THE RECIPE JOURNAL · Main Course
Short Ribs Cooked the Italian Way
This recipe brings tender, flavorful short ribs to your table with a delicious Italian twist. Slow-cooked in rich tomato sauce and herbs, it’s perfect for a cozy dinner that feels like a warm hug.
FROM THE KITCHEN • Short Ribs Cooked the Italian Way
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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. Keep stirring so they brown nicely, which should take about 10 minutes. Once browned, move the ribs and bacon into a 2-quart baking dish. Season everything with salt and pepper, then pour in the beef broth, lemon juice, and red wine. Sprinkle the oregano on top and give it a good stir to combine. Cover the dish and pop it in the oven. Let it bake for about an hour and a half to two hours, until the meat is tender and falls off the bone easily. Before serving, skim off any excess fat from the sauce.
Why you’ll love it
This dish brings together rich, tender meat and bold Italian flavors that create a comforting and satisfying meal. The slow cooking method makes the short ribs melt in your mouth, while the herbs and tomatoes add a delicious, aromatic touch. It’s a perfect meal for family dinners or special occasions.
How to serve
Serve these short ribs over creamy polenta, mashed potatoes, or buttered pasta to soak up the rich sauce. Add a side of sautéed greens or a simple arugula salad to balance the meal with some freshness and crunch.
Storage & leftovers
Allow the ribs and sauce to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
