These Braised Italian Short Ribs are a family favorite in the DelGiudice household that are paired perfectly with a pillowy gnocchi. It's a delicious make-ahead dish for the holidays that is even better the next day, or just a hearty Sunday supper to share with your family that makes for delicious Monday leftovers.

If you love a good Sunday sauce, try some of these:Authentic Bolognese, Authentic Italian Sunday Sauce, orBison Ragu.

A Quick Look at The Recipe

✅Recipe Name: Italian Braised Short Ribs
⏲️Ready in: Active 3 hours 30 minutes
👪Makes: 10 servings
📋Main ingredients: Bone-In Short Rib, Red Wine, Whole Plum Tomatoes, Gnocchi
⭐Why You'll Love This Recipe: This is a classic Italian-American ragu braised in the oven to perfect tenderness.

Have a question about the recipe? Ask Ai!

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What Makes These Italian Short Ribs Different

These Italian Short Ribs braised in a red wine tomato sauce are the perfect hearty Sunday ragu for the winter. The smell of it permeates the house and reminds me of Sundays at my mom's house. Here's why they're different:

I base this recipe on Sunday Sauce techniques and use whole plum tomatoes as well as crispy fried pancetta.
I make sure to braise only halfway submerged to get crispy edges of the short ribs, but also a fall-off-the-bone meat.
This short rib dish is designed to be served with gnocchi and other pastas, so it's a little on the saucy side.
It's a family-style meal that makes at least 8 servings.

This recipe creates the most tender and flavorful beef short ribs, perfect for serving over homemade gnocchi or a rich Creamy Mushroom Truffle Risotto with Sauteed Rapini with Garlic.

Ingredient Notes and Substitutions

Short Ribs. You have your options of Boneless or Bone-in Beef Short Ribs. I would choose bone-in, although I have done it with both. Bones help add more flavor to the braise.
Red Wine. Always go with a Merlot or a Cabernet. I always go with something that I would drink. I'm a little snobby with wine for some reason. The taste of the wine is important because it is a crucial flavor in dishes like braised Italian short ribs or Beef and Barley Soup with Mushrooms.
Whole Plum Tomatoes. I like to hand-crush whole plum tomatoes when I'm braising a sauce. They will cook down into a silkier sauce and will thicken over the course of the cooking process, compared to a can of crushed tomatoes.
Pancetta. I love adding a little pancetta into this recipe, but you can also substitute guanciale. It's a great way to add umami, or savoriness, to your sauce.

*Please see the recipe card below for more information on the ingredients.

How to Make Italian Short Ribs with Gnocchi

See the numbered steps below and follow the directions. Start by making the Italian short rib ragu, and then once the ragu is complete, you can make the gnocchi.

Braising Italian Short Ribs

Seasoning short ribs with salt and pepper.

Step 1: Take the short rib out of the refrigerator 30 minutes ahead of time-season both sides with salt and pepper.

Step 2: Heat the dutch oven to medium-high heat and add olive oil. Place all of the short ribs in the oven at the same time, tightly packed to reduce steam. Sear the short ribs on both sides for 1-2 minutes until they have a golden brown crust. Set them aside.

Frying pancetta and sauteing carrots, onions, and celery in a dutch oven.

Step 3: Lower the heat on the dutch oven to medium. Add the pancetta and fry until golden brown, about 5-7 minutes. You want to go low and slow for pancetta, so you may even want to bring the heat down to medium-low depending on the heat of your burners. Set pancetta aside once the fat has rendered.

Step 4: Remove some of the oil and leave 2 tablespoon of oil behind to saute. Add the carrots, onions, and celery over medium heat. Sauté for 5-8 minutes or until they begin to soften.

Step 5: Add the garlic and tomato paste and combine. Sauté for another 3 minutes. The tomato paste will start caramelizing and becoming stickier. It's okay if it leaves some brown spots on the bottom of the pan; they will add flavor during the deglazing.

Simmering red wine and crushed tomatoes.

Step 6: Pour in the red wine and bring it to a simmer. Simmer for about 5 minutes and use a wooden spoon to scrape any brown bits off the bottom of the pan. Let the wine reduce by half.

Step 7: Pour in the crushed tomatoes and bring the sauce to a simmer. Add the basil. Preheat the oven to 325 degrees F.

Step 8: Place the short ribs back in the sauce. They should be submerged about halfway. Cover and place in the oven for 2 hours.

Step 9: Remove the cover. The sauce will appear slightly thin and oily, as shown in image 9, but that's okay. Place it back in the oven for 30-45 minutes. Check the short ribs after 30 minutes for tenderness.

Step 10: Remove the shortribs from the oven. Set them aside to shred.

Step 11: Shred the short ribs with two forks and place them back in the sauce to combine.

Making Italian Short Rib with Gnocchi

Step 12: Bring a pot of water to a boil. Add your gnocchi and cook as directed. Add some sauce to a pan over medium heat and bring to a simmer.

Step 13: Stir in the gnocchi and some pasta water. Combine well for 2 minutes and serve red wine braised short ribs with Italian side dishes like Italian Radicchio Salador Roasted Carrots and Fennel.

Italian short ribs in a bowl with gnocchi.

Pro-Tips

Searing: Searing correctly is important. Don't move the short ribs until you're sure they have a really good sear. Then peel them from the pan and flip. It's also great to have the short ribs all in the pot at one time if you can. This decreases the escape of steam and steam can overcook the meat.
Braising: Only place the short ribs halfway into the sauce. If they are too deep in the sauce, they will be boiled, not braised. You want them to absorb the liquid. It seems counterintuitive, but you want them to have some room to breathe. Use a wider Dutch oven if you feel like they are completely under the sauce.
Check the short ribs after 1 hour of being covered to stir. Then check again after 30 minutes of having the cover off for tenderness.

Italian Short Rib FAQs

Can I serve braised short ribs with something other than gnocchi?

You don't have to serve them with gnocchi! You can also serve them with rigatoni, Classic Creamy Polenta, or Garlic Confit Mashed Potatoes.

Do Italian short ribs get tough before tender?

Sort of. Yes. Short ribs have a lot of connective tissue that needs to break down. It requires a lot of heat for a long amount of time. That's why braising is the best way to cook short ribs. They will get the heat for the length of time needed to break down that tissue. They just go from tough to tender, though. There is no increased toughness during the cooking process; they are just tough to begin with because of the connective tissue.

What is the best way to cook beef short ribs?

Braising is the way to go because you can break down all of the connective tissue in the rib to make them fork-tender.

What's the secret to flavorful short ribs?

It's all in the seasoning and searing. Season well with salt to bring out the savoriness in the beef. Then, sear until golden brown to create a fond on the bottom of the pan. This will not only flavor the beef, but also the sauce once you deglaze the pan.

How to store and reheat braised short ribs?

Store the leftover gnocchi in the refrigerator in an airtight container for up to 3 days. The sauce can be stored in the refrigerator for 3-4 days. The sauce will keep in the freezer for 3 months.
Reheat by placing the desired amount of sauce in a pan and bringing it to a low simmer. Then serve over whatever you like, or add your pasta to the pan to soak up some of the sauce.

Can I make braised short ribs in a slow cooker?

Yes, just sear first, then cook for 8-10 hours on low.

Serving Braised Dishes for Holidays/Parties

Whenever I make a braised dish like Sunday Italian braised short ribs, Dutch Oven Barbacoa, orEasy Chicken Cacciatore. I like to make it a day in advance because I never have enough time to cook for the whole day on the day of a party, and these types of dishes are always better the next day. Here are 3 easy steps to make braised short ribs a day in advance.

Once you complete the braise, allow the pot to cool at room temperature for 30 minutes. Then, plug your sink and fill it with ice and water. Place the pot in the ice water for ten minutes. Stir every two minutes or so. This will cool the sauce quickly for the best food safety standards. Trust me here, I used to do this for my catering company.
Cover the pot and place it in the refrigerator overnight.
1 hour before you need the braised short ribs to be ready, place the pot over medium-low heat and reheat until simmering. Then add some pasta water and serve with gnocchi or your desired pasta.