Italian Braised Beef Short Ribs

Name: Italian Braised Beef Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 2 1/2 to 3lbs bone-in, English cut short ribs; 1/4 cup extra-virgin olive oil; 1 medium onion, chopped; 2 ribs celery, sliced into 1/2 inch pieces; 3 medium carrots, peeled, sliced into 1/2 inch pieces; 2 cloves garlic, minced; 1/4 cup tomato paste; 1 cup dry red wine; 14oz (1 3/4 cups) tomato passata or whole canned tomatoes; 1 cup low sodium beef stock, or more as needed; 1 bundle fresh thyme; 2 bay leaves; Kosher salt and black pepper, to taste; 1/4 cup parsley, finely chopped, for garnish (optional)

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These Italian Braised Beef Short Ribs are cooked to melt-in-your-mouth perfection in a tomato and wine based sauce. Serve them over polenta or mashed potatoes for a hearty meal.

Overhead view of a bowl of polenta topped with Italian Short Ribs on a dark wood surface.

Ingredient Notes

Short ribs- Go for bone-in, English cut beef short ribs.

Wine- The wine is optional, but a medium to full-bodied, dry red wine works best.

Tomatoes- I like to use either canned, whole tomatoes which I blend before cooking, or passata. You can also used crushed tomatoes. I also add tomato paste for more concentrated tomato flavor.

Broth- The beef broth is optional but does add a lot of depth to the sauce. Simply use water instead, if preferred.

Ingredients including beef short ribs, onions, carrots, celery, canned tomatoes, tomato paste, garlic, broth and red wine.

Recipe Steps

First, season the short ribs with salt and pepper and brown in a Dutch oven over medium-high heat for 3-5 minutes per side. Set aside on a plate (1).

Then, sauté the onion. After it softens, add the celery and carrots and sauté a few more minutes. Then stir in the garlic, followed by the tomato paste. Cook until slightly deepened in color (2).

Add wine wine and reduce by half (3). Stir in the tomatoes, broth and herbs. Nestle the short ribs into the braising liquid (4). Bring to a simmer, cover and transfer to a preheated 350F oven. Cook for 2-3 hours or until tender, checking every 30-60 minutes (5). Add extra broth or water, as needed, so the liquid line remains approximately ¾ of the way up the ribs.

When the short ribs are tender, remove them from the sauce. Reduce the sauce, if needed, to thicken it to your desired consistency (6). Skip this step if the sauce is already thick enough. Serve the ribs over polenta or mashed potatoes for a well-rounded meal.

Steps to make Italian Short Ribs including searing the meat, sauteing onions, carrots and celery, adding tomato paste and wine and braising until ribs are cooked through.

Recipe Tips and FAQs

Simplify the ingredients to save time or money shopping. You can easily omit the wine and/or broth and substitute with a little water. The result will still be delicious.
If you have leftovers, try shredding the extra meat and tossing with the sauce. Serve this ragu with pasta like my recipe for Short Rib Ragu with Pappardelle.
If you don't want to make pasta with the leftovers, you can also freeze extra short ribs and sauce in an airtight container and store them in the freezer for up to 3 months.

Can you make braised short ribs ahead of time?

Braised short ribs are the perfect type of food to cook ahead of time. You can prepare them up to a 2-3 days before serving. Simply reheat over the stove or in the microwave before serving.

How long do you cook braised short ribs?

Depending on the size of the short ribs and the temperature of the cooking liquid, they can take anywhere from 2 to 3 hours to cook through.

How to store braised short ribs?

Braised short ribs can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.

How to reheat braised short ribs?

To reheat braised short ribs, place them in a small pot with their braising liquid and a few extra tablespoons of water. Partially cover with a lid. Bring to a simmer and cook until warmed through.

Closeup, overhead view of a bowl of polenta topped with Italian Braised Short Ribs on a dark wood surface.

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