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A white square plate of braised short ribs, carrots, and mashed potatoes.

Braised Short Ribs

Course: Italian
Cuisine: Italian
Keyword: beef, Short ribs
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 274kcal
The braised 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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Ingredients

  • 3 tbsp all-purpose flour
  • 1 tsp Kosher salt plus more to taste
  • ½ tsp ground black pepper plus more to taste
  • 6 beef short ribs
  • ½ cup olive oil
  • ¼ cup pancetta chopped
  • 2 medium yellow onions chopped
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 2 carrots chopped
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • 1 cup dry red wine
  • 1 14.5 oz can plum tomatoes diced
  • 1 cup beef stock
  • ½ cup balsamic vinegar
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tbsp dried oregano

Instructions

  • Pre-heat the oven to 350 F
  • On a platter, stir together the flour, 1 teaspoon of salt, and 1/2 teaspoon pepper.
  • Turn the ribs in the seasoned 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.
  • Add the pancetta to the pan and saute, stirring often, about 5 minutes.
  • Add the onions and saute until beginning to soften, abut 3 minutes.
  • Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  • Add the carrots, 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 (so yummy!).
  • Bring to a boil.
  • Stir in the tomatoes, stock, and vinegar, and return to a boil.
  • Add back in the ribs, plus the bay leaves, rosemary and thyme sprigs and oregano.
  • 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.
  • Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.

Nutrition

Calories: 274kcal | Carbohydrates: 17g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 540mg | Potassium: 285mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3577IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg