For an even richer flavor, sear the short ribs in olive oil before browning them in butter. If you don't have red wine on hand, you can substitute with additional beef broth. Consider adding a bay leaf or a sprig of fresh rosemary to the baking dish for extra aroma. For a thicker sauce, remove the short ribs from the baking dish after cooking. Place the dish on the stovetop over medium-high heat. Bring the sauce to a simmer, and cook until slightly reduced and thickened.
Italian Style Short Ribs
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS52
Indulge in the comforting flavors of Italy with these succulent short ribs, slow-braised to tender perfection. A simple yet elegant dish, ideal for a cozy family dinner or a special occasion. Serve with steamed broccoli and rice, drizzled with the luscious pan juices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol115 mg
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Fiber0 g
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Protein25 g
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Saturated Fat23 g
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Sodium1315 mg
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Sugar0 g
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Fat54 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View In a large, heavy-bottomed Dutch oven or oven-safe saucepan over medium heat, melt the butter. Add the chopped bacon and cook until crisp and golden brown. (5 minutes)
03 Step
Recipe View Add the beef short ribs to the pot and brown on all sides. Work in batches if necessary to avoid overcrowding the pan. Stir constantly for about 10 minutes. (10 minutes)
04 Step
Recipe View Transfer the browned short ribs and bacon to a 2-quart baking dish or leave them in the Dutch oven if it's oven-safe. Season with salt and pepper. (2 minutes)
05 Step
Recipe View Pour in the beef broth, lemon juice, and red wine. Sprinkle with the crushed oregano. Mix well to combine. (2 minutes)
06 Step
Recipe View Cover the dish tightly with a lid or aluminum foil. (1 minute)
07 Step
Recipe View Bake in the preheated oven for 1 1/2 to 2 hours, or until the meat is incredibly tender and easily separates from the bone. (90-120 minutes)
08 Step
Recipe View Remove from the oven and let rest for 10 minutes before serving. Skim off any excess fat from the surface of the sauce. (10 minutes)
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Joanny Jacobi
Mar 21, 2025Delicious! I used a Merlot wine and it worked perfectly. Will definitely make this again.
Houston Carter
Mar 16, 2025I've made this recipe several times, and it's always a hit. The lemon juice adds a nice brightness to the dish.
Tate Rohan
Feb 1, 2025This recipe is a game-changer! The short ribs were fall-off-the-bone tender, and the sauce was bursting with flavor. My family loved it!
Isabell Lemke
Jan 10, 2025Easy to follow and the result is amazing. I added some carrots and celery to the baking dish for extra veggies.