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 Italian Short Ribs
- 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!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
This Italian short rib recipe was adapted from Bon Appetit and they recommended that the flavors were even better the next day.
The recipe didn’t offer any overnight instructions, but I’m pretty sure I improvised well because – holy cow – incredible flavor!
Simple Ingredients for Italian Braised Short Rib
- Bone-in beef short ribs, cut crosswise into 2 inch pieces
- Onions | You will use yellow or sweet onions along with leeks, a lighter but oh so flavorful veggie from the onion family
- Veggies | Carrots and celery will add a huge amount of flavor
- Herbs | Fresh ones here 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
- Beef broth or stock | More huge flavor boosting here!
How to make braised short ribs
Preheat your oven to 350° F (175° C). Season your short ribs with kosher salt and pepper.
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 oil in large Dutch oven (5-6 qt ideal) over medium-high heat, low temps steam the meat, you want it browned.
Once 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 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! 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 accumulated juices. Bring to a boil; lower heat to medium or low and simmer until wine is reduced by about half, around 25 minutes.
Fresh Tips
- An easy way to tell reduction, is to place a clean wooden spoon in the pot (straight in) creating a line, remove, then measure again in 20-25 minutes.
Add herbs and garlic to the pot, tucking into the meat.
Stir in beef stock, bring to boil, cover and transfer to oven.
Store bought broth is fine, but buy a good brand like Pacific, but 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 shallow bowl. Strain sauce from pot into a large measuring cup.
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 place several short ribs on top of mashed potatoes (forgot your 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 bread for a delicious and simple meal.
Frequently Asked Questions
Yes, I love adapting recipes to be allergy friendly and this is an easy one. Add flour (substitute gluten free flour if making GF, I like Bob’s Red Mill 1 to 1 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 Red Wine 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.
This recipe has been updated for a better user experience, originally posted November 2018.
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!
What Should I Serve with Short Ribs
- Serve over Mashed Potatoes or these Instant Pot Rustic Mashed Potatoes
- Potatoes not your thing? Then thick, chewy egg noodles! Try this recipe from my friend Amy!
- 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 or a Cranberry Lemon Drop Martini or this Pomegranate Mule.
Best sides to serve with braised short-ribs
This is such an elegant meal, served with a few simple sides; here are a few of our favorites:
Cheesy Broccoli Cauliflower Casserole (Vegetable Au Gratin)
As we enter the holiday season, easy side dishes are a must and slam-dunk recipes like this vegetable au gratin are always a winner. You will also love my broccoli gratin, potatoes au gratin and this not your Grandma’s Green Bean Casserole.
Crispy Oven Roasted Sweet Potatoes and Broccoli
Beautifully seasoned and oven roasted to perfection, these healthy crispy Roasted Sweet Potatoes and Broccoli recipe is a game-changer for weeknight meals. The prep is quick, and it only takes about 30 minutes for the veggies to roast.
Easy Homemade Corn Pudding Recipe without Jiffy Mix
This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too!
Best desserts to serve with Ina Garten 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.
Easy Italian Lemon Ricotta Cake Recipe
You are going to love my Italian Lemon Ricotta Cake Recipe. This rich, moist cake is an easy cake recipe filled with rich lemon flavor and creamy ricotta that is an authentic Italian treat – made right in your kitchen. This easy lemon ricotta cake may look plain, but the taste is out of this world! An Italian cheesecake if you will!
Classic Italian Tiramisu Recipe
Traditional Tiramisu is an Italian dessert recipe with layers of mascarpone custard, whipped cream, layered between rum and espresso soaked ladyfingers.
Lemon Ice Cream {Lemon Gelato}
Lemon ice cream has the perfect balance of sweet-tart ratio, that is both refreshing and enticing. While not quite an authentic lemon gelato recipe, this is a close smooth, creamy cousin and is bursting with fresh lemon flavor!
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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!!