Italian Short Ribs

This Italian Short Ribs recipe is made with beef that is braised with red wine in a Dutch oven and topped with a lemon rosemary gremolata.

The cold and blustery weather we've had this winter has me craving all kinds of comfort food. There are lots of different comfort foods out there, but Beef Short Ribs are likely to be on the top of any list.

These Italian Short Ribs are braised with red wine in a Dutch oven until they are tender and flavorful. They're made with carrots and served with a savory tomato sauce and then topped with a bright lemon rosemary gremolata.

This is one of those restaurant-quality dishes that is easy to make at home and sure to impress. It's a great meal to serve your sweetheart or to guests at a dinner party.

The flavors of these boneless beef ribs are rich and the whole dish is a little decadent. I love to serve it on top of cheesy polenta or any type of starchy side like potatoes.

It's the perfect meal to enjoy during the winter months with a glass of wine. It feels special and a little fancy, but is made with simple ingredients. If you like pot roast, you're going to love these short ribs!

Jump to:

• What Are Short Ribs?
• Ingredients For Italian Short Ribs
• What Does Braising Short Ribs Mean?
• How To Cook Beef Short Ribs
• What Type Of Pan Is Best?
• Which Red Wine Is Best For Short Ribs?
• How Long Does It Take To Cook Short Ribs?
• How To Make Gremolata
• What To Serve With Short Ribs
• Can Short Ribs Be Made Ahead Of Time?
• Can Short Ribs Be Frozen?
• Italian Short Ribs

What Are Short Ribs?

Short ribs have become very popular in recent years. You may have seen them on restaurant menus and used in cooking shows on television. There is a good reason for this; short ribs are delicious.

There are a few different types of short ribs and you can likely find any of them in the meat section of your local grocery store or available at your local butcher.

Short ribs refer to a cut of beef that is taken either from the chuck, brisket, plate, or rib area. They include a short portion of the rib bone and the portion cut from the chuck area is too short to be cut into steaks, giving it the name 'short ribs'.

There are two different styles of short ribs; English and flanken-style or BBQ-style. English short ribs can be boneless or bone-in and are generally thicker.

Flanken-style ribs are thinner and cut into strips with three bones and the meat between those bones. This style of short ribs is widely used in Asian cooking.

This recipe uses boneless short ribs (English-style). Short ribs are full of connective tissue, making them a tough cut of meat. The key to tender and flavorful short ribs is to braise them for a few hours in some kind of liquid.

The flavor of beef short ribs falls between chuck roast and ribeye. It's basically like the best pot roast you've ever tried.

Ingredients For Italian Short Ribs

You'll need a few things to make this dish and you've likely got most of them on hand. Here's what you'll need to make it.

• 2 ½ lbs. Boneless Short Ribs
• 5 cloves Garlic (split)
• 1 onion (any color)
• 4-5 large Carrots
• 2 Tbsp. Olive Oil
• 2 Tbsp. Gluten Free Flour Blend (or AP flour if not gluten free)
• 2 Tbsp. Tomato Paste
• 1 cup Red Wine
• 2 cups Low Sodium Beef Broth
• ½ tsp. each Kosher Salt and Pepper
• 4-6 sprigs Thyme
• 6 sprigs Rosemary (split)
• 2 Lemons (zest only)

What Does Braising Short Ribs Mean?

Beef short ribs are much like chuck roast in that they are full of connective tissue that makes them tough. The key to cooking them is to go low and slow. This helps to break down that connective tissue, resulting in excellent flavor.

Braising is one of the best methods for cooking short ribs. To braise short ribs simply means to cook them slowly for a long time in some form of liquid. This keeps them moist and results in a tender cut of meat.

Short ribs can also be grilled or smoked, but I love to braise them during the winter because it gives them a great comfort food factor.

The meat is definitely the star of this dish, but it has some help from a few key supporting ingredients like garlic, onions, carrots, and fresh herbs.

1. Start by mincing 4 cloves of garlic and 1 onion (any color).
2. Wash and peel 4-5 large carrots. Cut the carrots into slices.

