beef short ribs with marbling (fat = flavor), cut crosswise into 2-inch pieces, impart so much more flavor than boneless short ribs; the end result is fork-tender beef! Bring your ribs out of the fridge 30 minutes before cooking. Room temperature meat will sear better.
- Onions & Leeks: Use yellow onion along with leeks, a lighter but oh so flavorful veggie from the onion family
- Veggies: Carrots and celery will add a tremendous amount of flavor
- Fresh Herbs | Fresh are best, parsley, rosemary, oregano, thyme, garlic
- All-purpose flour: to thicken your gravy, you may substitute gluten-free flour
- Tomato paste: Not much, adds tang, thickens and depth to the sauce
- Dry red wine: Use a good drinking wine, like Ina Garten says, preferably Cabernet Sauvignon or a Pinot Noir.
- Beef broth or stock: More huge flavor boosting here! Again, go for quality here, because the flavor will be worth it!
How to Make The Best Braised Short Ribs
Preheat your oven to 350° F (175° C). Season your short ribs with kosher salt and pepper. Removing your ribs from the refrigerator 30 minutes before you cook will help them sear better.
If you have some smoked salt on hand, use that by all means. This Frontier is one of my favorites for beef and pork dishes because it adds a smoky flavor and depth that is amazing.
Step 1 – Braise Short Ribs
Heat olive oil over medium heat in large Dutch oven (5-6 qt ideal) , low temps steam the meat, you want it browned.
Once oil is hot, working in a couple of batches (don’t overcrowd the pot); sear your short ribs on all sides, about 4 minutes per side.
Transfer browned short ribs to plate. Pour off all but roughly 3 tablespoons of drippings from the pot.
Step 2 – Caramelize the veggies & deglaze pan
Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
Pour in wine, making sure you stir the bottom, getting all the browned bits off, because that’s where the flavor is! This is called deglazing the pan. I recommend Cabernet Sauvingon, but the Barefoot Contessa also recommends Burgundy, Côtes du Rhône, and Chianti.
Return the short ribs to the pot; along with any braising liquid. Bring to a boil; lower heat to medium or low and simmer until wine is reduced by about half, around 25 minutes.
Pro Tip: An easy way to tell reduction is to place a clean wooden spoon in the pot (straight in), creating a line, remove it, then measure again in 20-25 minutes.
Add herbs and garlic to the pot, tucking them into the meat.
Stir in beef stock, bring to a boil, cover with the lid and transfer to the oven.
Store-bought broth is fine, but buy a good brand like Pacific. If you really want crazy good short ribs, homemade is even better!
Never made your own broth? Try my immune-boosting Beef Bone Broth because it’s amazing!
Step 3 – Slow Cook in Oven
Cook in oven until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes. (see notes in recipe about letting sit overnight)
Remove short ribs to a platter or large bowl. Strain the sauce from the pot into a large measuring cup.
If any fat rises to the surface of the gravy/sauce, skim it off and discard. Season sauce if needed with salt and pepper.
In shallow bowls place several short ribs on top of mashed potatoes (try these Instant Rustic Mashed Potatoes!), spooning the gravy over it all. You can also serve over rice, buttered egg noodles or just by themselves.
Serve with a crisp Caesar salad and some crusty French bread for a delicious and simple meal.
Recommended to Make Ahead
If desired, for even MORE flavor, allow the ribs to cool and refrigerate overnight, see notes in recipe for reheating the next day. These really are so much better when you make them 24 hours ahead of time! Trust me!
Braised Beef Short Ribs Recipe Tips
Brown those ribs well: Take your time with this step! A deep, golden-brown sear on the stove adds major flavor to the final dish. Don’t overcrowd the pan, give each rib space so they brown, not steam.
Use a good wine (that you’d drink!): No need for anything super expensive, but skip the “cooking wine.” A dry red like cabernet, merlot, or a solid red blend adds the right depth and richness.
Low and slow is the name of the game: Once everything’s in the pot, the oven takes over. This is where the magic happens, slow cooking turns the meat melt-in-your-mouth tender.
Make it ahead: This dish is even better the next day. The flavors deepen, the meat gets more tender, and it reheats like a dream. It’s the ultimate make-ahead meal.
Strain and skim the sauce (if you want to get fancy): Totally optional, but if you want a silky, refined sauce, give it a quick strain and skim off any excess fat. It adds a little extra polish.
Serve with something to soak up the sauce: Mashed potatoes, creamy polenta, or a good crusty bread are perfect sides. That gravy is gold, you’ll want every drop.
This recipe has been updated for a better user experience, originally posted November 2018.
What to Serve With Italian Short Ribs
- Serve over garlic mashed Potatoes or these Instant Pot Rustic Mashed Potatoes or try it over creamy polenta.
- Potatoes not your thing? Try chewy egg noodles!
- Trying to stay gluten-free, try over brown rice or quinoa.
- Always a crisp green salad, make it special with Wild Rice Harvest Salad
- Bread! You need bread with this dish to sop up the mouth-watering gravy. Try Molasses Brown Bread, Easy Yeast Rolls or Oatmeal Rolls
- Wash it all down with a glass of red wine, a Cranberry Lemon Drop Martini, or this Pomegranate Mule.
