Go Back

Italian Braised Short Ribs with Red Wine Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4

Ingredients
  

  • 3–4 lbs bone-in beef short ribs
  • Salt & freshly ground black pepper
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups dry Italian red wine (Barolo, Chianti, or Montepulciano)
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions
 

  • Season & sear the short ribs
    Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Transfer to a plate.
  • Sauté the aromatics
    In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.
  • Deglaze with wine
    Pour in the red wine, scraping up browned bits from the bottom. Simmer 5 minutes to reduce slightly.
  • Add stock & herbs
    Stir in beef stock, rosemary, thyme, bay leaves, and porcini mushrooms (if using). Return short ribs (and any juices) to the pot. The liquid should come about halfway up the ribs—add more stock if needed.
  • Braise low & slow
    Cover and cook at 325°F (160°C) in the oven for 2½–3 hours, until the meat is fork-tender and falling off the bone.
  • Finish the sauce
    Remove ribs to a platter and cover. Discard herb stems and bay leaves. Skim off excess fat from the sauce, then simmer uncovered for 5–10 minutes until slightly thickened. Adjust seasoning with salt and pepper.
  • Serve
    Spoon sauce over the short ribs and serve with creamy polenta, mashed potatoes, or wide pappardelle pasta.