Braised Short Ribs alla Toscana

★ 4.2 · Advanced

Beef short ribs are seared until deeply browned, then slow-braised in red wine, tomatoes, and rosemary until they turn irresistibly tender, making a rich, impressive Tuscan-style dinner.

25 minPrep Time

180 minCook Time

205 minTotal Time

6 servingsYield

Why You'll Love This

Deeply savory, fall-off-the-bone tender short ribs
Rich Tuscan-style red wine and tomato braise
An impressive make-ahead dinner that reheats beautifully

Ingredients

4 poundsbone-in beef short ribs
1 1/2 teaspoonssalt, divided, plus more to taste
1/2 teaspoonblack pepper
3 tablespoonsolive oil, divided
1large onion, diced
2carrots, diced
2celery stalks, diced
5 clovesgarlic, minced
3 tablespoonstomato paste
2 cupsdry red wine (such as Chianti)
1 (28 ounce) cancrushed tomatoes
2 cupsbeef stock
2sprigs fresh rosemary
3sprigs fresh thyme
2bay leaves
2 tablespoonschopped fresh parsley, for garnish

Nutrition (estimated per serving)

610Calories

42gProtein

38gFat

14gCarbs

3gFiber

720mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 325 F.
Pat the short ribs completely dry with paper towels and season all over with 1 teaspoon of the salt and the pepper.
Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat until shimmering.
Sear the short ribs in batches, 3 to 4 minutes per side, until deeply browned on all sides; do not crowd the pot, as steam will prevent browning. Transfer to a plate.
Pour off all but about 2 tablespoons of fat from the pot, add the remaining 1 tablespoon olive oil if needed, then add the onion, carrots, and celery.
Cook, stirring occasionally, for 7 to 8 minutes, until softened and lightly golden.
Add the garlic and tomato paste, and cook, stirring constantly, for 2 minutes, until the paste darkens slightly and smells rich.
Pour in the red wine, scraping up the browned bits from the bottom of the pot with a wooden spoon, and simmer for 5 minutes to reduce and cook off the raw alcohol smell.
Stir in the crushed tomatoes, beef stock, rosemary, thyme, bay leaves, and remaining 1/2 teaspoon salt.
Return the short ribs to the pot, nestling them into the liquid so they are mostly submerged; add a splash more stock or water if needed to nearly cover them.
Bring to a gentle simmer on the stovetop, then cover tightly and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulls away easily from the bone.
Check halfway through and add a little more stock if the liquid has reduced too much; the ribs should stay mostly submerged.
Carefully transfer the short ribs to a platter and remove the herb stems and bay leaves. If the sauce is thin, simmer it on the stovetop over medium-high heat for 8 to 10 minutes, until thickened and glossy.
Skim excess fat from the surface of the sauce, taste and adjust the salt, then spoon the sauce generously over the short ribs and garnish with fresh parsley before serving.

Tips

Take time to sear the ribs deeply on all sides in batches; rushing this step or crowding the pot is the biggest reason braises turn out flat in flavor.
Let the sauce simmer uncovered at the end to thicken if needed, and skim the fat from the top for a cleaner, richer-tasting sauce.