Braised Short Ribs Recipe

Few dishes capture the warmth and comfort of slow cooking quite like this Braised Short Ribs Recipe. Featuring tender bone-in beef short ribs slowly cooked in a rich red wine and tomato sauce with pancetta, garlic, onion, and chili flakes, this Italian-inspired dish delivers incredible depth of flavor in every bite.

The Inspiration

This Italian-inspired version takes inspiration from Northern Italian cuisine, where slow-braised meats are often paired with bold wines, tomatoes, and aromatic herbs. The use of red wine—particularly Barolo, a celebrated Italian wine from the Piedmont region—adds complexity and depth to the sauce while complementing the natural richness of the beef.

On Feed My Soul… V!, Vanessa Gianfrancesco and Stefania Gianfrancesco explore recipes connected to family, tradition, and meaningful memories. Braised dishes often hold a special place in home cooking because they represent patience, care, and the joy of preparing food for the people you love. These are the types of meals that are often shared during celebrations, Sunday gatherings, and special moments around the table.

Ingredients

For short ribs

4 bone-in short ribs (about 3 pounds/1.4 kg), cut into thirds
1 tablespoon (15 mL) kosher salt
1/2 teaspoon (2.5 mL) freshly cracked black pepper
3 tablespoons (45 mL) extra-virgin olive oil
1/2 cup (125 mL) roughly diced pancetta, about 4 ounces (110 g)
1 small onion, cut in medium dice (about 1 cup/250 mL)
1 clove garlic, thinly sliced
1/2 teaspoon (2.5 mL) red chili flakes
2 cups (500 mL) red wine, preferably Barolo, plus more as needed
1 cup (250 mL) canned tomatoes and their juice

For the topping

1/4 cup (60 mL) pine nuts, roughly chopped
1 tablespoon (15 mL) extra-virgin olive oil
1/4 cup (60 mL) breadcrumbs
2 teaspoons (10 mL) dried oregano
1/2 teaspoon (2.5 mL) coarsely ground black pepper
2 tablespoons (30 mL) freshly chopped parsley
2 tablespoons (30 mL) freshly grated Parmesan

Methods

Preheat the oven to 325°F (160°C).
Season the short ribs on all sides with the salt and pepper. Preheat a large ovenproof enameled cast iron pot or Dutch oven over medium heat, then add the olive oil. Cook the short ribs until all surfaces are a deep caramel brown, turning as necessary. Transfer the ribs to a plate and set aside.
Add the pancetta to the pot, and cook for 3 minutes or until golden brown and most of the fat has rendered. Add the onion and cook until it softens, about 1 minute. Stir in the garlic and the chili flakes, and cook for 1 minute.
Deglaze the pan with the wine, and use a wooden spoon to scrape up all the brown bits that are stuck to the bottom of the pot. Simmer the wine for 1 minute. Return the short ribs (and any juices left on the plate) to the pot.
Crush the tomatoes over a bowl with your hands, then add to the pot along with their juice. The liquid should almost cover the ribs; add more wine if necessary.
Bring the mixture to a simmer, cover, and transfer the pot to the oven. Cook for 2 hours or until the ribs are fork tender. Remove the lid, and cook another 30 minutes or so to reduce the sauce by half.
Make the topping while the short ribs cook in the oven. Toast the pine nuts in a dry skillet over low heat, shaking the pan occasionally to avoid burning, about 8 minutes. Watch closely, as pine nuts have a high oil content and can burn quite easily.
Add the olive oil and breadcrumbs and continue to cook, watching closely and stirring constantly, over low heat, until a golden toasted brown. Add the oregano and pepper. Cook a few seconds longer, then remove the skillet from the heat. Let cool. Stir in the parsley and Parmesan.
When the ribs are done, let rest for 15 minutes in the flavourful liquid. Remove the ribs from the pot, and place on a plate loosely covered with aluminum foil.
Remove some of the fat from the sauce—this step is optional, but it does makes the sauce taste better and less greasy. Tip the pot, and using a ladle, move aside the meat and slowly press down on the sauce so that it fills with only the clear fat. There will be at least 2 tablespoons (30 mL) of fat.
Place the pot over medium heat, and season to taste with pepper. Add 1/2 cup (125 mL) of water to the sauce if it’s too thick.
Place 3 to 4 pieces on a serving plate, and top with the sauce. Sprinkle a generous amount of the topping over the ribs.

Serving Suggestions

For a traditional Italian dining experience, pair the braised short ribs with soft polenta or fresh pasta. The creamy texture of polenta provides the perfect contrast to the rich sauce, allowing every drop of the flavorful cooking liquid to be enjoyed. For entertaining, this dish makes an impressive choice for holiday dinners, anniversary celebrations, Sunday family gatherings, or dinner parties.

Serve the short ribs with a glass of the same red wine used during cooking, such as Barolo or another full-bodied Italian red wine. The bold flavors of the wine complement the richness of the beef while enhancing the savory notes of the sauce. For a non-alcoholic pairing, sparkling water with lemon or a refreshing herbal iced tea provides a bright contrast.

Final Thoughts

This Braised Short Ribs Recipe is a celebration of slow cooking, Italian-inspired flavors, and the timeless tradition of gathering around a homemade meal. With tender beef, rich red wine sauce, savory pancetta, and a flavorful herb topping, this recipe transforms simple ingredients into a dish that feels luxurious, comforting, and unforgettable.

Find more recipes from Feed my Soul, V! here!