Italian Beef Short Ribs Recipe

As I tucked into these braised beef short ribs, I realized I’d stumbled upon the ultimate comfort dish; it’s like a warm, savory hug that makes you glad for chilly evenings and cozy dinners.

Creating hearty dishes is my love, and these Italian Beef Short Ribs are among my favorite favorites. Bone-in beef short ribs, succulent and seasoned just right with salt and freshly ground black pepper, seared in olive oil, and then simmered along with aromatic vegetables like onion, carrots, and celery, infuse this dish with rich flavors.

Red wine, beef broth, and crushed tomatoes ensure deep-tasting reliability across the plate, punched up by fresh rosemary and thyme. I think you’re going to enjoy nice, layered flavors that are hinting at balsamic vinegar.

This dish not only warms the body but also nourishes it with quality ingredients.

Italian Beef Short Ribs Recipe Ingredients

• Beef Short Ribs: Rich in protein, flavorful, adds depth and tenderness.
• Olive Oil: Heart-healthy fat, enhances flavors, aids in cooking.
• Carrots: Adds sweetness, provides fiber, rich in vitamin A.
• Red Wine: Adds acidity, depth, and richness to the dish.
• Crushed Tomatoes: Provides tanginess, rich in lycopene, enhances sauce.
• Garlic: Aromatic, anti-inflammatory, enhances savory profile.
• Balsamic Vinegar: Adds subtle sweetness, depth of flavor.

Italian Beef Short Ribs Recipe Ingredient Quantities

• 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 can (14.5 ounces) crushed tomatoes
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• Parsley, chopped, for garnish (optional)

How to Make this Italian Beef Short Ribs Recipe

1. Set your oven to 325°F (165°C) to warm up. Apply a liberal amount of salt and freshly ground black pepper to the beef short ribs.

2. In a large Dutch oven, warm the olive oil over medium-high heat. Working in small batches, place the short ribs in the pot and allow them to brown well on all sides—about 8-10 minutes. Remove the ribs and set them aside.

3. In the same pot, add the onion, carrot, and celery. Cook until they are softened, which should take about 5 minutes. Then, add the garlic and cook it for an additional minute, or until it becomes fragrant.

4. Blend in the tomato paste and cook it for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.

5. Place the pot with the short ribs back on the burner. Pour in the beef broth and then add the remaining six ingredients: the crushed tomatoes, the rosemary, the thyme, the bay leaf, and finally the balsamic vinegar.

6. Simmer the mixture, covered, in the preheated oven.

7. Braised in the oven for
2.5 to 3 hours, or until tender and falling off the bone, is how most of us know to cook it. But I’m here to tell you that your husband deserves better. And that better is coming to you at least four or five times this winter.

8. Take the pot out of the oven. Throw away the bay leaf and the sprigs of herbs.

9. If you want, you can remove the excess fat from the liquid. Adjust the seasoning with salt and pepper to your taste.

10. Short ribs should be served with the sauce that was in the pot, and they can be garnished with chopped parsley, if desired. Enjoy!

Italian Beef Short Ribs Recipe Equipment Needed

1. Oven
2. Dutch oven
3. Stove
4. Measuring spoons
5. Measuring cup
6. Cutting board
7. Chef’s knife
8. Tongs
9. Wooden spoon or spatula
10. Heatproof oven mitts
11. Ladle (optional, for serving)
12. Fat separator (optional, for removing excess fat)
13. Serving dish

FAQ

• Can I use boneless short ribs for this recipe?Certainly, you are permitted to utilize short ribs without bones, but short ribs with bones tend to be more flavorful and tender when cooked.
• What type of red wine should I use?A recipe like this one works well with a dry red wine.
• Can I make this dish ahead of time?Without a doubt! If you prepare it a day ahead, the flavors develop even more. Just rewarm it gradually on the stovetop or in the oven.
• What can I substitute for beef broth?You can use chicken or vegetable broth instead of beef broth, though it may slightly alter the richness of the flavor.
• How long should I cook the short ribs?The ribs must be cooked to the point of tenderness for a proper result. This usually takes approximately 2.5 to 3 hours at a low simmer or in the oven at 325°F (163°C).
• Is there a non-alcoholic substitute for the wine?Certainly! You can supplement with otherwise beef broth and a tablespoon of red wine vinegar or balsamic vinegar as the substitute.

Italian Beef Short Ribs Recipe Substitutions and Variations

Beef short ribs: Substitute with large chunks cut from a bone-in beef chuck roast.
For red wine, substitute either beef broth or a combination of red wine vinegar and water for a non-alcoholic alternative.
Rosemary that is fresh: If you don’t have fresh, you can sub in dried. Just use 1 teaspoon. You will not need more than that. Dried rosemary is very potent.
Thyme, fresh: When using fresh thyme, still use 1 teaspoon dried thyme as a substitute.
Balsamic vinegar: Use red wine vinegar or sherry vinegar for a different flavor profile.

Pro Tips

1. Sear with Patience Ensure the short ribs are well-browned on all sides to enhance flavor. This step helps develop a rich, deep taste in the finished dish, so take your time during the initial browning process.

2. Vegetable Cut Size Keep the vegetable pieces uniform in size. This ensures even cooking and contributes to a more aesthetically pleasing presentation of the dish.

3. Wine Selection Use a red wine that you would be happy to drink. A dry red, such as Cabernet Sauvignon or Merlot, works well and adds depth to the sauce.

4. Resting Time Let the braised short ribs rest for about 15 minutes after they come out of the oven. This resting period allows the flavors to fully develop and the meat to absorb more of the sauce’s richness.

5. Sauce Consistency If the sauce appears too thin after removing the ribs, you can reduce it on the stovetop over medium heat. This intensifies the flavors and achieves the desired consistency.