Are you craving a truly delicious and comforting meal that transports you straight to the heart of Italy? Look no further! This Italian short rib recipe is a masterpiece of slow-cooked perfection, boasting tender, melt-in-your-mouth meat infused with the rich aromas of Italian herbs and spices. It's a surprisingly easy recipe, perfect for a weeknight dinner or a special occasion, proving that homemade cooking doesn't have to be complicated to be extraordinary. This is one of those best recipes you'll want to keep coming back to!
Ingredients:
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup dry red wine (Chianti recommended)
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Searing the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove the short ribs from the pot and set aside.
Step 2: Sautéing the Vegetables
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Building the Braising Liquid
Stir in the tomato paste, crushed tomatoes, red wine, beef broth, oregano, basil, rosemary, and red pepper flakes (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Step 4: Braising the Short Ribs
Return the short ribs to the pot. Make sure they're mostly submerged in the liquid. If not, add a little more broth. Bring the liquid back to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
Step 5: Slow Cooking to Perfection
Braise the short ribs for 3-4 hours, or until they are incredibly tender and easily fall off the bone. You can easily check for doneness by gently piercing the meat with a fork.
Step 6: Serving
Remove the short ribs from the pot and let them rest for a few minutes. Skim off any excess fat from the braising liquid. You can either serve the short ribs as is, or shred the meat and return it to the sauce for a richer, more cohesive dish. Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Tips for the Best Italian Short Ribs:
- Bone-in is best: Bone-in short ribs add more flavor to the dish.
- Don't overcrowd the pot: Sear the short ribs in batches if necessary to ensure proper browning.
- Low and slow is key: Slow braising allows the meat to become incredibly tender.
- Adjust seasonings to your taste: Feel free to adjust the herbs and spices to your preference.
Variations:
- Add vegetables: Include other vegetables like mushrooms, zucchini, or bell peppers.
- Use different wine: Experiment with other red wines, such as Cabernet Sauvignon or Merlot.
- Make it spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 40-50g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 10-15g
This Italian short rib recipe is a perfect example of easy recipes that deliver exceptional flavor and satisfaction. It's a healthy meal option, rich in protein, and guaranteed to impress your family and friends. Enjoy this quick dinner idea, perfect for busy weeknights or special occasions. It truly is one of the delicious dishes that will become a staple in your culinary repertoire. This recipe offers a fantastic way to enjoy homemade cooking at its finest.