Best Italian Braised Short Ribs Recipes

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ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI



ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI image

Categories     Soup/Stew     Beef     Dinner

Yield 4

Number Of Ingredients 9

1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread
1 (1.3oz) packet Parma Rosa sauce mix, divided
1 tsp. dried italian seasoning
2 lb beef chuck short ribs
1 (24oz) jar arrabbiata (or marinara) specialty pasta sauce, divided
1 (14oz) can low-sodium beef broth, divided
1 (16oz) package gnocchi pasta
1/4 tsp pepper

Steps:

  • 1. Combine tomato spread, 1 tsp Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture. 2. Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4-6 hours or low 6-8 hours or until meat is tender. 3. Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8-10 minutes or until pasta is tender. Serve.

ITALIAN BRAISED SHORT RIBS



Italian Braised Short Ribs image

I decided to try my hand (first time) at making some short ribs since the baby back ribs turned out so well. I used my Ninja Cooking System to make these 'Beef Lover's Dream' ribs that literally "Fall off the Bone" and were delish! You could cook these in the crockpot or even the oven; covered up. This is one hardy meal sure to...

Provided by Kimberly Biegacki

Categories     Ribs

Time 6h40m

Number Of Ingredients 18

COATING FOR RIBS
4 - 5 lb beef short ribs
1/4 c all purpose flour
2 tsp italian seasonings
COOKING IN NINJA OR CROCK POT
2 Tbsp olive oil
2 oz pancetta, chopped
1 large onion, chopped
2 c baby carrots, whole or chopped
4 clove garlic, minced
2 tsp oregano, dried and crushed
1/2 tsp crushed red pepper
1 tsp rosemary, dried
1 tsp thyme, dried and crushed
2 Tbsp tomato paste
1 can(s) tomatoes, canned italian-style and diced (14.5 oz)
1 c red wine (i used marsala)
1 c beef broth or water

Steps:

  • 1. Rinse off the beef ribs and pat dry. Add your flour and seasonings in a bowl and mix well.
  • 2. Coat the ribs with flour mixture.
  • 3. Add your oil to pan or pot till it gets hot, then add your ribs and brown on all 4 sides. Then remove the ribs from pot and let sit till ready to place back into pot.
  • 4. Next add your pancetta to the pot. Cook uncovered until lightly browned, stirring occasionally & will take a couple of minutes. Stir in your chopped onions, carrots, minced garlic and your seasonings of oregano, crushed red pepper, rosemary and thyme and cook for about 5 - 7 minutes. Stir in the tomato paste, tomatoes, wine and broth.
  • 5. Add back in your seared ribs on top of your veggies. Set to a SLOW COOK LOW FOR 6 TO 8 hours. Cook till meat is fork tender. (Mine were ready at about 7 hours.)
  • 6. I chose to remove my ribs and strain out the veggies from the sauce and just use a little of the sauce to make a gravy from it.
  • 7. 5-22-13---I served these beef short ribs with mashed potatoes, roasted asparagus and the veggies.
  • 8. The Ninja did it again and made "Fall off the Bone" Italian Braised Short Ribs. Even a couple of the ribs the bone had already fallen out and was at the bottom of the pan.

ITALIAN BRAISED SHORT RIBS



Italian Braised Short Ribs image

Make and share this Italian Braised Short Ribs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons all-purpose flour
salt
fresh ground black pepper
5 1/2-6 lbs beef short ribs, English cut
1/4 cup olive oil
2 ounces pancetta, chopped
2 yellow onions, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
2 carrots, finely chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 cup dry red wine
1 (14 1/2 ounce) can diced tomatoes
1 cup beef broth
1/4 cup balsamic vinegar
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano

Steps:

  • On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Turn the ribs in the seasoned flour, shaking off any excess.
  • In a large heavy pot, heat the oil over med-high heat.
  • Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
  • Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
  • Add the onions and saute until beginning to soften, about 3 minutes.
  • Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
  • Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
  • Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
  • Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
  • Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
  • Add the bay leaves, rosemary and thyme sprigs, and oregano.
  • Cover and cook in the oven until the ribs are very tender, about 2 hours.
  • Skim as much fat as possible from the cooking liquid and discard the bay leaves.
  • Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 1353.9, Fat 120.1, SaturatedFat 50.2, Cholesterol 237, Sodium 313.9, Carbohydrate 13.5, Fiber 2, Sugar 6.7, Protein 46.8

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