Short Ribs Prepared in Italian Fashion

These tender short ribs are slow-cooked to perfection with rich Italian herbs and a savory tomato sauce. It’s a comforting dish that brings warmth and bold flavors to your dinner table.

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TIME1 hr 45 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C). In a large, heavy pan over medium heat, melt the butter and then add the bacon and short ribs. Cook everything together, stirring often, until the meat is nicely browned, about 10 minutes. Once browned, transfer the ribs and bacon to a 2-quart baking dish. Season with salt and pepper, then pour in the beef broth, lemon juice, and red wine. Sprinkle the oregano on top and give everything a good stir to combine. Cover the dish and pop it into the oven. Let it bake for about 1 1/2 to 2 hours, or until the meat is tender and falls off the bone easily. Before serving, skim off any excess fat from the surface.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the ribs well before braising to develop deep flavor.
- Use a heavy pot with a tight-fitting lid to keep moisture in during cooking.
- Let the meat rest for a few minutes after cooking to retain its juices.

Why you’ll love it

This dish combines rich, tender meat with bold Italian flavors, creating a comforting and satisfying meal. The slow cooking process makes the short ribs melt in your mouth, while the herbs and tomatoes add a bright, aromatic touch.

Serving ideas

Serve with creamy polenta or buttery mashed potatoes to soak up the sauce. A side of sautéed greens or roasted vegetables adds freshness and balance to the rich meat.

Storage & leftovers

Allow the ribs to cool completely before storing in an airtight container. They keep well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat gently to avoid drying out the meat.