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Italian Style Short Ribs

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 6
Author www.sanpasqualskitchen.com


  • 4 tbsp all purpose flour
  • Salt & Pepper
  • 5 lbs beef short ribs
  • 1/4 cup olive oil
  • 2 medium onions chopped
  • 4 garlic cloves minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 14 Ounce can diced tomatoes
  • 1 cup beef broth
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 1 tbsp dried oregano
  • 2 rosemary sprigs
  • 1/4 cup chopped parsley
  • 1/3 cup parsley
  • 2 garlic cloves peeled
  • Zest from 1 large lemon


  • On a large plate mix together flour, salt and pepper.
  • Coat the short ribs one at a time in the flour mixture.
  • Heat the olive oil in a large heavy pot over medium heat, when hot add the ribs and cook on all sides until well browned, then transfer to a plate.
  • Add the onions, carrot, celery, and garlic to the pot, and cook until the vegetables begin to soften, about 5 minutes.
  • Add the tomato paste, wine, and bring to a boil.
  • Reduced the wine by half, add the chopped tomatoes, beef broth, red pepper flakes, bay leaves, oregano, rosemary, and parsley.
  • Bring mixture to a boil then add the ribs back into the pot; reduce to a simmer and cover.
  • Simmer until the meat is very tender, about 2 to 2 1/2 hours.
  • To prepare the gremolata: place the parsley, garlic, and lemon zest on a cutting board and chop together.
  • When the meat has cooked, skim fat off the top, and remove the rosemary sprigs and bay leaves.
  • Sprinkle the plates with the gremolata and and place the short ribs with the sauce in the center.
  • This is delicious served over mash potatoes.