Braised Italian-Style Beef Short Ribs #SundaySupper

Braised Italian-Style Beef Short Ribs | Hardly A GoddessSo…this is one of the most amazing of all my recipes ever. I luuuve short ribs. I love Italian food. This is the perfect marriage of the two. And super simple. So simple, that I will have to keep it a secret from those who request meals…you know who you are!

Braised Italian-Style Beef Short Ribs #SundaySupper

Yield: 4-6


  • 1/4 cup flour
  • salt/pepper
  • 6-8 beef short ribs (3-4 lbs)
  • 1/4 cup olive oil, divided
  • 1 large white onion
  • 3-4 cloves garlic
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can tomato paste
  • 1 cup red wine
  • 1 28oz. can crushed tomatoes
  • 1 1/2 cup water
  • 1/2 tsp. dried basil (or oregano or thyme)
  • 1/2 tsp. dried crushed red pepper (optional)
  • 1 8oz. can tomato sauce
  • 2 tsp. fresh italian parsely


Preheat oven to 325*.

In a pie plate or deep dish mix the 1/4 cup flour, 1/4 tsp. salt, and 1/4 tsp. pepper.

Completely dredge the short ribs so they are covered in flour, and shake off any excess.

Heat your cooking pan to medium high. Add half of the oil. Heat until just shimmering, but not smoking. Add the short ribs.

You want to turn them only after they have browned on each side. As they are finished browning, remove to the side.

To the now empty, but same pan, add the other 1/4 of the oil and the pureed vegetables over medium/high heat. Season with salt and pepper to taste. Cook for 8-10 minutes until thoroughly light-browned.

Add the tomato paste. Cook for 1-2 minutes until it browned a little.

Add the wine. Let it cook for 1-2 minutes.

Add the tomato sauce, crushed tomatoes and the water. Stir.

Add the short-ribs back into the sauce, making sure they are just covered with the sauce. If you need to add more water, to make sure they are covered, you can. Turn off the heat.

Cover the pan, and put it in the oven.

Bake for 2 hours. Flip the ribs half-way through. Check at this point that they still are covered in sauce- if not, add up to one cup more water.

Replace the cover and bake an additional 30 minutes, until they are fork-tender.

Remove from the oven and serve with pasta, sprinkle with parsely.


*I make this a day ahead. When I remove it from the oven, I let it cool util it's room temperature, and then I put it in the refridgerator overnight- or at least 3-4 hours. When you are ready to reheat it, you will see that the fat is a layer on top. Scrape and discard this. Reheat on top of the stove until slowly simmering. Serve the short ribs over your favorite pasta, and spoon the sauce on top. Or just serve the sauce with a's that good!

Braised Italian-Style Beef Short Ribs | Hardly A Goddess

Ridiculous. If you could smell these. I literally am weak in the knees. I may bring back a Sunday Dinner, Sunday Sauce…because this is it! You are all welcome!Braised Italian-Style Beef Short Ribs | Hardly A Goddess

If you want to get uber, excited and do an entire Italian-feast, try some of this awesome recipes from my fellow #SundaySupper bloggers:





And Zucchini Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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46 thoughts on “Braised Italian-Style Beef Short Ribs #SundaySupper

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  21. annelawton

    I love short ribs, but not the fat that goes along with them. Thanks for the tip on how to cut back on it.

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