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Ultimate Italian Short Ribs (Braised Beef Ribs)

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Delicious braised Italian Short Ribs made with boneless beef short ribs, red wine, leeks, onions, carrots, fresh herbs, and Italian seasoning. This dish is our favorite Sunday dinner meal. Serve with mashed potatoes or creamy polenta for the perfect comfort food. This is a beautiful recipe to serve guests; you can do all the prep work early or the day before.

Plate of Beef Short Ribs

This recipe is my husband’s specialty and is an excellent meal for entertaining. We had a dinner party last month for 6 people, and this was a huge hit. Steve did all the prep and got the short ribs in the oven around 1 p.m. Our guests arrived at 5:00, and the house smelled like heaven. We serve it with crusty bread to soak up all the delicious sauce. The sauce has a deep flavor and pairs well with your favorite potatoes. It’s one of our favorite dishes! If you love comfort food, you might also enjoy our Creamy Baked Tuscan Chicken Recipe.

What you’ll love about this recipe:


  • TENDER BEEF IN A LUSCIOUS, RICH SAUCE
  • SIMPLE, STRAIGHTFORWARD RECIPE WITH THE WOW FACTOR!
  • THE ULTIMATE ITALIAN COMFORT FOOD

Recipe Ingredients

You’ll need the following ingredients to make this delicious Beef Short Ribs Recipe

Ingredients for Beef Short Ribs with Italian Seasonings
  • 2.5 lb boneless beef short ribs patted dry
  • 3 tbsp all-purpose flour
  • 1 tbsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1 leek chopped – adds sweetness to the sauce
  • 1 rib celery diced
  • 3 medium carrots, medium dice
  • 4 garlic cloves chopped
  • 1 tbsp tomato paste
  • 1/4 cup red wine
  • 1.5 cups beef broth
  • 1 tablespoon dried Italian Seasoning
  • 2 sprigs fresh rosemary

Ingredient Notes

  • I used gluten-free, all-purpose flour. If you are not gluten-free, use regular flour.
  • I used gluten-free beef broth. You can also use chicken broth.
  • Make sure to use tomato paste rather than tomato sauce for depth of flavor
  • Boneless beef short ribs are sometimes available at Costco or Walmart.
  • To thicken the sauce, use 1 tablespoon of cornstarch whisked with 2 tablespoons of water after you remove the short ribs from the oven.

How To Make Italian Short Ribs- Step by Step

  1. Preheat your oven to 275 degrees Fahrenheit. Blot the meat dry with a paper towel. Season the ribs with flour, kosher salt, and black pepper. Heat oil in a large, heavy-bottom pot or large cast iron Dutch oven over medium-high heat and brown the short ribs on all four sides, about 4-5 minutes. Remove the ribs from the pot with a pair of tongs and set aside.
  2. Add onions, leeks, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and Italian Seasoning and stir, making sure to get all the flavorful brown bits from the bottom of the pan.
  3. Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place the pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. If you like the sauce thicker, whisk one tablespoon of cornstarch with two tablespoons of water until smooth and stir into the braising liquid with the cooked ribs.
  4. Remove from the oven and serve with mashed potatoes or polenta.


Serving Tips


  • We love to serve the Italian Short Ribs with Parmesan Cheese.
  • Serve with mashed potatoes, boiled potatoes or polenta
  • Crusty Bread is a must to soak up the heavenly sauce.
  • You can also shred the meat and serve the meat and sauce over butterfly pasta or egg noodles for an Italian Ragu.

Storage and Reheating

Bring short ribs to room temperature and store in an airtight container in the refrigerator for up to 4 days. Reheat slowly, stirring often, over low heat.

Frequently Asked Questions for Beef Short Ribs

How can I ensure tender short ribs?

Remove the short ribs from the oven when they start to fall apart, usually about 3.5 to 4 hours. If you remove the ribs from the oven too early, the meat will not be tender.

Should I submerge the meat in the broth?

You don’t need to cover the meat with broth. This is a braised short rib, not boiled.

Should I keep the lid on the pot when the short ribs are in the oven?

Always keep the lid on when braising meat to keep the moisture in.

What cut of meat is a short rib?

Cut from the chuck, or shoulder, these “ribs” are butchered and trimmed chuck roast. This cut of meat, according to America’s Test Kitchen, is cut from the shoulder, not the ribs.

I hope you loved this Italian Short Ribs Recipe. If you make it, leave a rating so I know you liked it!

Beef Short Ribs with mashed potatoes.
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Best Italian Short Ribs – Braised

Beef Short Ribs with mashed potatoes.
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5 from 1 review

Delicious braised Italian Short Ribs made with boneless beef short ribs, red wine, leeks, onions, carrots, fresh herbs, and Italian seasoning. This dish is our favorite Sunday dinner meal. Serve with mashed potatoes or creamy polenta for the perfect comfort food. This is a beautiful recipe to serve guests; you can do all the prep work early or the day before. 

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 4 Hours
  • Total Time: 4 Hours 15 Minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2.5 lb boneless beef short ribs patted dry (with a paper towel)
  • 3 tbsp all-purpose flour
  • 1 tbsp sea salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1 yellow onion chopped
  • 1 leek shopped
  • 1 rib celery chopped
  • 3 medium carrots chopped
  • 4 cloves garlic chopped
  • 1 tbsp tomato paste
  • 1/4 cup red wine
  • 1.5 cups beef broth
  • 1 tablespoon dried Italian Seasoning
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 275 degrees Fahrenheit. Season the ribs with flour, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
  2. Add onions, leeks, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and Italian Seasoning and stir.
  3. Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place the pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. Ribs are done when tender and falling away from the bone. To thicken the gravy, whisk one tablespoon of corn starch with 2 tablespoons of the gravy in a small bowl until it is smooth. Add to pot and stir until combined. 
  4. Remove from the oven and serve with mashed potatoes or polenta.

 

 

 

Notes

    • I used gluten-free all-purpose flour. If you are not gluten-free use regular flour. 

    • I used gluten-free low sodium beef broth. You can also use chicken broth.

    • Make sure to use tomato paste rather than tomato sauce for depth of flavor

    • Boneless beef short ribs are sometimes available at Costco or Walmart.

    • To thicken the sauce, use 1 tablespoon of cornstarch whisked with 2 tablespoons of braising liquid after you remove the short ribs from the oven. Stir the cornstarch slurry into the pot until combined. 
    • Serve with polenta, mashed potatoes or your favorite potatoes and crusty bread!

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