Braised Beef Short Ribs

Course: Entree

Cuisine: Italian

Prep Time: 30

Cook Time: 2 15

Total Time: 2 45

Servings: people

Calories: 274kcal

Author: Kris Longwell

The braised beef short ribs have an Italian flare to them, and wow, oh wow, are they good. Fall off the bone delicious. Amazing!

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Equipment

1 6 to 7-liter Dutch oven or large oven-ready pot with a lid

Ingredients

Kosher salt and black pepper
6 beef short ribs cut English style, into 2x2" or 2x3" pieces
3 tablespoon all-purpose flour
¼ cup olive oil
¼ cup pancetta chopped
2 medium yellow onions chopped
4 cloves garlic minced
1 teaspoon red pepper flakes
2 carrots chopped
2 tablespoon tomato paste
1 tablespoon sugar
1 cup red wine dry
1 14.5 oz can plum tomatoes diced, with juice
1 cup beef stock
½ cup balsamic vinegar
2 bay leaves
2 sprigs rosemary fresh
2 sprigs thyme fresh
1 tablespoon dried oregano

Instructions

Preheat the oven to 350°F
Liberally salt and pepper the ribs all over.
Add the flour to a platter or plate.
Turn the ribs in flour, shaking off any excess.
In a Dutch oven (or large pot), over medium-high heat, warm the olive oil. Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
Remove from the pan and set aside. Drain off most of the oil/grease, leaving about 1 tablespoon in the pot.
Add the pancetta to the pan and saute until just beginning to crisp, stirring often, about 5 minutes.
Add the onions and carrots and sauté until beginning to soften, abut 3 minutes.
Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
Add the tomato paste and sugar and cook, stirring until well blended, about 1 minute.
Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a boil.
Stir in the tomatoes, stock, and vinegar, and return to a boil. Stir in the oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Add back in the ribs and place the bay leaves, rosemary sprigs, and thyme sprigs on top.
Cover and place in oven. Cook for about 2 hours.
When the ribs are done (they will be super tender), use a large, shallow spoon, or ladle to skim as much fat as possible from the surface of the liquid.
Season to taste with a little more salt and pepper, if needed.
Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The ribs can be seared and the sauce can be made up to 8 hours in advance. Refrigerate them if prepped for 1 hour or more before braising. Take them out of the fridge for 1 hour before adding the oven.

Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months.

For a delicious meal, remove the meat from the bones and lightly shred it. Mix with the sauce and serve with pasta.

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