Italian Braised Short Ribs

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Italian Braised Short Ribs

Meaty short ribs go well with the robust flavors of traditional Italian cooking, and slow cooking coaxes them to fall-off-the-bone tenderness. For an extra flourish, garnish each serving with gremolata—lemon zest, garlic and parsley that have been finely chopped together—and serve atop polenta.


Italian Braised Short Ribs


3 Tbs. all-purpose flour

Salt and freshly ground pepper, to taste

5 1⁄2 to 6 lb. (2.75 to 3 kg) beef short ribs, English cut

1⁄4 cup (2 fl. oz./60 ml) olive oil

2 oz. (60 g) pancetta, chopped

2 yellow onions, finely chopped

4 garlic cloves, minced

1 tsp. red pepper flakes

2 carrots, finely chopped

2 Tbs. tomato paste

1 Tbs. sugar

1 cup (8 fl. oz./250 ml) dry red wine

1 can (14 1⁄2 oz./455 g) diced tomatoes

1 cup (8 fl. oz./250 ml) beef broth

1⁄4 cup (2 fl. oz./60 ml) balsamic vinegar

2 bay leaves

2 sprigs each fresh rosemary and thyme

1 Tbs. dried oregano


On a plate, stir together the flour, 1 tsp. salt and 1⁄2 tsp. pepper. Turn the ribs in the seasoned flour, shaking off any excess. In a large, heavy pot, heat the oil over medium-high heat. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes. Transfer to a plate.


Add the pancetta to the pot and sauté until mostly crisp, 4 to 5 minutes. Add the onions and sauté until beginning to soften, about 3 minutes. Stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute. Add the wine, bring to a boil and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes and their juices, the broth, and vinegar and bring to a boil.


Preheat an oven to 350°F (180°C). Return the ribs to the pot with the tomato mixture. Add the bay leaves, rosemary and thyme sprigs, and oregano. Cover and cook in the oven until the ribs are very tender, about 2 hours.


Skim as much fat as possible from the cooking liquid and discard the bay leaves. Season with salt and
pepper and serve. Serves 6 to 8.


Williams-Sonoma One Pot of The Day Cookbook


Find more simple one-dish dinners in our cookbook One Pot of the Day
by Kate McMillan.







5 comments about “Italian Braised Short Ribs

  1. Linda P.

    I made this with a chuck roast in the slow cooker and my guests loved it!

  2. blog to follow: taste by williams-sonoma | nlatona

  3. Jonathan Haas

    Slow cooked pork short ribs are one of the best dishes on the planet – flavorful, tender, and highly adaptable. This recipe is an absolutely wonderful Italian version. I made minor adjustments dependent on what I had in my Roman kitchen: dried oregano and thyme, white wine instead of red, red wine vinegar instead of balsamic, and I just skipped the broth as there was plenty of liquid. My wife came into the kitchen about half way through and extolled the wonderful “Italian” smell. I served it with homemade polenta and it was fabulous.


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