Tender Slow-Braised Italian Short Ribs in Red Wine

Beef short ribs rubbed with Italian herbs and slow-braised in a red wine sauce—an easy, gluten-free Italian slow braised short ribs recipe perfect for a cozy dinner.

I first made this dish last Christmas with my dad when we were experimenting with homemade ravioli. We used slow-braised short ribs as the filling, and the results inspired this recipe. After refining a few details, I recreated it at home to share a straightforward version you can make any night of the week.

For this batch I served the shredded short ribs over creamy cheesy polenta, but they’re equally wonderful served with pasta, mashed potatoes, or even tucked into ravioli if you want to revisit the original idea. The meat becomes fall-off-the-bone tender and the reduced red wine sauce concentrates the savory, herb-forward flavors for an indulgent, comforting meal.

Italian Braised Short Ribs Ingredients

• 2 tbsp olive oil
• 1 shallot, grated
• 1 large garlic clove, grated or crushed
• 5 sprigs fresh thyme, chopped
• 5 sprigs fresh rosemary, chopped
• 1 tsp dried oregano
• ½ tsp kosher salt (adjust to taste)
• 1 tsp black pepper
• 4 pieces beef short rib (about 2 lbs total, each roughly 2 inches thick)
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 4 cups red wine
• 2 tbsp tomato paste
• 4 cups beef stock

Italian Braised Short Ribs Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix the olive oil, grated shallot, garlic, chopped thyme, chopped rosemary, dried oregano, salt, and pepper to form a fragrant herb rub.
3. Rub this mixture evenly over the short ribs, coating all sides.
4. Heat a drizzle of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
5. Sear the short ribs on all sides until browned—this builds flavor through caramelization. Remove the ribs and set aside.
6. Add the diced carrots, celery, and onion to the pot and sauté on high heat until they begin to caramelize and take on color.
7. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring the wine to a boil, then stir in the tomato paste until well combined.
8. Return the seared short ribs to the pot and pour the beef stock over them so the meat is partially submerged.
9. Cover the pot and transfer it to the preheated oven. Braise for about 3 hours, or until the short ribs are very tender and the meat pulls away from the bone.
10. Remove the pot from the oven. Carefully take out the short ribs and let them rest for 10–15 minutes.
11. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing the vegetables gently to extract flavor. Simmer the sauce over medium-high heat until it reduces and thickens slightly, about 10–15 minutes.
12. Trim excess fat from the short ribs and shred the meat with two forks. If desired, return the shredded meat to the reduced sauce to warm and coat it.
13. Serve the shredded short ribs over polenta, pasta, mashed potatoes, or use as a filling for ravioli. Spoon the reduced sauce over the meat just before serving.

Tips, Variations, and Serving Suggestions

• Wine choice: Use a dry red wine you enjoy drinking—Cabernet Sauvignon, Merlot, or Sangiovese work well. The wine adds depth and acidity to balance the rich beef.
• Make-ahead: Braised short ribs often taste better the next day after flavors meld. Reheat gently and recoat with sauce to keep the meat moist.
• Skimming fat: After chilling leftovers, excess surface fat will solidify and can be removed easily if a leaner result is preferred.
• Serving: Creamy polenta, buttered pappardelle, or a silky potato purée are classic pairings. A simple green salad or steamed greens add a fresh contrast.
• Storage: Refrigerate leftover short ribs in an airtight container for up to 3–4 days, or freeze for longer storage.

Nutrition Facts (Approximate)

This Italian slow braised short ribs recipe delivers deep, comforting flavor with a tender, fork-shredded texture. It’s an ideal choice for a special dinner, a family meal, or for making ahead so you can enjoy the richness of the sauce on busy weeknights. Enjoy the melt-in-your-mouth deliciousness!