These Braised Italian Short Ribs are a family favorite in the DelGiudice household that are paired perfectly with a pillowy gnocchi. It's a delicious make-ahead dish for the holidays that is even better the next day, or just a hearty Sunday supper to share with your family that makes for delicious Monday leftovers.
If you love a good Sunday sauce, try some of these: Authentic Bolognese, Authentic Italian Sunday Sauce, or Bison Ragu.
A Quick Look at The Recipe
- ✅Recipe Name: Italian Braised Short Ribs
- ⏲️Ready in: Active 3 hours 30 minutes
- 👪Makes: 10 servings
- 📋Main ingredients: Bone-In Short Rib, Red Wine, Whole Plum Tomatoes, Gnocchi
- ⭐Why You'll Love This Recipe: This is a classic Italian-American ragu braised in the oven to perfect tenderness.
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Jump to:
- A Quick Look at The Recipe
- What Makes These Italian Short Ribs Different
- Ingredient Notes and Substitutions
- How to Make Italian Short Ribs with Gnocchi
- Pro-Tips
- Italian Short Rib FAQs
- Serving Braised Dishes for Holidays/Parties
- What to Serve Italian Short Ribs with
- Our Favorite Italian Dinners
- Italian Short Ribs with Gnocchi
- Reviews
What Makes These Italian Short Ribs Different
These Italian Short Ribs braised in a red wine tomato sauce are the perfect hearty Sunday ragu for the winter. The smell of it permeates the house and reminds me of Sundays at my mom's house. Here's why they're different:
- I base this recipe on Sunday Sauce techniques and use whole plum tomatoes as well as crispy fried pancetta.
- I make sure to braise only halfway submerged to get crispy edges of the short ribs, but also a fall-off-the-bone meat.
- This short rib dish is designed to be served with gnocchi and other pastas, so it's a little on the saucy side.
- It's a family-style meal that makes at least 8 servings.
This recipe creates the most tender and flavorful beef short ribs, perfect for serving over homemade gnocchi or a rich Creamy Mushroom Truffle Risotto with Sauteed Rapini with Garlic.
Ingredient Notes and Substitutions
- Short Ribs. You have your options of Boneless or Bone-in Beef Short Ribs. I would choose bone-in, although I have done it with both. Bones help add more flavor to the braise.
- Red Wine. Always go with a Merlot or a Cabernet. I always go with something that I would drink. I'm a little snobby with wine for some reason. The taste of the wine is important because it is a crucial flavor in dishes like braised Italian short ribs or Beef and Barley Soup with Mushrooms.
- Whole Plum Tomatoes. I like to hand-crush whole plum tomatoes when I'm braising a sauce. They will cook down into a silkier sauce and will thicken over the course of the cooking process, compared to a can of crushed tomatoes.
- Pancetta. I love adding a little pancetta into this recipe, but you can also substitute guanciale. It's a great way to add umami, or savoriness, to your sauce.
*Please see the recipe card below for more information on the ingredients.
How to Make Italian Short Ribs with Gnocchi
See the numbered steps below and follow the directions. Start by making the Italian short rib ragu, and then once the ragu is complete, you can make the gnocchi.
Braising Italian Short Ribs
Step 1: Take the short rib out of the refrigerator 30 minutes ahead of time-season both sides with salt and pepper.
Step 2: Heat the dutch oven to medium-high heat and add olive oil. Place all of the short ribs in the oven at the same time, tightly packed to reduce steam. Sear the short ribs on both sides for 1-2 minutes until they have a golden brown crust. Set them aside.
Step 3: Lower the heat on the dutch oven to medium. Add the pancetta and fry until golden brown, about 5-7 minutes. You want to go low and slow for pancetta, so you may even want to bring the heat down to medium-low depending on the heat of your burners. Set pancetta aside once the fat has rendered.
Step 4: Remove some of the oil and leave 2 tablespoon of oil behind to saute. Add the carrots, onions, and celery over medium heat. Sauté for 5-8 minutes or until they begin to soften.