How To Cook Beef Short Ribs

There are a few techniques that I like to employ when cooking with tougher cuts of meat like short ribs. I follow these steps when making hearty beef dishes like beef stew or pot roast.

I start by adding a generous amount of salt and pepper to the meat and then sear it for a few minutes on each side on high heat. This helps to give the meat a great color and overall flavor.

I then remove the meat and then sauté the garlic, onions, and carrots in the fat that was rendered from the meat. The liquids are added, the meat is returned to the pan, and the whole thing bakes for a few hours in the oven.

1. Lay 2 ½ lbs. of boneless beef short ribs on a plate or platter. Sprinkle each side with a generous pinch of kosher salt and pepper.
2. Heat a cast iron Dutch oven to medium-high on the stove top. Add 1 Tbsp. olive oil to the pan.
3. Once the oil is hot, add half of the short ribs to the pan, seasoned-side down (they should sizzle as they hit the pan). Sear the first side for 3-4 minutes. Add another generous sprinkle of kosher salt and pepper to the second side.
4. After the first side is browned, flip the short ribs over and sear for another 3-4 minutes on the second side.
5. Flip and sear for 2 minutes on the third side and then flip again and sear for another 2 minutes on the fourth side.
6. Remove the seared short ribs and set aside.
7. Add 1 Tbsp. olive oil to the pan and repeat the process with the second half of the short ribs.
8. Set the seared short ribs aside for a few minutes.

What Type Of Pan Is Best?

I find that a cast iron Dutch oven works perfectly when making meals like these Italian Short Ribs. It sears the meat evenly and works great on the stove top and in the oven.

It's important to use a pan that is oven-safe when making short ribs. The pan should not have any kind of plastic handles or be made with any substances that will melt in the oven.

Which Red Wine Is Best For Short Ribs?

Once the meat is seared, it's time to add the rest of the ingredients to the Dutch oven.

1. Add the minced garlic and onions and sauté on medium-high heat for 3-4 minutes, stirring occasionally.
2. Add the sliced carrots, along with ¼ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring occasionally.
3. Sprinkle 2 Tbsp. gluten free flour blend (or AP flour if not gluten free) over the vegetables and stir until incorporated.
4. Add 2 Tbsp. tomato paste to the vegetables and stir until incorporated.
5. Add 1 cup of red wine to the Dutch oven and stir until incorporated. Sauté for 4-5 minutes, or until the wine has reduced and thickened and the raw alcohol smell has dissipated (the mixture will be thick).
6. Add 2 cups low sodium beef broth to the Dutch oven and stir until incorporated.
7. Return the seared meat to the pot (it's fine to stack it on top of each other), along with 4-6 sprigs of fresh thyme and 1 sprig fresh rosemary.

• The red wine provides this dish with a great rich flavor, so it's best to use a wine that you enjoy drinking. I recommend a dry red wine like Pinot Noir, Cabernet, Merlot, or Shiraz.
• I would stay away from sweeter varieties of red wine such as port, Lambrusco, or zinfandel. The sweetness of the wine will adversely alter the flavor of the dish.
• If you don't have fresh herbs, you can substitute ½ tsp. each dried thyme and dried rosemary, or 1 tsp. Italian seasoning.
• This recipe is gluten free and uses a gluten free flour blend like Bob's Red Mill 1 to 1 Flour. Feel free to use regular AP flour if gluten is not an issue for you.

How Long Does It Take To Cook Short Ribs?

Once everything is nestled into the Dutch oven, it's time to bake the Italian Short Ribs.

1. Heat the oven to 350 degrees Fahrenheit.
2. Put the cover on the Dutch oven and place it in the oven.
3. Cook for 1 ½ hours with the cover on.
4. After 1 ½ hours, remove the cover, and cook for an additional 45-60 minutes.

Cooking times will likely vary depending on the thickness of your short ribs, the type of pot used, and the model and make of your oven.

I found that 2 hours and 15 minutes at 350 degrees Fahrenheit resulted in short ribs that were tender and a sauce that was perfectly thickened.

The short ribs are done if they come apart when cut with a knife or fork. The texture should resemble a tender pot roast.