Storage Tips for Braised Short Ribs
Refrigerate: Let the short ribs cool completely, then store them in an airtight container with the sauce. They’ll keep well in the fridge for up to 4 days, and the flavor gets even better as it sits!
Reheat: Gently reheat on the stovetop over low heat, covered, until warmed through. You can also reheat in the oven at 300ºF in a covered baking dish. Add a splash of broth or water if the sauce has thickened too much.
Freeze: These ribs freeze beautifully. Store cooled meat and sauce in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge, then reheat as above.
Pro Tip: If you’re making this ahead for guests, refrigerate the entire dish, sauce and all; then reheat slowly the next day. It tastes even more flavorful and saves you time the day of. Win-win.
Frequently Asked Questions
Yes, I love adapting recipes to be allergy-friendly, and this is an easy one. Substitute gluten-free flour if making GF, I like Bob’s Red Mill 1 to 1 Gluten Free) otherwise, these are entirely gluten-free.
I think it was Ina Garten who said always use a good wine when you are cooking, one that you would drink, so keep that in mind! Buy what you can afford for these amazing Italian Short Ribs.
Italian Braised Short Ribs are done when you lift them out and the bone slips right out.
Braising is simply a term applied to meat that has been seared (browned) and then slow-cooked in liquid.
Best Desserts to Serve With Italian Short Ribs
Go with a classic for dessert with these short ribs. Like this Italian lemon ricotta cake, easy no-bake tiramisu or lemon gelato.
I hope you loved these Italian short ribs, if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
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Equipment
- Le Creuset Enameled Cast-Iron Dutch Oven
Ingredients
- 5-6 lbs bone-in beef short ribs cut crosswise into 2 inch pieces
- Kosher salt r Smoked Salt of choice and freshly ground black pepper
- 3 tablespoons vegetable oil I like Avocado oil or [Grapeseed oil]
- 2 medium yellow onions chopped
- 1 medium leek white-light green part only, halved, washed well and sliced thin
- 3 medium carrots peeled and chopped
- 2 celery stalks chopped
- 3 tablespoons all-purpose flour may substitute Gluten Free Flour
- 1 tablespoon tomato paste
- 750 ml dry red wine preferably Cabernet Sauvignon
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2-3 sprigs rosemary
- 2 bay leaves fresh or dried
- 1 head garlic halved crosswise
- 4 cups beef broth or beef stock
Instructions
- Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.
- Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don't want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don't overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.
- Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
- Add flour (substitute GF flour if making GF, I like Bob's Red Mill 1 to 1 Gluten Free and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.
- Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that's where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.
- Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes. Add herbs and garlic to the pot, tucking into the meat and stock.
- Stir in beef stock, bring to boil, cover and transfer to oven. Store-bought is fine, but buy a good brand like homemade is even better!
- Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a container.
- If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper. In shallow bowls or dinner plates, place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp Caesar salad and some crusty bread for a delicious and simple meal.
Notes
Nutrition
Carole
I’ve made this twice now with rave reviews from my hubby, who ever likes pot roast type meals (not to imply this is anything like a lowly pot roast!). This time I added mushrooms and that actually made him swoon;-). So delicious!
A swooning husband! The best! Thank you!!
Vicki P
This dish was Amazing! I followed all ingredients as written but did replace bone-in short rib with boneless short ribs (still in oven for 2 hours). I strained sauce to remove herb stems and bay leaf. While I waited for the fat to solidify I used an immersion blender on the vegetables. This made a thicker delicious gravy! I served with mashed potatoes, Caesar salad and crusty bread as recommended I love how ‘thefreshcooky’ gives suggestions and tips so there is no guess work for me! Her recipes are well thought out and always delicious! My family requested this to be made again soon. I think it would be a good dinner to serve for dinner guests or special occasions.
Thanks so much Vicki! Love your twist on it! I so appreciate your kind and generous comment! You made my day — no my month!
Debbie
Can you take the bones out before serving or make with boneless instead of bone-in?
And you state it is better if made a day ahead – what about 2 days ahead? 🙂
You can certainly take the bones out after cooking. I’d recommend using bone in as it imparts so much flavor. I haven’t tried with boneless thighs. I think you could make it 2 days ahead, keep it well covered, Debbie. Good luck!’
Sheila
Plan on making for a Dinner Party , I would like to do day before should I follow rec Up to point of thickening , refridge overnight and continue next day?Thankyou
You can make the entire recipe ahead of time, then as stated in the notes, just rewarm the next day, you will love it!
Donna Guasco
This recipe was exceptional! Pretty much followed it to the letter and it was rich and flavourful. I did strain the veggies and removed ago the whole spices but I returned the veggies back to the sauce and it really took it over the top. Served it with Yukon gold mashed, balsamic honey glazed carrots and fresh green beans with Parm and butter typing. My family moaned through the entire meal ????
Oh thank you Donna! Love that you strained it and put them back! It’s a winner for sure!! So appreciate your kind comment!!
Bob
Yo mamma — bring it!!!!
It definitely has more than 4 ingredients, but so worth it!
Linda Krenz
Oh my goodness! These ribs look amazing!
Thank you so much Linda! XOXO
Robert W Krulish
Wowzer…thanks Kathleen…looks ridiculously awesome!
Thanks Bob!! It IS RIDICULOUSLY awesome!!