Step 5: Add the garlic and tomato paste and combine. Sauté for another 3 minutes. The tomato paste will start caramelizing and becoming stickier. It's okay if it leaves some brown spots on the bottom of the pan; they will add flavor during the deglazing.
Step 6: Pour in the red wine and bring it to a simmer. Simmer for about 5 minutes and use a wooden spoon to scrape any brown bits off the bottom of the pan. Let the wine reduce by half.
Step 7: Pour in the crushed tomatoes and bring the sauce to a simmer. Add the basil. Preheat the oven to 325 degrees F.
Step 8: Place the short ribs back in the sauce. They should be submerged about halfway. Cover and place in the oven for 2 hours.
Step 9: Remove the cover. The sauce will appear slightly thin and oily, as shown in image 9, but that's okay. Place it back in the oven for 30-45 minutes. Check the short ribs after 30 minutes for tenderness.
Step 10: Remove the shortribs from the oven. Set them aside to shred.
Step 11: Shred the short ribs with two forks and place them back in the sauce to combine.
Making Italian Short Rib with Gnocchi
Step 12: Bring a pot of water to a boil. Add your gnocchi and cook as directed. Add some sauce to a pan over medium heat and bring to a simmer.
Step 13: Stir in the gnocchi and some pasta water. Combine well for 2 minutes and serve red wine braised short ribs with Italian side dishes like Italian Radicchio Salad or Roasted Carrots and Fennel.
Pro-Tips
- Searing: Searing correctly is important. Don't move the short ribs until you're sure they have a really good sear. Then peel them from the pan and flip. It's also great to have the short ribs all in the pot at one time if you can. This decreases the escape of steam and steam can overcook the meat.
- Braising: Only place the short ribs halfway into the sauce. If they are too deep in the sauce, they will be boiled, not braised. You want them to absorb the liquid. It seems counterintuitive, but you want them to have some room to breathe. Use a wider Dutch oven if you feel like they are completely under the sauce.
- Check the short ribs after 1 hour of being covered to stir. Then check again after 30 minutes of having the cover off for tenderness.
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Italian Short Rib FAQs
You don't have to serve them with gnocchi! You can also serve them with rigatoni, Classic Creamy Polenta, or Garlic Confit Mashed Potatoes.
Sort of. Yes. Short ribs have a lot of connective tissue that needs to break down. It requires a lot of heat for a long amount of time. That's why braising is the best way to cook short ribs. They will get the heat for the length of time needed to break down that tissue. They just go from tough to tender, though. There is no increased toughness during the cooking process; they are just tough to begin with because of the connective tissue.
Braising is the way to go because you can break down all of the connective tissue in the rib to make them fork-tender.
It's all in the seasoning and searing. Season well with salt to bring out the savoriness in the beef. Then, sear until golden brown to create a fond on the bottom of the pan. This will not only flavor the beef, but also the sauce once you deglaze the pan.
Store the leftover gnocchi in the refrigerator in an airtight container for up to 3 days. The sauce can be stored in the refrigerator for 3-4 days. The sauce will keep in the freezer for 3 months.
Reheat by placing the desired amount of sauce in a pan and bringing it to a low simmer. Then serve over whatever you like, or add your pasta to the pan to soak up some of the sauce.
Yes, just sear first, then cook for 8-10 hours on low.
Serving Braised Dishes for Holidays/Parties
Whenever I make a braised dish like Sunday Italian braised short ribs, Dutch Oven Barbacoa, or Easy Chicken Cacciatore. I like to make it a day in advance because I never have enough time to cook for the whole day on the day of a party, and these types of dishes are always better the next day. Here are 3 easy steps to make braised short ribs a day in advance.
- Once you complete the braise, allow the pot to cool at room temperature for 30 minutes. Then, plug your sink and fill it with ice and water. Place the pot in the ice water for ten minutes. Stir every two minutes or so. This will cool the sauce quickly for the best food safety standards. Trust me here, I used to do this for my catering company.
- Cover the pot and place it in the refrigerator overnight.
- 1 hour before you need the braised short ribs to be ready, place the pot over medium-low heat and reheat until simmering. Then add some pasta water and serve with gnocchi or your desired pasta.
