Braised Short Ribs with an Italian Twist

tender, flavorful short ribs are slow-cooked to perfection with rich Italian herbs and a savory tomato sauce. It’s a comforting dish that brings a touch of rustic Italy to your dinner table.

Kitchen Tips

Brown the ribs well before braising to develop a deep, savory flavor.
Use a heavy pot with a tight-fitting lid to keep moisture in during cooking.
Let the meat rest briefly after cooking to allow juices to redistribute.

Ingredients 0/7

1 tablespoon butter 3 slices bacon, chopped 2 pounds beef short ribs, cut into 2 inch pieces 1 ½ teaspoons salt 1 cup beef broth 2 tablespoons fresh lemon juice ¼ cup red wine

Why This Dish Is Worth Trying

This dish combines rich, tender meat with bold Italian flavors, creating a comforting meal that feels both hearty and elegant. The slow braising process makes the ribs incredibly soft, while herbs and tomatoes add depth and brightness to every bite.

Directions

Gently heat your oven to 350°F (175°C). In a large, heavy pan over medium heat, melt the butter and cook the bacon and short ribs together, stirring often, until they're nicely browned—this should take about 10 minutes. Once browned, transfer the ribs and bacon to a 2-quart baking dish and season everything with salt and pepper. Pour in the beef broth, lemon juice, and red wine, then sprinkle the oregano over the top and give it a good mix to combine all the flavors. Cover the dish and pop it in the oven. Let it cook for about 1 1/2 to 2 hours, or until the meat is tender enough to pull away from the bone easily. Before serving, skim off any excess fat that’s collected on the surface.

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Enjoy This Dish

Serve these ribs over creamy polenta or buttery mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a simple arugula salad with lemon dressing complements the richness of the dish perfectly.

How To Save Leftovers

Allow leftovers to cool completely before storing in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the oven to maintain tenderness.