Italian Short Ribs (Braised Beef Ribs)
Italian Short Ribs are juicy and tender. Braised to lock in moisture then added to a vegetable, wine sauce they are simply delicious!
Servings: 4
Calories: 498kcal
Equipment
- 1 Large cast iron pan with lid
- 1 Kitchen Tongs
- 1 Paper towel
- 1 Bowl
- 1 Glass jug to combine the ingredients to make the gremolata
- 1 Mini whisk to whisk together the gremolata
Ingredients
- 2 tablespoons olive oil
- 1kg/2 pounds beef short ribs patted dry with paper towel, Note 1
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large carrots peeled and finely chopped, Note 2
- 1 cup celery finely chopped, Note 3
- 1 cup onion peeled and finely chopped, Note 4
- 400 grams/14 oz diced tomatoes Note 5
- 2 tablespoon tomato paste
- 1 tablespoon garlic minced
- 1 teaspoon dried parsley
- 1 cup/250ml red wine
- 1 cup/250ml beef stock
- 2 cubes beef bouillon
- 2 bay leaves
Serve with (optional):
- polenta cooked according to packet instructions
Gremolata (optional):
- 2 tablespoon parsley
- 1 tablespoon lemon zest
- ½ tablespoon garlic minced
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Season: use kitchen tongs to place short ribs onto chopping board in one flat layer. Then pat ribs with dry with paper towel. Season both sides with salt and pepper.
- Sear: place large cast iron pan onto stove, add olive oil and turn heat to high. Place short ribs into the pan and sear for at least 3 minutes each side to brown the meat. Once browned, remove and transfer to a chopping board with layer of paper towel.
- Vegetables: without rinsing the pan, add carrot, celery and onion, fry for 2 to 3 mins on high heat. Then add the garlic, tomato paste and dried parsley, stir to combine and allow to cook for a further 2 to 3mins.
- Sauce: add the diced tomatoes to the pan. Then use the tongs to place the braised ribs on top. Crush the boullion cubes with your fingers and sprinkle over the combined tomato vegetable mixture. Turn the heat to low and allow the dish to simmer.
- Bay leaves: place the bay leaves directly into the centre of the pan. Put the lid on then place onto the middle shelf of the oven. Allow them to cook for 3 hours, removing (use oven mits and a heat proof surface) and rotating to the other side every hour.
- Polenta: cook the polenta according to the packet instructions, add 2 teaspoons of butter and stir to combine.
- Gremolata: add the chopped parsley, lemon zest and minced garlic to a small jug. Use a mini whisk to combine.
- Serve and garnish: dollop cooked polenta into bowls. Top with spoonfuls of the cooked vegetable sauce mix. Then place cooked ribs on top. Season the finished dish with freshly cracked black pepper. Then sprinkle the gremola over the top.
Notes
- Note 1 - Beef short ribs: you will find that the serving size of 1 rib is enough for most people. Combined with the polenta, veggies and sauce, it makes a compete meal. If the ribs are smaller 2 pieces might be called for.
- Note 2 - Carrots: this is 2 x medium to large sized carrots, measured it is 2 cups.
- Note 3 - Celery: this is about 4 stalks or half stalks once you cut the leafy tops and wider white bit off the end.
- Note 4 - Onion: this is 1 medium sized onion peeled and chopped.
- Note 5 - Diced tomatoes: opt for the plain tins of these ie the ones that don't have additional herbs or spices. You can use crushed tomatoes, however they will have less texture.
Nutrition
Calories: 498kcal | Carbohydrates: 17g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 108mg | Sodium: 513mg | Potassium: 1359mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6373IU | Vitamin C: 18mg | Calcium: 94mg | Iron: 6mg