If the meat is still tough, simply return the pot to the oven and cook for another 15 minutes. Repeat until the short ribs are tender.

If sauce dries out when cooking, add a bit more beef broth and stir until it reaches desired consistency.

Love Dutch oven recipes? Don't miss these!

• Dutch Oven Chicken Stew
• Vegetable Stew with Dumplings
• Gluten Free Chicken Noodle Soup
• Turkey Wild Rice Soup
• Winter Root Vegetable Soup
• Dutch Oven Chicken with Potatoes
• Dutch Oven BBQ Pulled Chicken

How To Make Gremolata

Italian Short Ribs are delicious on their own, but this gremolata takes them over the top.

Gremolata is a garnish made with fresh herbs, citrus, and garlic. It's popular in Italian cuisine and often used to top meats and fish. Gremolata is fresh and adds a bright pop of flavor to just about anything.

I love it with these short ribs because it helps to balance out the deep flavors of the meat and red wine sauce. It takes only a few minutes to prepare and can be made while the meat is braising.

Gremolata is often made with fresh parsley, but I wanted to mimic the flavors in the short ribs, so I opted for rosemary. I find rosemary to be a great winter herb and complements hearty dishes like this one.

1. To make the gremolata, finely mince 4-5 sprigs of fresh rosemary. Place the minced rosemary into a small bowl.
2. Grate 1 clove of garlic into the bowl, using a Microplane zester.
3. Using the Microplane zester, zest 2 lemons into the bowl.
4. Stir all of these ingredients until combined and set aside.

What To Serve With Short Ribs

Much like pot roast, short ribs are a hearty dish that beg to be served with a starchy side.

My favorite way to serve Italian Short Ribs is on top of some cheesy polenta. Polenta is a dish made with coarsely ground corn. It's similar to grits and is a great canvas for all of the flavors found in the short ribs.

You can find quick-cook polenta at your local grocery store and it only takes a few minutes to prepare. I love to add some Parmesan cheese or any kind of dry, salty cheese to bump up the flavor.

Mashed potatoes, roasted garlic mashed kohlrabi, pureed vegetables like rutabaga, parsnips, turnips, or cauliflower are perfect served with meaty dishes.

Braised meats are great with potatoes in any form. Roasted potatoes, au gratin potatoes, and baked potatoes are all tasty options. Mashed sweet potatoes are also a nice pairing.

Beef pairs well with hearty vegetables like green beans, asparagus, kale, and Brussels sprouts.

Some freshly baked savory scones or biscuits are great for sopping up that extra sauce.

Whatever side dish you choose to serve with your short ribs, make sure to top it with a sprinkling of rosemary gremolata!

Can Short Ribs Be Made Ahead Of Time?

Yes, short ribs are a great meal to prepare the day before serving. Many have said that they taste even better after sitting in the fridge for a day.

Simply prepare the recipe as directed (leaving off the gremolata). Allow the short ribs to cool completely before transferring to the fridge for storage.

To reheat, place the Dutch oven on the stove and heat until warmed through. Serve with a side and top with gremolata.

Any leftovers should last 3-4 days stored in an airtight container in the fridge.

Can Short Ribs Be Frozen?

Yes, braised short ribs make a great freezer meal.

How To Freeze

1. Prepare the recipe as directed (leaving off the gremolata). Allow the short ribs to cool completely before transferring to the freezer for storage.
2. Transfer the meat and sauce to a heavy-duty freezer bag or freezer-safe storage container, label with the date, and store up to 3 months.

How To Reheat

1. Transfer the frozen short ribs to the fridge and allow to thaw 24 hours before serving.
2. Return the short ribs and sauce to a Dutch oven and reheat on the stove top until warmed through. Alternately, you can reheat them in a Dutch oven in an oven heated to 350 degrees Fahrenheit. Cook until warmed through.
3. Prepare and serve gremolata right before serving.

If you have leftover short ribs, this Short Rib Risotto is a great way to use it up!

Love beef? Check out these recipes!

• Dutch Oven Beef Stew
• Red Wine Pot Roast
• Instant Pot Pot Roast
• Grilled Chuck Steak
• Steak Diane

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