Rustic Italian Slow-Braised Short Ribs
Indulge in the rich, hearty flavors of Rustic Italian Slow-Braised Short Ribs, a comforting dish that celebrates traditional Italian cooking. Tender beef short ribs are braised slowly in a savory sauce infused with pancetta, aromatic vegetables, and a medley of herbs. The robust red wine and balsamic vinegar create a harmonious balance, while the addition of tomatoes adds a delightful freshness. Serve this dish with creamy polenta or crusty bread for a truly satisfying meal. Perfect for gatherings, this recipe is sure to impress family and friends alike.
N/A
Servings
419
Calories
20
Ingredients
Ingredients
all-purpose flour
3 tablespoons (for dredging)
salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
beef short ribs, English cut
5 1/2-6 lbs (trimmed and cut)
olive oil
1/4 cup (for searing)
pancetta
2 ounces (chopped)
yellow onions
2 (finely chopped)
garlic cloves
4 (minced)
red pepper flakes
1 teaspoon (for seasoning)
carrots
2 (finely chopped)
tomato paste
2 tablespoons (for flavor base)
sugar
1 tablespoon (to balance acidity)
dry red wine
1 cup (for braising)
diced tomatoes
1 (14 1/2 ounce) can (for sauce)
beef broth
1 cup (for braising liquid)
balsamic vinegar
1/4 cup (for depth of flavor)
bay leaves
2 (for infusing flavor)
fresh rosemary
2 sprigs (for garnish and flavor)
fresh thyme
2 sprigs (for garnish and flavor)
dried oregano
1 tablespoon (for flavor)
Instructions
1
In a shallow dish, combine the all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
2
Dredge the beef short ribs in the seasoned flour, shaking off any excess, to ensure even coating.
3
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, making sure not to overcrowd the pot. Sear them for about 10 minutes, turning occasionally, until they develop a deep brown crust. Transfer the seared ribs to a plate and set aside.
4
In the same pot, add the chopped pancetta and sauté for 4-5 minutes, or until it becomes crispy and golden.
5
Add the finely chopped onions to the pot and cook for about 3 minutes, stirring occasionally, until the onions are softened.
6
Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
7
Next, add the finely chopped carrots, tomato paste, and sugar, and cook for around 1 minute, mixing thoroughly.
8
Gradually pour in the dry red wine, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a boil.
9
Incorporate the diced tomatoes with their juices, beef broth, and balsamic vinegar. Stir well and bring the pot to a boil once more.
10
Preheat your oven to 350°F (175°C). Carefully return the seared short ribs to the pot along with the tomato mixture.
11
Tuck in the bay leaves, fresh rosemary, fresh thyme sprigs, and dried oregano. Stir gently to combine all the ingredients.
12
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for about 2 hours, or until they are fork-tender.
13
Once cooked, carefully skim off as much fat as possible from the surface of the sauce. Discard the bay leaves before serving.
14
Season to taste with additional salt and pepper. Serve the short ribs hot, ladled over creamy polenta or alongside crusty bread to soak up the delicious sauce.
Nutrition Information
29.4g
Fat
8.1g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 5 1/2 to 6 pounds of English cut beef short ribs.
How long does it take to braise the short ribs?
The short ribs should be braised in the oven for approximately 2 hours.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What aromatics are used in the sauce?
The aromatics include yellow onions, garlic, and carrots.
Why is pancetta included in this dish?
Pancetta is sautéed until crispy to add a rich, salty, and savory depth of flavor to the sauce.
What type of wine is best for this recipe?
A dry red wine is recommended for braising the short ribs.
How do you prepare the ribs before cooking?
The ribs are dredged in a mixture of all-purpose flour, salt, and black pepper, then seared until brown.
How long should the short ribs be seared?
The ribs should be seared for about 10 minutes in olive oil until a deep brown crust develops.
What side dishes are suggested for serving?
It is recommended to serve the ribs over creamy polenta or with crusty bread.
What is the purpose of adding balsamic vinegar?
Balsamic vinegar adds a harmonious balance and deepens the flavor of the braising liquid.
Which fresh herbs are used in the recipe?
The recipe calls for fresh rosemary and fresh thyme sprigs.
What is the calorie count per serving?
Each serving contains approximately 419 calories.
How much fat is in this recipe?
There are 29.4g of fat per serving.
What is the protein content per serving?
Each serving provides about 27.5g of protein.
Why is sugar added to the sauce?
A tablespoon of sugar is added to balance the acidity from the tomatoes and balsamic vinegar.
Should the bay leaves be removed before serving?
Yes, the bay leaves should be discarded before serving the dish.
How do you handle the fat after cooking?
After cooking, you should carefully skim off as much fat as possible from the surface of the sauce.
What type of pot is best for this braise?
A large, heavy-bottomed pot or a Dutch oven is ideal for this slow-braised recipe.
Does this dish have any spice?
Yes, it includes 1 teaspoon of red pepper flakes for a mild spicy kick.
What kind of tomatoes are used in the sauce?
The recipe uses one 14.5-ounce can of diced tomatoes along with their juices.
What is the role of the beef broth?
Beef broth acts as a primary braising liquid to keep the ribs moist and create a flavorful sauce.
How much flour is used for dredging?
The recipe requires 3 tablespoons of all-purpose flour.
Are the carrots peeled or chopped?
The carrots should be finely chopped before being added to the pot.
How many grams of carbohydrates are in a serving?
There are approximately 8.1g of carbohydrates per serving.
What is the first step of the instructions?
The first step is to combine flour, salt, and pepper in a shallow dish.
How many garlic cloves are needed?
The recipe calls for 4 minced garlic cloves.
Can I use dried herbs instead of fresh?
The recipe specifically uses fresh rosemary and thyme, but it also includes 1 tablespoon of dried oregano.
What should I do with the tomato paste?
The tomato paste is cooked for about 1 minute with the carrots and sugar to create a flavor base.
How many onions are required?
You need 2 yellow onions, which should be finely chopped.
What is the final texture of the ribs?
The ribs should be cooked until they are fork-tender and falling off the bone.