What to Serve Italian Short Ribs with
- Vegetables: Serve this dish alongside some Sauteed Garlic Parmesan Green Beans, Traditional Caesar Dressing with salad, or Braised Italian Lacinato Kale.
- Dessert: This classic Italian dish is perfect to pair with desserts like Rainbow Cookie Cake or Chewy White Chocolate Macadamia Nut Cookies.
- Serving for a party? Add some Italian appetizers to the menu, like Eggplant Caponata or Italian Sausage Bread!
Our Favorite Italian Dinners
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Italian Short Ribs with Gnocchi
Equipment
- 1 5-6 qt dutch oven
Ingredients
- 2.5 lbs bone in short ribs
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz can whole plum tomatoes
- ¾ cup red wine
- 2 tablespoon tomato paste
- ¼ cup chopped pancetta
- 1 teaspoon kosher salt
- 1 handful basil
- crushed black pepper
- 1 lb gnocchi
Instructions
- Take the short rib out of the refrigerator 30 minutes ahead of time. Season both sides with salt and pepper. Heat the dutch oven to medium-high heat and add olive oil. Sear the short ribs on all sides for 1-2 minutes until they have a golden brown crust. Set them aside. Preheat the oven to 325℉.
- Lower the heat to medium. Add the pancetta and saute until golden brown, about 5-7 minutes. Remove and set them aside. Remove some of the oil remaining. Leave about 2 tablespoon of oil.
- Add the carrots, onions, and celery. Saute for 5-8 minutes or until they begin to soften. Stir in the garlic and saute for 1-2 more minutes. Then add tomato paste and combine. Saute for another 3 minutes. Add the red wine and simmer for 5 minutes.
- Once the wine is reduced by about half, add in the whole plum tomatoes, crushing them by hand or pulsing them in a food processor. Bring the tomatoes to a simmer. Add the basil. Then place the short ribs in the sauce, buried about halfway. Cover the pot, and place it in the oven for 2 hours. Stir after an hour. Then remove the cover and continue cooking for 30-45 more minutes. Once the short rib is fork-tender, remove the pot from the oven.
- Remove the short ribs and place them into a bowl. Use two forks to shred the meat. Once completely shredded, return to the pot and mix with the sauce.
- Bring a pot of water to a boil. Add your gnocchi and cook as directed.
- Add some sauce and the gnocchi to a pan on medium heat. Bring the sauce to a simmer, combine with the gnocchi, and serve with extra sauce on top!
Video
Notes
- Don't move the short ribs while searing. Let them sit there until the crust develops. The more you move them, the more steam you will create, which will toughen the meat.
- Don't completely submerge the meat in the sauce. If you don't use a big enough pot, the meat will be completely submerged and will not braise. You want the meat to only be halfway into the sauce.
- Check the short ribs after 1 hour of being covered to stir. Then check again after 30 minutes of having the cover off for tenderness.
Eddy says
This ragu was so good and filling. I checked the sauce every 30 mins and my sauce turned out perfect. Though the last 30 min I lowered it to 300 as the meat was cooked and didn't want to cook it too much. The taste was perfect and the meat was so tender and fell off the bone. I also made the gnocchi from scratch which made it taste even better.
I have printed out this recipe and will make it at least once a month.
Kay says
Is 375 for three hours a typo? The sauce was burned and dried out, but I was able to salvage the short ribs with extra cans of sauce from the pantry.
Vinny and Marisa says
375 for 3 hours is the right amount of time. I'm so sorry that happened to you. I have a lot of questions about how you cooked certain things. But the main thing I would say is checking the meat and sauce every thirty minutes after you remove the cover is important so that you can see if something is burning. What size dutch oven did you use?
Ron I says
In step 1 you say to preheat the oven to 325 deg, and the "Cover the pot, and place in the oven for 1.5 hours. Remove the cover after 45 minutes", and the check every 15 minutes to see if tender, but in the above comment rely you say "375 for 3 hours is the right amount of time"...im confused.
Ron
Vinny says
The correct temperature is 325